Step 2: Roasting the Cocoa Beans

Because these cocoa beans are raw, we need to roast them before we use them. I had originally intended to roast them over an open fire somehow, but given the (completely understandable) fire ban in Alberta at the moment, I'm doing it on the stove. I put the beans in a frying pan over medium high heat for about 5-10 minutes, tossing occasionally. You can tell when they're done because they get just a bit darker and start to give off a subtle toasty-cocoa smell (the raw beans smell... odd. Kind of like chocolate and wine).

They will probably make some little crackling noises throughout the cooking process, but if they start to "pop" and jump out of the pan, you should turn down the heat.

I should point out that I'm not an expert at roasting cocoa beans, but after several attempts and burning quite a few beans in the oven, I found this to be the most successful method.
<p>Made it without honey and cornmeal (haven't). If it's drank at early morning, even dead will wake up! To author - may I ask for original recipe?or it was improvisation?</p>
<p>How did you decide on the quantities utilized above? Thanks!</p>
<p>poor baby, you need to scrape cinnamon lengthwise. Use a potato peeler or nutmeg grater, found on some cheese graters. Sorry grinding it wasn't successful, the stuff is darn hard.</p>
Not really accurate men
it was actualy the aztecs who made it first
<p>I'm no food historian, but this was on Wikipedia: The first chocolate beverage is believed to have been created by the <a href="http://en.wikipedia.org/wiki/Maya_civilization" rel="nofollow">Maya</a> around 2,000 years ago, and a cocoa beverage was an essential part of <a href="http://en.wikipedia.org/wiki/Aztec" rel="nofollow">Aztec</a> culture by 1400 AD.<a href="http://en.wikipedia.org/wiki/Hot_chocolate#cite_note-2" rel="nofollow">[2]</a> </p>
<p>Hahahaha.... This cracked me up so much to read! It's nice to know I'm not the only nut case out there obsessed with this kind of thing. I got a couple handfulls of roasted but not peeled beans from this artisan &quot;single source&quot; chocolate maker guy at a fancy farmers market I go to (for free I might add). Then came home to look up instructions, advice, &amp;/or recipes for making old school Aztec &amp;/or Mayan chocolate drink! (Like you I realized it might suck AND also planned on grinding the beans in my glass mortar and pestle). If I ever come up to Alberta Canada I'll have to track you down and take us out for a bad ass cup of REAL hot chocolate. (I'll try to remember to report back and tell you what I ended up doing, and how it came out). </p><p>Btw... I'd have gone with the ground cinnamon from the get go, but if you are going to &quot;grind it&quot; on your own forget the pestle and go with a simple metal grinder like the kind used to take the rind off citrus. </p><p>Like: www.thegoodbuy.com/products/stainless-steel-nutmeg-grating-cylinder</p>
I eat raw cacao beans every morning. No drink or added stuff. I peel and chew. It was bitter at first. I've grow to love the taste. It's pure chocolate after all. My nine year old daughter eats one with me most mornings as well. So ignore the author. (-: this is a fine food to eat plain b
Coming from a brewing perspective - I feel a secondary fermentation process would drastically change the dynamic of the drink. First, if you were to brew this, you would need to add enzymes, and a sugar or starch (such as the corn) to make it ferment. The end result would probably knock your socks off because it would not only contain all of the above flavors, and have some alcohol content, but you will end up with a zesty frothiness created naturally gases (co2) which are a byproduct of the fermentation process; and you could ferment it to taste (leaving an optimal amount of sugars). Fermented to dryness, you could also let it sit for a few weeks to a few months in the jungle heat without worring of bacterial spoilage, and the taste would become smoothier, like a malt taste, as the acids and/or tannins mellowed out.
Ok bare with me. The recipie sounds good, except the cornmeal. You need a very liquidius drink to be able to froth it. But it has to have something basic (soapy) to make bubbles. So the corn meal balances the pH. And after you have that all heated up and mixed, turn the heat off, and put it in a sterile environment (so no mold) for however many hours it takes (with air acess breeze if possible) to become dry or pasty, like a thick dirt. When it's ready you should be able to break it up like dry cooked rice. Take this, and let it dry further after being spread out on pans. In full sunlight, let dry until moisture is almost gone (just feel it) finally, grind it up further, and use as coffee grounds in an espresso machine. This keeps the taste and gives the froth. But I believe there was blood in it from a sacrificial animal. I'm site that effects the taste, but I'm not going that far. Let me know!
