To Make Chocolate
From the treasured pages of Cookbook early 1700s
Unknown Author
To Make Chocolate
"Take a pound of the best Caracas & newest Chocolate or if it some go or Carracoa parck it on a gentle fire in a frying pan till they sack Stirring em continually then take of their outward skens and pick out the strings att the end Bruise and seft em very well thro a fine Sieve, Then warme an Iron mortar that has been long used Lett itt stand on Chares with a hott Iron pestelle till itt be warme and Search itt thro a fine seive till cold, Then have Ready 2 ounces of fine Sugar 2 drams of Cinnammon finely beaten, half a dram of Cardemums Seeds finely Sifted as much Jamaica pepper 25 grains of white pepper one ounce and half of vavities, beat these spices in an Iron mortar and seft em altogether. Putt to every pound of that 12 ounces of sugar which beat and mix well in the mortar pretty hot till itt becomes like an Electuary or Paste putt it into te frames or dishes and so lett itt cool for twenty four hours then you may take itt outt and Keep itt for your use to every pound of Nutts add the same Quantity of Ingredients"
Note on the Original Text
This recipe is written in the verbose and idiosyncratic style of the early 1700s. Words like 'sack' and 'seft' mean to 'crackle' and 'sift,' respectively. Spelling is not standardized—'carracoa' for Caracas, and 'skens' for skins. The method is descriptive, assuming readers are familiar with processes like roasting, sifting, and pounding. Units such as ounces, drams, and grains are used, often in imprecise ways by modern standards. The intent was clarity for those already comfortable in the kitchen, not for absolute beginners.
Title
Cookbook early 1700s (1700)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1700
Publisher
Unknown
Background
A tantalizing glimpse into the early 18th century kitchen, this historic culinary treasury serves up a delightful array of recipes and gastronomic secrets straight from the heart of the 1700s.
Kindly made available by
Folger Shakespeare Library
This recipe comes from early 18th-century England, a time when chocolate was making its way from Spanish and colonial influence into fashionable British society. The 'best Caracas and newest Chocolate' refers to prized cacao beans from Caracas (modern Venezuela), then considered among the finest in the world. Chocolate was not yet eaten as bars, but was typically made into a paste or 'cake' to be shaved into hot water or milk for drinking. Spices such as cinnamon, cardamom, and pepper draw from older Mesoamerican traditions and from the new British penchant for exotic flavors.
The process relied heavily on manual labor and robust equipment. A heavy frying pan was used for roasting the beans over a gentle fire. The cacao was then ground and mixed in an iron mortar with a heated iron pestle, a tool that retained warmth and helped grind the cacao smoothly. Sifting through a fine sieve helped refine the texture, and molds or shallow dishes were used to set the finished paste. All this required a strong arm and patience—no mechanical grinders or modern chocolate conching here!
Prep Time
45 mins
Cook Time
30 mins
Servings
16
Ingredients
- 1 lb (16 oz) raw cacao beans (or high quality chocolate nibs if beans unavailable)
- 12 oz (1 1/2 cups) fine white sugar
- 1/4 oz (about 1 tbsp) ground cinnamon
- 1/32 oz (about 1/4 tsp) ground cardamom seeds
- 1/32 oz (about 1/4 tsp) ground allspice (substitute for Jamaica pepper)
- 1/16 oz (about 1/2 tsp) ground white pepper
- 1 1/2 oz (about 3 tbsp) vanilla pods (or 1-2 tsp pure vanilla extract as substitute)
- Optional: extra sugar for taste
Instructions
- To make chocolate in the style of early 18th-century Britain, begin with 1 pound (16 ounces) of high-quality raw cacao beans (Caracas if available, or substitute with other fine origin beans).
- Gently roast the beans in a frying pan over low to medium heat, stirring constantly until the husks begin to loosen and the aroma is rich.
- Remove from heat, peel off the outer skins, and discard any stringy bits attached to the beans.
- Grind the beans in a mortar and pestle, preferably an iron one warmed beforehand.
- Sift through a fine sieve to obtain a smooth powder.
- While still warm, mix the cacao with 12 ounces (1 1/2 cups) of fine white sugar, 1/4 ounce (about 1 tablespoon) of ground cinnamon, 1/32 ounce (about 1/4 teaspoon) of ground cardamom seeds, 1/32 ounce (about 1/4 teaspoon) of ground allspice (Jamaica pepper), 1/16 ounce (about 1/2 teaspoon) of ground white pepper, and 1 1/2 ounces (about 3 tablespoons) of vanilla (substitute with 1–2 teaspoons of pure vanilla extract or use seeds from 2 vanilla pods).
- Return all ingredients to the warm mortar and mix thoroughly, pounding until it becomes a thick paste.
- Spoon the mixture into molds or shallow dishes and let it cool at room temperature for twenty-four hours.
- Afterwards, remove from the molds and store in an airtight container.
- Use as needed for drinking chocolate or confections.
Estimated Calories
250 per serving
Cooking Estimates
Roasting and peeling the cacao beans takes about 30 minutes, while grinding, mixing, and molding the chocolate takes another 45 minutes. Preparation involves measuring out spices and sugar and setting up your equipment. There is no active cooking time after roasting, but you'll need to let the chocolate set for 24 hours before serving. One serving is based on a 50g piece, and each serving contains about 250 calories.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Occasions
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Löschsulz Rothe
This recipe derives from an anonymous German cookbook compiled in 1696, a golden...
No 291 Ein Gefüllten Solligen Zu Bereiten
This recipe hails from a 1696 German manuscript known as the 'Koch Puech,' an ea...
Browse our complete collection of time-honored recipes