The Art and Craft of Chocolate by Nathan Hodge

Author:Nathan Hodge
Language: eng
Format: epub
Publisher: Quarry Books
Published: 2018-08-12T16:00:00+00:00

FLAVORING THE FAT IN CHOCOLATE

As we’ve learned, cocoa nibs are roughly half cocoa powder and half cocoa butter. That cocoa butter represents fat that lends itself tremendously to the transfer of flavor from other fragrant substances. I have infused cocoa nibs by leaving them in used bourbon barrels and rum barrels; storing them in airtight containers with vanilla or strong-smelling woods such as palo santo or cherry; or steaming them over simmering wine or herb-infused liquids. This strategy for flavoring cocoa nibs predates the invention of the chocolate bar itself. Sometime around 1680, Francesco Redi, a renowned Italian poet and scientist who was the physician to the Grand Duke of Tuscany, developed a chocolate beverage that was infused with the delicate scent of jasmine. His recipe called for placing cocoa nibs in a box and layering them with jasmine flowers. Every twenty-four hours, the contents of the box were to be fixed and new layer of nibs and flowers started. These steps were to be repeated for up to twelve days to get the desired jasmine flavor. Redi gave this recipe out only under strict instructions not to show it to anyone. Redi believed his discovery of flavoring the fat of cocoa beans with jasmine flowers to be significant, and he wanted no one to be able to replicate it. The recipe was eventually circulated after his death in 1697.

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