Chocolate delicious accident from beer byproduct
November 12th, 2007
National Geographic News has summarized new research on the emergence of chocolate from beer-making — placing the use of chocolate 500 years earlier than previously thought.
The researchers seem to think that people saw these useless, discarded cacao seeds, roasted them and then made a horrible bitter drink that then took off and has become the fantabulous variety of chocolates we have today—which seems reasonable enough. The end of the article is a little bizarre with a random chef discussing how this research could:
… fuel creativity and spark the imagination of chocolatiers and chefs. … As a result, we get new ideas about using chocolate in savory as well as sweet dishes and about pairing the flavors of chocolate with other flavors, too.
I really don’t see how the discovery that chocolate was found earlier than previously thought will change the way we experiment with chocolate. I suppose it would be interesting to see someone do something like oh, say, a savory sauce made with chocolate and peppers. What I want to know is what this fermented cacao fruit drink tastes like.
Robbie on November 13, 2007 at 06:14 pm
Or, perhaps, a scrumptious stout made with chocolate and peppers!
I enjoyed Standing Stone Brewpub’s Xocolatl Oatmeal Stout last month in Ashland. Apparently “Dagoba Organic Xocolatl Chocolate, with hints of cayenne and cinnamon, was added to the kettle.” The beer was as dark and mysterious as midnight in the Mayan jungle, and had more than a little cayenne kick.
Nathan on November 15, 2007 at 12:01 am
I’ve actually been to Standing Stone a number of times, and while I can’t recommend their wood-fired pretzels enough (with accompanying blackberry mustard), I was completely unimpressed with their beer selection.
I will, however, vouch for the Dagoba Xocolatl chocolate, which is fairly widely available these days. One of my favorite chocolates.
Lyz on November 15, 2007 at 12:11 am
mmm… Xocolatl *drool*