POP UP EVENT SEPTEMBER 2018
A journey through cocoa and chocolate flavours ranging from savoury to sweet: from salad dressing (yes, really!) to Mexican “mole”and crackers, from sorbet to cake. At times spicy, at times sweet, experience the intriguing and surprising ways to discover the use of cocoa and chocolate in cooking.
When booking, please don’t forget to give us any special requirements and information about any allergies so we are aware of this in advance and can prepare accordingly.
Chocolate is one of the most famous foods in the world. Its aroma and flavours make it a regular food in gastronomy, both in sweet and savoury recipes. Extracted from cocoa, it is considered one of the tastiest foods, thanks to its make-up of natural sugars and vegetable fat. The ways of consuming it are various and allow the cook to give free rein to their imagination. Most of the time, it is found as a powder or as a main ingredient in a cake.
The Aztecs pounded the cocoa beans with a mortar on a flat stone. The beans were then roasted and crushed with spices, pepper, cinnamon and achiote and sifted. Once crushed, the cocoa beans were turned into a liquid paste, called cocoa mass, or paste, or cocoa liquor. It is from this dough that we can manufacture cocoa powder, cocoa bars or chocolate.
Mayas Hot Chocolate first known recipe:
710 ml of boiling water
1 or 2 cinnamon sticks
225 g of Maya Kakaw half-bitter or Xocoalt (cocoa paste) or 3 squares of unsweetened Mexican chocolate, cut into small pieces
1 pinch of dried chilli
1 organic vanilla pod, split
Honey or raw sugar (optional)
In a large saucepan over medium-high heat, add the cinnamon sticks to the boiling water.
Cook until the liquid is reduced to about 600 ml.
Remove the cinnamon sticks. Add the vanilla bean and lower the heat. Wait until bubbles appear, then reduce the heat to low intensity.
Add chocolate pieces and honey or raw sugar (optional). Mix well and whisk occasionally until the chocolate has melted.
Turn off the heat and remove the vanilla pod.
Whisk vigorously to create a light mousse.
Sprinkle with a pinch of chilli and serve.
Chocolate is often blamed for the problems of obesity or the negative effects it can have on health. However, if it is consumed in moderation within a balanced diet, it can have great benefits for the body, including the fibre, minerals and vitamins it contains. In addition, its fat content and proportion of cocoa solids: the greater the amount of cocoa solids, the less it will contain lipids. Therefore, white chocolate is to be avoided in people with a high level of cholesterol while dark chocolate can be incorporated into balanced diets.
Let’s take a look at the 4 benefits that chocolate can have on our body.
It is an excellent source of antioxidant thanks to a high content of flavonoids, epicatechin, catechin and procyanidins, substances that reduce the rate of cellular aging.
2. Fight against depression
Its amino acids are involved in the formation of serotonin, which leads to fight against depression in people who suffer.
It is a powerful aphrodisiac ingredient since when consumed, it causes a pleasant feeling in certain areas of the brain, thus increasing the libido.
4. Moisturizes the body
With its nutritive properties, it becomes an excellent oil for the skin and therefore a good source of hydration for the body. Moreover, chocolate baths have become fashionable.
Gittisham Village Hall
Saturday 29th September 2018 at 7.30pm
Bring your own drinks
£20/adult £10/under 12
You could pay online by visiting the booking page
or email firstname.lastname@example.org