martedì 26 gennaio 2016

Thomas & Grace Tosier and the Georgian chocolate.



Quest'oggi il viaggio che vi invito a compiere nel passato è più lungo del solito, ci spingiamo più lontano nel tempo ovvero nell'Inghilterra del periodo Georgiano (XVIII° secolo, ovvero dall'ascesa al trono di Re Giorgio I -1714 - alla morte di Re Giorgio IV -1830) per 'assaggiare' 
LA CIOCCOLATA DEI RE,




The Chocolate Girl La Belle Chocolatiere by Jean-Etienne Liotard, c1744




come tempo fa vi promisi.

Se ricordate, 'girando' per Hampton Court Palace ( ♚ NOBLE MANSIONS AND CROWNS ♚ Queen Mary II & Hampton Court Palace and Gardens. ) ci trovammo a curiosare nelle CHOCOLATE KITCHEN, stupiti nel constatare l'esistenza di un vano appositamente preposto per la preparazione della cioccolata calda, dei dolci a base di cioccolata e della conservazione dei medesimi, in una sorta di spazio asettico accuratamente scelto in base alle sue caratteristiche in quanto a temperatura ed umidità, rigorosamente costanti nelle varie stagioni dell'anno, arredato con i tipici attrezzi del cioccolatiere.

Addentrandoci nella storia di questa bevanda che ci delizia soprattutto durante le giornate più fredde dell'inverno, scopriamo che a partire dal 1600 la cioccolata calda veniva servita nei locali pubblici, come oggi lo è il caffè, ma era prestigiosa come oggi può essere considerato lo champagne, ed ogni re aveva il suo cioccolatiere di corte, il primo dei quali fu Thomas Tosier, cioccolatiere ufficiale di Re Giorgio I.


Dovete sapere che Thomas aveva una moglie molto intraprendente, Grace, una donna allegra e di buon carattere, la quale, mentre il marito lavorava per il re di Hampton Court Palace, pensò di avviare a Greenwich una Chocolate House, ossia una cioccolateria.
Durante tutto il XVIII° tale tipologia di locale pubblico conquistò sempre maggior successo per giungere a divenire un luogo eccelso per le classi superiori in quanto sinonimo di lusso, raffinatezza e buona compagnia e Grace era così accorta da riconoscere che collegare tale bevanda così ambita con il nome dei Tosier e soprattutto quello del re poteva fare la sua fortuna, e così fu, addirittura tale fu il suo successo che alla morte di Thomas ella contrasse un secondo matrimonio, ma conservò il cognome Tosier, tanto era divenuto rinomato e legato alla storia della cioccolata calda in tazza.
La cioccolateria era un locale dove si discuteva di politica ed economia, questo perché era frequentato solamente da uomini essendo tale bevanda considerata molto stimolante - in quanto il cacao provoca una scarica di endorfine e zuccheri a livello ematico - e perciò non adatta alle ladies cui una tale eccitazione avrebbe indotto un disagevole e sgradevole tremolio alle mani.

E veniamo all'originale ricetta della cioccolata calda che ogni giorno, anzi, più volte al giorno, Thomas Tosier preparava per il suo re:
il compito più arduo e più faticoso era quello che spettava al garzone che affiancava il cioccolatiere, ovvero al ragazzo di cucina, poiché era lui che, con pazienza doveva tostare i fagioli, ovvero i semi del cacao al fine di poter rimuoverne il guscio che li riveste; questi venivano quindi macinati finemente su di un METATE ( antico attrezzo da cucina messicano che corrisponde ad una sorta di grande tagliere in pietra ) con l'aiuto di un matterello in pietra; sotto il Metate erano posti dei tizzoni ardenti in modo che la pietra risultasse infervorata e sia questo, sia la frizione e la pressione operata dal matterello riducevano i semi in un composto semiliquido.
Il cioccolato così ottenuto veniva fatto cadere su carta oleata e suddiviso in cialde che venivano conservate per l'occorrenza; quando venivano prese, sciolte con acqua, latte oppure vino - il re esigeva rigorosamente il Porto - ed il composto liquoroso che ne risultava veniva quindi mischiato con zucchero e spezie esotiche quali la vaniglia, il cardamomo, l'anice, il 'Grano del Paradiso' ( conosciuto anche come melegueta o pepe della Guinea, sostituibile con il pepe nero ) e la 'Rosa di Alessandria'.

Pensate che le prime ricette risalgono al periodo Stuart (1603 -1714)


English medical notebook, 1575-1663 (Wellcome Library MS.6812, p.137)




Si legge in una pubblicazione del 1661, che pretende di svelare il segreto di 'come gli indigeni procedono', nelle Americhe, per fare quella che era soprannominata 'The India Nectar', che si tratta di una bevanda il cui colore è molto scuro, la consistenza è densa ed il sapore è dato da una complessa miscela di spezie che indugiano sulla lingua. 
Ne deduciamo perciò che allora era molto diversa da quella che conosciamo noi oggi.
Hans Sloane fu il primo ad utilizzare il latte nella cioccolata calda intorno al 1700, ma eccovi nelle ricette riportate qui sotto come possiamo preparare più comodamente a casa nostra una cioccolata calda in tazza degna di un re: 


CIOCCOLATA AL PORTO
Una lussuosa bevanda, adatta per quando fuori fa freddo.


Ingredienti: per 4 piccole tazze
∞ 40g di cioccolato fondente, contenente almeno l'80% di cacao 
∞ 600ml di porto rubino 
∞ 30g / 40g (2/3 cucchiai) di zucchero semolato
∞ Un grande pizzico di farina bianca

Istruzioni:
∞ Versare tutto il porto in una pentola.
∞ Rompere il cioccolato in piccoli pezzi e aggiungere nella pentola.
∞ Unire quindi lo zucchero. L'alcol diviene amaro quando si riscalda, perciò potrebbe essere necessario assaggiare più volte.
∞ Spolverarvi la farina.
∞ Cuocere a fuoco basso per 10 minuti, fino a quando si formano piccole bolle intorno alla
bordo. Non bollire.
∞ Frullare il composto con il 'moulinet'.
∞ Versare in coppette e servire mentre è ancora caldo.





