10 lb (4.5 kg) Toasted Cacao Beans, cleaned and coarsely crushed
Fresh Jasmine Flowers
8 lb (3.6kg) White Sugar; well dried
3 oz (85g) “Perfect” Vanilla Beans
4 to 6 oz (115-170g) “Perfect” Cinnamon
2 scruples (1/12oz, 2.5g) Ambergris
Method: In a box or similar utensil, alternate layers of jasmine with layers of the crushed cacao, and let it sit for 24 hours. Then mix these up, and add more alternating layers of flowers and cacao, followed by the same treatment. This must be done ten or twelve times, so as to permeate the cacao with the odor of the jasmine. Next, take the remaining ingredients and add them to the cacao and jasmine, and grind them together on a slightly warmed metate; if the matate be too hot, the odor might be lost.
by Francesco Redi (1627-1697) - Excerpt: The True History Of Chocolate, Coe, Sophie D. & Michael D., 2003, 95-61824, 0-500-28229-3
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