I'm an Annapolis-based food historian and foodways consultant. I offer PowerPoint presentations followed by tastings to organizations in the Baltimore, Annapolis, DC and Northern Virginia region on a variety of different food history topics. Follow my blog for fun food history information and lists, photos, and lots of historic recipes! Visit my website www.atasteofhistory.net to check out my programs. Also, like my Facebook page, A Taste of History with Joyce White.
Monday, February 22, 2016
Chocolate Balls: A Truffle from 1947
Chocolate Balls, c. 1947
I chose this recipe from an historic cookbook I recently found and purchased called, The United States Regional Cook Book, edited by Ruth Berolzheimer, 1947.
According to the introduction to the book, this cookbook draws from ten different American regions and is therefore actually "ten cookbooks in one." The regions comprise New England, Southern, Pennsylvania Dutch, Creole, Michigan, Mississippi Valley, Wisconsin Dutch, Southwestern, and Western. There is also a section on "Cosmopolitan America".
This recipe for Chocolate Balls comes from the Southwestern Region based, I am speculating, on its use of chocolate and cinnamon. As a result, I chose to use Taza stone-ground chocolate (the 50% vanilla variety). I like that this recipe uses cinnamon with the chocolate, coffee, and sugar because it gives the balls a complexity of flavors.