Some recipes for chocolate drinks

A Mayan - Aztec recipe

One of the oldest known recipes, this was created by Francisco Hernandez, physician to King Philip II of Spain.

Here it is:

• 50 % roast cocoa beans
• 50 % sapotilla kernels, fruit of the sapotilla tree (ponteria sapota)
• some corn
• ear flower (cymbopetalum penduliflorum) or xochinacaztli
• vanilla or tlilxochitl
• Mexican pepper or black pepper (piper sanctum) or mecaxochitl
• honey

and sometimes also

• achiote
• chili (capsicum annum)
• all spice (pimienta dioica)
• Mexican magnolia (magnolia mexicana) or yolloxochitl

An ancient Spanish recipe

In 1643, Colmenero wrote a small book about chocolate. The museum has a French translation dating from 1644 which makes it the oldest book written about chocolate in French. The recipe mentioned in Colmenero comes from a doctor in the Andalusian town of Marchena.

• 700 cocoa beans
• 1.5 pounds of white sugar
• 2 ounces of cinnamon
• 14 Mexican peppers called chilis or pimiento
• 0,5 ounces of cloves
• 3 small campeche points or 2 reals weight of aniseed
• 1 large knob of achiote or enough to give it a good colour
• almonds
• hazelnuts
• orange flower water

Recipe for an excellent hot chocolate

Ingredients:

• 750 g of full cream milk
• 250 g of fresh cream with 35 % butyric acid
• 250 to 300 g of fondant chocolate
• Add according to taste: cinnamon, star anis, vanilla

Instruction:

• heat the milk with the fresh cream
• add the spices you want and cover the bowl with Clingfilm
• pour the liquid while it is still hot through a fine sieve onto the finely chopped chocolate
• mix with a whisk
• warm before serving

Recipe of Stéphane Leroux - MOF - Belcolade Belgium.