Mexican Chocolate Gelato
In celebration of Easter (candy), I’d like to share an excerpt from Anthony Bourdain’s show, “No Reservations”. While visiting Spain, Bourdain spent some time with an artisan chocolatier named Enric Rovira. Rovira doesn’t just make chocolate. He brings it to life! Chocolate is an art form; each unique creation is the result of much experimentation with temperature and time and only the best chocolate recipes. In this episode, Rovira shows Tony (and us) how he makes his world-famous Easter eggs.
Just say the word “Chocolate,” and you evoke a visceral reaction in people… Mouths water, pupils dilate and stomachs rumble. You rarely hear someone say, “No chocolate for me.” Or, “I’m gonna pass on that chocolate cake.” Ever hear, “I need some chocolate?” All the time. Why is this? Does chocolate have some mystical power over us? How do our chocolate cravings make us drive to the store at 3am, just so we can experience that smooth texture and sweet aftertaste? One thing is for sure, there is a chemical component present in chocolate that does not exist in other foods.