CREMA AL CIOCCOLATO
Una ricetta per una cremosa salsa al cioccolato adattata da un libro di cucina reale risalente al 1716.


Ingredienti: per fare 8 tazze
∞ 1,2 l  latte intero
∞ 115g  di zucchero semolato
∞ 1 tuorlo d'uovo 
∞ 70g cioccolato fondente ( con almeno l'80% di cacao )

Istruzioni:
∞ Unire al latte lo zucchero in una casseruola e mescolare.
∞ Cuocere a fuoco lento per 15 minuti, fino a quando lo zucchero si sarà sciolto.
∞ Sbattere il tuorlo d'uovo ed unirlo alla miscela.
∞ Fate cuocere a fuoco basso fino a quando la crema si sarà addensata, ma senza far bollire.
∞ Togliere la pentola dal fuoco e lasciare raffreddare per 5 minuti.
∞ Rompere il cioccolato a pezzetti e mescolarlo alla crema.
∞ Mettere al caldo a fuoco basso per un altro minuto. Continuare a mescolare per incorporare completamente il cioccolato ed impedire al composto di addensarsi.

∞ Versare in ciotole o tazze di porcellana. Servire e gustare la crema ancora calda.



Vi era allora, inoltre, un insieme di accessori particolari che erano necessari per servirla, ovvero per portarla dalla cucina alla tavola del re:



la cioccolatiera, che generalmente era in rame o argento, del tutto simile alla caffettiera ma con sopra il coperchio un altro piccolo coperchietto dal quale fuoriusciva il manico del moulinet, ovvero il mulinello in legno con cui bisognava continuare a mescolare la bevanda finché non fosse stata servita, al fine di amalgamarla bene ed anche renderla più cremosa, la tazza che era rigorosamente in ceramica, con o senza impugnatura, che doveva appoggiare su di una base di argento che la rialzava dal piattino, al fine di impedire che l'eventuale fuoriuscita del cioccolato ne sporcasse il fondo all'esterno (probabilmente le tazze venivano colmate fino all'orlo).



The family of the Duke of Penthièvre in 1768 o The cup of chocolate by Jean-Baptiste Charpentier 




Ebbene sì, gli inglesi erano davvero molto ghiotti di cioccolata, ma questa costosa bevanda divenne da subito sinonimo di nobiltà e perciò consumata volentieri nelle regge e nei palazzi signorili dell'intero vecchio continente ... pensate che il naturalista, esploratore e botanico tedesco Alexander Von Humboldt (1769 - 1859), proveniente da una famiglia notoriamente aristocratica, sosteneva che
Il cioccolato è materia viva, ha il suo linguaggio interiore. Solo quando si sente oggetto di intima attenzione, e solo allora, esso cessa di ammaliar la gola e si mette a dialogare con i sensi.


Tutto per colpa, o per merito, di re William III d'Orange, già sposo della cugina, futura regina Maria II Stuart, il quale arrivò in Inghilterra dall'Olanda nel 1689 recando con sé un grande amore per il cioccolato e, quale principe, egli aveva la possibilità di farsi inviare direttamente il suo cioccolato preferito direttamente dai Paesi bassi che avevano un consolidato collegamento commerciale con il Sud America.



Nella viva speranza di avervi intrattenuti dilettevolmente con questo argomento che da tempo attendevo di trattare e di avervi fatto trascorrere attimi piacevoli, vi abbraccio con affetto ed immensa gratitudine,


a presto 














Fonti bibliografiche:

Sophie and Michael D. Coe, The True History of ChocolateThames & Hudson, 2013

About THE CHOCOLATE KITCHEN at HAMPTON COURT PALACE














Today the journey in the past I'm inviting you to do with me is longer than usual, we go farther in time, I mean in the Georgian period (XVIIIth century, to be more precise from the rise to the throne of King George I -1714 to the death of King George IV -1830) England to 'taste' THE KINGS' CHOCOLATE,





- picture 1 - The Chocolate Girl or La Belle Chocolatiere by Jean-Etienne Liotard, c1744





as I promised you some time ago.

If you remember, 'going around' Hampton Court Palace (♚ NOBLE MANSIONS AND CROWNS ♚ Queen Mary II & Hampton Court Palace and Gardens.) we were 'found ourselves' in the CHOCOLATE KITCHEN, surprised to note the existence of a room specifically dedicated to the preparation of hot chocolate, sweets made of chocolate and the conservation of the same, in a sort of aseptic space carefully chosen according to its characteristics in terms of temperature and humidity, rigorously constant in the various seasons of the year, furnished with typical tools necessary for the chocolate maker.

Digging into the history of this drink that delights us especially during the coldest days of the Winter, we find that since 1600 the hot chocolate was served in public places, as now it is coffee, but it was as prestigious as today can be considered the champagne, and every king had his court chocolatier, the first of which was Thomas Tosier, official chocolatier of King George I.




- picture 2 on the left - You should know that Thomas had a very enterprising wife, Grace, cheerful and good-natured, who, while her husband worked for the king at Hampton Court Palace, decided to start in Greenwich a Chocolate House.
Throughout the XVIII this type of local public conquered increasingly success to reach to become a place for the upper classes as a synonym of luxury, sophistication and of good company, and Grace was so shrewd to recognize that connecting this loved drink with the so popular name of Tosier and especially that of the king could have make her fortune, and so it was, indeed, such grew her success that at the death of Thomas she contracted a second marriage, but retained the name Tosier, which had become so popular and linked to the history of the hot chocolate in cup.
The Chocolate House was a place where you could discuss of politics and economics, that's why it was attended only by men, for this drink was considered very stimulating - the cocoa causes a rush of endorphins and sugars in the blood - and so not suited to ladies, for it induces such an excitement which would cause an uncomfortable and unpleasant flickering to the hands.
But let's go finally to the original recipe of hot chocolate which every day, in fact, several times a day, Thomas Tosier prepared for his king:





picture 3 on the right - the most arduous and difficult task was that which belonged to the boy who flanked the chocolatier, or the kithchen boy, because it was he who, with patience, had to roast the beans or cocoa seeds in order to remove the shell wrapping them; these were then finely ground on a METATE ( ancient Mexican cooking utensil which corresponds to a sort of large stone cutting board ) with the help of a rolling pin made of stone; under the Metate were placed some embers in order to make red hot it and the seeds, both for the heat, and for the clutch and the pressure operated by the rolling pin, were reduced in a semi-liquid compound.
The chocolate thus obtained was dropped on wax paper and divided into pods that were kept for the occasion; when they were taken, they were dissolved with water, milk or wine - the king demanded strictly Porto - and the fortified compound that came out was then mixed with sugar and exotic spices such as vanilla, cardamom, anise, 'Grain of Paradise' (also known as melegueta or Guinea pepper, replaceable with black pepper) and the 'Rose of Alexandria'.

