Topaz wrote:
> 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.

What is unacceptable about chocolate and pepper traveling together?

Here is a good start with history and recipes:

http://whatscookingamerica.net/Bever...tChocolate.htm