|Chocolate chip cookie|
|Drinking Chocolate, Bean Traders, North Carolina|
That delicious chocolate bar is a complex emulsion of fat and crystals - some of that unctuousness can be conveyed by making sipping chocolates (rather than hot cocoa). The key is to use whole milk, or even half and half, and not to heat it too much as to cause the emulsion to break. And great restraint on the sugar - the complexity of flavors in chocolate can be overpowered easily. Sip slowly in the company of friends.
The source of chocolate is the cacao plant, Theobroma cacao. The name literally translates to "food of the gods", and in its mesoamerican origins, chocolate was very much a drink for the gods. In Oaxaca, Mexico, hot drinking chocolate is prized even above coffee. Traditionally, it's made with water, not milk, and without the cloying milk fat, this style reveals more of the nuance on chocolate flavor. A foam atop the hot chocolate is great prized, as it has to manually beaten into a drink with relatively few foaming components.
|Chocolate de agua, Oaxaca, Mexicp|
|Lime treated cacao beans for tejate|
|Key ingredient to tejate - the seed of the mamey fruit|