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June 18, 2007


sandra melwani

i so love your site.

Thanks Sandra,

that is very kind of you.

Rachael S.

Thank you for the helpful information. I bookmarked your site, and I hope you keep up the good work on making your blog a success!

Amy Stout

Hello there!

What an interesting post! I'm currently doing a Masters in History at Cambridge on the history of Chocolate in 17th-century England. My dissertation will be written by June 10th so if you're still interested in the early history of chocolate in England then I'd be more than happy to send you a copy of it.

I've been trying to re-create 17th century chocolate but to no avail, so it's really interesting to see how you made chocolate cakes. From my research it seems that the chocolate cakes were not intended to be eaten in their solid form- you were meant to dissolve them in water or milk to make liquid chocolate.

The main reason that we didn't eat solid chocolate back then is just that it wasn't really heard of and they hadn't invented a stable solid chocolate. In England chocolate was still mostly drunk right up until WW2. Solid chocolate as the predominant way of consumption is a relatively recent phenomenon. Interestingly Lord Roos seems to have consumed chocolate-coated almonds in 1667, which is very strange- I've not heard of anything else like it. It's mentioned in Joan Thirsk's 'Food in Early Modern England' (my favourite history book ever- I'd thoroughly recommend it) and she is a very reputable historian, so I trust that she judged this correctly.

I've been trying to find out whether chocolate was used as an ingredient in food in the seventeenth century although will little success. I'm pretty sure it was mostly drunk, although by the 18th century they were starting to use it as an ingredient, not just a drink.

I've included my e-mail address so get in touch if you'd like to know more/like me to send you a copy of the finished product!

Amy x.

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