Chocolate, the very substance that's inspired love, war, rituals, romantic comedies, romance maybe and the occasional midnight scoff. But before chocolate took the form of neatly wrapped, foil-covered bites, it was merely a humble cacao bean, growing discreetly beneath the lush canopy of Central America's rainforests.
Thousands of years ago the Olmecs kicked it off. They are a toosh mysterious. Now-extinct and failed to leave behind a comprehensive user manual for life, much less chocolate. These enigmatic folks had a stroke of brilliance when they discovered the cacao pod. It's unclear whether their first encounter involved a brave individual who cracked open a cacao pod out of curiosity or sheer desperation, but we can be grateful someone took that gamble. Within these unassuming pods lay bitter beans, which, when fermented, roasted and ground into paste, became the foundation of something truly miraculous.
Early cacao beverages weren't exactly the creamy, comforting hot chocolates of today. They were bitter, spicy and gritty, a bit like attending a dinner party where everyone insists on discussing their latest CrossFit achievements.
The Mayans and Aztecs revered cacao too, to such an extent that it became central to their societies. Cacao beans became currency, offerings to gods and a symbol of luxury and power. At one point, the price of a turkey could be precisely measured in chocolate beans, a concept which makes modern economic inflation seem somehow tangible.
Chocolate took its sweet time arriving in Europe, brought back by explorers who'd set sail to discover new lands, riches and questionable tourist souvenirs. Columbus, ever the ambitious traveler, actually stumbled upon cacao beans, but misunderstood their value entirely—rather akin to visiting the Louvre and becoming overly fascinated with a vending machine.
It wasn't until Hernán Cortés invaded Mexico in the early 16th century that chocolate truly began its European tour. After a few adjustments—mainly adding sugar and removing chili peppers, probably due to the European palate’s general aversion to anything remotely exciting, chocolate became the fashionable drink of choice among Europe's aristocrats. Royal courts buzzed with whispers of "this wondrous potion from the Americas" and soon the demand for chocolate became as fevered and irrational as modern fans camping overnight for concert tickets.
Chocolate, like all good ideas (and many bad ones), evolved. The industrial revolution transformed cacao from an aristocratic beverage into the chocolate bar, democratizing decadence and ensuring that no pocket or purse was safe from spontaneous confectionary cravings. Thanks to the innovation of the likes of Joseph Fry, who made the first solid chocolate bar in 1847 and Rodolphe Lindt, who invented a conching machine that created silky-smooth chocolate, we entered the golden era of cocoa confection.
Fast forward to today. Chocolate isn't just a treat; it's become an intriguing health paradox. We've discovered cacao's many hidden talents: it’s brimming with antioxidants, minerals, and compounds such as flavonoids. Recent scientific findings gleefully suggest chocolate (particularly dark chocolate with higher cocoa percentages) can improve cardiovascular health, lower blood pressure, enhance brain function, and even bolster mood. To the delight of chocoholics worldwide, science is essentially giving a green light to guilt-free indulgence, albeit with a small print advisory to avoid sugar-laden versions.
Cacao’s gifts don't end with solid chocolate alone. Enter cacao nibs and shells. Cacao nibs, fragments of roasted cacao beans, pack an intense chocolate flavor and crunchy texture, delivering a satisfying bitterness balanced with a whisper of sweetness. These nibs can bolster oats, yogurt/keffir, smoothies or frankly any dish that needs to pretend it’s healthier than it actually is.
And then there are the often-overlooked cacao shells, the husks that cradle the beans. Once merely discarded like yesterday's politicians, cacao shells are now brewed into aromatic, chocolaty tea, affectionately known as cacao tea. Sipping cacao shell tea offers numerous health perks similar to nibs and pure dark chocolate, providing magnesium, iron, zinc, and those beloved antioxidants. The experience is akin to drinking hot chocolate's sophisticated, slightly enigmatic cousin who spends holidays abroad and claims to "know" jazz. As you steep your tea, the scent of cacao wafts gently through your kitchen, reassuring you that despite life's infinite cosmic uncertainties, at least one good thing emerged from humanity’s countless trials and errors: chocolate.
