A Mayan Making Some Hot Chocolate

Hot chocolate has its origins in Central America and was then carried to Europe in the mid-17th century where it joined the ranks of popularity among tea and coffee.  Hot chocolate then became the drink of choice over ale, beer and hard ciders of the day when it traveled to America.  The drink first showed up in Spanish Florida and then slowly moved its way up to New England and the Mid-Atlantic regions of America.

Hot Chocolate Pots with Wheels

Although hot chocolate was used for medicinal purposes during this time, it was primarily enjoyed as a special treat during the day.  There was a great deal of time that went into preparation of hot chocolate.  Today’s hot chocolate where the package is torn open or a tin opened was not an option. The ingredients for hot chocolate during the 1800s included milk, eggs, white-wine, rosewater, mace, cinnamon, sugar, and of course, chocolate.

Ibarra Chocolate Cake

The entire process was also quite time consuming.  The chocolate of the day came in prepared chocolate cakes (similar to the Ibarra chocolate today).  A portion of the chocolate had to be scraped fine, added to water and simmered for 15 minutes.  The beverage then had to be milled to make sure it was smooth.  The mixture was put into a chocolate pot that  had a wheel inside which was usually made of wood or metal.  The wheel was propelled by hand to blend the chocolate and water together (something we know chocolate doesn’t like to do).  After the hot chocolate goes through this milling process, it must be heated again, and then milled a second time.  For the hot chocolate to be made properly, there should be no pieces of chocolate sediment, and it should be smooth and blended.  Cream and sugar may be added prior to the milling process, but most often added once the process is completed.

Walter Baker's Cocoa

To follow are some chocolate and cocoa recipes from By Miss Parloa
and Home Made Candy Recipes By Mrs. Janet McKenzie Hill.  The cocoa for the recipes was furnished by Walter Baker & Co., Ltd. of Dorchester, Massachusetts and published in 1780.

Breakfast Cocoa

Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve. A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

Hot Chocolate

Formula for Making Three Gallons of Breakfast Cocoa

Ingredients:
½ pound of Walter Baker & Co.’s Cocoa
1 ½ gallons of water, hot
1 ½ gallons of milk, hot

Directions:
This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

Cracked Cocoa

To one-third a cup of Baker’s Cracked Cocoa (sometimes called “Cocoa Nibs”) use three cups of cold water; cook slowly at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.

Cocoa Nibs

Vanilla Chocolate with Whipped Cream

Ingredients:
One cake (½ a pound) of Walter Baker & Co.’s Vanilla Sweet Chocolate
4 cups of boiling water
Pinch of salt
4 cups of hot milk

Directions:
This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.

Plain Chocolate

Ingredients:
1 ounce or square of Baker’s Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Directions:
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.

Hot Chocolate with a Side of Whipped Cream

Now go take some time to make yourself some real hot chocolate!

Annmarie Kostyk

Happy 2011 Fellow Chocolate Lovers!  I have quite a bit in store for you this year!  I hope you are as excited as I am about 2011!  Today we are starting of with chocolate showcards and trading cards.

Almost everyone knows about trading cards. They come with a dry stick of bubblegum and are sold with baseball, football (American), football (the rest of the world), soccer (American) and various other sport trading cards. Recently, the market has seen Harry Potter trading cards sold with chocolate. This is not a new idea, but was resurrected from trading cards being packaged in chocolate and cocoa products the late 19^th century.

Chocolate trading cards, like all other ephemeral products not only have a cultural history, but are quite collectible as well. The chocolate trading cards came in a variety of sizes and were for different uses. “Showcards” were made for marketing purposes in the stores. In the days before elaborate packaging, showcards were used to hang over the products to entice the buyer. The front of the showcard had an advertisement to promote the chocolate and the reverse side had a list of prices for the merchant to know how much to charge the customer.

Cadbury's Showcard

What became known as “tradecards” were targeted toward the customer. The chocolate and cocoa companies gave the tradecards to the shop owners to hand out to customers at the counter or to enclose them with the product. These chocolate tradecards were all about the same size. The front of the card had a beautiful image with information about the company, the product and often a quote or motto.

Cacao & Chocolat Van Houten Tradecard

Huyler’s Vanilla Chocolate boasted, “If you only knew how nice it is!”

Van Houten’s Hot Cocoa joked, “Spin the arms around quickly and gaze in the center.”

Phillips’ Digestible Cocoa claims, “A Delicious & Highly Nutritious Beverage.”

