Monday, 19 October 2009

Serving Cocoa and Chocolate

When cocoa or chocolate is used to accompany meals, it is served in the usual sized teacup. However, when either of these beverages is served at receptions or instead of tea in the afternoon, regular chocolate cups, which hold only about half as much as teacups, are used. An attractive chocolate service to use for special occasions is shown in Fig. 11. The cocoa or chocolate is prepared in the kitchen, but is served to the guests from a chocolate pot, such as the one shown, in tall cups that match the chocolate pot in design. If such a service is not available, the cocoa or chocolate may be poured into the cups in the kitchen and then brought to the guests on a tray. - Woman's Institute Library of Cookery, Vol. 5 by Woman's Institute of Domestic Arts and Sciences. Please remember this cocoa etiquette for the next time I visit. Thank You.


1 comment:

Enzie Shahmiri said...

Did you know that the Spaniards used to really savor their hot cocoa. It used to be the rage at courts in the 19th century.