So, from the sprawling empires of the Aztecs to your very own mug, chocolate’s journey has been both whimsical and profound. It’s transformed cultures, economies, health advice, and countless gloomy afternoons. If there’s one lesson to learn from chocolate's marvelous odyssey, perhaps it’s never underestimate the humble beginnings of an oddly bitter bean pod growing inconspicuously on a tree somewhere deep in the jungle. It might just end up being the most universally adored food in the world... or a very, very close second to tea.
Here are a few ideas I’ve come up with for creating something to munch from our Chocolate Chilli Liqueur whilst you sip some, have a go!!!!
Chocolates
1. Chocolate Chilli Vodka Truffles
-
Ingredients:
-
200g dark chocolate (70% cocoa)
-
100ml double cream
-
50ml Chocolate Chilli Vodka
-
Cocoa powder for dusting
-
Method:
-
Heat cream gently and pour over finely chopped chocolate. Stir until smooth.
-
Stir in Chocolate Chilli Vodka until fully incorporated.
-
Chill mixture for 2 hours until firm.
-
Roll into small balls, then dust generously with cocoa powder.
2. Chocolate Chilli Vodka Ganache Cups
-
Ingredients:
-
150g dark chocolate
-
75ml Chocolate Chilli Vodka
-
100ml double cream
-
Small chocolate cups (store-bought or homemade)
-
Method:
-
Melt chocolate gently and stir in double cream to form a silky ganache.
-
Add Chocolate Chilli Vodka and mix thoroughly.
-
Pour ganache into chocolate cups and refrigerate for 1 hour.
-
Garnish with a sprinkle of chilli flakes or cacao nibs before serving.
3. Chocolate Chilli Vodka Bark
-
Ingredients:
-
300g dark chocolate
-
50ml Chocolate Chilli Vodka
-
50g toasted almonds
-
30g dried cherries or cranberries
-
Pinch of sea salt flakes
-
Method:
-
Melt chocolate and stir in Chocolate Chilli Vodka until combined.
-
Spread evenly onto a parchment-lined tray.
-
Sprinkle almonds, dried fruit, and sea salt flakes over the top.
-
Refrigerate until firm, then break into shards.
Savoury Dishes
4. Chocolate Chilli Vodka Chilli Con Carne
-
Ingredients:
-
500g minced beef
-
1 onion, diced
-
2 cloves garlic, minced
-
400g canned tomatoes
-
400g canned kidney beans
-
50ml Chocolate Chilli Vodka
-
2 tbsp tomato puree
-
1 tbsp cocoa powder
-
1 tsp chilli powder
-
Salt and pepper to taste
-
Method:
-
Brown mince in a large pan, add onion and garlic, cooking until soft.
-
Stir in tomatoes, beans, tomato puree, cocoa powder, chilli powder, and Chocolate Chilli Vodka.
-
Simmer for 40 minutes to allow flavours to meld.
-
Serve hot with rice, a sprinkle of cheddar cheese, and fresh coriander.
5. Chocolate Chilli Vodka Tiramisu
-
Ingredients:
-
250g mascarpone cheese
-
200ml double cream
-
75ml Chocolate Chilli Vodka
-
200ml strong espresso coffee, cooled
-
200g ladyfingers (sponge fingers)
-
Cocoa powder for dusting
-
Method:
-
Whip mascarpone and double cream until soft peaks form. Add half the Chocolate Chilli Vodka and mix.
-
Combine remaining Chocolate Chilli Vodka with cooled espresso coffee in a bowl.
-
Dip ladyfingers briefly in the coffee mixture and layer in a dish.
-
Spread mascarpone cream evenly over the ladyfingers.
-
Repeat layers, finishing with cream. Dust generously with cocoa powder.
-
Refrigerate for at least 4 hours before serving.
Enjoy the sip and scoff!
Best,
Dr. J