Most of the scenes featured on the front of the chocolate trading cards were of young children to evoke the memories of childhood. Some chocolate trading cards were erotic, some patriotic and some full of fantasy. Some of the most popular words used in the chocolate trading card slogans include pure, digestible, healthy, nutritious, delicious, healthy and the best. A few of the chocolate trading cards even went so far as to claim the health benefits of chocolate, something that had since fallen out of fashion, but has now come full circle. Phillips’ claimed cocoa was a fantastic food for growing children and women who may suffer from nervous disorders. As the popularity of chocolate trading cards increased, the quality of the card stock increased. One thing that remained constant was the use of brightly colored images on the chocolate trading cards.

Walter Baker and Co. Tradecard

On the back of the chocolate trading cards were instructions on how to use the chocolate. Some chocolate and cocoa manufacturers advertised chocolate making classes, some gave directions on how to make hot chocolate, and others gave baking recipes.

I have a collection of all of the chocolate bar wrappers I have experienced. You can also collect chocolate trading cards, chocolate pots, molinillos, chocolate posters, cocoa tins, and chocolate tins and boxes. For the chocolate lover and collector, your choices are limitless!  Where can you find all of these fabulous finds?  Antique shops, eBay and you grandmothers attic!

Good luck on starting your chocolate collectibles collection!

Annmarie Kostyk

Cuppa

I sit here in Chicago on a blustery, but sunny, day all deck out in my British attire.  I’ve got on my fisherman’s knit sweater and my Wellies drinking my Yorkshire Gold Tea (with cream, of course).  Getting ready for the third season of Monarch of the Glen this afternoon.  Salty Chocolate Shortbread in the oven.  I’m a Brit in the making!  Today we finish up part four of chocolate crimes.  Thought I would take a different angle today for a bit of excitement.  I bet I got you all excited about more British chocolate crime while I was setting the mood.  Sorry.  Today we’ll be everywhere!

Drinking Chocolate

Murder.  Got your attention.  Yes, there were some serious crimes involving murder and chocolate in America.  Interestingly enough, since high quality chocolate is very bitter, you cannot taste poisons that may be added to it.  You have to remember that during this time, all chocolate was of a high quality, chocolate candy had not yet gone mainstream.  The earliest report of death by chocolate did happen in Britain.  King Charles II died in 1685 after eating a dish of chocolate that was served to him by a footman of the Duchess of Portsmouth.  Turns out the death of Charles was not from poisoned chocolate, but from kidney disease.  Death by chocolate sounds so much more exciting though!

Arsenic

Boston, 1735 – Murder is attempted on a wealthy family of four.  Arsenic was added to the family’s skillet of chocolate which they enjoyed daily at breakfast.   No telling who added the arsenic to the chocolate.  The physician attended to the family in time and saved their lives.

1750, the New York Post reviews a story from the year before about the Turkish Pasha of Rhodes to massacre the Knights of Malta by poisoning the knight’s water supply used to make their coffee and chocolate.  The plot was uncovered before any lives were taken.  Should this plan have succeeded, the Pasha would have received life in prison.

Frederick, King of Prussia

Prussia, 1790 to1792 – Numerous assassination attempts were made on Frederick, the Great King of Prussia.  Oddly enough, Frederick was a forgiving soul.  Those who attempted to kill him were let go since they had not succeeded.  A few people always had to try Frederick’s drinking chocolate before he consumed it.  He was a little anxious about the whole thing.

Napoleon Bonaparte

Of course, there has to be a chocolate crime involving love and murder.  If it isn’t power, it’s love.  What would a chocolate crime story be without on involving Napoleon Bonaparte?  The culprit?  Napoleon got around.  It was a mistress called Pauline Riotti.  Napoleon promised Pauline marriage and he didn’t marry her.  He also promised to take care of her and his child.  He did not.  I suppose you know what happened. Bonaparte frequented a monastery that Pauline had been taken to when she became destitute.  Napoleon was a foodie and loved his morning chocolate drink. Pauline decided to prepare Napoleon’s chocolate drink and add a bit of poison.  Ah, a woman scorned.  Fortunately for Napoleon, the kitchen staff was on its toes and saw Pauline add something from her pocket to the chocolate drink.  A note was sent to Napoleon’s guard.  Napoleon called for the person who prepared the chocolate and made Pauline drink it.  She fainted, convulse and died within an hour.  The cook was rewarded with a pension. Napoleon was left unmoved by the entire event.

Silver Plated Chocolate Pot with Ivory Handle

Carlisle, Pennsylvania 1879 – Mr. Wynkoop and Mrs. Zell conspire to murder Mrs Mary Kiehl. Mrs. Kiehl was in her 81st year.  She became ill and after suffering for three days, she died.  The cause?  Death by chocolate.  Mrs. Kiehl had a fondness for both coffee and drinking chocolate.  Turns out that there was arsenic present in both her coffee and chocolate pots after an investigation.  The body of Mrs. Kiehl was exhumed and her organs were tested for arsenic poisoning.  CSI in the 19th century!  Conclusion?  Mrs. Kiehl was murdered through ingesting arsenic.  Who did it?  It wasn’t the butler.  It was a man called Wynkoop, the town’s Justice of the Peace, who was brought in fro questioning.  Why?  He wanted Mrs. Kiehl to leave her money to him, she decided it should go to a relative instead.  Mr. Wynkoop was released on $5,000 and Mrs. Zell was arrested and put on trial.  There are no records to find out how it all ended.

