#xocolata

Lluc Crusellas, from the bakery El Carme in Vic (Comarques Gironines, Catalonia) has won the World Chocolate Masters 2021-2022 in Paris, France. This is the most prestigious chocolate competition in the world.

At only 26 years old, this young baker from the village of Santa Eulàlia de Riuprimer has surprised the judges with his creations. In the first round, he made a 3-meters-tall (9.4 feet) elephant made of chocolate.

Another Catalan baker, Abraham Balaguer, was also in the competition. He was competing for Switzerland, where he has been working since 2018. He reached the semi-finals.

So I just made xocolatl inspired from Bruno's recipe in "Among the Emeralds" by @thecrazyashley-blog :

Xocolatl

1 tablea chocolate (or quarter cup dark chocolate)

1 cup water

1 cup milk

1 dash cinnamon

1 dash chili powder, adjust for preference

1 tbsp honey

Splash of rum, optional

..::A living ethnobotanical tribute to the memory of Valentina Pavlovna Wasson::..

¨ They gave us chocolate to drink, somewhat ceremonially, and suddenly I recalled the words of the early Spanish writer who had said that before the mushrooms were served, chocolate was drunk. I sensed what we were in for: at long last we were discovering that the ancient communion rite still survived and we were going to witness it. The mushrooms lay there in their box, regarded by everyone respectfully but without solemnity.¨ Gordon Wasson  

May the women, the Goddess & sacred femenine rise up again .

Artwork and graphic desing: 

INGREDIENTS: Massa brisa fresca Xocolata negra 70% PREPARACIÓ: Tallar la massa brisa a tires gruixudes Embolicar dos rajoles de xocolata amb cada una de les tires de massa brisa. Procurar tancar els cantons perquè la xocolata no vessi. Posar al forn, durant 20-25 minuts a 220ºC. Bon profit!!!! PUBLICAT ORIGINALMENT A: IMPROVISANT RECEPTES Origen: Farcellets de xocolata