Heart to Hearth Cookery

Frothing Chocolate

Just like the Aztec woman depicted in a late 16th century Codex Tudela, I am pouring chocolate to raise foam.  The froth was an important part of partaking of the chocolate beverage.  As a 1685 receipt (recipe) for chocolate states:  Then take the pot from the fire and work it well with your little Mill, if you don’t have a mill, pour it a score of times from one pot to another, but this is not as good.   I am in disagreement with the author of the receipt as I have made the beverage scores of times and it froths better and faster by pouring it from one pot to another.

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If your site or organization qualifies for Pennsylvania Humanities Council Presentations you might want to check out my new presentation for 2012-2012 Chocolate: The Pennsylvania Connection