Dark Chocolate Bar

Something scary?  In the 19th century, attempted death by chocolate was an accident.  Hundreds of people became ill after eating chocolate bars wrapped in green paper. Turns out that green pigments used in printing at that time had traces of arsenic in it.  Remember how I told you that chocolate is a sponge and must be stored properly or it absorbs flavors and tastes of other foods?  Well, it absorbed the arsenic from the ink in the paper.  No one died, but a lot of people became very sick.

I hope you enjoyed the series on chocolate crimes.  Not sure what next week will bring, but I enjoy it that way!  I hope you do too.

Annmarie Kostyk

The Essence of Chocolate by John Scharffenberger

Since a lot of the chocolate crimes happened in Britain, I thought I’d share one of my favorite shortbread cookie recipes with you.  It’s from The book Essence of Chocolate by John Scharffenberger (of Scharffen Berger) and Robert Steinberg.  You really can’t go wrong with cocoa and salt.  They were born to be together.  Enjoy and please pass the recipe on!  Cookie baking season is almost upon us!

Salty Chocolate Shortbread

(adapted from Essence of Chocolate by John Scharffenberger and Robert Steinberg)

Ingredients:
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon course sea salt
12 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla

Directions:
Preheat the oven to 325 degrees F.

Mix together the flour and cocoa powder in a bowl and set aside.
In another bowl beat the butter and sugar together for about 5 minutes until light colored and fluffy. Add in the vanilla.

Slowly add half of the flour-chocolate mixture and mix on low speed. Add the rest of the flour and cocoa and mix until just combined. Stir in the salt. The batter should form a kind of doughy ball. If needed, at this point you can refrigerate the dough for up to a week, but no refrigeration is required.

Roll out the dough between two sheets of parchment paper to 1/4-inch thickness. Using cookie cutters or a knife, cut the dough into whatever shape you want. I used a small glass to make circles. Sprinkle a few grains of coarse sea salt on top of the cookies for extra salty deliciousness.

Place the cut-out cookies onto baking sheets lined with parchment paper and bake for 15 minutes, rotating halfway. They should be slightly firm but not hard when done. Let cool on wire racks.

You can store these in an airtight container for up a week. They are nice warm and soft straight from the oven, but also develop a deeper flavor and texture over a few days.

Scharffenberger Salty Chocolate Shortbread Cookies

Chocolate crimes weren’t just limited to London, England. They happened in North America too. All of the crimes listed here were reported in various newspapers and magazines during the 18^th and 19^th centuries. Today, blackmail and theft. In 1881, a Canadian chocolate maker by the name of John Mott was blackmailed. The request? Chocolate or your life! No, not really. It was, “Hey chocolate man, give us $600 in gold coins or we will kill you.” Mott went to the police with the blackmail letter and the extortionists were trapped in a police scheme to follow through with the blackmail threat and were arrested. Mr. Mott was able to continue making chocolate.

Sterling Silver Chocolate Pot

During the Colonial period in America, a lot of chocolate theft was happening. It wasn’t just the finished chocolate bars either. It also involved chocolate making equipment and chocolate serving utensils. You have to remember that these serving utensils, primarily chocolate pots, were made of fine porcelain or sterling silver and were considered an art form themselves. They were worth a lot of money. What was really interesting is that rewards were put out for anyone who turned someone in and they were guilty. Remember last week we learned about chocolate being branded? Well, it was branded in North America too. Not the smartest thing to steal. Between March and August of 1808, there were two chocolate burglaries reported. In one case, someone stole 24 pounds of chocolate branded by the Baker Chocolate Company on Long Wharf in Boston Harbor. A thief cannot lie about something that is clearly marked not theirs! Two robberies later that year for the same amount of chocolate resulted in a reward of $5.00 and $50. The $50 reward also included coffee and tea in the booty. I’m guessing if you add about the zero after that you can considered the reward in modern day equivalents. I guess it’s like stealing diamonds or gold today. The most famous chocolate thief was Thomas Mount. He lived in New England and dabbled in every sort of crime. Mount’s life of crime eventually caught up with him and he was executed after admitting to stealing in order to sell what he stole for basic necessities to live. Mount said that he stole chocolate mostly from women. Ah, Mr. Mount! Probably would be the same case today!

Don’t miss the conclusion of chocolate crime next week!

