I was looking for super hot chocolate drink recipes on the Net and I
came across one on the website of a Belgium chocolate museum (sounds
authoritative).
As well as full milk, this recipe said
"250 g (I think they meant mls !) of fresh cream with 35% butyric
acid"
Wikipedia mentions rancid butter as the least obnoxious odour from
butyric acid !
What's going on here ?

Anciliary question. It is often said that the Aztecs(?) put chilli or
pepper in their chocolade drink.
Does anyone have a modern twist on this which is "acceptable" to a
Euro-palate ?
Thanks to the group.