Saturday, June 9, 2012

Jose Rizal and chocolate in Noli Me Tangere






One of the two greatest novels written by Jose Rizal is Noli me Tangere (Touch Me Not).  It is a required reading in high school. In my school we were made to do a summary for each chapter. Back then I was not able to fully grasp the novel's meaning and significance. Only lately did I found out  that chocolate drink was also talked about in the novel. I took the liberty to post here the whole chapter that mentions about chocolate. 


The significance of the novel for most Filipinos was its power of awakening by exposing the social cancer wrought by corrupt officials particularly the powerful clergy during the Spanish colonization. The novel helped galvanized Filipinos desire to be freed from Spanish rule that eventually led to a revolution by Andres Bonifacio. 


It should be noted that in the novel a lot of scenes depicted dining and social gatherings. A historical account that even then illustrates Filipinos fondness for drinking and dining. During the time of Rizal in Europe chocolate drink is already a popular drink even served in salons, not only confined to the nobility. But when it is served by a priest  in a colonial society it can denote politics. It is favor when served as chocolate eh (eh-espreso or thick chocolate) and disfavor once served as chocolate ah (ah- aguado or watered chocolate). 


I find it interesting and very  perceptive on Rizal's account of serving chocolate drink during his time. And in relation to this chapter titled Rulers of San Diego,drinking chocolate connotes power. The powerful like the Cura/Priest has monopoly of chocolate but what is dispense to his  visitors depends on his affinity to them. 


Now I have an inkling why Machiavelli got his name for a chocolate.







Chapter XI

The Rulers

Divide and rule.

(The New Machiavelli.)



Who were the caciques of the town?


Don Rafael, when alive, even though he was the richest, owned more land, and was the patron of nearly everybody, had not been one of them. As he was modest and depreciated the value of his own deeds, no faction in his favor had ever been formed in the town, and we have already seen how the people all rose up against him when they saw him hesitate upon being attacked.


Could it be Capitan Tiago? True it was that when he went there he was received with an orchestra by his debtors, who banqueted him and heaped gifts upon him. The finest fruits burdened his table and a quarter of deer or wild boar was his share of the hunt. If he found the horse of a debtor beautiful, half an hour afterwards it was in his stable. All this was true, but they laughed at him behind his back and in secret called him “Sacristan Tiago.”


Perhaps it was the gobernadorcillo? No, for he was [77]only an unhappy mortal who commanded not, but obeyed; who ordered not, but was ordered; who drove not, but was driven. Nevertheless, he had to answer to the alcalde for having commanded, ordered, and driven, just as if he were the originator of everything. Yet be it said to his credit that he had never presumed upon or usurped such honors, which had cost him five thousand pesos and many humiliations. But considering the income it brought him, it was cheap.


Well then, might it be God? Ah, the good God disturbed neither the consciences nor the sleep of the inhabitants. At least, He did not make them tremble, and if by chance He might have been mentioned in a sermon, surely they would have sighed longingly, “Oh, that only there were a God!” To the good Lord they paid little attention, as the saints gave them enough to do. For those poor folk God had come to be like those unfortunate monarchs who are surrounded by courtiers to whom alone the people render homage.


San Diego was a kind of Rome: not the Rome of the time when the cunning Romulus laid out its walls with a plow, nor of the later time when, bathed in its own and others’ blood, it dictated laws to the world—no, it was a Rome of our own times with the difference that in place of marble monuments and colosseums it had its monuments of sawali and its cockpit of nipa. The curate was the Pope in the Vatican; the alferez of the Civil Guard, the King of Italy on the Quirinal: all, it must be understood, on a scale of nipa and bamboo. Here, as there, continual quarreling went on, since each wished to be the master [78]and considered the other an intruder. Let us examine the characteristics of each.


Fray Bernardo Salvi was that silent young Franciscan of whom we have spoken before. In his habits and manners he was quite different from his brethren and even from his predecessor, the violent Padre Damaso. He was thin and sickly, habitually pensive, strict in the fulfilment of his religious duties, and careful of his good name. In a month after his arrival nearly every one in the town had joined the Venerable Tertiary Order, to the great distress of its rival, the Society of the Holy Rosary. His soul leaped with joy to see about each neck four or five scapularies and around each waist a knotted girdle, and to behold the procession of corpses and ghosts in guingón habits. The senior sacristan made a small fortune selling—or giving away as alms, we should say—all things necessary for the salvation of the soul and the warfare against the devil, as it is well known that this spirit, which formerly had the temerity to contradict God himself face to face and to doubt His words, as is related in the holy book of Job, who carried our Lord Christ through the air as afterwards in the Dark Ages he carried the ghosts, and continues, according to report, to carry the aswang of the Philippines, now seems to have become so shamefaced that he cannot endure the sight of a piece of painted cloth and that he fears the knots on a cord. But all this proves nothing more than that there is progress on this side also and that the devil is backward, or at least a conservative, as are all who dwell in darkness. 


