Hello friends and not-yet-friends. Welcome to a different kind of book review
here on Mary’s test kitchen. Chocolatology by Angel York and Darin Wick
is, as the title suggests, a study in chocolate. Chocolate’s fantastical lore, bittersweet
history, and delicious vegan recipes. So it’s not really focused on cooking. The details are in the history and science
of chocolate. And of course, we’ll start with the classic
hot chocolate. Immediately on the recipe page we get a snippet
of history and scandal. Released earlier this year by indie publishing
house, Microcosm Publishing, it’s a super cute book for the coffee table or your bookshelf. Especially with the illustrations by Cat Callaway,
it has a whimsical feel. The history, in contrast, has some pretty
serious stuff in there. But very interesting and written in a way
that I found easy to follow and understand. There’s a lot of bitter in that bittersweet
history. But also, I think, stuff that’s good to know
as a modern day consumer. And by the way, this hot chocolate was perfect. Super chocolatey and even though there is
no cream or milk, it was super satisfying and not too sweet. I have to admit, 2 tablespoons of sugar seemed
like a lot but it was perfect with the amount of cocoa. This isn’t the slickest looking cookbook I’ve
seen. In some places the text is overlaid on photographs
making it a little unpleasant to read and the photography did not motivate me to get
in the kitchen. Some recipe titles made me excited and then
the picture made me not so much. So I only tried one that grabbed me: crockpot
mole negro. It’s a simplified version of the complex Mexican
sauce recipe that I’ve heard a lot about and was already eager to try. The 1 hour prep time almost scared me off
but after reading the recipe though, I decided this was a gross over estimation. Instead of the specific peppers normally used
in mole, chipotle peppers in adobo sauce from a can. Seeded, I did my best. The first step is sautéing onions and garlic,
I used an electric multi cooker. The Cosori 6 quart. The company sent this to me a while ago, you
may have seen it in my videos before, but I still don’t have enough experience with
it to really recommend it one way or the other. After my air fryer experience, I just have
to be very sure before I recommend any appliances to you guys. So the amazon link is in the description but
don’t take it as an endorsement. After 15 minutes, we add cumin, cinnamon,
and coriander. At this point, your kitchen is going to smell
awesome. Then after another minute, the rest of the
ingredients. Then this is supposed to cook in a crockpot
on high for 3 hours; I used a slow cook setting. During this time, you can read about how chocolate
is made, traditionally and in modern times. Maybe try making some chocolate bars yourself. After 3 hours, off comes the lid and we blend
this. I tried using a stick blender; it got messy. So I didn’t film it but I threw everything
in my ninja for a minute and out came this smooth, luxurious sauce. I slapped together some mashed pinto beans
rolled up with some black beans and salsa in corn tortillas, baked with red sauce on
top sort of like enchiladas but don’t fight me true Mexican food lovers. I know. I’m not doing you proud here. But it’s really just vessel for sauce. Gosh darn, this is good stuff! It’s silky smooth, super flavourful, a little
spicy but not very hot, and you just get a hint, the idea of chocolate. It’s not weird. I know this isn’t the same kind of complex
thing traditional mole is supposed to be but I’m loving it. I’m really glad I have a huge jar of this
now. Mole experts, please let me know what you’d
put this sauce on. And that’s it for this short review. I do want to try more from this book, especially
the recipes from Goose Wolt and Rebecca August for aquafaba ganache and crazy cake, respectively
because I admire them already for their contributions to the vegan aquafaba world, but after the
brownies from Vegan Richa’s Everyday Kitchen not too long ago, I really need to cool it
on the chocolate treats. Maybe we’ll revisit this again sometime later. Check out the link in the description to find
Chocolatology: Chocolate’s Fantastical Lore, Bittersweet History, and Delicious Vegan recipes. It’s pretty cool. Like you’re pretty cool. Thanks so much for watching, friends. Please give this video a thumbs up if you
liked it and subscribe if you haven’t already for more cookbook reviews and delicious vegan
recipes, like these Boston Cream Doughnuts. P.S. If you were waiting for the firm tofu tutorial
that I mentioned last week, err…might be a while. I seem to have misplaced some key footage
and might have to reshoot. Don’t expect it for a while. Sorry, life happens. But coming up, I’m thinking Canadian favourites
like maple cream doughnuts and ginger beef, without beef… of course. Bye for now!