It's not often that historical research involves eating chocolate, but we intrepid Nerdy History Girls will try almost anything in pursuit of the past. Which is why one of our favorite things about Colonial Williamsburg is the the 18th c. chocolate.
Chocolate became increasingly popular in 18th c. Europe. Served primarily mixed with milk or cream as a morning beverage (the way it is being enjoyed by this French family, left) or in coffee and chocolate houses, 18th c. style chocolate is a very different animal from modern sweetened chocolate. It's a more complicated flavor, full of spices: not exactly sweet, but not bitter, with undertones of anise, red pepper, nutmeg, and cinnamon.
In other words, it wasn't a kiddie drink with sugar and marshmallows, but a sophisticated "adult beverage", and an expensive, status-conscious one, too, since all cocoa beans were imported. Chocolate was also praised for its quasi-medical benefits. According to Dr. Quincy's Medical Lexicon in 1782, chocolate was "good likewise not only in all intentions as a nourisher, and a restorative, but as an emollient, by lubricating and relaxing the passages."
In one of those rare, glorious unions between history and commerce, Colonial Williamsburg has recently rebuilt Charlton's Coffeehouse on its original site through the support of Forrest and Deborah Mars of the Mars Corporation (you know, M&Ms, Snickers, Dove Bars, and other necessities of the writing life.) Mr. and Mrs. Mars have also sponsored academic studies of the history of chocolate, as well as a line of historic chocolate products that's for sale throughout the historic district.
The CW chocolate comes in slender, historically accurate cylinders that are dusted with cocoa, and sold in small, cloth, drawstring bags. And as Loretta and I discovered, it's quite addictive, and we both have lots of the little cloth bags to prove it, too. If you'd rather drink your chocolate (and yes, we did that as well), the last stop of the tour of Charlton's Coffeehouse is the kitchen. There visitors are offered a choice of 18th c. style coffee or chocolate – which, from the number of half-full little cups discarded in the trash barrel by the door, may be a little too unusual for the tastes of most modern visitors.
But not for us. We now understand entirely why 18th c. ladies couldn't begin their day properly without the ritual of the chocolate mill and pot (like the one, right), or why so many gentlemen adored their chocolate houses, and the chance to sip away the hours. Who wouldn't?
The CW chocolate comes in slender, historically accurate cylinders that are dusted with cocoa, and sold in small, cloth, drawstring bags. And as Loretta and I discovered, it's quite addictive, and we both have lots of the little cloth bags to prove it, too. If you'd rather drink your chocolate (and yes, we did that as well), the last stop of the tour of Charlton's Coffeehouse is the kitchen. There visitors are offered a choice of 18th c. style coffee or chocolate – which, from the number of half-full little cups discarded in the trash barrel by the door, may be a little too unusual for the tastes of most modern visitors.
But not for us. We now understand entirely why 18th c. ladies couldn't begin their day properly without the ritual of the chocolate mill and pot (like the one, right), or why so many gentlemen adored their chocolate houses, and the chance to sip away the hours. Who wouldn't?
In addition to eating historical chocolate, we read about it, too, and American Heritage Chocolate has a new book
. I have to admit I haven't read it (yet) but it's on my wish list, and I promise to dust the cocoa from my fingers when I turn the pages. And, as a freebie, here's a video about how 18th c. chocolate was made.
. I have to admit I haven't read it (yet) but it's on my wish list, and I promise to dust the cocoa from my fingers when I turn the pages. And, as a freebie, here's a video about how 18th c. chocolate was made.Above left: Le Dejeuner by Francois Boucher, 1739, the Louvre
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