Arthur Parker’s Fortifying Cocoa “Then I will help myself,” said he. “A large dish of rather weak cocoa every evening agrees with me better than anything.” It struck her, however, as he poured out this rather weak cocoa, that it came forth in a very fine, dark-colored stream…” -Sanditon Antique silver Chocolate Pot from http://janeaustensworld.wordpress.com/ Cocoa, or Chocolate, as it was often referred to (chocolate as a candy had not yet been introduced) was a popular Regency drink served most often at breakfast, but sometimes in the evening as well. Creating cocoa at home took time, skill and a special pot. The chocolate pot, looking like a small samovar or carafe, stood on legs so that a heat source could be placed beneath it. The chocolate and milk were melted together, stirred from the top by a whisk, and poured out. This task would be performed at the table by one of the members of the family. The cakes of chocolate talked about in this recipe were made by grinding cocoa beans and mixing them with sugar and spices, such as aniseed, cinnamon, cardamom, vanilla and nutmeg. The whole mixture was then moistened and formed into bricks or cakes to be used at a later date. Today’s cocoa recipes can gain a flavor of the past by including a spoonful or two of whatever spices you like best. Chocolate Cut a cake of chocolate in very small bits; put a pint of water into the pot, and, when it boils,
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