Cioccolata alla veneziana — Spiced Hot Chocolate from the Café
A thick, frothy chocolate, beaten with a moussoir (chocolate mill), scented with cinnamon and a hint of vanilla. More bitter and denser than our modern versions, it was drunk boiling hot in small porcelain cups.
A thick, frothy chocolate, beaten with a moussoir (chocolate mill), scented with cinnamon and a hint of vanilla. More bitter and denser than our modern versions, it was drunk boiling hot in small porcelain cups.
When the curtain has fallen and the Venetian night awakens, I go to the café to take a cup of cioccolata. It is, believe me, the beverage of our century: you beat it long with the moussoir until it froths, you lift it with a little cinnamon, and you serve it so thick that a spoon would almost stand up in it. Keep it very hot and do not indulge too late, for it keeps the mind awake — which, for one who must rehearse in the morning, is not always a blessing.
- •Cacao paste in tablet form — a piece (base)
- •Water or milk — one cup (liquid)
- •Sugar — to taste (sweetness)
- •Cinnamon — a pinch (signature spice)
- •Vanilla or zest — a hint (flavor)
Cioccolata alla veneziana — Spiced Hot Chocolate from the Café
A thick, frothy chocolate, beaten with a moussoir (chocolate mill), scented with cinnamon and a hint of vanilla. More bitter and denser than our modern versions, it was drunk boiling hot in small porcelain cups.
Why this dish? In the 18th century, Venice was covered in cafés — including the famous Florian, opened in 1720 — where hot chocolate was sipped, a trendy drink among artists and nobles. For a soprano of Venetian high society, it is the drink of post-show conversations.
When the curtain has fallen and the Venetian night awakens, I go to the café to take a cup of cioccolata. It is, believe me, the beverage of our century: you beat it long with the moussoir until it froths, you lift it with a little cinnamon, and you serve it so thick that a spoon would almost stand up in it. Keep it very hot and do not indulge too late, for it keeps the mind awake — which, for one who must rehearse in the morning, is not always a blessing.
Ingredients (period version)
- Cacao paste in tablet form — a piece (base)
- Water or milk — one cup (liquid)
- Sugar — to taste (sweetness)
- Cinnamon — a pinch (signature spice)
- Vanilla or zest — a hint (flavor)
Ingredients
- Dark chocolate (70%) — 60 g (base)
- Whole milk — 250 ml (liquid)
- Sugar — 1 to 2 tsp (sweetness)
- Ground cinnamon — 1 pinch (signature spice)
- Vanilla bean — 1/2 (seeds) (flavor)
- Cornstarch (optional) — 1/2 tsp (thickener)
Method
- Heat the milk over low heat with the cinnamon and vanilla seeds, without boiling.
- Add the chopped chocolate and sugar, whisk until melted and smooth.
- For a thick 'spoonable' chocolate, dissolve the cornstarch in a little cold milk and stir it in; let thicken for 1-2 minutes while whisking.
- Beat vigorously (with a whisk or moussoir) to froth the surface.
- Pour boiling hot into small cups; dust with a veil of cinnamon.
How it was made : Cacao, brought from the New World, became a prestigious drink in Venetian cafés in the 18th century. It was prepared thick and heavily spiced (cinnamon, sometimes pepper), beaten with a moussoir to froth, and served in porcelain cups or silver chocolate pots. It was both a social marker and a pleasure.
The contemporary twist : Served in a small espresso cup with a cinnamon stick and a cloud of unsweetened whipped cream: a 'baroque hot chocolate' for winter evenings.
Anna Girò · Charactorium