# The Natural History of Chocolate/Part III/Chapter II/Method

The Method of making Chocolate after the Manner of the French Islands in America.
They scrape off with a Knife from these Cakes aforesaid, what Quantity they please, (for Instance, four large Spoonfuls, which weigh about an Ounce) and mix with it two or three Pinches of powder'd Cinnamon finely searced, and about two large Spoonfuls of Sugar in Powder.
They put this Mixture into a Chocolate-Pot with a new-laid Egg, both White and Yolk; then mix all well together with the Mill, and bring it to the Consistence of Liquid Honey, upon which they afterwards pour boiling Liquor, (Milk or Water, as is liked best) at the same time using the Mill that they may be well incorporated together.
Afterwards they put the Chocolate-Pot on the Fire, or in a Kettle of boiling Water; and when the Chocolate rises, they take it off, and having well mill'd it, they pour it into the Dishes. To make the Taste more exquisite, one may, before it is poured out, add a Spoonful of Orange-Flower Water, wherein a Drop or two of Essence of Amber has been put.
This Manner of making Chocolate has several Advantages above any other, and which render it preferable to them all.
In the first place, one may assert, that being well managed, it has a very agreeable Smell, and a peculiar Delicacy in the Taste; besides, it passes very easily off the Stomach, nor leaves any Settling either in the Chocolate-Pot, or in the Dishes.
In the second place, one has the Satisfaction to prepare it one's self to one's own Taste, to encrease or diminish at pleasure the Quantities of Sugar or Cinnamon, and to add or leave out the Orange-Flower Water, or Essence of Amber; and, in a word, to make any other Alteration that shall be most agreeable.
In the third place, they make no Additions that destroy the good Qualities of the Kernels; it is so temperate, that it may be taken at all Times, and by all Ages, in Summer as well as in Winter, without fearing the least Inconveniency: Whereas Chocolate season'd with Vanilla, and other hot and biting Ingredients, cannot but be very pernicious, especially in Summer, to young People, and to dry Constitutions. The Glass of cold Water that they have introduced to drink before it, or after it, only serves to palliate the Effects for a Time; for the Heat that attends it, will manifest itself in the Blood and Viscera, when the Water is drain'd off and gone, by the ordinary ways.
In the fourth place, a Dish is so cheap, as not to come to above a Penny. If Tradesmen and Artizans were once aware of it, there are few who would not take the Advantage of so easy a Method of Breakfasting so agreeably, at so small a Charge, and to be well supported till Dinner-time, without taking any other Sustenance, Solid or Liquid.

## Footnotes

* ↑ Or rather grate it with a flat Grater, when the Cakes are so dry that they will not be so easily scraped with a Knife.
* ↑ Because if it was in a Lump, it would weigh more than double the Quantity of scraped Chocolate.
* ↑ The oily Parts of the Chocolate would not readily unite with the aqueous or watry Parts of the Liquor, without the Intervention of the Egg, which serves as a common Bond, without which this Drink would not have a good Head.
* ↑ The Proportion of Liquor should be about eight Ounces, or half a Pint, to one Ounce of Chocolate.