I am in Barcelona and having a fine time nibbling on tapas and sipping cava. I also have taken to liquid chocolate in the afternoon instead of the usual coffee or espresso.
If this were the 19th century, I would be with the upperclass on this. In those days chocolate was prevalent in Europe but expensive, the working class left to drink coffee or tea which was cheap and easy to brew.
I had the pleasure of visiting the Museu de la Xocolata here in Barcelona and was able to pick up a few tidbits of knowledge. For example when cacao beans were used for currency in Mayan times, about ten could get you a rabbit, a 100 for a slave and for another 10 the "favors of a prosititue." Hmm.
If this were the 19th century, I would be with the upperclass on this. In those days chocolate was prevalent in Europe but expensive, the working class left to drink coffee or tea which was cheap and easy to brew.
I had the pleasure of visiting the Museu de la Xocolata here in Barcelona and was able to pick up a few tidbits of knowledge. For example when cacao beans were used for currency in Mayan times, about ten could get you a rabbit, a 100 for a slave and for another 10 the "favors of a prosititue." Hmm.
I can appreciate the history and knowledge but, really, I came for the chocolate. At the end of my tour, I sat at the cafe and ordered a 'Petit Chocolat' . It was rich but just barely sweet, thick and dark. I savored it slowly, spoonful by spoonful. YUM.
