Posted by Sherry on August 12, 1997 at 14:54:44:
It's amazing the things you come across when you are not looking for them but this was in an article I just read,
Diederot's Encyclopedia shows an 18th century chocolate factory. Roast the beans in a cauldron,winnow to release inner nib , break nib in a mortar and a final grinding on the surface of a heated table.
After purchase in this form, they would placed in a chocolate pot with water over a small flame. These chocolate pots had a small opening into which a whisk fit so that they could add whatever they liked which could be strong spices, perfumey flowers, cream, orange peels anything went, they then whipped to a froth and drank it in tall chocolate cups which were meant to slow the cooling.
Spiced Chocolate (inspired by past)
2 cups water
1/4 cup sugar
1 strip lemon peel 1in by 2in
1 3in. cinnamon stick
pinch of ground cloves
1/4 cup cocoa powder
1/2 cup heavy cream
Heat the first 5 ingred. to boiling, reduce heat simmer 3 min.
remove from heat whisk in cocoa and vanilla until foamy.Strain into warmed cups. Top with whipped cream.
Now that is serious cocoa drinking!
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