Page 7 - ROOT by Brock January February 25.indd

F D R TS: CHOCOLATE

At this time of year, chocolate is a delicious where chocolate’s global popularity began. been taken outside the Americas, chocolate
fact of life with an interesting history. The Hernán Cortés’ delivery of cacao seeds to became available in various forms and fl avors.
road from a little-known energy drink to a the King of Spain from the Americas in 1528 Cocoa butter was fi rst made from cocoa in
February mainstay stretches for more than a coincided with European nations’ focus on 1815. The chocolate bar was born in 1847.
millennium and around the world. sugar production in the New World. When the Milk chocolate arrived three decades later.
Like many new products, colonialism treat became sweet, its demand grew wildly. Dark chocolate followed four years later.
and slavery played signifi cant roles in the Initially, cocoa was mixed with sugar, vanilla, Advances in agriculture and production have
confection’s development and popularity. and cinnamon and used medicinally and as a created chocolate that is good for producers
However, chocolate started as a stimulating stimulant. By 1660, chocolate had evolved and consumers.
drink worthy of the gods. About 1,600 years into a treat. Unfortunately, only the elite

ago, the Mayans began cultivating cacao. could a ord to eat “brown gold” regularly. Today, chocolate is enjoyed all over the world
They ground the dried seeds of the cacao tree Over time, chocolate-making methods in all kinds of delicious ways. Can you imagine
and mixed them with hot water, cinnamon, improved, and prices fell. Confectioners life without it?
and pepper for a strong and bitter drink called created di erent forms of conching, the Source:

xocolatl. At this time, chocolate was prized for mixing of cocoa with ingredients like milk, https://www.ncbi.nlm.nih.gov/pmc/articles/
its energizing e ects, not its fl avor. PMC6950163/

vanilla, and extra cocoa butter at specifi c
Spanish explorers brought cocoa to Europe, temperatures. Almost 300 years after it had https://time.com/6329462/history-sugar/

From the Kitchen: BLOOD ORANGE AND POMEGRANATE SALAD WITH

RICOTTA SALATA
Serves 5
INGREDIENTS: orange juice in a slow, steady stream until fully

emulsified, then drizzle over salad. Sprinkle
• 5 each blood oranges, peeled, sliced thin, with pepper, toss gently, and serve immediately.
crosswise*
• 2 blood oranges, peeled, juiced and reserved *Note: To peel the oranges, use a sharp

• 4 ounces baby arugula knife to cut a thin slice o both ends of the
fruit to reveal the fl esh and stand the fruit
• ¼ cup pomegranate seeds upright. Following the curve of the fruit, cut
• ⅛ cup red onion, shaved downward to remove the peel and white pith,
• 6 ounces ricotta salata, crumbled rotating the fruit as you work, to cut away all
• ¼ cup extra virgin olive oil of the peel and pith.
• Black pepper, to taste

DIRECTIONS: Nutrition Information (Serving Size 8.4 oz.):
Arrange the orange slices in a shallow serving Calories – 280, Total Fat – 18g,
bowl. Top with arugula, pomegranate seeds, Saturated Fat – 6g, Cholesterol – 35mg,
red onion and sprinkle with ricotta salata. In Sodium – 310mg, Total Carbohydrate – 23g,
Fiber – 4g, Total Sugars – 16g, Protein – 6g
a small bowl, slowly whisk oil into the blood