xocolātl, a Nahuatl word
meaning "bitter water"
consumed by Aztec royalty
its preparation complex
the beans must be fermented
to develop flavor
then roasted and ground
a drink was created
seasoned with chili
and other spices
not the sweet confections
we associate with chocolate
having tasted spicy chocolate
and appreciating the difference
I found a cake recipe using
two different chocolates
both powdered and solid
it called for stout and molasses
it is heavenly
there are endorphins in cacao
that feed the body and mind
bringing the joy of satisfaction
one finds when in love
© 2010 Sandy Vrooman
Recipe: http://www.finecooking.com/recipes/chocolate-stout-cake.aspx
I love chocolate and chilies together. Mole sauce is luscious, too.
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