Think that the first recipes date back to the Stuart period (1603 -1714).




- picture 4 - English medical notebook, 1575-1663 (Wellcome Library MS.6812, p.137)




According to a 1661 publication that meant to reveal the secret of how, 'did the American natives to make' what was dubbed 'The India Nectar', that it's a drink the colour of which is very dark, the texture is dense and the taste is given by a complex mix of spices lingering on the tongue.
We conclude therefore that it was very different from the one we know today.
Hans Sloane was the first to use milk in hot chocolate around 1700, but here you have, in the recipes listed below, as we can prepare more comfortably in our home a hot chocolate fit for a king:




CHOCOLATE PORT
A luxurious, thick drink for when it’s cold outside


Ingredients: to make 4 small cups
∞  40g (1½oz) dark chocolate, at least 80% cocoa solids (for hand worked
chocolate use 30g (1oz)).
∞ 600ml (1pt) ruby port
∞ 30/40g (2/3tbsp) caster sugar
∞  A large pinch of plain flour

Instructions:
∞ Pour all of the port into a saucepan.
∞ Break up the chocolate into small chunks and add to the saucepan.
∞ Add the sugar to the saucepan. Alcohol goes bitter when you heat it so
you may need more to taste.
∞  Whisk in the flour.
∞ Cook over a low heat for 10 minutes, until small bubbles form around the
edge. Do not boil.
∞  Whisk the chocolatey mix together.

∞  Pour into cups or a chocolate pot of choice. Best enjoyed whilst still hot.





CHOCOLATE CREAM 
A creamy, custard dish for decadence at the dinner table. This recipe is adapted from a royal cookbook from 1716. 


Ingredients: to make 8 cups 
∞ 1.2 l (2pt) whole milk 
∞ 115g (4oz) caster sugar 
∞ Yolk of 1 egg 
∞ 70g (2½oz) dark chocolate (at least 80% cocoa solids (for hand worked chocolate use 55g (2oz)).  

Instructions: 
∞ Add the milk and sugar into a saucepan and mix. 
∞ Cook over a low heat for 15 minutes, until the sugar has dissolved. 
∞ Whisk the egg yolk into the cream mixture. 
∞ Simmer over a low heat until the cream has thickened. Do not boil. 
∞ Take the pan off the heat and leave it to cool for 5 minutes. 
∞ Break the chocolate into pieces and stir into the cream. 
∞ Heat over a low heat for another minute. Continue to stir to fully incorporate the chocolate and to stop the mixture catching. 
∞ Pour into bowls or china cups. Best enjoyed whilst still warm. 



Then there was also a set of special accessories that were necessary to serve it, that is to bring it from the kitchen to the king's table:




- picture 5




the chocolate pot, which generally was in copper or silver, completely similar to the coffee pot but with a small lid placed on its the cover from which came out the handle of the moulinet, namely the reel in wood using which they continue to mix the drink until it was served, in order to mix it well and also make it more creamy; the cup that was strictly in ceramic, with or without handle, that had to be placed upon a base of silver that kept it raised by the saucerin order to prevent that the possible leakage of chocolate could get its bottom outside dirty probably the cups were filled to the brim ).




- picture 6 - The family of the Duke of Penthièvre in 1768 or The cup of chocolate by Jean-Baptiste Charpentier




Yes, the British were really very fond of chocolate, but this expensive drink quickly became synonymous with nobility and therefore willingly consumed in the mansions and palaces of the whole old continent ... Just think that the German naturalist, explorer and botanist Alexander Von Humboldt (1769 - 1859), coming from a notoriously aristocratic family, argued that
Chocolate is a living matter, it has its inner language. Only when it feels to be the subject of close attention, and only then, it ceases to enchant the throat and begins to talk to the senses.

All fault, or for merit, of King William III of Orange, already husband of her cousin, the future Queen Mary II Stuart, who came to England from Holland in 1689 bringing with him a great love for chocolate and, as Prince, he had the opportunity to have directly sent his favorite cocoa from the Netherlands that had a well-established trade link with South America.


In the sincere hope to have intrigued you with this topic that for long i was waiting to deal with, and to have made you spend pleasant moments, I embrace you with affection and immense gratitude,


see you soon 















Bibliographic sources:

Sophie and Michael D. Coe, The True History of Chocolate, Thames & Hudson, 2013

About THE CHOCOLATE KITCHEN at HAMPTON COURT PALACE








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88 commenti:

  1. I've not heard of Thomas and Grace Tosier before, Dany. Nice to learn new things :-) Another great post.
    Amalia
    xo

    RispondiElimina
    Risposte
    1. @ Amalia
      I'm always so delighted to have you here, my dearest friend, and to read your beautiful words, I thank you most sinecerely !

      With so much gratitude, I'm sending hugs and love to you, may the remainder of your week be blessed with joy ༺❀༻

      Elimina
  2. So very interesting, I have never thought on the history of chocolate... The port recipe might be worth of trying. Thank you!

    RispondiElimina
    Risposte
    1. @ helmiritta
      I thank you with all my heart, my dearest friend, so overjoyed for the enthusiasm I read in your words, it makes me feel so very glad to know that it has pleased you !
      If you try the port recipe, just tell me how it is, I'm teetotaler and I'm going to try the chocolate cream, for sure, for the alcoholic version I trust in you !

