The receipt (recipe) To make Chocolate with Water has been boiled for ten to twelve minutes and is ready to be poured from my mulling cone into a chocolate pot for frothing.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | June 9, 2021
It’s Chocolate-A Taste of Hearth Cooking
Posted in Beverages, chocolate, culinary history, food, food history, mulling cone, receipts, recipes | Tags: beverages, chocolate, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 7, 2021
Boil the Chocolate-A Taste of Hearth Cooking
After the quarter pound of grated chocolate, quarter pound of sugar, half a quarter of an ounce of flour and a little salt are added to a quart of water for the receipt (recipe) To make Chocolate with Water, all was mixed and brought to a boil. The chocolate is in my reproduction mulling cone supported by a brandreth.
Visit my website at: www.hearttohearthcookery.com
Posted in Beverages, chocolate, culinary history, food, food history, mulling cone, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 3, 2021
Salt for Chocolate-A Taste of Hearth Cooking
After a quarter of an ounce of flour is added to the mix of a quart of water, pound of chocolate (grated), and quarter pound of sugar for the receipt (recipe) To make Chocolate with Water, put in a little salt and mix until dissolved.
Visit my website at: www.hearttohearthcookery.com
Posted in Beverages, chocolate, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | May 29, 2021
Sugar and Flour for Chocolate-A Taste of Hearth Cooking
A quarter of a pound of sugar and half a quarter of an ounce fine Flour (as pictured) was added to the quart of water and quarter of a pound of chocolate for the receipt (recipe) To make Chocolate with Water.
Visit my website at: www.hearttohearthcookery.com
Posted in Beverages, chocolate, culinary history, food, food history, mulling cone, receipts, recipes | Tags: beverages, chocolate, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | May 27, 2021
Quarter Pound of Chocolate-A Taste of Hearth Cookery
To the quart of water add a quarter of a Pound of Chocolate without Sugar for the receipt (recipe) To make Chocolate with Water. A quarter of a pound of chocolate cakes made from roasted cacao beans whose nibs have been prepared into chocolate liquor on a metate were grated and added to the water in my mulling cone.
Visit my website at: www.hearttohearthcookery.com
Posted in Beverages, Cacao beans, chocolate, chocolate cake, culinary history, food, food history, metate, mulling cone, receipts, recipes | Tags: beverages, chocolate, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 25, 2021
Quart of Water for Chocolate-A Taste of Hearth Cooking
The first step in preparing the chocolate beverage receipt (recipe) To make Chocolate with Water is to take a Quart of Water. I am using my reproduction mulling cone supported by a brandreth to prepare this receipt.
Visit my website at: www.hearttohearthcookery.com
Posted in Beverages, chocolate, culinary history, mulling cone, receipts, recipes | Tags: beverages, chocolate, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 23, 2021
The Chocolate Cake-A Taste of Hearth Cookery
After the chocolate liquor has been removed from the heated metate, it solidifies into a chocolate cake. This chocolate cake with others was used to make the receipt (recipe) To make Chocolate with Water.
Visit my website at: www.hearttohearthcookery.com
Posted in chocolate, chocolate cake, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 21, 2021
Chocolate Liquor-A Taste of Hearth Cooking
After the nibs have been ground with a roller on the heated metate, chocolate liquor is produced which will harden into a chocolate cake to be used for the receipt (recipe) To make Chocolate with Water.
Visit my website at: www.hearttohearthcookery.com
Posted in chocolate, chocolate liquor, culinary history, food, food history, metate, Nibs, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 19, 2021
Grinding Cacao Nibs-A Taste of Hearth Cooking
The cacao nibs were placed on a heated stone (a metate) to grind the nibs and melt the cacao butter for the chocolate cake to make the receipt (recipe) To make Chocolate with Water. A heavy roller is used for the grinding.
Visit my website at: www.hearttohearthcookery.com
Posted in chocolate, culinary history, food, food history, metate, Nibs, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 17, 2021
Cacao Nibs-A Taste of Hearth Cooking
After the fermented cacao beans have been roasted and the hulls removed, the beans become nibs and have the full aroma and flavor of chocolate but not a smooth texture that is needed to prepare the receipt (recipe) To make Chocolate with Water.
Visit my website at: www.hearttohearthcookery.com
Posted in chocolate, culinary history, food, food history, Nibs, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
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Heart to Hearth Cookery 