The encyclopædia of practical cookery

Chocolate is prepared from cocoa, under which heading the process is fully described, and at one time the Spanish manufacture was acknowledged to be the best ; but in later years England, France, and Holland have vied with Spain in this art, and, according to the opinion of connoisseurs, have managed to surpass her. Indeed, it may be safely asserted that there is no better Chocolate made than that manufactured in France and England. Messrs. Cadbury, Fry, and others have done much to improve the quality of British-made Chocolate, and have adapted this sweetened preparation of cocoa to so many exquisite purposes, that it may now be regarded as a separate and special branch of confectionery. In Mexico a Chocolate paste is made by adding long pepper, a little annatto, and vanilla ; some add cinnamon, cloves, and anise ; and those who esteem perfumes add also musk and ambergris. In this country Chocolate enters into innumerable combinations, many of which will be found incorporated hereunder ; but for any further information that may be desired, it will be necessary to refer to Cocoa. (1) Chocolate may be bought in cakes, and may be had either sweet or black. Allow about 1oz. to a breakfast-cup. Grate the Chocolate, or cut it into shavings, and melt it over the fire in 1 breakfast-cupful of water, stirring all the time, till the Chocolate is quite dissolved ; then add 1 breakfast-cupful of milk, and keep on stirring till it boils, when it is ready for use. Should the Chocolate be too thick, a little water or a little boiled milk may be added. (2) Boil 1qt. of equal parts of milk and water in a small, bright saucepan ; then scrape down 1oz. of common Chocolate, throw it in, and beat with a wire egg-whisk about one minute, or till the Chocolate is all dissolved. Serve it in cups as soon as made, if practicable, with sugar. If necessary to keep it for a time, set it where it will keep hot without boiling. (3) Scrape fine 1oz. of Chocolate, add 2 table-spoonfuls of caster sugar, and put it into a small saucepan with 1 tablespoonful of hot water, stirring over a hot fire for a minute or two until it is perfectly smooth and glossy, and then stir it all into 1qt. of boiling milk, or half milk and half water. Mix thoroughly, and serve at once. If the Chocolate is wanted richer, take twice as much Chocolate, sugar, and water. Made in this way, Chocolate is perfectly smooth, and free of oily particles. If it is allowed to boil after the Chocolate is added to the milk it becomes oily, and loses its fine flavour. (4) Cut up a 1oz. square of Chocolate, and with 2 tablespoonfuls of flour mix it with 2 table-spoonfuls of hot water and 1 pinch of salt. Put this in a small saucepan, and boil until smooth, stirring constantly. Add gradually 1 pint of boiling water, and when ready to serve add 1 pint of hot milk. Use all milk and two squares of Chocolate, if desired very rich ; or thicken with 1 teaspoonful of cornflour rubbed smooth in a little cold water, and boil five minutes before adding the milk. (5) Put 2oz. of Chocolate into a pot with a muller, and pour over slowly 2 breakfast-cupfuls of milk. Work well for ten or twelve minutes over the fire, and the Chocolate is then ready for use.