      I wish you a most wonderful day, sweetest friend,
      sending much love to you ❥

      Elimina
  3. Oh my, the images are really beautiful, and the history is so interesting. Thank you for sharing this mouth-watering post.
    Have a wonderful day!
    Toni

    RispondiElimina
    Risposte
    1. @ Tony
      your visit and your words truly bless my heart with real joy, my dearest one, I thank you so, so much, believe me !

      I wish you too a happy day today and a remainder of your week abundantly filled with gladness ಌ•❤•ಌ

      Elimina
  4. Another delightful peek into little known history.

    Mmmm, I think I would like it, with Porto too. :-)

    Thank you.

    Gentle hugs,
    Tessa

    RispondiElimina
    Risposte
    1. @ Tessa
      sweetest friend of mine, you cannot imagine the gratification that you present me as a gift with your beautiful words ... I'm so thankful to you for this, sincerely !

      May the rest of your week be filled with tranquillity and joy,
      *♥* thinking of you with dear love *♥*

      Elimina
  5. Accipicchiolina Dany che preparazione elaborata e complessa, un vero e proprio rito con dei crismi ben precisi da rispettare.
    E che la cioccolata fosse una bevanda disdicevole per il gentil sesso...bè mi rendo conto, in effetti come dargli torto! Hi,hi,hi ;)
    Un abbraccio Susanna

    RispondiElimina
    Risposte
    1. @ Susanna
      credo che non fosse da tutti divenire Cioccolatiere di Corte, che il re fosse molto esigente e che andasse servito con ogni riguardo ( pensa che Toseir aveva un letto nella stanza accanto alla CHOCOLATE KITCHEN per essere disponibile praticamente ad ogni ora !), secondo un ben preciso rituale, come esattamente lo definisci tu, mia cara !
      Sarà anche vero che fa venire il tremolio alle mani, ma io ne vado matta e ... non me ne sono mai accorta :) !!

      Contraccambio il tuo abbraccio, dolcezza, con tanto, tanto affetto ed infinita gratitudine, e ti invio un bacio grande grande che ti accompagni per il resto della settimana ✿⋰♡⋱✿

      Elimina
  6. Fascinating and very enjoyable post, dear Daniela, I have learned much today. Thank you so much for sharing.

    RispondiElimina
    Risposte
    1. @ Linda
      your words really brighten my evening, my marvelous friend, I'm so very glad to have you here, you bring with you your inner joy and I'm so very grateful to you for gracing my blog with your presence, my lovely !

      May your day be blessed with gladness and smiles ஐღ❀ღஐ

      Elimina
  7. Oh my even though it is early morning here I may just have to have a cup of hot chocolate after reading this :) I can imagine though that I have never tasted a cup anything like what they had back then, they took great pride in the preparation of the cup, it amazes me what great business women, the ladies of the time were, it is a shame they didn't allow women to partake of it too. Another very interesting post Dany, have a most blessed day and week to come!!

    RispondiElimina
    Risposte
    1. @ Connie
      my precious friend, your smile always bless my heart !
      I'm so greedy of hot chocolate that I'd drink a cup of it even now, that it's almost time to go to sleep, here ... and living at that age could have been a problem to me !

      With so much thankfulness,
      I'm sending sweet hugs, blessings and dear love to you ♥♡♥

      Elimina
  8. L'ora della cioccolata è bella come l'ora del thé!E' qualcosa di romantico!Io ho sempre sognato di vedermi nel passato in una cioccolateria, vestita di trine e merletti con tanto di cappellino a conversare con le amiche mentre ogni tanto passava una carrozza!E Te con questo bellissimo post mi hai fatto sognare!Un bacione,Rosetta

    RispondiElimina
    Risposte
    1. @ Rosetta
      splendida amica mia, quanta gioia mi dona leggere che per qualche istante ho dato realizzazione ad un sogno che ti è così caro !
      Ti ringrazio di vero cuore, non immagini l'importanza che ha per me ...

      Ti lascio con l'augurio di una notte serena e di un radioso risveglio e ti abbraccio con tanto affetto ed ammirazione, sei nel mio cuore ⊰✽ღ✽⊱

      Elimina
  9. A very interesting post to me, an adorer of chocolate. It used to be I would devour any chocolate I could my hands on. But now I only enjoy 90-90% cocoa chocolate, and only occasionally a chocolate drink. I feel I can't taste the chocolate in our hot cocoas nowadays, but judging by that recipe, I would truly have enjoyed the drink back then. Maybe I should give it a try!
    Have a wonderful week Dany!

    RispondiElimina
    Risposte
    1. @ Andrea
      blessed friend of mine, it's always such a great, true joy having you here and to read your words filled with interest and curiosity for what you've read ... it's a true satisfaction to me !

      May your week too be blessed with joy and wonder, darling, precious, sweetest heart ❀≼♥≽❀

      Elimina
  10. che belle queste tazze,,,tutto bellissimo com esempre!
    un abbraccio simona:)

    RispondiElimina
    Risposte
    1. @ simona
      carissima, ti abbraccio con il cuore augurandoti ogni bene e ringraziandoti sempre per la tua dolcezza !
      ༺♡༻ Che la tua settimana scorra serena e lieta, grazie ancora ༺♡༻

      Elimina
  11. Non solo mi hai allietata ma anche e soprattutto ingolosita! Eh, sì perchè vado matta per il cioccolato. Attraverso il tuo racconto, ho immaginato di essere in una di quelle antiche cioccolaterie inglesi a conversare con te ed altre care amiche romantiche.
    Bacioni
    Alessandra

    RispondiElimina
    Risposte
    1. @ Alessandra
      in quanto a golosità per il cioccolato diciamo che non sono tanto diversa da te, mia cara, mi piace tantissimo, sia nei dolci che caldo in tazza !!!

      Felicissima di averti fatto sognare ancora una volta con le mie parole, ti auguro un bellissimo mercoledì ed un prosieguo di settimana gratificante e colmo di cose per cui gioire, ti abbraccio tanto caramente, con riconoscenza ed affetto sincero ❥

      Elimina
  12. Hi Dany! I've never heard of chocolate port before. Interesting! And my it must have been so uncomfortable wearing those corsets!

    RispondiElimina
    Risposte
    1. @ Gina
      I'm so very glad to have you here, this morning, my dearest !
      As for the corsets, in the XVIIIth century they were truly burdensome and constricting, much more than during the Victorian age ... sometimes I think it was also for feeling less cold ...

