Sorry @Conaw I need to listen to a higher power. I'll do the 1000 schools thread before Sunday ends, but in the next hour I I'm dropping everything to write about drinking chocolate 1/???
https://twitter.com/Conaw/status/1339851291787485184
2/ It was only in the 1800s that solid state chocolate was invented. Global trade brought the tropical plant cacao to Europe and some smart fella discovered the magic of tempering: using an undulation of temperature to align the molecules of cacao butter to produce the chocolate
3/ that we know and love today. That alignment of molecules requires more energy to bring out of order, so it could remain solid at higher temperatures.
For millenia, cacao was consumed in its flow state. It was the beverage of the rulers of ancient civilizations of what is now
For millenia, cacao was consumed in its flow state. It was the beverage of the rulers of ancient civilizations of what is now
4/ Latin America.
Spanish conquistadors colonized the continent, but they were used by cacao to spread itself worldwide.
In the early 1600s cacao for the first time was planted outside the Americas. The main trade route between Asia and the America was Manila to Acapulco. In
Spanish conquistadors colonized the continent, but they were used by cacao to spread itself worldwide.
In the early 1600s cacao for the first time was planted outside the Americas. The main trade route between Asia and the America was Manila to Acapulco. In
5/ one of those trips, friars brought with them their favorite nootropic. By the time of my grandparents, backyards in the Philippines had their own cacao trees.
https://twitter.com/petercorazo/status/1242868196782161921
6/ Cacao performs best with partners. The Mexicans drink their cacao with chili. The global trade brought cacao its perfect dance partner: sugar. This partnership is still the most common in both solid state and flow state chocolate. 
7/ Alone, cacao is wild. Sugar tames it. It surfaces cacao's milder flavors.
In the Philippines, this duo became a trio. The strong flavor of cacao and sugar dancing in water was consumed along with the the neutral canvas of rice-based pastries.
In the Philippines, this duo became a trio. The strong flavor of cacao and sugar dancing in water was consumed along with the the neutral canvas of rice-based pastries.
8/ At some point, some mad genius added mangoes to what is now a quartet of flavor.
9/ Let's go back to Europe. Before the invention of solid state chocolate, countries also started to develop their own traditions of flowstate chocolate.
Spaniards had chocolate caliente, the Dutch had Warme Chocolademelk. The French and the Italians also had their own versions
Spaniards had chocolate caliente, the Dutch had Warme Chocolademelk. The French and the Italians also had their own versions
10/ It was in this Europe that cacao met its second greatest flavor partner: milk.
Milk was Europe's equivalent of the Philippines' rice pastries. It rounded further the wild flavor of cacao, bringing out pleasantness and homeliness.
Milk was Europe's equivalent of the Philippines' rice pastries. It rounded further the wild flavor of cacao, bringing out pleasantness and homeliness.
11/ I'll tell you the dark side of this story, but before that, let me share how I make my drinking chocolate.
The key to bringing out the flavor of cacao is heat. Cacao mass (or 100% chocolate) is the product that we use. It is the result of a long process of transforming the
The key to bringing out the flavor of cacao is heat. Cacao mass (or 100% chocolate) is the product that we use. It is the result of a long process of transforming the
12/ cacao fruit. The seeds of the cacao fruit contains the flavor that our palettes seek, and the psychoactive compound that our brains seek (theobromine).
The first step in bringing out this flavor is by the fermentation of that white sweet paste you see covering the seeds.
The first step in bringing out this flavor is by the fermentation of that white sweet paste you see covering the seeds.
13/ Bacteria consume its sugars and produce acids which enter the seeds. These acids lessen its bitterness.
After fermentation, the seeds are dried. Then they are roasted. Similar to coffee, different intensity and duration of heat brings out different flavors. After roasting
After fermentation, the seeds are dried. Then they are roasted. Similar to coffee, different intensity and duration of heat brings out different flavors. After roasting
14/ the are ground to a paste. For the smoothest experience, cacao has to be ground to particles smaller than what could be detected by our tongues.
We need to understand that the resulting cacao mass is composed of ~50% fat and %50% solid particles. What you want in your drink
We need to understand that the resulting cacao mass is composed of ~50% fat and %50% solid particles. What you want in your drink
15/ is to release those particles from the fat. We need high heat to make this happen. A sign that you have achieved this is viscosity. Whether you are using water or milk, the resulting fluid will become more viscous when the cacao solid are released
medium.com/flowstate-choc…
medium.com/flowstate-choc…
My time is up. Got to have dinner with the fam. I'll continue this tomorrow. Cheers.
16/ got another hour. Let's do this!
How do you release cacao fat and solids from each other?
The traditional equipment we got from Mexico (and them likely from the Mayans and Aztecs) is this elongated metal jug and a wooden whisk. Chocolatera y molinillo in Mexican.
How do you release cacao fat and solids from each other?
The traditional equipment we got from Mexico (and them likely from the Mayans and Aztecs) is this elongated metal jug and a wooden whisk. Chocolatera y molinillo in Mexican.
17/ After 400 years in Cebu, Philippines, we now call it batirol and boloneo. The drink's name followed a similar evolution: xocolātl (Nahuatl) → chocolate (Spanish) → sikwate (Cebuano).
I'm going to tell you something counterintuitive, so you have to trust me on this.
I'm going to tell you something counterintuitive, so you have to trust me on this.
18/ (I started using the batirol and boloneo when I was as young as Chinese and Russian olympic weightlifters when they start their decades-long training.)
The separation of the cacao fats & solids are not due to the whisking. They are separated at a molecular level by the heat.
The separation of the cacao fats & solids are not due to the whisking. They are separated at a molecular level by the heat.
19/ The whisk is just there to pop the bubbles formed by the heating of the sikwate, so it doesn't overflow. The elongated design of the pot also to allow this rising of the chocolate. Knowing these first principles allow us to use different equipment to make our chocolate drink.
20/ The fastest, most convenient way I found is to use a ceramic or glass container inside a microwave.
Put in your container 20-30g of 100% chocolate / cacao mass / couverture + 200ml water or milk (+ if you want a few grams of sugar). Microwave and stop just before it boils.
Put in your container 20-30g of 100% chocolate / cacao mass / couverture + 200ml water or milk (+ if you want a few grams of sugar). Microwave and stop just before it boils.
21/ Take it out and mix. It should be hot enough to melt the chocolate.
Place it back inside and microwave it until it boils. It will rise. Turn off the microwave before it overflows. This takes concentration and a microwave with clear enough glass. Take it out and mix.
Place it back inside and microwave it until it boils. It will rise. Turn off the microwave before it overflows. This takes concentration and a microwave with clear enough glass. Take it out and mix.
22/ I make it rise 3 times, just like my grandmother taught me. Add 50-100ml of cold water or milk and mix, so you don't need to wait for it to cool down.
It will be transformed from an inviscid fluid to a slow moving, sensual beverage. This emulsification is faster in milk
It will be transformed from an inviscid fluid to a slow moving, sensual beverage. This emulsification is faster in milk
23/ because it has proteins that bind water and fat (probably casein). You could emulsify cacao with just water because its solids act as the binders. You just need more cacao (the ratio above is sufficient) and more boiling.
https://twitter.com/kcorazo/status/1321253148065816576
24/ Instead of milk, you could use coconut cream diluted with water. It adds another note to the flavor, and if you're from Southeast Asia, it will bring you home. Also this will make it kosher for many nutritional religions:
- vegan
- paleo
- keto
- lactose-free
- vegan
- paleo
- keto
- lactose-free
Time is up. Dark side of the story in the next installment.
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