Friday, September 9, 2011

Chocolate Beverages: Cold and Hot

Woman sipping a warmed chocolate beverage.
Chocolate as a beverage. This could mean hot chocolate or something cool to sip on during the hot summer months.

Chocolate used in beverages is as popular now as it was in the early 1900's. Here are some recipes for chocolate drinks that are cold, hot, made for a large group or an individual cup. Recipes come from Chocolate and Cocoa Recipes by Miss Parloa and Homemade Candy Recipes by Mrs. Janet McKenzie Hill, published in 1909.

Plain Chocolate


For six people, use one quart of milk, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water.


Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to heat in the double-boiler. When the milk comes to the boiling point, stir in the cornstarch and cook for ten minutes. Have the chocolate cut in fine bits, and put it in a small iron or granite-ware pan; add the sugar and water, and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk, and beat the mixture with a whisk until it is frothy. Or, the chocolate may be poured back and forth from the boiler to a pitcher, holding high the vessel from which you pour. This will give a thick froth. Serve at once.


If you prefer not to have the chocolate thick, omit the cornstarch. If condensed milk is used, substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added.


Chocolate, Vienna Style


Use four ounces of Walter Baker & Co.'s Vanilla Chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.


Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling point, put the chocolate, sugar and water in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.


The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.


Breakfast Cocoa


Walter Baker & Co.'s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.


For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.


A gill of cream is a great addition to this cocoa. Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.


Refreshing Drinks for Summer


Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda-water from a syphon bottle, or Apollinaris water. Stir well before drinking. A tablespoonful of vanilla ice-cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice-cream be omitted. A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, shaking well.


Formula for Making Three Gallons of Breakfast Cocoa
  • A pound of Walter Baker & Co.'s Cocoa
  • 1 1/2 gallons of water, hot
  • 1 1/2 gallons of milk, hot
This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.


Cracked Cocoa


To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water; cook slowly at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.


Vanilla Chocolate with Whipped Cream
  • One cake (1/2 a pound) of Walter Baker & Co.'s Vanilla Sweet Chocolate
  • 4 cups of boiling water
  • Pinch of salt
  • 4 cups of hot milk
This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.


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.
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Monday, September 5, 2011

Breads with Chocolate

Chocolate and breads go hand in hand, as evidenced by the typical breakfast breads chocolate pain au chocolat (one of my favorites - croissant dough rolled around a stick of chocolate), nutella and toast, and chocolate chip muffins. It was also popular at the turn of the 20th century, as written in Chocolate and Cocoa Recipes published in 1909 by Walter Baker & Co. All the recipes use one form or another of the company's chocolate.

Here are some recipes to try using breads and chocolate.

Cocoa Doughnuts

One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter teaspoonful of salt, one-quarter teaspoonful of cinnamon extract (Burnett's), two cups of flour, one-quarter cup of Baker's Breakfast Cocoa, two teaspoonfuls of baking powder. Mix in the order given, sifting the baking powder and cocoa with the flour. Roll to one-third an inch in thickness, cut and fry.
Cocoa Buns
  • 2 tablespoonfuls of butter
  • 1/3 a cup of sugar
  • 1 egg
  • 1/4 a teaspoonful of salt
  • 1 cup of scalded milk
  • 2 compressed yeast cakes softened in 1/2 a cup of warm water
  • 1/4 a teaspoonful of extract cinnamon
  • 1/2 a cup of Baker's Breakfast Cocoa
  • 3 1/2 to 4 cups of flour
Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again. Roll as at first, using another one-half cup currants, fold, roll and fold again. Place in a bowl which is set in pan of warm water, let raise forty minutes. Shape, place in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you take from oven, brush the top with white of one egg beaten with one-half cup confectioners' sugar. Let stand five minutes. Then they are ready to serve.
Serving chocolate for breakfast.
Chocolate Gingerbread
Mix in a large bowl one cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted butter to the mixture. Now stir in two cupfuls of sifted flour, and finally add two ounces of Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted together. Pour the mixture into three well-buttered, deep tin plates, and bake in a moderately hot oven for about twenty minutes.
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