      Thanking you so very much for having enjoyed this post of mine too, I wish you a most beautiful day today and a great remainder of your week, sweetest friend,
      ஐ sending love and big hugs to you ஐ

      Elimina
  13. What an interesting article. I did not know that they also used the metate to ground something other than corn. It's funny how they thought it was a men's drink, maybe because of the alcohol in it. And a kitchen devoted to chocolate sounds divine and extravagant. xoxo Su

    RispondiElimina
    Risposte
    1. @ Su
      thank you for blessing my morning with your beautiful words, sweetie !!!
      Yes, I also think that hot chocolate was considered not suited for ladies not only for the cocoa stimulating effect, rather for the alcohol which was present in it.
      As for the Chocolate Kitchens, just have a look at the post about Hampton Court Palace the link of which I've published here too, to see how cozy those little rooms were !

      With my heart filled with gratitude and joy, I wish you all my best for the week to come, thinking of you with love ಌ•❤•ಌ

      Elimina
  14. I am thrilled to read this & admire the beautiful photographs of one of my all time favourite delights! I LOVE all things chocolate so this wonderful post was so sweet to me! Fascinating history & details, Dany & I thank you so much for sharing your knowledge!
    Have a wonderful week!

    RispondiElimina
    Risposte
    1. @ Christine
      ... I feel speechless after having read your enthusiasm, my darling, ....I feel such a deep joy inside, for I'm touched by your enjoyment ... I'm so very pleased by your words, my sweetest friend, I'm a chocolate - fan too !

      Sending blessings on your day and your week to come, my wonderful friend,
      ⊰♥⊱ I hug you with much love and tenderness ⊰♥⊱

      Elimina
  15. Oh dear Daniela, what a fabulous matter to read in the morning... what an amazing post!
    Some years ago I visited the wonderful Hampton Court Palace and the kitchen was precisely the most magical and unforgettable place to me. You made me to travel into my sweet memories. All pictures are fabulous and my favorite is the stunning chocolate recipe. Thank you so much for sharing such an interesting history.
    Have a pleasant day!
    Hugs and love from Portugal,
    Ana Love Craft
    www.lovecraft2012.blogspot.com

    RispondiElimina
    Risposte
    1. @ Ana
      I'm so overjoyed both to have recalled to your mind some lovely memories, dear friend, and for having pleasantly entertained you with this post of mine, your words of appreciation make my morning, believe me !

      Sending love and dear hugs to you too
      with so much, sincere gratitude ✿*✿

      Elimina
  16. Hi Dany, Thank you for sharing this interesting and helpful information. You always teach us something great and share the best photos to go with the learning. I love hot chocolate and been known to enjoy it year round. Thanks for sharing and being so giving of your heart and kindness in visits and comments too. You are a dear soul my friend. Blessings to you. xo

    RispondiElimina
    Risposte
    1. @ Celestina
      God bless you, my sweetest friend !
      I wholeheartedly have to thank you for being so loving with me, your words bless my heart with a great joy I cannot express with words ...

      So proud to have such a special friend as you are, my dearest one, I wish you all my best for the remainder of your week, may your days be blessed with joy and wonder,
      you're a treasure of a friend ಌ❀ಌ

      Elimina
  17. Un post spalmato di bellissime informazioni, gettate con grazia, su una pagina di fine gusto.
    Quanto lavoro per preparare questa bevanda dal sapore divino, dal profumo inebriante e avvolgente, da sconvolgere i sensi.
    Grazie, mia splendida amica,per queste meravigliose immagini...per le dettagliate ricette..
    Sono rimasta genuinamente incantata, direi che ne vale subito la pena, sorseggiare una buona cioccolata calda e perfino questo tempo così freddo, si trasformerà in un piacere.
    Ti abbraccio di vero cuore.
    la tua amica Luci@

    RispondiElimina
    Risposte
    1. @ Luci@
      deliziosa amica dal cuore animato da sentimenti sorgivi ed al contempo raffinati, le tue parole, lusinghiere ed entusiastiche, sempre mi lasciano senza fiato, credimi, sono così grata al Destino che ha voluto che ci incontrassimo, carissima !

      Lascia che contraccambi il tuo abbraccio con il cuore colmo di affetto, ammirazione, stima e gratitudine, dolce amica mia, mi sei così tanto cara ♡❤♡

      Elimina
  18. Un post dolcissimo ! una cioccolata in un pomeriggio invernale è un momento di calore familiare inappagabile ; una semplice gioia , ma così preziosa,se accompagnata dalla voglia di stare tra amiche:questo è il "rito" della cioccolata ,oggi , a parer mio!
    Un saluto affettuoso ,
    Franca

    RispondiElimina
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    1. @ Franca
      se il tè mi piace come bevanda e soprattutto mi rinfranca nei pomeriggi più freddi, se ricorro al caffè per darmi un po' di carica, quando ne ho bisogno, la cioccolata calda mi delizia, rappresenta una sorta di premio per me ... e mi piacerebbe gustarla un pomeriggio con coloro, tra di voi, che più mi abitano vicino, sarebbe davvero meraviglioso !

      Ti abbraccio con tutto il cuore augurandoti una giornata serena e che la tua settimana si concluda con cose liete per cui gioire,
      mia carissima, preziosa amica *♥*

      Elimina
  19. I just love all the interesting stories you find. So fascinating! Thank you again for all your research and your lovely blog. Hope you have a blessed weekend.

    RispondiElimina
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    1. @ Jayne
      your wonderful words go straight to my heart filling it with such a deep gladness, my sweetest friend, I'm so thankful to you for this, darling !

      I'm also sending blessings on the end of your week,
      may it be serene and joyous ಌ•❤•ಌ

      Elimina
  20. Ripenso a tutte le volte che preparo il cioccolato in tazza a mio figlio e ai suoi amici. Leggendo questo post apprendo molte nozioni, come sempre cara Daniela. Condanna e delizia per ogni palato. Il cioccolato è spesso, almeno per me, un momento di coccola, un cioccolatino per addolcire momenti duri, per regalarsi qualche coccola, e per trovare energia. Un abbraccio forte. Paola

    RispondiElimina
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    1. @ Paola
      preziosa amica dai nobili sentimenti, come ti comprendo, anche io spesso con il cioccolato mi 'coccolo' :) !!!

