Chocolate Welcomes Us to Spain
Chocolate, Jews and Spain share a long history. Spanish royalty enjoyed the Aztec drink Spanish explorers discovered in the early 1500s. It became so popular in Spain of the 16th and 17th centuries that chocolate houses, like cafés, developed everywhere. Similar houses still exist today in most of Spain’s major cities.
Spaniards guarded their production of chocolate secrets for decades, controlling cocoa production and trade in the Americas, as well as cocoa exports to Europe. Indeed, Spain’s conquest of the New World brought chocolate to Europe, then returned it to America transformed into candy.
Because the discovery of chocolate and the Spanish Inquisition along with the expulsion of Jews from Spain coincided, the Jewish connection to chocolate in this period was primarily through Conversos. As we traveled through the Jewish historic sites of Spain, we investigated any further connections of Jews with chocolate in Madrid, Astorga, Valencia and Barcelona.
We learned that in Spain there’s a route for just about everything—a silver route, the Camino del Santiago de Compestela, the El Cid Road but surprisingly not yet a chocolate route. So this report attempts to compensate for that “deficiency.” This is the chocolate route we created in Spain and Southwest France in June and July, 2007. Rabbi Prinz & Rabbi Hurvitz Tour Spain in Search of Jews and Chocolate.
Panettone for Breakfast?
While we tend to think of panettone as a Christmas bread, Jewish food writer Edda Servi Machlin shared this version of panettone from her childhood experiences in Italy of eating it for breakfast. She provides an authentic yet simpler process than most panettone recipes and a very tasty one at that. Enjoy it whenever youRead more ›
Kaak: Recipe for Crunchy Yeast Biscuits
Eat kaak all year round or save them for special celebrations, as do many communities of the Middle East and Sephardim (Jews descended from Spain). Kaak (kahk, ka’ak) are ubiquitous, multi-faith and multi-cultural doughy treats eaten throughout the Middle East where they take on regional flavors. In Arabic kaak means cake or baked good.The EgyptianRead more ›
Boulou: North African Orange Bread
Almost cake-like, though not a cake, this orange tinged bread enhances any holiday table. Read my story about diasporic Rosh Hashanah celebratory breads at the Jewish Week, “Beyond Challah and Honey.” Prep time: 2-2.5 hours Rising time: 40-45 minutes Baking time: 30 minutes Yield: 2 small loaves adapted from Jewish Food Experience, Leah Hadad INGREDIENTSRead more ›
Pan de Calabaza: Pumpkin Challah
This bread brings fall ingredients to your festive meals and reflects the longtime usage of pumpkin among Sephardi Jews. See the Jewish Week for my story about unusual Rosh Hashanah breads, “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 1 hour 45 minutes Baking time: 45Read more ›
Some Previous Posts
(in alphabetical order)
- A Shikker Challah
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Is that coffee or chocolate?
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Lunch and Learn: Tasting the Best Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Other Wedding Bread Customs
- Pan de Calabaza: Pumpkin Challah
- Recipe for Dabo: Ethiopian Pan Cooked Shabbat Bread
- Recipe for Fancy Shapes in Dough: Shaping Dough
- Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat
- What is the Chocolate Babka Project?
- What's a Key (shlissel) Challah?
- What? No Babka at Catskills Hotels? *
- Yeast Raised Khachapuri Recipe
- Yemarina Yewotet Dabo: Ethiopian Honey Bread