Annmarie Kostyk

This is my Nana’s  Chocolate Sour Cream Cake. You can tell it came from the 50s by the use of oleo in the recipe. I try not to touch that stuff. In my opinion, it will kill you. I like to substitute applesauce. It works perfectly well. Now, no disrespect to Nana, but I prefer my Cream Cheese Icing recipe on this rich chocolate cake rather than the chocolate icing that it calls for in the recipe. Please also keep in mind that I have a bit of a sugar problem, so the recipe makes a LOT of icing. I like to slice each layer horizontally to get four layers of cake. I’ve also tried it with Nutella between the layers and the Cream Cheese Icing on the outside. Lots of people loved it. I, myself, didn’t care for it. Thought it was too squishy. You’ll love this creamy rich cake. I guarantee it!

Chocolate Sour Cream

Cake with Cream Cheese Icing

(Cake recipe comes from the kitchen of my long gone Nana – Ann Janicki)

Serves 12

Ingredients:
1/2 cups unsalted butter, softened
1/4 cup oleo (margarine or shortening) I use applesauce.
2 cups light brown sugar, firmly packed
2 teaspoons vanilla
3 eggs
3 ounces unsweetened chocolate, melted (I used a good 90% cocoa content bar.)
1 cup sour cream
2 1/2 cups cake flour (You CANNOT use regular flour for this!)
2 teaspoons baking powder
1 teaspoons salt
1/2 teaspoons baking soda
2/3 cup water

Directions:
Preheat oven to 350 degrees. Grease and flour 2- 9 inch cake pans. Cream butter and applesauce with brown sugar and vanilla. Add eggs and continue beating until very light and fluffy. Fold in melted chocolate and sour cream; beat 1 minute at medium speed.. Add dry ingredients and water. Beat 3 minutes. Bake 35 to 40 minutes, until toothpick comes out clean. Cool completely before frosting. Once cakes are cool, I cut them each in half horizontally.

Baker’s tip pastry chefs use…Did you know that we cut off the dome top of the cake? We then use the top for the bottom so it’s flat.

Ingredients:
32 ounces cream cheese, softened
1 cup unsalted butter, softened
4 cups sifted powdered sugar
2 teaspoons vanilla

Directions:
In a medium bowl, cream together the cream cheese and butter until smooth. Mix in vanilla. Slowly stir in the powdered sugar. Frost cake. Cake will need to be kept refrigerated. Let stand at room temperature before serving.

Cake is cooling…photo is coming…sorry, white icing just doesn’t photograph all that well.  Will garnish with berries tomorrow…

Chocolate Sour Cream Cake with Cream Cheese Icing

In the 17^th, 18^th and 19^th centuries, England was a hub for the cocoa and chocolate trade. What does this mean for London? There was a lot of crime happening revolving around cocoa and chocolate. There is a huge collection of court documents from the Old Bailey Trial Archive which was located on the west side of London dealing with crimes of chocolate origin.

The Old Bailey Courtroom, London, England

You would think the crimes were pretty simple and very few occurred. You would be wrong. There was murder, simple grand larceny, burglary, receipt of stolen goods, shoplifting, petty larceny, highway robbery (yes, literally), assault, forgery, housebreaking, counterfeiting and fraud. People really knew the value of chocolate and cocoa! In these records found at Bailey, a total of 82 crimes by 113 different defendants were involving cocoa, cacao or chocolate. The earliest court document comes from May 31, 1693.

Cocoa Shells

But still, chocolate and cocoa cases as a whole were not violent. Most of them involved some form of theft or another. Only 2 of 82 cases were considered to be of a violent nature. One of these cases was committed by someone only named as D.P. They were charged with murder. A witness says that he and D.P. had conspired on the preceding day before the murder while drinking cups of chocolate at the Bridges Street Chocolate House in Covent Garden. D.P. was convicted, but the records did not indicate what his punishment was for the crime. I’m guessing it was not no chocolate for a year.

Cocoa Powder

Highway robbery happened quite frequently back then – literally. This was considered as severe a crime as murder. Dec. 6, 1721, Sir Edward Lawrence was both beaten and robbed by a Mr. Butler Fox. Fox stole the contests of Lawrence’s purse as well as six pounds of chocolate. The testimony at the trail revealed that Fox and his accomplice enjoy a cup of hot chocolate made from the stolen chocolate after the incident. I did not make that up.

America

Of the 113 people brought to trial for chocolate and cocoa related crimes in 82 cases, 62 percent of the defendants were convicted. People were serious about chocolate and cocoa crimes. Remember from last week, these are commodities and they were rare at the time. Sentences ran from 6 pence to 30 shillings monetarily. Other punishments for the defendants include printed apologies, branding (ouch), whipping (ouch, again) or incarceration for one to three years in either the Newgate prison or an unspecified prison location. Unbelievably, some even received the sentence of “transportation” which meant that they were deported from England to either America or Australia for between seven and fourteen years. My guess is at that point they would rather stay in America or Australia, but who am I to judge?

