food painting — Journal

Mexican Hot Chocolate? No, it's not a twist on hot chocolate. It's the other way around! The modern sugary-chocolatey-milky indulgence is a distant adaption of the original.

DAY 2: MEXICAN HOT CHOCOLATE.

Let's time travel back 2500 years to the Maya. They made a bitter chocolate drink made of ground cocoa seeds, water, chiles, and other spices. When the Spaniards came in the 16th century, it was still this bitter and spicy cocoa drink taken for its health benefits.

After it was introduced in Europe, sugar was eventually added in the 17th century. It was an expensive drink since all ingredients were imported. Later in the same century, a British gentleman added milk. Of course.

It wasn't until the 19th century that the Dutch processed the beans into cocoa powder (and eventually to bar chocolate, hallelujah). I always buy "dutch process" cocoa powder because of the wonderful, smooth flavor but never thought about the name. The Dutch were the first to separate cocoa butter and cacao seeds, and the name stuck.

Fast forward a couple centuries:

Have you tried hot chocolate in Italy or Spain? I was shocked the first time I tried "hot chocolate" in Italy, after growing up with American instant powdered hot chocolate. The best way to describe it is an espresso cup of rich chocolate pudding. In Spain it's also a rich chocolate pudding (plus churros for dunking).

My cooking, traveling, and painting worlds collide- my favorite moments!

I suppose my Christmas drink, my "Mexican hot chocolate" (a concoction of almond milk + dutch process cocoa powder + cinnamon stick) has little to do with the original form, but I'll keep stirring my cinnamon stick now as an ode to times long ago.

Now with this wealth of hot cocoa knowledge, continue on with this merry December and enjoy the health benefits of good cocoa.

I meant my "hallelujah" very literally:

And also that every man should eat and drink, and enjoy the good of all his labour, it IS the gift of God. (Ecclesiastes 3:13)

In less than five minutes with me the subject of food is likely to come up in conversation. I love how it can represent culture, creativity, tradition, and most importantly the creative mind of our Creator. Taste buds, colors, textures, variety...most of it isn't for survival but for enjoyment. What a gift! Sadly, there is no place around to buy traditional Japanese sweets. Some markets and shops have mochi but they are often unnaturally bright colored, excessively sweet, or clumsily shaped. So, if I want them, I have to make them.

Sakura (salted cherry blossom) nerikiri with sakura mixed into red bean filling

Most Japanese confections are made of sweet rice, beans, and sugar, but there are hundreds of variations in the grind of sweet rice, bean type, sugar type and amount, and other mix-ins.

Just like sushi chefs, woodworkers, or printmakers, Japanese sweets are made by craftsmen who have learned the trade after years of training. I would love to be an apprentice! But in the mean time youtube and cookbooks will suffice. I've been experimenting a lot, and am thinking about a mochi catering business on the side. We'll see. I have too many "side business" ideas.

In case I decide to go with this side business plan, I would need a business card. I photographed the Japanese sweets I made so I painted those photographs (since the sweets are long gone in my stomach).

Hibiscus flower mochi with red bean

Things I like to make often have Japanese and Western influences [for instance, the hibiscus flower mochi above with red bean filling], so I thought the name "Hapa Kitchen" (hapa="mixed," usually refers to mixed Asian ethnicity) was appropriate. It was already taken by a hapa supper club network.