|
|
Post by lenapej on Jan 24, 2021 13:48:25 GMT -7
|
|
|
|
Post by spence on Jan 24, 2021 20:37:15 GMT -7
A fun outing, obviously. I need one of those.
I have used two kinds of chocolate on treks, both are OK. The Baker's chocolate with maple sugar was my first kind, and it was very good. I then tried some Mexican chocolate made with cinnamon, a different taste, but also very enjoyable. The Mexican type was Ibarra brand, and is easily available.
I've never been able to pin down what chocolate drinks were like in the 18th century. Different countries added their own choice of spices to it, so I guess it depended where it came from. If from Central or South America it may have had cinnamon as well as cayenne pepper as was commonly done there. The Ibarra is probably not too different from that version, but has no pepper, and may not be sweetened. I added sugar to my taste and a hot cup of it on a cold trek went down mighty well.
Spence
|
|
|
|
Post by brokennock on Jan 25, 2021 4:01:44 GMT -7
I assume we are breaking or cutting a chunk off a bar of baker's chocolate or cone of Mexican chocolate and boiling it in water. How much chocolate to water? Roughly.
I've had a few chocolate with cayenne products and greatly enjoy this combo. Would seem an excellent elixir in the 20 degree weather we are having right now.
|
|
|
|
Post by Sicilianhunter on Jan 25, 2021 7:06:04 GMT -7
I can’t say what the exact mixture is of chocolate to sugar but I want to say I start with 3 squares off a bar of baker’s chocolate to about a quarter of a cone of muscavado sugar I add that to water I’ve already got bubbling but not boiling.
Usually I will add more sugar rather than more chocolate.
Hard to say how much water, it depends on the vessel I am using at the time, maybe 2 cups to start.
You can find baker’s chocolate in the baking aisle of any supermarket but the muscavado maybe tough to find. It’s usually in the Latin section if there is one in your local supermarket called a piloncillo
|
|
|
|
Post by brokennock on Jan 25, 2021 9:18:12 GMT -7
I can’t say what the exact mixture is of chocolate to sugar but I want to say I start with 3 squares off a bar of baker’s chocolate to about a quarter of a cone of muscavado sugar I add that to water I’ve already got bubbling but not boiling. Usually I will add more sugar rather than more chocolate. Hard to say how much water, it depends on the vessel I am using at the time, maybe 2 cups to start. You can find baker’s chocolate in the baking aisle of any supermarket but the muscavado maybe tough to find. It’s usually in the Latin section if there is one in your local supermarket called a piloncillo I've got the Mexican and the baker's chocolate already. Might try brown sugar or molasses. |
|
|
|
Post by Sicilianhunter on Jan 25, 2021 13:16:29 GMT -7
“ Might try brown sugar or molasses.”
A while back I made cakes of brown sugar by pressing about an inch of it into a muffin pan and baked them for a short time to shape them into something a little more transportable.
It worked well enough
|
|
|
|
Post by spence on Jan 25, 2021 13:46:53 GMT -7
That's a good idea. I carry my brown sugar in a small gourd. All the maple sugar I've had came in cakes.  Spence |
|
|
|
Post by lenapej on Jan 25, 2021 17:20:50 GMT -7
A fun outing, obviously. I need one of those. I have used two kinds of chocolate on treks, both are OK. The Baker's chocolate with maple sugar was my first kind, and it was very good. I then tried some Mexican chocolate made with cinnamon, a different taste, but also very enjoyable. The Mexican type was Ibarra brand, and is easily available. I've never been able to pin down what chocolate drinks were like in the 18th century. Different countries added their own choice of spices to it, so I guess it depended where it came from. If from Central or South America it may have had cinnamon as well as cayenne pepper as was commonly done there. The Ibarra is probably not too different from that version, but has no pepper, and may not be sweetened. I added sugar to my taste and a hot cup of it on a cold trek went down mighty well. Spence I would like to try the Mexican chocolate, the cinnamon sounds good, but I have not been able to find it locally, I may have to get it online. Thanks for the info - Josh |
|
|
|
Post by lenapej on Jan 25, 2021 17:26:55 GMT -7
I assume we are breaking or cutting a chunk off a bar of baker's chocolate or cone of Mexican chocolate and boiling it in water. How much chocolate to water? Roughly. I've had a few chocolate with cayenne products and greatly enjoy this combo. Would seem an excellent elixir in the 20 degree weather we are having right now. I think what Sicilianhunter gave you is about right, I added more chocolate than that but it was borderline thick, I just shaved it into the cup of hot water with my new clasp knife and kept stirring and adding until I thought it looked right, Lol |
|
|
|
Post by Sicilianhunter on Jan 25, 2021 18:50:49 GMT -7
|
|
|
|
Post by spence on Jan 25, 2021 18:53:45 GMT -7
I made some at home to suit my taste before venturing to try it in the boondocks. I didn't want to be caught in the wilds of western Kentucky with nothing to drink but chocolate that was too weak. Be careful out there.  Spence |
|
|
|
Post by Black Hand on Jan 25, 2021 19:06:03 GMT -7
I've had Ibarra and Abuelita - I like them on the thick side. As it is sweetened and flavored with cinnamon, it is a wonderful evening drink when in the woods and you find yourself craving sugar...
|
|
|
|
Post by hawkeyes on Jan 26, 2021 6:31:01 GMT -7
Excellent images my friend thanks for sharing. I've personally only used bakers chocolate, easy to find, cheap and wife usually has a supply in the pantry.
What I do use in mine is a dark brown sugar and obviously just season to taste. With the bakers chocolate you won't and can't go wrong with continued use.
|
|
Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990 
|
Post by Keith on Jan 26, 2021 21:03:20 GMT -7
|
|
|
|
Post by lenapej on Jan 27, 2021 6:39:37 GMT -7
I asked about it at our local Walmart and they looked at me like I lost my marbles! lol I'll do some more checking around and if I don't find any I may take you up on your kind offer - Josh |
|
