With chocolate desserts of Mexico

Chocolate is a staple of the Aztecs of Mexico and is used as money and food. They used seeds, honey, spices and dried fruit combine to make delicious drinks, and enjoyed nobles were used, the Aztec priests do rituals. Chocolate can also be attributed to both the Maya.

The Spanish conquerors have chocolate with them to Spain and became the official drink of the king. At the end of the nineteenth century, hot chocolate made with sugar andThe milk in Europe and this mixture into the hot chocolate we know and love today developed.

So far, more than a hot chocolate instead of bittersweet. A large number of porcelain manufacturer at the time began with special cups and pots just enough for a hot chocolate because of its popularity.

Mexican chocolate drink

Mexican chocolate is used in dessert recipes, but is also used on a variety of beverages. Since the Mexican chocolateDrinks are as thick and sweet, they can also count as a dessert.

Molinillo a whip called wood is often used for hot chocolate and foam atole Mexican champurrado. A cold drink called chocolate Tejate is a specialty of Oaxaca and the drink is frothy flowers of cocoa, chocolate and mashed corn.

Mole is a Mexican sauce, nuts, pepper, tomatoes, chocolate, spices and garlic contains. Only a small amount of black, bitterChocolate is used to make mole sauce and served with chicken or turkey. Chocolate mousse, chocolate souffle and chocolate pudding are examples of other chocolate desserts of Mexico as an ingredient.

Recipe for Mexican chocolate soup

This unusual and delicious chocolate dessert recipe known as "Sopa de" in Mexico, and clearly reflects the influence of Mexican cuisine French. Many Mexican recipes are French, Portuguese, Indian,Caribbean and Spanish influences and Mexican cuisine is a combination of many cuisines. This recipe is for four fresh Mexican people.

What you need:

2 ounces grated Mexican chocolate
V. 2.1 tea vanilla extract
2 cups milk
4 eggs
1 1 / 4 cups sugar
1 1 / 2 tablespoon chopped almonds

How-to:

Preheat the oven heat to 350 degrees F. Cook 4.1 cup sugar with the milk in a gently over low heat. Separate the eggs and egg yolks with 1 / 4cup sugar. Pour the egg yolk with milk and simmer, stirring constantly, until the mixture becomes thicker. Do not boil.

Stir until chocolate mixture is smooth. Cool and spread into four bowls. Beat the egg whites and sugar until firm, to you, then divide the mixture into four molds. Put them in an inch of water in a saucepan and cook until the meringue is cooked and golden.

Add meringueto each bowl and sprinkle almonds on top. A spoonful of vanilla ice cream desserts would be a good complement to the Mexicans.

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