[Aztlan] chocolate

[SHARON GREENHILL]

I would agree with Justin, but you might also want to
spike the chocolate drink with a little ground chili
pepper to sample an authentic flavoring. While in
Guatemala a few years ago, they also use other "new
World" spices such as cinnamon. Good luck Sharon Edgar
Greenhill

--- Justin Kerr <mayavase at verizon.net> wrote:

> The recipes for Ancient Chocolate are a matter of
> conjecture. The various
> concepts of "young" "tree ripe" etc. that appear in
> the PSS do not present
> much information. However, some years ago in
> Guatemala we were served
> chocolate as part of a ceremony. The closest you
> would come to that recipe
> is find the plainest un-sugared, darkest chocolate;
> powder preferred, and
> mix with water. (no frothing was observed)  Serve in
> a small cup (we were
> served in a small calabash) It should be bitter and
> cold, a far cry from our
> familiar hot chocolate.
> Justin Kerr   
> 
> -----Original Message-----
> From: aztlan-bounces at lists.famsi.org
> [mailto:aztlan-bounces at lists.famsi.org]
> On Behalf Of Wendy Bacon
> Sent: Wednesday, September 26, 2007 9:51 PM
> To: Aztlan news Aztlan news group
> Subject: [Aztlan] chocolate
> 
> I'm planning a lecture on the ancient Maya to
> elementary and middle  
> school students.  I'd like to offer them a taste of
> chocolate, the  
> way the ancient Maya would have consumed it.  Can
> anybody suggest a  
> recipe?  THis needs to be something I can make with
> ingredients  
> available in a supermarket, and not too expensive.
> 
> Thanks --
> 
> Wendy J. Bacon
> Department of Anthropology
> University of Pennsylvania
> 
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