Masa is different from cornmeal in a couple ways, obviously it's much finer, but it's also made from Hominy (nixtamalized corn) which has quite a different flavour (ie the flavour of tamales or corn tortillas). Not sure what is more historically accurate, but Mexican Atole uses masa. <br><br>Grinding the beans: I know an old Samoan lady who makes a drink called Koko Samoa, which is pan roasted cocoa beans that are ground, re-formed, and dried, then later grated into boiling water with sugar; it is delicious! But my point is that to grind the beans, she uses a glass bottle full of water and a tupperware container - says it works way better than a mortar and pestle. Maybe it's worth a try?
A+ for the effort and willingness to go through the whole experiment. <br>Some ideas:<br>1.- Roast cocoa beans at a lower temperature for a longer time. Burnt beans will taste bad. that alone could ruin the whole thing.<br>2.- Use just a little chile, and bea in mind that there are many different types of chiles. Some are smoky, some add color, some are very hot.<br>3.- Use just a little corn flour or masa so it won't thicken too much<br>4.- to make it froth in Mexico we use a molinillo or Mexican Whisk (see pic). It is moved between the palms of your hands and will surely make it froth. A modern approach woudl be to use a Moulinex type submersible blender.<br>While most historians say that chocolate was consumed in a wasy similar to what you made, others say that honey or agave nectar was used to sweeten it.<br>Good Luck!
very interesting. i may like it actually cus i like flavors such as this. i remember back in job corps, they had packets of hot chocolate and id put a couple dashes of tobasco in it to give it some &quot;kick&quot;. i loved the humor you put in this and good show on your procedures.
I love it!<br><br>I think your meant to let it stand for a day.. (ferment) add a pinch of yeast or leave it on the porch in the wind. <br><br>oh and cooking over an open fire would add a bit of smoke and wood ash (alkaline) to mellow out the acids and help convert the corn. <br>things cooked out doors taste different... <br><br>love it!
hehe somehow wood ash doesn't sound that appetizing either ;)
Just a quick note the people, culture, food, etc., are Maya, while the language is Mayan. It's an interesting somewhat obscure linguistic quirk. :)
Are you sure that the corn meal is really necessary?
Well, you almost got it right, except for the lack of vanilla and a few other spices. <br><br>And yes, it&acute;s suppose to tasts bad. It wasn&acute;t until some nuns in a convent added the cinammon and the sugar that this drink began its road to stardom. <br><br>And the frothing won&acute;t work unless it has the most important ingredient, supplied later by the french: milk.<br><br>Today the drink does not contain chilis or cornmeal. That would be closer to champurrado--made with cornmeal, chocolate and brown sugar.<br><br>And the chili and spices mixed with chocolate and sugar make Mole, a dark sauce served over chicken and pork meat.<br><br>Nevertheless, it was a good try and an entertaining read.
Mayans did not have cinnamon. They did have honey from stingless bees (they bite, though). Sweetening with fruits would ferment the concoction quite rapidly in the jungle heat. <br> They did have vanilla and corn flour. Corn flour must have been used the same way as in atole. <br> <br>Chocolatl is a Nahuatl word, not Mayan. The Mayan word was cacao. <br> <br>Very interesting instructable.
Thanks for the info. Love getting the history of words. :)
Yes, the cinnamon thing was kind of a howler on my part &gt;.&lt; I didn't think too hard about it until after... Kind of like having a &quot;medieval feast&quot; with turkey heheh
Kudos for trying! I've always wanted to. Obviously, they didn't drink a wretchedly bad brown goo, so there's got to be a trick to the proportions, prep... or maybe the Spaniards just got it wrong somehow (forgetting to mention the ton of cream and honey would do it!).
About the Chillies..<br>there is a Chilli called Mulato pepper, and it is not very hot, You can get it between mild and medium.<br>and about The corn meal, They had many types of corn, and one was right for this..<br>I love the attempt !<br>For what do we live otherwise ??
haha thanks, I wish I would've had a more successful attempt to put up, but I ran out of beans
To &quot;grind&quot; cinnamon, I use a microplaner. It works well and the aroma of freshly ground cinnamon is divine.
Great tip... I use a small coffee grinder for cinnamon and other spices (Alton Brown is my hero) and a microplane for nutmeg.<br><br>On another note- great instructable... I'm actually looking forward to trying this! I just need to find raw beans, or would nibs be better?
