Frothed chocolate from the chocolatière
A thick chocolate beaten until frothy with a moussoir, flavored with cinnamon and barely sweetened. The iconic drink of the cafés where comedies were born.
A thick chocolate beaten until frothy with a moussoir, flavored with cinnamon and barely sweetened. The iconic drink of the cafés where comedies were born.
At Le Procope, where we remade the world between witty remarks, I treated myself to a chocolate beaten in the chocolatière until covered with a light froth. It must be very hot, perfumed with a hint of cinnamon, and not too sweet, for bitterness has its grace, like a coquette who makes herself desired. I would sip a cup, pen in hand, and ideas came of their own accord.
- •Cooking chocolate tablet — one piece (base)
- •Water or milk — one cup per person (liquid)
- •Cinnamon stick — one piece (flavor)
- •Sugar — to taste, moderate (sweetness)
Frothed chocolate from the chocolatière
A thick chocolate beaten until frothy with a moussoir, flavored with cinnamon and barely sweetened. The iconic drink of the cafés where comedies were born.
Why this dish? Marivaux wrote and debated in Parisian cafés, especially Le Procope, hotbeds of intellect where hot chocolate flowed freely. This drink, imported and then fashionable in the 18th century, directly accompanied his life as a journalist and playwright.
At Le Procope, where we remade the world between witty remarks, I treated myself to a chocolate beaten in the chocolatière until covered with a light froth. It must be very hot, perfumed with a hint of cinnamon, and not too sweet, for bitterness has its grace, like a coquette who makes herself desired. I would sip a cup, pen in hand, and ideas came of their own accord.
Ingredients (period version)
- Cooking chocolate tablet — one piece (base)
- Water or milk — one cup per person (liquid)
- Cinnamon stick — one piece (flavor)
- Sugar — to taste, moderate (sweetness)
Ingredients
- Dark chocolate (70%) — 60 g (base)
- Whole milk (or water) — 300 ml (liquid)
- Cinnamon — 1 pinch or 1/2 stick (flavor)
- Sugar — 1 to 2 tsp (sweetness)
Method
- Grate or break the chocolate into small pieces.
- Heat the milk (or water) with the cinnamon without boiling, then melt the chocolate in it.
- Sweeten lightly, then beat vigorously with a whisk (or immersion blender) to create foam.
- Pour very hot into a cup, foam on top, and enjoy immediately.
How it was made : Chocolate was prepared in a *chocolatière*, a lidded pot with a *moussoir* (notched stick) spun between the palms to froth the drink. It was drunk thicker and more bitter than today, flavored with cinnamon, sometimes vanilla. Originating from the Americas, it was perfectly common in the 18th century.
The contemporary twist : A grating of orange zest over the foam, a nod to the perfumes of the Regent's salons.
Marivaux · Charactorium