The Ultimate Chocolate Cookie Book
The Ultimate Chocolate Cookie Book — Potlikkrのコミュニティレシピ。
材料
- 2.0 cup All Purpose Flour
- 12.0 oz Semisweet Chocolate Chopped
- 2.0 cup All Purpose Flour
- 1.0 tsp Baking Soda
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作り方 （プレビュー）
- 1
The conquistadors and other colonialists simply followed suit. After much ecclesiastical debate, Europeans developed a taste for this thick sludge (no maize for them, but other thickeners, like farina) and its heady foam (no pouring either� they beat the mixture with a small wooden whisk). However, they made one telling innovation. By the 1500s, sugar was a Western craze. So they sweetened the drink, now perfumed with everything from vanilla to musk(!), and drank to their hearts' content. Chocolate was soon the beverage of choice in the Spanish court. Versailles was known to have a never-ending string of pots and chocolate service at all hours. And chocolate houses (the forerunners of coffeehouses) sprang up thick and fast in London's central business district.
- 2
Van Houten solved all these problems: fat, taste, and texture. He perfected a machine that could extract most of the cocoa butter from chocolate, thereby making a dry cake that could be pulverized without the attendant grease� thus, what we now call "cocoa powder." And he added an alkali to chocolate, thereby making it considerably darker in color but far less bitter in taste, as well as better able to mix in water� thus, what we now call "Dutch-processed cocoa powder."
For our purposes, it's a strange and wonderful coincidence that a Dutchman came up with the first truly usable and pa...