How to make Mesoamerican 18th century mash up hot chocolate I Pleasant Vices episode 2

Author channel The British Museum   3 мес. назад
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How to make a chocolate bar with a twist I Pleasant Vices Recipe

Tasha and Paul follow on from their hot chocolate adventure to show us how to temper chocolate into an amazing chocolate bar. The mould for this chocolate bar is a scaled down version of the Parthenon frieze and was made by the British Museum facsimile maker. To find out more about the history of chocolate, read Tasha’s article on her 18th century chocolate champions on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to. Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. You can find out more about his work here: http://www.paulayoung.co.uk

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Tasha Marks is back for episode 2 of the Pleasant Vices series. This week she is joined by master chocolatier Paul A. Young to discuss chocolate’s introduction to 18th London as a delicious and beneficial drink. In this episode, Tasha and Paul recreate an 18th century hot chocolate (introduced to London by British Museum founder Sir Hans Sloane) with a Mesoamerican twist.

To find out more, read Tasha’s article on her 18th century chocolate champions on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to.

Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. You can find out more about his work here: http://www.paulayoung.co.uk

Pleasant Vices is a four-part series on aphrodisiacs, beer, sugar and chocolate. Each is hosted by Tasha Marks with invited guests and each with accompanying recipe film. To accompany this episode Tasha and Paul will show you how to make a chocolate bar at home, inspired by the history of chocolate in London.

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