Watch the Ancient Art of Chocolate-Making | National Geographic
The ancient Maya tradition of chocolate-making still thrives in Antigua, Guatemala. Fourth-generation chocolatiers at Chocolate D' Taza harvest, roast, grind, and dry the chocolate by hand during a four-day process.
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Watch the Ancient Art of Chocolate-Making | National Geographic
National Geographic
Aztec Hot Chocolate
To view the previous video in this series click:
Aztec Chocolate - Blood & Spice
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LINKS TO INGREDIENTS & EQUIPMENT**
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The Secret Life of Chocolate by Marcos Patchett:
For more information visit thesecretlifeofchocolate.com
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Thomas Gage's Travels in the New World:
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Subtitles: Jose Mendoza
PHOTO CREDITS
Metate et Mano: Yelkrokoyade, CC BY-SA 3.0 via Wikimedia Commons
Olmec Head No 3: By Maribel Ponce Ixba (frida27ponce) - Flickr, CC BY 2.0,
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Aztec Orgeat - How to Make Avocado Pit Orgeat & Save Money (Inspired by Trash Tiki)
Here’s how to make homemade orgeat syrup using a part of an avocado that you’d normally throw away. It’s cheaper than almonds and a fun alternative to your regular orgeat. It’s made with a couple avocado pits (the seed of the avocado), sugar and water. Optionally, you can hit it with some vodka as a preservative and if the syrup not as flowery as you normally like your orgeat, you can add a few dashes of orange flower water. But taste it before you add any because the avocado pit gives the orgeat an inherent floral quality right off the bat.
I named this syrup Aztec Orgeat to give it a catchier handle and make it a proper noun. It sounds fun and mysterious, a perfect secret weapon on a tiki menu. But the name also has a thematic tie-in. The Aztecs never made orgeat or syrups from avocado pits to my knowledge, but they did use avocado pits in certain healing remedies and possibly even aphrodisiacs.
The concept behind this one was inspired by Trash Tiki, a globe-trotting pop-up bar and bar consulting group founded by Kelsey Ramage and Iain Griffiths. The pair would travel around the world setting up pop-ups and giving talks to bartenders about how they could create a lot of exciting second-use products out of items bars usually throw away. They'd take husks, pulp, rinds, etc and turn them into alternative ingredients or garnishes. The pop-up bars would be used as real-world examples of these techniques in action. Very few of their techniques would be replacements for syrups or juices or others ingredients, but rather, they would be exciting alternatives to those ingredients.
That’s exactly what this is. It won’t be a 1-to-1 replacement for regular almond orgeat, but it will make for a fun Aztec Mai Tai or Aztec Whiskey Sour or whatever drink you want to swap it in for. It’s a fun way to mix it up with drinks that call for orgeat. It’s also an ingredient that will show up in upcoming original tiki drinks and at least one tiki drink that I modified to work a little better (in my humble opinion).
The Trash Tiki recipe for avocado pit orgeat is a little different. Frankly theirs is a lot easier to make, especially if you have a powerful blender. However, I like this method a little better. It is the recipe for almond orgeat from The 12 Bottle Bar, but I just reworked it for avocado pits.
Also, this recipe makes about 2 cups (or 500 ml) of syrup, which of course is a lot less than video I did on almond orgeat. In the video, I made a larger batch to fit in the big bottle I was using. But you should expect your Aztec Orgeat to fill a smaller bottle. Cheers!
Recipe:
(yield: 2 cups/500 ml)
Ingredients:
2 Avocado Pits (≈2 oz weight)
2 cups (500 ml) Sugar
1 cup (250 ml) Water
Steps:
1) Dry, peel, chop the pits. Dry toast them. Dice them.
2) Measure 2 oz (60 ml) by volume of chopped pits, add them to the pot.
3) Add the sugar and water to the pot.
4) Grind (or finely chop) the remaining diced pits (about 1oz or 30ml, by vol) into meal. Add that to the pot.
5) Stir. Bring to boil. Boil for 1-2 mins.
6) Remove from heat. Stir again. Loosely cover for 12 hours.
7) Strain out the large solids. Then fine strain again to get the smaller bits.
Music:
I Tremble by Moins Le Quartet
via Epidemic Sound
Kiss Me Deadly by Foxy Basey
via JinglePunks
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Featured in this Episode:
Trash Tiki
The 12 Bottle Bar
Cane Sugar
Moskovskaya Vodka
Bar Tools:
Measuring Cup
1.5-Quart Saucepan
Cast Iron Pan
Wooden Spoon
3 Fine Mesh Strainers
Cutting Board
Chef’s Knife
Crew Supply Bottle
Food Processor
The Evolution of Chocolate : From Aztec drink to global sensation | Table Talk EP 1 | Muse on Time
The Evolution of Chocolate: From Aztec drink to global sensation
In this episode, we explore the fascinating journey of chocolate from its origins as a bitter drink consumed by the Aztecs to the creamy and sweet milk chocolate we know and love today.
We delve into the technological innovations and global influences that have transformed chocolate into a beloved treat enjoyed by people all around the world, while also acknowledging the ethical concerns that have arisen in the industry.
Join us as we trace the evolution of chocolate from its humble beginnings to its status as a global sensation.
#ChocolateEvolution #FromAztecToGlobalSensation #ChocolateHistory #CacaoPlantations #MilkChocolateInvention #SwissChocolatier #MassProduction #ChocolateIndustry #ChildLaborInCacaoFarms #FairTradeChocolate #ChocolateLovers #ChocoArtisans #ChocoTrends #SweetTreats #WorldOfChocolate
#Chocolate #History #FoodHistory #MuseonTime
Would you drink this ancient Aztec drink? #travel #food #drinks #aztec #mayan #mexico
????????Trying Tejate for the first time????✨ What do you think about this ancient cacao drink from Mexico?
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#travel #food #drinks #aztec #mayan #mexico #ancienttraditions #foodismedicine #tejate #aztecdrink #foodreview #TejateTales #OaxacanFlavors #LiquidCulture #SipAndExplore