Depends on your definition of &quot;better&quot; ;) Nibs would probably be easier since you wouldn't have to deal with the roasting and peeling. I tried to find raw beans because I wanted to experience the whole process.<br><br>I was actually surprised at how easy they were to find, I don't live in a very big town but the one health food store we have (called Nutters) actually had some.
I figured health food stores would be the best bet on finding raw beans (or nibs... whatever)<br><br>Thanks!<br><br>Oh, and I voted for you :-)
Thanks :)
:) I would like to buy a microplaner one of these days... It's also a case of the above mentioned authenticity masochism (though as I mentioned, I realized when I was done that cinnamon probably isn't authentic anyhow! Not as well research as most of my projects, I'm mostly an Ancient Rome/Medieval Europe nerd).
It may not taste good, but these would be an antioxidant bomb. If you drank a cup of these a day you'd live forever.
I suppose that's the point of the raw cocoa beans too, I like bitter chocolate, but there's only so much bitter I can take :)
This has been a most entertaining read. I was wondering however, if a coffee grinder wouldn't have been a better fit than the mortar and pestle gimmick. (I, for one, am not so masochist &ndash; and I'm pretty sure the Mayan would have done likewise&hellip; had they had a socket to plug their mill into).<br>Another thing: did you strain this concoction? This will certainly make it less harsh.<br>Anyway, glad to see you did not go blind or anything ;-) Nice job!<br><br>
Whether or not a coffee grinder would've worked better, I don't have one hehe<br><br>I did try straining it in one of my attempts... perhaps the cloth I was straining it through was too fine, but it seemed to take out most of the chocolate along with the lumps, and what I got looked kind of like dirty water
good trial run! You might be after Champurrado - which is much tastier, and is the modern version of the ancient oirginal you attempted. Please note that using Masa(or Masa Harina) is THE corn based flour you would need to use, not yellow cornmeal/flour we in the states are used to seeing. And for those who wanna give this ancient drink a shot as our friend did, try grinding your beans and chiles in a coffee bean grinder. I keep one for my beans, and one as a whole spice grinder. (just make sure its a decent brand and not a cheap one, its does make a difference in the power). I'm a Chef, (I received my formal education at Le Cordon Bleu and was also a Head Chef of a Mexican restaurant where I made many Mole's from scratch (hence the info on the grinder trick) Good job! Great pics! Thanks!
Ah, yes, Masa is a finer grind, isn't it? that would probably improve the texture a lot :) I'd use the excuse &quot;but they didn't have a way to grind it that fine...&quot; but I've learned not to underestimate the ancients... it's amazing what a little (or a lot) of hard work can do!
This was a hilarious and wonderful read. I like how you think :)<br><br>Thanks for putting it up, regardless of the flavor.
Traditionally it is sweetened with a tropical fruit (i suggest mango)<br><br>On a further note, the name of this drink is chocolatl. It also commonly contained chicken or beef broth.
Actually this sounds more like Atole...Chocolatl was the Aztec version, and typically would not have used any sweetening agent...at least that is my understanding.<br> <br> And the only reason I know this is we are currently in a home-school co-op on pre-Colombian civilizations and just finished studying Mayan culture and we made this (we left out the chiles to make it more kid-friendly)...everyone loved it! We used a Mexican brown sugar as a sweetener...
fair enough, he does say Mayan and not Aztec, they are rather similar though.
you also need vanilla
Vanilla might have helped the flavor a bit too :P
everything seems to go well up to the cornmeal. I am wondering if maybe the &quot;corn&quot; isn't actually supposed to be meal, but corn made into some form of sugar (if not cornsyrup)
Everything I read said &quot;cornmeal&quot;, that being said, I couldn't find an actual text on how the Mayan's made this, I think our impression of it is just from analyzing residue in cups and from pictures that they painted/carved on their drinking vessels.<br><br>That being said, I tried it without cornmeal in a couple of my trial runs, and it wasn't all that nice then either, in fact the bitterness was even more pronounced.
Polenta is cornmeal but I don't think that's it. Perhaps more authentic is the &quot;masa&quot; (cornmeal) that is used for making corn tortillas or the masa that is used for making tamales. (very similar) You can find these at Mexican stores.
the cornmeal acts as an emulsifier, It keeps the fresh cocoa from separating in the water.
cornsyrup and or cornoil would act as an emulsifier as well, along with cocoa butter, that being said.<br>I would think cornflour might be better than cornmeal, as it is ground much finer. I truly admire your diligence and persistence, honestly it LOOKS great in the photos. All that work deserved a vote imo.

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