xocolatl

xococ: sour or bitter

atl: water or drink

{nahuatl language of central mexico... think aztec}

chocolate has been around since before the birth of Christ... true story. and the south-central americans had it all to themselves until the spanish conquest in the 16th century. that's a lot of chocolate... millennia of chocolate. {nowadays, nearly half of the world's chocolate is produced in western africa. go figure.}

at one point, chocolate was even used as money. yah. one turkey was 100 cacao beans, and a fresh avocado was 3 beans.

chocolate was also used for medicinal purposes and ritualistic ceremonies... really.

and of course the europeans learned how to make it even yummier:

add sugar.

good move.

i really ought to plant me one of these in the backyard.

no, seriously.

in the 1700s machines were produced that made the hard, waxy chocolate we're all too familiar with, and then with the industrial revolution, every household across the world could get their hands on some brown heaven.

dark chocolate:

sugar, cocoa butter, cocoa liquor, and {sometimes} vanilla.

milk chocolate:

sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla.

white chocolate:

sugar, cocoa butter, milk or milk powder, and vanilla.

and did you know dogs can eat white chocolate? yep, true story. it's the theobromine that kills them, and white chocolate doesn't have any.

but trust me, you don't want to feed them either of these:

the best hot chocolate mix ever

image found here

ingredients

3 1/2 C. sugar

2 1/4 C. cocoa powder

1 tbsp. salt

2 tbsp. cinnamon

whole milk {or whatever % makes you feel good}

method

1. in a large bowl, combine sugar, cocoa, salt, and cinnamon. whisk to combine well, and stor in an airtight container.

2. for individual servings, pour 1 C. whole milk into a mug with about 2 tbsp. of mix. stir to dissolve. for a larger batch, warm milk in saucepan over medium-low heat {don't boil it!}, and stir in 2 tbsp. mix for each cup of milk.

recipe based on this one

the easiest, most edible fudge

image found here

ingredients

1 {7 oz} jar marshmallow cream

1 1/2 C. white sugar

2/3 C. evaporated milk

1/4 C. butter

1/4 tsp. salt

2 C. milk chocolate chips

1 C semisweet chocolate chips

1/2 chopped nuts {optional}

1 tsp. vanilla extract

2 tsp. cinnamon

method

1. line an 8x8 in. pan w/ aluminum foil. set aside.

2. in large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. bring to full boil and cook for 5 minutes, stirring c o n s t a n t l y.

3. remove from heat and pour in semisweet chocolate chips and milk chocolate chips. stirl until chocolate is melted and mixture is smooth. stir in nuts and vanilla and cinnamon.

4. pour into prepared pan. chill in fridge for 2 hrs., or until firm.

recipe based on this one