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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