Otherwise, we must attribute to him the weakness of a fifteen-year-old girl.


As we have said, Fray Salvi was very assiduous in the fulfilment of his duties, too assiduous, the alferez thought. While he was preaching—he was very fond of preaching—the doors of the church were closed, wherein he was like Nero, who allowed no one to leave the theater while he was singing. But the former did it for the salvation and the latter for the corruption of souls. Fray Salvi [79]rarely resorted to blows, but was accustomed to punish every shortcoming of his subordinates with fines. In this respect he was very different from Padre Damaso, who had been accustomed to settle everything with his fists or a cane, administering such chastisement with the greatest good-will. For this, however, he should not be judged too harshly, as he was firm in the belief that the Indian could be managed only by beating him, just as was affirmed by a friar who knew enough to write books, and Padre Damaso never disputed anything that he saw in print, a credulity of which many might have reason to complain. Although Fray Salvi made little use of violence, yet, as an old wiseacre of the town said, what he lacked in quantity he made up in quality. But this should not be counted against him, for the fasts and abstinences thinned his blood and unstrung his nerves and, as the people said, the wind got into his head. Thus it came about that it was not possible to learn from the condition of the sacristans’ backs whether the curate was fasting or feasting.


The only rival of this spiritual power, with tendencies toward the temporal, was, as we have said, the alferez: the only one, since the women told how the devil himself would flee from the curate, because, having one day dared to tempt him, he was caught, tied to a bedpost, soundly whipped with a rope, and set at liberty only after nine days. As a consequence, any one who after this would still be the enemy of such a man, deserved to fall into worse repute than even the weak and unwary devils.


But the alferez deserved his fate. His wife was an old Filipina of abundant rouge and paint, known as Doña Consolacion—although her husband and some others called her by quite another name. The alferez revenged his conjugal misfortunes on his own person by getting so drunk that he made a tank of himself, or by ordering his soldiers to drill in the sun while he remained in the shade, or, more frequently, by beating up his consort, who, if she was not a lamb of God to take away one’s [80]sins, at least served to lay up for her spouse many torments in Purgatory—if perchance he should get there, a matter of doubt to the devout women. As if for the fun of it, these two used to beat each other up beautifully, giving free shows to the neighborhood with vocal and instrumental accompaniments, four-handed, soft, loud, with pedal and all.


Whenever these scandals reached the ears of Padre Salvi, he would smile, cross himself, and recite a paternoster. They called him a grafter, a hypocrite, a Carlist, and a miser: he merely smiled and recited more prayers. The alferez had a little anecdote which he always related to the occasional Spaniards who visited him:


“Are you going over to the convent to visit the sanctimonious rascal there, the little curate? Yes! Well, if he offers you chocolate which I doubt—but if he offers it remember this: if he calls to the servant and says, ‘Juan, make a cup of chocolate, eh!’ then stay without fear; but if he calls out, ‘Juan, make a cup of chocolate, ah!’ then take your hat and leave on a run.”


“What!” the startled visitor would ask, “does he poison people? Carambas!”


“No, man, not at all!”


“What then?”


“‘Chocolate, eh!’ means thick and rich, while ‘chocolate, ah!’ means watered and thin.”


But we are of the opinion that this was a slander on the part of the alferez, since the same story is told of many curates. At least, it may be a thing peculiar to the Order.


To make trouble for the curate, the soldier, at the instigation of his wife, would prohibit any one from walking abroad after nine o’clock at night. Doña Consolacion would then claim that she had seen the curate, disguised in a piña camisa and salakot, walking about late. Fray Salvi would take his revenge in a holy manner. Upon seeing the alferez enter the church he would innocently order the sacristan to close all the doors, and would then go [81]up into the pulpit and preach until the very saints closed their eyes and even the wooden dove above his head, the image of the Holy Ghost, murmured for mercy. But the alferez, like all the unregenerate, did not change his ways for this; he would go away cursing, and as soon as he was able to catch a sacristan, or one of the curate’s servants, he would arrest him, give him a beating, and make him scrub the floor of the barracks and that of his own house, which at such times was put in a decent condition. 


On going to pay the fine imposed by the curate for his absence, the sacristan would explain the cause. Fray Salvi would listen in silence, take the money, and at once turn out his goats and sheep so that they might graze in the alferez’s garden, while he himself looked up a new text for another longer and more edifying sermon. But these were only little pleasantries, and if the two chanced to meet they would shake hands and converse politely.