Chocolate

Would you believe that some defendants were executed for chocolate crimes? You could be executed for the following: stealing manufactured chocolate, cocoa or cocoa nuts (cocoa beans), cocoa shells (shelled cocoa beans they used to make tea with – I need to research this more because it sound like a brilliant idea!), or chocolate related manufacturing or serving equipment and utensils. Basically, don’t steal anything chocolate or it could cost you your life.

Can you imagine someone getting a death sentence for stealing a case of chocolate bars today? Things were tough back then. It just shows that envy, greed and temptation follow people wherever there’s money to be made. Cocoa beans, shells and manufactured chocolate were easy to sell. Chocolate making equipment could be taken apart and sold for parts or transported for sale elsewhere. The interesting fact is that most of these crimes were reported in court to be spur of the moment crimes committed on a whim by employees and servants. Watch your chocolate and cocoa, you just never know who is after it.

Flourless Dark Chocolate Cake

Serves 12

Ingredients:
2 tablespoons walnuts or almonds, ground
10 ounces dark chocolate, chopped
1½ cups raw sugar
1 tablespoon unsalted butter
1¼ sticks unsalted butter, softened
5 whole eggs
¼ teaspoon sea salt
optional:  powdered sugar and berries for garnish

Directions:
Preheat oven to 350º.  Melt 1 tablespoon butter.  Brush spring form pan with butter and dust with 1 tablespoon nuts.  In a double boiler over simmering water, melt the chocolate.  Add sugar, butter and salt.  Remove from heat.  In a medium bowl, beat eggs and add remaining nuts.  Fold the egg mixture into the chocolate mixture.  Pour into spring form pan.  Bake for 35 minutes.  Allow to cool.  Refrigerate overnight.  Cut and serve dusted with icing sugar and berries.

Annmarie Kostyk

Flourless Dark Chocolate Cake

Empty Cocoa Pods

Would you believe me if I told you that a large number of crimes surround chocolate? It’s true. There is a huge problem with child labor and slave trafficking going on in the cocoa market today, but we will save that for another day. Today we are going to embark on a series of historical crimes revolving around chocolate including smuggling, arson, assault, fraud, counterfeiting, murder, tampering, burglary and theft, and negligence. Hard to believe, I know, but it is true. I guess once you find something that works for you, you stick with it and all forms are a target. Chocolate crimes happen to the raw beans, cocoa powder and the chocolate itself. Why? Because chocolate is a commodity. We may not think of it as such, but nonetheless it is a commodity. Chocolate was once considered very rare and was often compared to gold and silver in the same conversation. It was, and still is, traded among not only gold and silver, but copper, orange juice, sugar, tea and coffee. Excuse me… I had to go get a bar of my favorite Trader Joe’s 85% Chocolate Bar for inspiration while I write.

Soft Commodities Include Cocoa Beans

A lot of the cocoa powder and chocolate products were tampered with by the merchants in Europe and the Americas during the 18^th century. All kinds of crazy substances were added so the merchants could make more money. Some of the substances added to cocoa powder and chocolate include brick dust, chalk, clay, dirt, and talc. Yum. I can’t help but wonder if anyone noticed that their hot cocoa was a bit off. To avoid being included in this group of unscrupulous merchants, a few merchants started adding a branding sign to their cocoa powder and chocolate to prove its authenticity and purity. One of the first merchants known to use branding was a company located in Boston, Massachusetts called John Brewster. He used “I.B.” for his branding. I am not sure what “I.B.”stood for, but people were assured of what they were getting and his business grew.

Cocoa Powder

Heritage Chocolate Block from Colonial Williamsburg, Virginia

Problems continued to escalate into the 19^th century causing more merchants to resort to branding their cocoa powder and chocolate. Labels started featuring terms like good, pure and unadulterated to show good faith. These types of problems continue to haunt small areas of the cocoa and chocolate industry even into the 20^th century. Frequently during this time, there were magazine and newspaper articles warning of the health dangers associated with impure chocolate.

Next week… How can you get arrested for stealing something that was already consumed? A look at the Old Bailey Criminal Court in London. I promise you will think I am making this up!

Old Bailey Criminal Court in London

Have a chocolicious day!  Annmarie Kostyk

Sir Hans Sloane

Sir Hans Sloane was both a physician, scientist, botanist and collector. He is most famously noted for his founding of the British Museum which began with his great collection of more than 71,000 plants, animals, antiquities, coins and many other objects of his time from all over the world.