      Ti auguro una splendida giornata, mia cara, che sia radiosa e meravigliosa quanto lo sei tu, le tue visite e le tue dolcissime parole sono sempre un dono per me ஐ❀ஐ

      Elimina
  21. Oh my goodness, that chocolate cream sounds so good to me, Dany!
    What a great post this is.
    I SO enjoy visiting you here, sweet friend. xo.

    RispondiElimina
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    1. @ Lisa
      my beloved friend, the chocolate cream is so inviting to me too, I can't wait to try it !
      Thank you for your words, always so very wonderful, they sound like music to my heart.

      Sending much love and sweet hugs to you, my darling, adorable friend ღ✿ღ

      Elimina
  22. Dany, thank you for another fun and informative history lesson! I've never read anything about this before. That chocolate cream recipe sounds delightful.

    RispondiElimina
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    1. @ Jean
      I'm always so honoured by your presence here and by your lovely words especially when they're about a post which has as a topic the history of food and some recipes, which are your speciality and your passion, you're so talented in this matter, my dearie, your Blog is a worth of knowledge about cooking !!!

      ❖ Thinking of you with love and thankfulness ❖

      Elimina
  23. You really have a gift for transporting us back into another time and age! I could just imagine the poor little boy sweating to roast the cocoa beans, and oh how I began to crave something chocolate while reading this post! It is good to know the history of chocolate, thank you! :)

    RispondiElimina
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    1. @ SpicingUpIdaho
      you're always so generous with me, my lovely, I'm so very pleased to have nicely entertained you with this post of mine, dearest friend !

      With all my heart, filled with love and gratitude, I wish you a most beautiful week to come,
      ༺❀༻ sending so dear hugs to you ༺❀༻

      Elimina
  24. This was so interesting. I think we need to add on a chocolate kitchen to our house. Chocolate port, hmmm. And when I looked at the medical journal, I note that doctors' handwriting is illegible no matter the time period. :-) Have a wonderful day, Daniela.

    RispondiElimina
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    1. @ Cranberry Morning
      if you have the space needed and you're so fond of chocolate - I mean, if you often bake chocolate pies, if you make hot chocolate, chocolate cream and so on - I think it could be both useful and charming ... you've also such a wonderful, great family !

      So you think that doctors haven't changed their handwriting, it's unintelligible since ever, {{big smiles}} how funny you are, my dear friend !

      Sending blessings on the reamainder of your week,
      ⊰♥⊱ with big hugs to you ⊰♥⊱


      Elimina
  25. ciao, che bello esserci incontrate per una cioccolata calda! Mi affascina sempre tanto l'atmosfera elegante e culturale del tuo salotto, grazie per questi momenti di piacere e anche se in ritardo, andando incontro alla primavera ti auguro un buon anno.
    ciao Marina

    RispondiElimina
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    1. @ Marina
      è meraviglioso scambiare quattro chiacchiere davanti ad una tazza di cioccolata calda fumante, così ricca di storia e rituali, che attende di essere sorseggiata !
      Sono felicissima di averti qui, mi sei mancata molto, mia cara e, come già ho scritto sul tuo bellissimo blog, Google Friend Connect ti ha cancellata dai miei followers, il che significa che non riceverai più aggiornamenti dal mio blog se non per tramite dei miei commenti al tuo ... è un pasticcio che è cominciato con l'inizio di Gennaio e sta andando avanti, continuiamo a veder sfumare followers, almeno, io ne ho persi dall'inizio dell'anno quasi una decina !
      Google pretende che ci iscriviamo ai blogs che seguiamo con un profilo Google + o Blogger ...

      Tornando alle tue parole, che sto rileggendo con immensa gioia, lascia che ancora una volta sia io a ringraziare te, dolcissima amica mia ... ciò che mi hai scritto mi sta andando dritto dritto al cuore, accendendolo di tanta letizia, esultanza e soddisfazione ... ti abbraccerei !!!

      Che la tua giornata sia splendida e che il tuo weekend sia colmo di cose per cui gioire, mia adorabile ...
      cose per cui rallegrarti e sorridere ♡•❤•♡

      Elimina
  26. Hello, what a lovely post and I like the music playing on your blog. Wonderful post and information. I would love to be surrounded in chocolate. YUM! Thanks for sharing! Enjoy your day and the weekend ahead!

    RispondiElimina
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    1. @ Eileen
      my darling, I'm discovering, little by little, that we all love chocolate, don't we, actually I cannot resist it !
      Your visits here always put a smile on my face, adored friend of mine, it' such a privilege to be followed by a so sweet soul !

      I wish you too a lovely day and a weekend filled with joy, dearie, I wholeheartedly thank you ✿⊱╮

      Elimina
  27. A most 'delicious' post, Dany !
    Love all things chocolate, thanks so much for the recipes :-)
    Wishing you a great weekend, sweet friend !
    Hugs,
    Sylvia

    RispondiElimina
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    1. @ Sylvia
      ... little or much, we all love chocolate !
      I'm so overjoyed to read that you've liked this post of mine and have enjoyed the ancient recipe I've published too, my dearest one !

      May your weekend be filled with joy,
      ஐ sending love to you, with so much thankfulness ஐ

      Elimina
  28. What a wonderful, wonderful post Dany!!! I love my hot chocolate so much and I still like the one my mother made with rich dark chocolate and not like the mixes one can buy now. I like it rich and dark, with a little bit of whipped cream on the top.
    Thank you for including these delicious recipes too.

    Hail to King George and I raise my cup to Thomas Tosier!
    Thank you for this beautiful post my dearest.

    Thank you also for the lovely comment you left for me. It means so much to me!

    sending hugs from far away...

    RispondiElimina
    Risposte
    1. @ June
      you're truly such a sweet soul !!!
      Your visits and your words always bless my heart with joy and make me feel richer, for I have such a friend like you ... I'm so grateful to you for gracing my blog today with your sweetness and your delicacy and I'm so thankful to God Who has wanted us to meet !