When her husband was sleeping off the wine he had drunk, or was snoring through the siesta, and she could not quarrel with him, Doña Consolacion, in a blue flannel camisa, with a big cigar in her mouth, would take her stand at the window. She could not endure the young people, so from there she would scrutinize and mock the passing girls, who, being afraid of her, would hurry by in confusion, holding their breath the while, and not daring to raise their eyes. One great virtue Doña Consolation possessed, and this was that she had evidently never looked in a mirror.


These were the rulers of the town of San Diego. 


- - -

Related read:





Monday, June 4, 2012

Tablea, tsokolate drink



I came across this nice blog entry (http://www.silayheritage.com/2011/09/tsokolate-and-silays-bizcocho-principe.html) of Ms. Maritel Riego Ledesma who blog about her  beloved hometown Silay, once called "Paris of Negros". I requested permission from her for me to quote and link her blog entry here.

Her personal account of tablea evokes memory of the past. Chocolate whether cake, drink,  or bar always resonates with those beautiful childhood memories. I have read lots of stories of chocolate associated with the joy of childhood.

Technology have brought instant chocolate drink to the new generation. But for the older generation the pleasant aroma of chocolate being prepared for breakfast, for merienda (snacks) or to comfort a sick or a kid in tantrums brings nostalgia of the past. Those days food or drinks are prepared laboriously, meticulously and with a lot of love. Unlike today food are made instantaneously, always on the go.

Here are quotes from the blog:
An afternoon merienda staple in my grandparent's house was tsokolate and bizcocho principe.  The tsokolate is made from cacao round tablets (tablea) and fresh cow's milk, although now-a-days because it is hard to get cow's milk, we use Alpine full cream milk instead, which is a close substitute in taste.

To this day, we cook our tsokolate in the same way as my grandmother's cook, Culing did...pure unadulterated tsokolate! We would have it during breakfast, poring it over our rice, or afternoon merienda together with suman, toasted pinipig, but the best for me was bizcocho principe...the original Silay version...and it is not the sweet kind of biscocho with sugar and baked butter on top or the ones that taste like toasted sponge cake sold in Bacolod and Iloilo.  The bizcocho principe I grew up on was a crunchy, mildly flavored, breadlike slice that literally melts in your mouth. 


More read about tablea here -  http://www.squidoo.com/tablea-tsokolate-hot-chocolate

Sunday, June 3, 2012

Frey Classique Dark Chocolate 72%







For this chocolate it was a pasalubong (coming home token/gift) from Dir. Roberto Almonte, NCIP Region 4 Director. Together with his family they went to Singapore for a much deserve vacation. Particularly for Director Almonte, a break  from all the arduous tasks of dealing with different issues like mining, dams, etc, in ancestral domains of indigenous people in his region.

I was asked what I like for pasalubong, so I told him dark chocolate from Singapore.  He told me to email what particular brand and which shop to buy it from but I never did bother, hoping he forgets all about it. But lo and behold, when he came to our office, there was the dark chocolate for me. Maraming salamat po, director for being the sponsor of this chocolate.

For this Frey Classifque Dark Chocolate 72 %, it has a brittle snap (well it just came from the ref). Smell-wise,  since it is  dark it has a strong cocoa scent. I can’t pinpoint exactly the taste of the chocolate.  And at first bite it has strong taste of the cocoa. But when it melts it produces other flavor a nutty taste, in particular. Unlike most milk chocolate and also having just 45% cocoa butter, it does not have a silky finish. There’s a feel of cocoa particles or sediments lingering in the root of the tongue the path that is more sensitive to bitter taste.  

So when I looked at the label, in the ingredients it says the chocolate may contain tree nuts, milk soya and gluten. I know some people are allergic to gluten. (Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheatand related grain species, including barley and rye. It gives elasticity to dough, helping it to riseand to keep its shape, and often giving the final product a chewy texture.). So some chocophiles are so careful when buying that they have to read the labels thoroughly. Sadly most of the commercial brands would contain gluten.

Frey chocolate is one of those famous Swiss chocolate the like of the brands such as Nestle, Lindt, Toblerone among others. These are chocolates I am familiar since tatay used to be a seaman. So everytime he comes home, he brings with him these duty-free bags of these omnipresent Swiss chocolates.





My score for this chocolate - 5/10
(snap, smell, texture,taste, & finish)



Friday, June 1, 2012

Patchi Philippines

Another of those chocolate sightings online (discovered it through this blog - http://www.lynne-enroute.com/2012/01/18/patchi-chocolate-philippines/ ), a place to visit one of these days at least they have two locations to choose from: Bonifacio High Street and Greenbelt 5. Another of those in my choco-tasteline.