Sir Hans Sloane Milk Chocolate Beverage

Some of the most intriguing specimens in his collection were of the Theobroma cacao he collected while he was stationed on the island of Jamaica as a personal physician to the island’s governor. Carl Linneaus, who was from Sweden and a fellow botanist of Sloane’s, visited him while he was stationed in Jamaica in 1736. Linneaus was credited for giving Theobroma cacao its name. Thank you Mr. Linneas!

While in Jamaica the natives introduced Sloane to the cocoa drink favored by the local people. He found it ‘nauseous’. His answer? Mixing it with milk. Sloane found this concoction to be quite tasty. It became the hot chocolate drink that we know today. Previously, hot cocoa was simply cocoa and hot water mixed with a variety of herbs and/or spices. He brought this chocolate recipe back to England where it was sold by apothecaries as a medicine. The apothecaries started selling it for just about every ailment and the manufacturing began. Eventually, in the nineteenth century, the recipe was taken up by Cadbury who manufactured the chocolate beverage using Sloane’s original recipe.

Hot Chocolate

The vast majority of Sir Hans Sloane’s collection may now be seen at the Natural History Museum in South Kensington, London.

Today is the third part of the four part series Swiss Chocolate Pioneers. Today we will be discussing Johann Rudolf Lindt. Lindt was born in Bern, Switzerland in 1855. Lindt was interested in machines and manufacturing at an early age. Remember the Kohler family? Well, Lindt went to study chocolate making with the Kohler family at the age of 18. Lindt was a distant cousin to the Kohlers. It seems as if all of the great chocolate makers of Switzerland were somehow related. Kohler’s competitors were Peter, Nestle and Cailler. Lindt learned a lot about the chocolate business by observing the chocolate business practices of all of them.

The Swiss Chocolate Makers

Rudolf Lindt

When Lindt completed his apprenticeship with the Kohlers, they gave him money to start his own chocolate business in Bern. The properties he purchase had been previously damaged by fire, but there was milling equipment on the premises that was not damaged. Lindt converted these machines into chocolate processing machines. He made what he had work for him.

Lindt purchased his used Bozelli machine (a chocolate grinder) from a local Italian man by the name of Branif who made confections locally. With Lindt’s interest in machinery, he modified the Bozelli’s trough so it could hold more chocolate. Lindt called this machine the “conch” because he thought the trough he carved out looked like a conch shell.

Lindt Dark Chocolate Bar

A great story. Up to this time in history, chocolate had been very crumbly, gritty and pasty. It was available in both bar and other molded forms, but they were not smooth. Lindt is attributed to the discovery of “chocolat fondant”. How did this happen? It seems by accident as great inventions often occur. Legend has it that Lindt neglected to turn the chocolate conch machine off after going home for the weekend. When he returned to his chocolate factory on Monday, the machine was still running. Much to his surprise, the chocolate was not only smoother but it also had a more intense flavor to it. Lindt’s absentmindedness led to the chocolate we know today. He called this end product “chocolat fondant”. His customers loved the new chocolate and we continue to love it today in countries throughout the world.

Next week…the evolution of Lindt & Sprungli in the final part of the Swiss Chocolate Pioneers Series.

I thought you might enjoy a wonderful Warm Chocolate Pudding recipe that is perfect for the upcoming cool evenings and weekends. A dollop of whipped cream and a shake of cocoa powder and you have yourself a warm, rich comforting dessert to share with family or friends.

Warm Chocolate Pudding

Serves 4

Ingredients:
1/2 cup sugar
1 1/2 tablespoon cornstarch
3/4 cup whole milk
1/2 cup heavy cream
1 pinch sea salt
9 ounces dark chocolate (70% or higher cocoa content), chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
whipped cream and cocoa powder as garnish (optional)

Directions:
In a medium saucepan, combine sugar and cornstarch; whisk in milk, cream, and salt until blended. Cook over medium heat, whisking gently, just until mixture thickens and comes to a boil. Remove pan from heat. Stir in chocolate, butter, and vanilla until smooth. With an electric mixer on medium-high speed, beat until light and fluffy. Divide pudding into 4 (6-ounce) bowls. Serve immediately with a dollop of whipped cream and a shake of cocoa powder if desired.

arm Chocolate Pudding

This week we will be covering part two of a three part series in Swiss Chocolate Pioneers.  Today we will be learning about Daniel Peter and Heinrich Nestle.  Next week we will finish up with Rudolf Lindt.

Daniel Peter

Daniel Peter started his entrepreneurial spirit in business with his brother making and selling candles.  Oil lamps became all the rage and Peter felt he needed to look for a new business opportunity.  He already had a foot in the chocolate making business as he married the daughter of Francois-Louis Cailler.  He thought he would give chocolate a try and opened his own chocolate shop.  To learn as much as he could, he also travel to Lyon, France to learn from their famous chocolate makers.  Upon his return in 1867, he opened a chocolate factory in Vevey, Switzerland called Peter Cailler & Companie.

