This receipt (recipe) Chocolate Puffs consists of three ingredients – a grated chocolate cake from my metate processed from roasted, fermented cacao beans, sugar and one egg white whisked to a very high froth.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
After the batter has been dropped the size of a sixpence on baking sheets lined with paper and strewn with sugar for the receipt (recipe) Chocolate Puffs bake them in a slow oven. A slow or slack bake oven occurs at the end of a baking day after bread and other items have been baked at higher heat.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes, Slack oven | Tags: chocolate, confectionery, culinary history, food, food history, foodways
After the sugar and grated chocolate has been mixed with the stiff egg white for the receipt (recipe) Chocolate Puffs strew sugar on some writing paper and drop them on about the size of a sixpence.
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After the mixture of grated chocolate and sugar beaten fine has been added to the egg white whisked to a high froth for the receipt (recipe) Chocolate Puffs beat it as stiff as paste. The meaning of the word paste in this 18th century receipt is what is now called pastry or pie dough which is very thick.
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After the one egg white has been whisked to a very high froth for the receipt (recipe) Chocolate Puffs put in your chocolate and sugar. The chocolate for this receipt has been grated from a 100% pure chocolate cake from my metate.
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After the beaten and seived double-refined sugar and grated chocolate are mixed together for the receipt (recipe) Chocolate Puffs beat up the white of one egg to a very high froth.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
After the chocolate cake from my metate has been grated for the receipt (recipe) Chocolate Puffs mix them together with the half a pound of double-refined sugar that has been beaten and sifted fine.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
After the double-refined sugar has been beaten and sifted fine for the receipt (recipe) Chocolate Puffs scrape into it one ounce of chocolate very fine. I used a 100% pure chocolate cake prepared on my metate from roasting fermented raw cacao beans.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
After the double-refined sugar has been beaten fine for the receipt (recipe) Chocolate Puffs sift it fine.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
The first step in the preparation for the receipt (recipe) Chocolate Puffs is to take half a pound of double-refined sugar and beat it. Double refined sugar is sugar that has gone through the claying process in sugar molds twice and is whiter than most of the sugar from the refining process.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
