Culinary Preparation of Chocolate.

Great care is necessary in the preparation of good chocolate, which, from the delicate nature of its composition is very susceptible to acquire bad flavor.

In cooking it, it is proper to employ, as far as possible, a chocolatiere, or pan of silver, porcelain, or well plated copper; and for stirring, a hardwood spatula or silver spoon should be invariably used.

DIRECTIONS.

Break into small pieces the number of tablets corresponding to the number of cups needed; put them into the pan and pour over them boiling water in sufficient quantity to entirely cover the broken pieces of chocolate; let the pan stand off the fire without stirring for a few minutes, long enough to soften the chocolate; then gently crush the contents until all is perfectly dissolved; after which place the pan on a slow fire and add the necessary quantity of water and milk. Ten minutes’ boiling will suffice to cook the chocolate; let it then simmer near the fire for about five minutes or more without boiling.

Note.—Each half-pound cake is divided into six tablets, each tablet being the right quantity for one large cup.

Brillat-Savarin, who was a true connoisseur in gastronomy, has given us a receipt which he obtained from the Superior of the Convent of Belley: When you wish to “take a good cup of chocolate,” he said, “make it overnight in an earthen pot and leave it there, well covered; a night’s repose concentrates it and gives it a velvety softness which renders it perfect. In the morning heat it without boiling. Cold or iced chocolate is also very agreeable.”

Chocolate may be lightened by the addition of water, or made more nourishing by adding milk; but we recommend that it always be dissolved with boiling water, and that, to dissolve it, not less than one-third of the liquid needed for the complete preparation of the beverage be used.

The mode of preparing powdered cacao, or chocolate without sugar, is the same; only the necessary quantity of sugar and flavoring must be added thereto according to taste.

Note.—Chocolates which thicken quickly and become like a sort of paste in cooking are far from the best; they are lumpy, grainy and are often combined with foreign substances. Good chocolate, on the contrary, being composed only of cacao and sugar, should always remain in a creamy state.