Milk Chocolate Bar

Peter was the first chocolate maker desiring to make milk chocolate.  He was influenced by his neighbor both at home and at his factory.  His neighbor was Heinrich Nestle.  Peter was intrigued by Nestle’s milk-based infant cereal and thought he could try a similar recipe to make milk chocolate.  It took Peter seven years of trial and error, and near financial ruin, when he finally mastered his milk chocolate recipe in 1875.  Needless to say, Peter’s business thrived after this invention of Chocolats au Lait.  His customers loved the milk chocolate.  In 1878, Chocolats au Lait medaled with a second place ribbon at the International Exhibition in Paris.

Henrich (Henri) Nestle

Heinrich Nestle was born in Germany in 1814.  He came from a family of fourteen children.  His first position was as an apprentice at a pharmacy.  He finished the apprenticeship and received certification.  He then moved to Vevy, Switzerland and changed his first name to Henri. He was a fantastic salesman and sold rapeseed, liquers, rum, absinthe, vinegar and nut oils.  Sales were so good for Nestle that he expanded to liquefied gas and fertilizers of his own formulation.

Nestles' Milk Based Infant Cereal Ad

Being a brilliant salesman, inventor and entrepreneur, Nestle was looking toward modern advances to aid him in his next venture.  He wanted to help the Swiss people who were very poor at the time.  He wanted to do something to benefit the Swiss people.  He invented both milk based infant cereal and condensed milk.  Oddly enough, Nestle’s company never actually manufactured chocolate.  It was Nestle’s company, however, that bought out the chocolate businesses of Cailler, Kohler and Peter.  By doing this, Nestle preserved all of the Swiss making chocolate innovations brought to world and put them under one roof.

Swiss Chocolate Pioneers Time Line  (aka Chocolate Cheat Notes):

Francois-Louis Cailler (1796-1852) – Founded a chocolate company in 1819.  Used technology to make chocolate.  First chocolate maker to mold chocolate into a bar. Daughter Fanny married Daniel Peter.

Phillipe Suchard (1797-1884) – Was a great customer of Cailler.  Adored chocolate.  Opened a chocolate shop in Serrieres.  Invented the melangeur (a chocolate machine for grinding and mixing cocoa beans.) By 1883, he was producing half of all the chocolate produced in Switzerland.

Charles-Amedee Kohler (1790-1874) – Lived in Lausanne and opened a chocolate shop there. First chocolate maker to make hazelnut chocolate.  His son trained Rudolf Lindt as a chocolate maker.

Rudolf Sprungli-Amman (1816-1897) – Opened first chocolate factory in the German speaking part of Switzerland in 1845.  Purchased Lindt’s factory in 1899 forming Chocoladefabriken Lindt & Sprungli.

Daniel Peter (1836-1919) – Created the Peter Cailler et Compagnie with the Cailler family in 1867.  First chocolate maker to produce a milk chocolate bar. Son in law of Francois-Louis Cailler.  Friend and neighbor of Henri Nestle.

Rudolf Lindt (1855-1905) – Studied chocolate making with cousin Charles Kohler.  Opened chocolate factory in Bern in 1879.  Invented the conch.  Was purchased by Rudolf Sprungli-Amman.

Jean Tobler (1830-1905) – Owned a chocolate shop in Berm selling other chocolate makers products.  Was one of the first customers of Lindt. Opened his own chocolate factory in 1899. His son Theodor invented the famous Toblerone chocolate bar in 1908.

Henri Nestle (1814-1890) – Invented a milk based infant cereal and condensed milk.  Friend of Daniel Peter.  Sold license to Nestle milk chocolate bar to Peter Kohler & Sons in 1904.  In 1905, they merged with Anglo-Swiss and in 1929 with P.C.K. (aka Peter, Cailler, Kohler, Chocolate Suisse)

Kohler Chocolate and Nestle Chocolate Ads

I’m in a cookie mood.  try these classic Chocolate Crinkle cookies, you can make them with or without the walnuts.  Sometime I put the walnuts in my grinder to make them powder-like.  It ads a bit of flavor but keeps the cookie smooth.  I love these undercooked and soft!

Chocolate Crinkle Cookies

Makes 4 dozen cookies

Ingredients:
1 cup dark chocolate, chopped
1 cup brown sugar, packed
1/3 cup oil (I use macadamia nut oil.)
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup walnuts, chopped (optional)
1/2 cup powdered sugar

Directions:
Melt chocolate. Combine with sugar and oil. Add eggs, one at a time. Beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough for two hours. Form into one inch balls and roll in powdered sugar. Place on greased cookie sheet. Bake in 350 degree oven 10  minutes. Cool on rack.

