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K.Esquivel-LWFC

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CHOCOLATE: 2 pouno Soconco chocolate<br />

beamt 2 pouno Maracaibo chocolate<br />

beaiu 2 pouno6 Carac chocolate bea 4 to 6<br />

pouno u9'or, to tclitte<br />

PREPARATIONThe first step is to toast the<br />

chocolate beans.<br />

It's good to use a metal pan rather than an<br />

earthenware griddle since<br />

the pores of the griddle soak up the oil the<br />

beans give off.<br />

It's very important to pay attention to this sort<br />

of detail, since the<br />

goodness of the chocolate depends on three<br />

things, namely: that the<br />

chocolate beans used are good and without<br />

defect, that you mix several<br />

different types of beans to make the<br />

chocolate, and, finally, the<br />

amount of toasting.<br />

It's advisable to toast the cocoa beans just<br />

until the moment they<br />

begin to give off oil. If they are removed from<br />

the heat before then,<br />

they will make a discolored and<br />

disagreeable-looking chocolate, which<br />

will be indigestible besides. On the other<br />

hand, if they are left on<br />

the heat too long, most of the beans will be<br />

burned, which will make<br />

the chocolate bitter and acrid.<br />

Tita extracted just half a teaspoon of this oil<br />

to mix with sweet<br />

almond oil for an excellent lip ointment. Her<br />

lips always chapped<br />

every winter, no matter what precautions she<br />

took. When she was a<br />

child, this caused her considerable<br />

discomfort1 whenever she laughed<br />

the fleshy part of her lips would crack open<br />

and bleed, r going nowhere<br />

near it!"<br />

"Me neither."<br />

If poor Mama Elena had known that even<br />

after she was dead her presence<br />

was enough to inspire terror-and that this<br />

fear of encountering her is<br />

what provided Tita and Pedro the perfect<br />

opportunity to profane her<br />

favorite place with impunity, rolling<br />

voluptuously on Gertrudis's<br />

bed-she would have died another hundred<br />

times over.<br />

recipe. To BE CONTINUED Next month's<br />

recipe.<br />

Chocolate ana Three King' Day Brea0 recipe.<br />

CHAPTER NINE.<br />

SEPTEMBER.<br />

Choco[ate an Three Kinyd' Day Brea recipe.<br />

INGREDIENTS FOR THE<br />

CHOCOLATE: 2 pouno Soconco chocolate<br />

beamt 2 pouno Maracaibo chocolate<br />

beaiu 2 pouno6 Carac chocolate bea 4 to 6<br />

pouno u9'or, to tclitte<br />

PREPARATIONThe first step is to toast the<br />

chocolate beans.<br />

It's good to use a metal pan rather than an<br />

earthenware griddle since<br />

the pores of the griddle soak up the oil the<br />

beans give off.<br />

It's very important to pay attention to this sort<br />

of detail, since the<br />

goodness of the chocolate depends on three<br />

things, namely: that the<br />

chocolate beans used are good and without<br />

defect, that you mix several<br />

different types of beans to make the<br />

chocolate, and, finally, the<br />

amount of toasting.<br />

It's advisable to toast the cocoa beans just<br />

until the moment they

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