c.1600, from Nahuatl xocolatl, possibly from xocolia “to make bitter” + atl “water.” Brought to Spain by 1520, from thence to the rest of Europe. Originally a drink; as a paste or cake made of ground, roasted cacao seeds, 1640s.

To a Coffee-house, to drink jocolatte, very good [Pepys, “Diary,” Nov. 24, 1664].

Chocolate chip is from 1940; chocolatier is attested from 1888; chocolatey from 1965. (Online Etymology Dictionary)

Ιn Greek: sokolata, diminutive form: sokolatitsa
Sokolataki (sing): a kind of small dessert based on chocolate. A box of sokolatakia. On his name day, his family offered liquor and sokolatakia to the guests. (Triantaphyllides, On line dictionary)

Ι like dictionaries. They  use direct, precise language and take things literally, however they leave their door open so the secret life of words can go out.
Sokolataki, sokolatitsa, sokolata, chocolata.
A dear aunt of mine calls it “chicolata”.  She uses to carry small Ion milk chocolates with almonds in her pocket  “just in case, my dear child”.

Sokolatakia made with ganache
3 parts of high quality chocolate (cocoa mass content 60-70%)
1 part semi-skimmed evaporated milk
1 tbsp butter
cardamom seeds, toasted in a dry skillet until fragrant

instant coffee granules
ground walnuts, lightly roasted

gound red pepper
high quality cocoa powder, sifted

Ganache is not just an easy chocolate sauce; it is  also the basis for chocolate truffles and sokolatakia easy to prepare at home.  As you can see, evaporated milk replaces the heavy whipping cream that is typically used in ganache; so you reduce the fat without significantly altering the taste. Of course do not dilute the milk with water.Cut the chocolate into very small pieces and pour them into  a heatproof bowl.

Bring the milk just to a boil.
Add the butter and pour the mixture of milk- butter onto the chocolate. 
Allow the chocolate to sit and melt for a few minutes.
Stir the chocolate with the milk. The ganache should be a thick, velvet cream.

Transfer the ganache into three smaller bowls. Now you can flavor the three parts of ganache with a) cardamom, b) coffee granules and c) ground red pepper and walnuts (Use tiny amounts, then taste). Stir again.
Line the sides and the bottom of 3 pans with plastic wrap, smoothing to remove any wrinkles. 
Pour the 3 kinds of ganache into the prepared pans and chill for 2-3 hours.
Remove each kind o ganache from the freezer and gently flip it over onto a baking sheet covered with cocoa powder, so the ganache is bottom side up. Peel the plastic wrap off the ganache.
Using a stainless steel wire, make small ganache cubes.
Roll them in cocoa. 
Now the ganache cubes are ready to make perfect little gifts.  

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