Today, September 19th …
George Cadbury was born on this day in 1839. He was the son of
The ancient Olmec civilisation of
A few years after
In 1847, another Quaker called
The Cadbury family stayed firmly on the chocolate manufacturing bandwagon, and the first prettily boxed chocolates were turned out in 1868. There was a final development before chocolate perfection could be achieved. In 1879 Rudolphe Lindt invented what became known as the conching machine (because of its shell-shape), which gave chocolate the superb mouth-feel that we associate with superior chocolate today.
Chocolate does not have to be eaten out of hand of course. It is still a worthy ingredient in cooking. Here is an early eighteen century idea from the English translation of a famous French cookbook.
A Sea-duck with Chocolate in a Ragoo.
Having pick’t, cleans’d and drawn your Sea-duck, as before, let it be wash’d, broile’d a little while upon the Coals, and afterwards put in a Pot; seasoning it with Pepper, Salt, Bay-leaves and a Faggot of Herbs. Then a little Chocolate is to be made and added thereto; preparing a the same time a Ragoo with Capons-livers, Morilles, Mousserons, common Mushrooms, Truffles, and a quarter of a hundred of Chestnuts. When the Sea-duck is ready dress’d in its proper Dish, pour your Ragoo upon it; garnish it with what you please, and let it be serv’d up to Table.
[Court and Country Cook, by Francois Massialot (a.k.a Vincent La Chapelle); 1702]
Tomorrow’s Story …
Quotation for the Day …
Chocolate, of course, is the stuff of which fantasies are made. Rich, dark, velvety-smooth fantasies that envelop the senses and stir the passions. Chocolate is madness; chocolate is delight. Judith Olney.