Heart to Hearth Cookery

Using a molinillo to prepare chocolate

There is nothing more satisfying than talking about chocolate  and sampling a 17th century chocolate beverage on Valentine’s Day.  Today I had the honor to speak at Pennswood Village in Bucks County, PA and share with them the history and how to prepare chocolate in the 17th century.  Dressed in a 17th century mantua, I am using a molinillo to mix a grated chocolate cake (or tablet) with hot water, sugar, cinnamon, vanilla, cloves and chile.  The unroasted, fermented forestero beans are in the large box and to the left is a  forestero chocolate cake ground and made into chocolate liquor on a heated  lava metate.  To the right, the larger chocolate cake was prepared on a European style red granite metate and is 100% trinitario.  The residents of Pennswood Village enjoyed the chocolate drink and tried their hands using the molinillo.

Please visit my website at www.hearttohearthcookery.com