Macadamia nut oil is really good for you.  It’s up there with olive oil in its goodness.  I actually have been cooking and baking with it more than olive oil lately.  If you want to try it, you can order a bottle from iHerb.com.  Enter this code  HEC263 on your first order and get $5 off.  If you order more than $40 worth of products, your order ships free!  I love them!

Chocolate Crinkle Cookies

Map of Switzerland

The middle of the 19^th century brought great changes to the country of Switzerland. Science and entrepreneurs came together at an opportune time – to make Swiss chocolate. Swiss chocolate makers were responsible for some of the greatest achievements in the world of chocolate between 1830 and 1870. What came out of this “Chocolate Renaissance”? The chocolate bar, chocolate fondant, milk chocolate, and the melangeur (A machine used in chocolate manufacture for mixing chocolate liquor with sugar and cocoa butter. Also known as a paste mixer.) Many of these techniques are still used today. So who were these Swiss chocolate pioneers? The were Francois-Louis Cailler, Charles-Amedee Kohler, Daniel Peter, Heinrich Nestle and Rudolph Lindt. Today we will be learning about Francois-Louis Cailler.

Francois-Louis Cailler

Francois-Louis Cailler has been dubbed the father of the modern chocolate factory and of the chocolate bar. Two very nice titles to have! Cailler is rumored to have studied the art of chocolate making at Cafferal Chocolates in Italy. He started his small chocolate business at the age of 23 in En Copet, Switzerland. Prior to Cailler putting up shop, both French and Italian handmade chocolates were quite easily available. Cailler, however, thought he could bring current advancements into the chocolate world and make high quality chocolates on a large scale by machine.

Milk Chocolate Bar (Relative of the chocolate block)

It is thought that Cailler was also the first chocolate maker to produce chocolate in individual serving blocks. Hence, the birth of the chocolate bar. Prior to this time, chocolate was sold in the Italian style which meant cutting how much the customer wanted from a long roll of chocolate right in the store. Cailler also experiment with many flavors in chocolate by adding vanilla, cinnamon and other spices to his couverture, something that was never previously done. Cailler was also a pioneer in selling his chocolate outside of Switzerland and well as in the country, also a new concept. His chocolate loving customers included Charles Maurice de Talleyrand who was a diplomat to King Louis XVI of France.

Cailler Chocolate Bar Advertisement

Cailler passed down his skills to his sons and grandsons who continued the chocolate making business through the turn of the 20^th century. Cailler’s grandson, Alexandre Cailler worked with his uncle, Daniel Peter, who was the husband of his Aunt Fanny to continue the traditions Francois-Louis Cailler started. Together they marketed Cailler milk chocolate to the world. The chocolate business became so large that Cailler employed 1,300 Swiss workers at their peak of success. Alexandre followed in his grandfather’s footsteps and also studied chocolate making in Italy to broadened his chocolate making skills.

Chocolate Ginger Pear Fudge Cake

Serves 12

Ingredients:
3 tablespoons unsweetened cocoa powder
1/2 cup sugar
2 eggs
4 ounces unsalted butter, room temperature
3/4 cup flour
1 tablespoon yeast (or use flour with yeast incorporated)
3 ripe pears
1 tablespoon fresh ginger, shredded (or ginger powder)
unsalted butter for baking dish
Optional: Powdered Sugar to decorate,a side of whipped cream or ice cream (ginger ice cream would be fantastic!)

Directions:
Preheat oven to 350°F. Butter baking dish (I use a 3” deep souffle pan or a 9” x 9” metal pan.). Peel pears. Cut into thick slices. Place slices, going from the center to the edges, on bottom of baking dish. It should look like a multi-tipped star or you can simply do rows. Combine flour, yeast, ginger, and cocoa powder. Stir. In another bowl mix the butter and sugar until it is smooth. Stir in 2 eggs, one at a time into butter cream. Slowly add flour mixture. Stir until well blended. Pour batter into baking dish over pears. Bake for about 30 minutes.

Check to see if it is cooked by inserting the blade of a knife. If it comes out clean, it’s done. If not, continue baking until finished.
Turn off the oven, leave cake inside, with oven door open, for 10 minutes. Sprinkle top with powdered sugar and serve slightly warm or cold.

(You can scoop the cake out of the pan or try inverting it so it will fall out with the pears on top.  Make sure you butter the pan generously if you want to do this.  When cake has cooled, run a knife around the sides. Place a plate on top of the pan and flip it over. Gentle tap on the bottom until the cake comes out of the pan.)

Chocolate Ginger Pear Fudge Cake