Many people seem to have a bucket list; a series of unfulfilled desires or needs to be realized before life comes to an end. All of it depending of course on the chance that they live long enough to enjoy it all.
I pondered briefly about what I would chose to lead the list of my life’s reward and agreed that it was that most intoxicating and mysterious of foods called CHOCOLATE.
But before indulging in the present, let me dip into the past. Chocolate’s history is fascinating and covers thousands of years. Both the Mayans and Aztecs believed in its magical power and divine properties. I also learned that bee keeping was an important occupation in the Yucatan. This may account for the Aztecs using honey in their cacao mixture. There is also a rather unsavory aspect to the Aztec use of the cacao bean. It was given to sacrifice victims who felt melancholy to join ritual dancing before their death. They were give a gourd of chocolate (tinged with the blood of previous victims) to cheer them up! (The Chocolate Connoisseur – Chloe Doutre-Roussel)
Recent discoveries place it even further back in time. But it was the Spanish explorer Hernando Cortes who brought it to Spain. Nobility there disliked it at first but when they mixed it with honey or cane sugar, chocolate soon became the favorite drink of the kings and queens of Europe. It was believed to have nutritious, medicinal and even aphrodisiac properties. No wonder that Casanova was especially fond of it! And so it goes…
The Aztecs knew it all along as the “food of the gods” is now recognized to increase heart health, lowering blood pressure and cholesterol. But the flavanol, an antioxidant shown to have anti-cancer properties, neutralizing cancer causing free radicals is found in dark chocolate only! (at least 70% cacao.)
And there’s more…Good chocolate won’t make you fat because you only have to eat a small square of chocolate a day to satisfy your senses with delight. And your heart and skin will respond with joy as well. Ah the bliss of it…
I have my own history with chocolate, which summons memories recalling my childhood in Belgium. I was in a convent, not as a nun but as a four-year-old child taken into safety from the Nazi occupation. I didn’t know French at the time so the nuns did everything they could to hasten the process. One in particular, Sister Clotilde, the chef in residence, became very fond of me. She was Flemish and the pronunciation of her name was quite an effort for me. But when I finally got it right she swept me off my feet and led me to her secret cupboard where she was hiding her stash of Cote d’Or chocolates. To my surprise she handed me a bar with the most beautiful wrapping. I tried not to tear the picture of the gold elephant resting on the brown paper. When some of the chocolate melted and smeared my fingers Sister Clotilde exclaimed in delight Oh, les sales petits doigts! what dirty little fingers. She watched me lick the chocolate off my dirty little fingers before devouring the rest of the chocolate inside the wrapping. Then she picked me up and as I leaned against her headdress to give her a kiss I left a dark chocolaty stain on that purest of white. She started to laugh. I never forgot that first taste of chocolate ambrosia or Sister Clotilde’s laughter cascading into the universe. The event has remained with me through time as well as the recollection of my first gustatory ecstasy.
*** More of the story in my memoir entitled Mindele’s Journey – Memoir of a Hidden Child of the Holocaust on Amazon.com
Brussels, the city where I was born, has remained my chocolate paradise. When I return vacation time, I head for the Place du Grand Sablon. I walk down the side of the square just as I did when I was a child and stop in front of Wittamer and gaze in disbelief at the shimmering window display of row upon row of the most incredible chocolate and pastry creations in existence. It is as if time stood still. I go in and after giving the salesgirl a brief explanation of my relationship with the store, I point with a trembling finger to the display of chocolates that filled my childhood with such pleasure. And as I walk out with my purchase I feel I am bringing a bit of bliss back home with me.
I’ve been told that there are good chocolate shops in New York but anybody who knows – knows Godiva is not the same (you’d never find liqueur in pralines made in the States) and that Cote d’Or is now owned by Philip Morris and Leonidas is loaded with too much sugar and Callebaut is owned by Suchard a Swiss company. Oh well, truth be told I wait for my next trip to Belgium to load up on bliss.
I invite all who read my chocolate tale to share in a recipe that became my signature dessert.
Warm Chocolate Cake
(for your best friends or enemies who need taming)
12 tablespoons flour
2 cups sugar
14 oz. chocolate (I use Valrhona)
12 oz. butter
– Melt the chocolate and butter together in a double boiler.
– Beat eggs and yolks with sugar ( at least 10 minutes).
– Combine the chocolate and butter mixture with the eggs, yolks and sugar mixture (beat until well mixed).
– Add 12 tablespoons flour (mixing the batter until it reaches a smooth consistency).
Place the batter into buttered and floured molds and bake 12 min. in a preheated 375o oven (do not overcook as it will not have a velvety chocolate interior).
MAY YOUR BLISS BE ADDICTIVE!