Chocolate, one of the most universally enjoyed foods. Sweetened, milked, bitter, bittersweet, semisweet, just to name a few of the ways it is prepared around the world.
However, chocolate has more to it than it's industrialized popularity and global love thanks to World War II and Milton Hershey. In fact, chocolate has been used as currency, just as valuable as gold in some markets, a drink of the gods, an aphrodisiac, a hallucient, and a way to bring cultures together before Coke was even thought of. In fact, Coke's origins, and well all sweetened drinks could be contributed to Chocolate.
Chocolate as we know it today, can be traced back to the early 15th century. However, prepared chocolate has been around much longer than that. The Myans in South American would take the fruit from the cacao tree, harvest the beans, dry, shell them and grind them into a paste to create a drink, hot chocolate. This drink was very bitter compared to today's chocolate.
It was during the Cortes' exploration that chocolate was introduced to the rest of the western world. It was also at this point that chocolate became the sweet treat we know today. The addition of sugar cane and roasting, etc. helped develop chocolate into what it is today.
Today we had the chance to experience some of the best and most primitive, non industrialized chocolate in the world. Yes, that's a ballsy statement, but let me explain. The Chocolate of Modica (Modica royalty married Spanish royalty brining chocolate to Modica) is the only chocolate in the world to have regulations regarding it's title, similar to wines, vinegar and cheese, there are strict regulations regarding the mop (method of preparation), percentage of sugar, amount of coca from each place (chocolate is grown around the world along the 20th parallel) and the amount of coca butter in the chocolate. This creates a unique mouthfeel, texture and taste.
The chocolate factory we visited was ran by a 4th generation chef who is also one of 14 master gelato makers in Italy (needless to say the gelato here was the best ive ever had). He demonstrated on how the chocolate is made. They receive the coca nibs, roast them in small quantities for longer periods of time as compared to the two second burn that industrial productions do. This creates a less bitter and more quality product. From there, they are pressurized, extracting the coca butter from the solids. From there, the two are combined in proportions and melted. Unlike mass produced chocolate where artificial and unhealthy fats are added, the only fat that is added is the coca butter. After it is melted, granulated sugar is added, along with any flavors creating an uniquely gritty texture. However, this texture quickly melts when the chocolate is eaten, leaving a smooth clean palette.
After our amazing chocolate visit, we had lunch at a small trattoria where they waited on us hand and foot and showed us the upmost hospitality. After lunch, we headed back to the hotel where I got some nice needed r&r before going out to dinner.
The restaurant we ended up at reminded me of the infamous scene from lady and the tram complete with an accordion player. Just another moment where I was struck by my surroundings and caught in awe.
Eat pure, good food in incredible surroundings, life is too short for anything less.
-Until
Matt
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