                                                 Source: fbcdn-sphotos-a.akamaihd.net via pete on Pinterest

For their links check it here:
http://www.patchi.com

their Patchi-Philippines pinterest board here:
http://pinterest.com/rahonpete/patchi-philippines/

their official pinterest this link:
http://pinterest.com/patchiofficial/

and their FB page here and check what people are saying about them:
https://www.facebook.com/patchiphilippines


Thursday, May 31, 2012

David Wolfe The Chocolate Pope About Raw Organic Chocolate Xocolatl

Interesting presentation of the Pope of Chocolate, but he preaches eating cacao raw. I have not for myself seen much more hold a real cacao. So it would be so magical for me to eat and taste it raw.... that I look forward to.

Listening to this guy's presentation I think I am close to finding the divine chocolate - raw chocolate, hmmm...

He is the author of this book : Naked Chocolate caused a revolution:  It made raw food sexier than ever!


Part1

 


Part 2

 

Part3

 

Wednesday, May 30, 2012

Chocolate ads postcards: Clark and Chocolat Lombart

I asked permission to post here some of these chocolate ads postcards from a forum called - http://postcardcollector.org/forum/index.php?p=/discussion/1486#Item_12


According to wikipedia - The Clark Bar is a milk chocolate peanut butter bar that is similar to a Butterfinger or Crispy Crunch made by Cadbury in Canada. It is manufactured by the New England Confectionery Company (NECCO).





CHOCOLAT  LOMBART

A french chocolate that first appeared in 1760 and the production was stopped on 1957.Believed to be the first chocolate company in France that existed ten years before Pelletier established in 1770.Chocolate Lombart was dubbed  as "the largest factory of Paris"with  address at 75 Avenue de Choisy.  Among its famous clients was Madame Victoire, then the Duchess of Angouleme, also known as Madame Royale.  In 1957, the company "Chocolat Lombart" was absorbed by the company chocolates Menier. (source - wikipedia).

More interesting images here - http://bit.ly/M2EO8h










Tuesday, May 29, 2012

Chocolate for men

Image source - http://choco-locate.com/

From wikipedia:
The first European contact with chocolate came when Montezuma (then tlatoani of Tenochtitlan) introduced Hernán Cortés, a Spanish conquistador, to xocolatl in the 16th century.[14] Antonio de SolísPhilip IV's official Chronicler of the Indies, described Montezuma customarily taking a chocolate beverage after meals, as part of a sumptuous daily ritual:
He had Cups of Gold, and Salvers of the same; and sometimes he drank out of Cocoas [i.e., coconut shells], and natural Shells, very richly set with Jewels.[...] When he had done eating, he usually took a Kind of Chocolate, made after the Manner of the Country, that is, the Substance of the Nut beat up with the Mill till the Cup was filled more with Froth than with Liquor; after which he used to smoak Tobacco perfum'd with liquid Amber.[21]
Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of it:
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against thecatarrh.[22]

Chocolate was then a drink by a powerful ruler that was introduced to Spanish conquerors, was then kept secret by monks and priests. A drink made famous in Europe by nobilities.

Today most of the famous artisan chocolatier are males. Although there would be more moms, grandmoms, aunt, sisters or daughters who bake chocolate cake.

But definitely chocolate is not only women's favorite luxury food, men too love chocolates. As suggested by this article with this link - http://blogs.menshealth.com/guy-gourmet/taste-the-21-best-chocolate-bars-for-men/2012/02/22/

I quote:

How do we know? As chocolate lovers ourselves, we’ve noticed a trend of chocolatiers marketing more of their products toward men—chocolates with flavors such as chile pepper, bacon, and beer (yes, beer!).
Still, it’s one thing to come up with a wacky new flavor; it’s another to create something that genuinely tastes good. So we at Guy Gourmet decided to devise the greatest chocolate smackdown the Internet has ever seen. We asked the best chocolate makers in the world to send us samples and then, in true journalistic fashion, tasted more than 100 different flavors to determine our favorites.
So what’s a magazine with the word “health” in its title doing testing chocolates? Save your smirk: A 2011 study from the University of Cambridge found that high levels of chocolate consumption might help reduce the risk of heart disease, the leading cause of death in the United States, by 37 percent. Over the years, Men’s Health has also reported on dark chocolate’s benefits for your brain, your eyes, and even your sexual performance.

Of the authors list of chocolate for men it is only the commercially produced Lindt that I have tasted. Most of the chocolates in the list are not locally available here in the country.

Here goes a quote of one of those exotic chocolates:


For the adventurous palateWant to try something really crazy? Enter  Theo’s Ghost Chile Salted Caramels, buttery caramel infused with the capsaicin king of all chile peppers—Bhut Jolokia—and sprinkled with Hawaiian red sea salt. It’s not a party in your mouth. It’s a rave.
—Jennifer Messimer, Christa Sgobba, and Jerilyn Covert 
I am adventurous and would love to taste for myself this chocolate.


flag counter

free counters

PinoyChocophile Magazine

add

Powered By Blogger