      May the end of your week be blessed with gladness and serenity,
      thank you again for the precious gift you've presented me with your so lovely words,
      ༺❀༻ sending so, so much sincere love to you ༺❀༻

      Elimina
  29. Lo vedi cara Dany che alla fine tutto ritorna?
    Come gli inglesi anch'io amo il cioccolato....ihihi!!
    Molto interessante vedere che preparazione c'era
    dietro ad una tazza di cioccolata per un Re!!
    Interessante anche come pensavano che le donne
    non potessero berlo, questo ben di dio, addirittura il tremore,
    non me ne sono mai accorta....Povere donne!
    Ti abbraccio mia cara e ti stampo un bel bacione
    al sapor di cioccolata sulla guancia.....
    Love Susy ♥

    RispondiElimina
    Risposte
    1. @ Susy
      ecco allora che cosa era quel profumo di cioccolata che sentivo ... il tuo bacione :D !!!
      Si, tesoro, tutto ritorna, anche per me è il cioccolato è qualcosa di divino, irresistibile ... piuttosto potrei tremare al pensiero di dovermene privare ... forse ... !

      Ti voglio un gran bene, mia adorata, e la prossima volta che ci incontreremo, te lo prometto, renderemo onore al momento con una bella cioccolata in tazza ... e se dovesse essere troppo caldo faremo una mousse al cioccolato, o comunque un dolce adatto alla stagione .. sono certa che anche tu lo ami sotto qualsiasi ... spoglia !

      Contraccambio con tutto il cuore il bacione al sapor di cioccolata {{SMACK}} e l'abbraccio ... forte forte ❥

      Elimina
  30. Ciao caro!
    Grazie per la visita il mio blog! Sono venuto qui e mi piace il tuo blog! Il suo argomento è affascinante per me! Quindi io ti seguirò! mentre Ho bisogno di un traduttore di lingua, di godere di ogni voi parole utlizas. L'amore è qui. mentre abbracci! Rose M.

    RispondiElimina
    Risposte
    1. @ Rose M.
      sono felicissima di averti qui e ti accolgo con un abbraccio colmo di gioia vera, ed ancora più felice sono nel leggere che d'ora innanzi seguirai ∼ My little old world ∽ perché lo hai trovato piacevole !
      Quanto alla lingua, io ti sto scrivendo in italiano nella speranza che lo comprenda, perché molto gentilmente hai usato tu la mia lingua madre, il commento sul tuo Blog l'ho scritto in inglese pensando che ti fosse facile comprenderlo, e sempre in inglese, sotto il testo in italiano, qui troverai l'intero testo tradotto di ogni mio post ... e comunque dovrebbero apparirti in cima alla pagina, nella casella in cui c'è il link, sull'estrema destra, due quadratini piccoli e scuri messi in diagonale: se vai lì sopra con il mouse ti viene chiesto se vuoi che la pagina venga tradotta nella lingua in cui hai impostato il tuo pc ... fammi sapere, cara, di modo che anche io capisca in quale lingua ti è più facile che ti scriva, se hai difficoltà con l'inglese.

      Ti abbraccio ancora augurandoti una splendida domenica, ed ancora ti ringrazio, con tutto il cuore, dolcissima ♥♡*♡♥

      Elimina
  31. Hmmmmm slurp..:)) ogni tanto me lo concedo un po' di questa dolcezza, ma il mio intestino non è mai troppo felice.... Bella la storia di questo alimento tanto discusso per le sue "funzioni". Huges to you

    RispondiElimina
    Risposte
    1. @ WOODY
      mia cara, in effetti credo che benissimo non faccia a nessuno e che sia per tutti un peccato di gola ... che però di tanto in tanto valga la pensa concedersi !

      Ti abbraccio con tantissimo affetto, inviandoti un sacco di sorrisi e baci ... ovunque tu sia in questo momento sono certa che ti raggiungeranno !
      A presto dolcezza ಌ•❤•ಌ

      Elimina
  32. Hmmm Chocolate! Having just spent a couple of days cooking with chocolate, this was a delight to read! I went to Hampton Court a couple of years ago and saw the chocolate kitchen too but never knew about the one in Greenwich. I may just have to try the port recipe, it sounds quite yummy. Have a wonderful weekend xx

    RispondiElimina
    Risposte
    1. @ Chel

      I'm always in so high spirits when you come and visit me here, dearest friend of mine !
      Actually, it was as Thomas and Grace Tosier worked together even if they were in different places, the first at Hampton Court Palace in its Chocolate Kitchen, the second in her Chocolate House in Greenwich, London, to make this surname one of the most famous in Georgian England !

      I'm so grateful to you for your goodness and for your so sweet heart, filled with good sentiments, may your week to come be joyous and serene,
      with sincere love ⊰✽♥✽⊱

      Elimina
  33. We went to Hampton Court Palace and enjoyed our tour so much. Wouldn't it be lovely to have someone make you a cup of that chocolate every evening? I don't think I'll try it at home though. Your blog is beautiful. I enjoyed all the sidebar pictures as well as this lovely post and I learned a lot.

    RispondiElimina
    Risposte
    1. @ Sallie
      I welcome you with a hug !
      Thank you for your so beautiful words feeding my passion and my enthusiasm !
      So pleased to read that you've enjoyed this post of mine I wish you all the best for the week just begun,
      sending love to you ✿*✿

      Elimina
  34. Dany what a wonderful post full of yummy hot chocolate and its rich history.... who knew it was a drink of nobility....and such a historical recipe!

    RispondiElimina
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    1. @ Donna
      how glad I am you've enjoyed it so much !
      With so much gratitude I wish you a most beautiful remainder of your week, sending dear love to you and thanking you again ... sincerely ❀⊱╮

      Elimina
  35. It seems to me the rich (and the men) had all the fun. Imagine a kitchen wholly devoted to the making of chocolate. How interesting that only men could enjoy their chocolate whilst discussing politics and the events of the day. Now....if I was a woman in those days, I would hide in the closet and enjoy a chocolate or two or three. I love the recipe for the chocolate custard....sounds positively delicious. I have learnt yet more fascinating facts from history, today...thank you, Dany.

