This recipe was seriously right up my alley with a nice title of Plain Chocolate. It sounded awesome, I couldn’t wait to make it.
And then I discovered that the recipe called for an agate chocolate-pot and a chocolate-pitcher. Now, I have a lot of odd things in my kitchen. I have yet to figure out why I have a mini rolling pin. I also have no idea where a mini rolling pin came from and how it ended up in my kitchen. But I don’t have a chocolate pot (agate variety!) or a chocolate pitcher. I had to find out what these were… and apparently a chocolate pot has quite the history. They date back to the Mayans! Glad to know a love for chocolate has been around for a long time. That doesn’t change the fact that I don’t have one.
On the other hand, Amazon has a lovely chocolate pitcher for sale. I just added it to my wish list (yes, Fred, that is a hint!). Which, of course, still doesn’t change the fact that I don’t have one. But when I do get one (and a chocolate pot) I’ll be making this recipe.
PLAIN CHOCOLATE 1 ounce or square of Baker's Premium Chocolate, 3 tablespoonfuls of sugar, 1/8 a teaspoonful of salt, 1 pint of boiling water, 1 pint of milk. Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.
Until next time, toodles!