Chocolate recipes

- Posted on Jan 16, 2019 - 02:03 PM

MODERN VERSION OF 18TH CENTURY HOT CHOCOLATE

½ c. Hershey’s cocoa

¼ c. sugar

¼ tsp. cinnamon, nutmeg

1/8 to ¼ tsp. chili powder

Mix together then add 1 c. milk, heated, and 3-4 Tbs. of mixture per cup stirring frequently. Add 1/8 tsp. vanilla.

MODERN HOT CHOCOLATE

2 oz. (2 squares) unsweetened chocolate 

1/3 c. sugar (granulated) 

4 c. milk 

Pinch of salt 

½ tsp. vanilla 

Optional: marshmallow creme, Fluff or whipped cream 

Place chocolate, sugar, milk, and salt in a 2-qt. saucepan over medium-low. Heat, stirring, until chocolate melts and the mixture is well blended. Stir in the vanilla; pour the hot chocolate into mugs and top with a spoonful of marshmallow or whipped cream, if desired.

Variations 

For Rich Hot Chocolate, replace 1 to 1½ c. of whole milk with half-and-half or light cream.

18TH CENTURY CHOCOLATE CREAM

Boill a quart of cream till itt begins to be thick then putt in 4 Sponfulls of sifted Chocolate and giv itt six boilings up then strain itt through Tiffany, set itt open the fire again an when ready to boill putt in the Yolks of 2 eggs beathen with a Little orange flower water stir itt over the fire to thicken butt boill itt not then take itt of and  when almost cold putt itt in a bason or glasses then take some cream with a little white wine and sugar and whisk itt in a froth and and put it on the Chocolate Cream and whith a little of the  Chocolate and putt th ffroth of it up and down amongst the white froth and to serve itt up.

Modern Translation

Boil 4 c. of heavy whipping cream in a pot on medium heat. Stir the cream every so often as it boils and begins to thicken. While the cream is boiling, finely grate about 4 tsp. of milk chocolate onto a plate. Once the boiling cream thickens slightly, add the grated chocolate into the hot cream and stir slowly until it melts through. When all of the chocolate has melted into the cream, take the pot off the heat until the cream is no longer bubbling. Stir the cream again, and put it back onto the heat until it boils. Repeat this process 5 more times, making sure to stir the chocolate cream every so often. Once the chocolate cream has been boiled 6 times, strain it through a metal strainer (although plastic is fine, as long as it won’t melt under the heat) and put it back into the pot. Return the pot to the stove on medium-low heat and stir occasionally, making sure not to boil the chocolate cream. As the chocolate cream is re-warming on the stove, take the yolks of 2 eggs and beat them together in a separate bowl with a splash of vanilla extract. Once the chocolate cream is near boiling, slowly add the egg yolk mixture into the cream while stirring continuously. Continue to stir briefly after all of the yolks have been added to ensure that the egg does not cook inside the cream. Make sure that the chocolate cream does not boil. Take the pot off the stove and leave to cool for 10 minutes. As the chocolate cream is cooling, make the froth.

In a bowl, add ¼ c. heavy whipping cream, 3 tsp. white wine, and ½ c. granulated white sugar. Whisk together until the mixture thickens slightly and reaches the ribbon stage, meaning that when the whisk is lifted out of the mixture, the froth falls slowly from the whisk and creates a ribbon on the surface which slowly dissipates. Once the chocolate cream has cooled and the froth has been made, divide the chocolate cream into separate glass jars (or whatever glass containers you wish to serve it in). 

Spoon the white froth in a thin layer on top of the chocolate cream, and either eat immediately or refrigerate for 2-8 hours.

CHOCOLATE CREAM THE VIRGINIA HOUSEWIFE 1828

Scrape a quarter of a pound of chocolate very fine. Put it in a quart of milk, boil it till the chocolate is dissolved, stirring it continually, thicken with six eggs. A vanilla bean boiled with milk will improve the flavour greatly. 

This is also the recipe used to make chocolate ice cream.

TO MAKE CHOCOLATE PUFFS

English Housewife 1764

(This would be a cookie)

Sift and beat half a pound of double-refined sugar, scrape into it one ounce of chocolate very fine; mix them together. Beat the white of an egg to a very high froth, then strew in your sugar and chocolate, keep beating it till it is as stiff as a paste. Sugar your papers, and drop them on about the size of a sixpence, and bake them in a very slow oven.

TO MAKE WINE CHOCOLATE

John Nott, 1726

Take a pint of Sherry, or a Pint and a half of red Port, four ounces and a half of Chocolate, six Ounces of fine Sugar, and half an Ounce of white Starch or fine Flour; mix, dissolve, and boil all these as before. But, if your Chocolate be with Sugar, take double the Quantity of Chocolate, and half the Quantity of Sugar; and so in all. 

21st Century Method

2 c. sweet Sherry or Port wine

4 oz. unsweetened dark chocolate, grated or broken into small pieces

6 oz. white granulated sugar

1 Tbs. flour or cornstarch, optional

Grate or break the chocolate into small pieces. Place chocolate in pot with wine and sugar. Heat, stirring occasionally, until chocolate and sugar are melted, and the mixture is velvety smooth. Pour into glasses and serve, hot or cold.

TO MAKE CHOCOLATE-ALMONDS

Mrs. Mary Eales 1742

Take two Pound of fine sifted Sugar, half a Pound of Chocolate  grated, and sifted thro’ an Hair Sieve, a Grain of Musk, a Grain  of Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with Gum-Dragon steep’d well in Orange-Flower-Water; beat it well in a Mortar; make it in a Mould like Almonds; lay them to dry on Papers, but not in a Stove.

Modern Version

8 oz. dark chocolate

2 c. unsalted raw almonds

Sea salt

Melt the chocolate in a double boiler over medium heat, stirring until fully melted. Stir the almonds into the chocolate, and toss until well coated. Place the chocolate-covered almonds onto a parchment-covered baking sheet. Sprinkle almonds with sea salt, and set aside until the chocolate is set. Store in the refrigerator until ready to eat.

A CHOCOLATE TART

The Whole Duty of a Woman 1737

Take two Spoonfuls of Rice-Flour, some Salt, with the Yolks of four Eggs, and a little Milk; mix all these together, but don’t let them curdle; then grate some Chocolate and dry it before the Fire, and when your Cream is boiled, mix the Chocolate well in it, and so sit it to cool; make your Tart of good fine Flour, put in the Cream and bake it. When it is enough, glaze it with powder Sugar with a red hot Fire-shovel; then serve it.