    RispondiElimina
    Risposte
    1. @ Kim
      my sweetest friend, as for men and for rich people's privileges actually you're not mistaken, and if I also were a woman living in that age I'd probably do the same ... in the closet beside yours, or maybe in the same closet, if there would be space enough for us both :) !!!
      You're so very nice, my lovely !

      Let me wish you a most wonderful week, filles with love and blessings, sending sweet hugs to you ஐ♡ஐ

      Elimina
  36. What a delicious and delightful post! I think a chocolate room is a great idea! And while the Europeans were indulging, I believe George and Martha Washington were the forerunners in America... Such a sweet topic and very close to my chocolate loving heart! Thank you for sharing my friend! :)

    RispondiElimina
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    1. @ JES
      precious friend of mine, thank you for gracing and blessing my blog with your presence and your lovely words !
      ... Honestly I also have what you call a 'chocolate loving heart' {{smiles}}

      So glad to have pleased you with this post, I wish you so much love for the days to come, love, sweetness and joy, with all my heart ... and remeber, to share my posts with you is my pleasure, my dearest one ❥

      Elimina
  37. Dear Dany:
    I just love all your beautiful photos and lovely paintings! I am so glad you shared!

    RispondiElimina
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    1. @ Bernideen
      I't's my pleasure, my new friend, I'm so very glad to have you here I can't believe it !
      Thanking you so very much for visiting,
      I wish you all the best for the remainder of your week,
      sending hugs to you ⊰♥⊱

      Elimina
  38. What a delightful post! I love anything chocolate and these historic recipes would be such fun to try- chocolate port sounds delicious
    Your posts are always so well done!

    RispondiElimina
    Risposte
    1. @ Christina
      to have you here always put me in so high spirits, dearest friend, I'm so thankful to you for gracing my blog today with your presence and your lovely words of appreciation, I wholeheartedly thank you, your words mean so much to me !!!

      I'm sending so much dear love to you while wishing you a most beautiful rest of your week, abundantly filled with sincere joy ಌ❀ಌ

      Elimina
  39. I couldn't help but think these Chocolate Houses were then what Starbucks is to our society today. LOL Actually, we have a chocolate shop a few towns over where all chocolate is made by hand and they have hot chocolate for drinking. Expensive, but very delicious. They also serve specialty coffees and teas. There are little tables and magazines and newspapers. It's a delightful place to gather, or just sit alone and enjoy the atmosphere. We send our children custom boxes of chocolates from this shop every year at Christmas. And now I am off to get a piece of dark chocolate from my pantry. All because of you and your chocolate story, dear Dany. :) xo ~ Nancy P.S. The painting of The Chocolate Girl is exquisite.

    RispondiElimina
    Risposte
    1. @ Nancy
      the place you describe sounds such a lovely place where to meet and to enjoy the deliciousness they make and serve, I'm sure it's far lovely and very appreciated, for real !
      ... and forgive me if I made you wish a piece of chocolate, I'm sure that your mood has enjoyed it :)!

      Have a weekend blees with joy and wonder, dearie
      *✥* thinking of you *✥*

      Elimina
  40. Yummy post, Daniela! Thank you for those delicious recipes and the interesting story. :) Huggles.

    RispondiElimina
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    1. @ Kia
      you know me so very well, dearie, and you know that it's my pleasure !
      But tell me, have you checked your mail-box, I've sent you an e-mail some days ago, but I'm not far too sure of the address ... actually I sent you some of them since your absence in the late Autumn ... If I've mistaken the address, you haven't received them for sure, so please, when you have the time, have a look at it, thank you, my lovely !!!

      Hoping you all are doing well, I wish you a most beautiful end of your week ♡ஐ♡

      Elimina
  41. Good morning Dany, so happy to see you bright and early at Thoughts of Home on Thursday. ♥

    RispondiElimina
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    1. @ Stacey
      I'm so fascinated by this World and Nature of ours, my lovely friend, just think that I came and visit you when in Northern Italy it was noon ... isn't it amazing ?!?
      Anyway, it's my pleasure and ... I'm so honoured and touched for having been featured with the last week's post, thank you so much !

      With much joy I wish you all my best for your days to come,
      sending you love and dear hugs ✿⊱╮

      Elimina
  42. Good Morning Daniela,
    I am so enjoying this beautiful opportunity to get to know you.
    It means so very much to have you join us at Thoughts Of Home On Thursday.
    We all thank you!
    Jemma

    RispondiElimina
    Risposte
    1. @ Jemma
      you cannot imagine how honoured and delighted I am to have your friendship, to link my blog post with your so beautiful party and to have been featured ... well, when Laura told me ... I felt so moved, I couldn't believe her words !

      With boundless thankfulness, I'm sending love to you for wishing you a joyous remainder of your week, precious friend of mine ಌ•❤•ಌ

      Elimina
  43. Truly such a lovely blog post and such wonderful information. I have an old chocolate advertising poster that I wrote about when I first started blogging. You might enjoy it: http://www.decortoadore.net/2008/08/la-belle-chocolatire.html

    Thank you so very much for linking up!

    RispondiElimina
    Risposte
    1. @ Laura
      I'm always so very pleased to welcome you here, dear, sweetest friend o mine !
      Thank you for linking your post, I'm coming as soon as I can, for sure, I'm so very interested about everything ancient and vintage, you know, and I cannot help but to visit you and have a look at it, certainly I'll be charmed by your post, as usual !

      Enjoy the remainder of your week, dearie,
      sending love and hugs to you
      with heartfelt gratitude ❀≼♥≽❀

      Elimina
  44. This is fascinating. I had no idea about fashionable chocolate kitchens! I want one! Ha. Thanks for sharing the recipes.

    RispondiElimina
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    1. @ The Charm of Home
      can you imagine the wonderful scent which came out from those rooms, all day long ?
      It is I who want to thank you, loving, sweetest friend of mine, your appreciation means so, so much to me, blessed be !

      Hope you're having a lovely week I'm sending blessings of joy on your days to come, with the most heartfelt gratitude ❥

      Elimina

I WHOLEHEARTEDLY THANK YOU FOR YOUR THOUGHTS AND WORDS, SO PRECIOUS TO ME.