My question is what kind of chocolate do you use for boiled chocolate and where do you get it thanks

Baker's chocolate at most grocery stores!

Ok thanks that makes it easy, didn't know if there was something special out there that people use to be PC, thanks for the info

You might also consider Abuelita from Nestle. The round container contains several "cakes" of the stuff, and the cakes are marked off in portions. It has a faint note of cinnamon too, which I like, and it has some sugar in it so you don't need to add sweetener.

LD

i use semi sweet Baker's w/cone sugar but i like loose tea better

use baker's chocolate with dark brown sugar. this kind of sugar presses into a cake very easily. i use a toilet paper roll standing on a saucer and press the sugar with a wooden dowel. then peel off the paper roll from the outside. the hard cake can be rolled in butcher paper and fits in a corn boiler nicely

Try Taza Mexican Chocolate. It comes in a round disk, like I saw of examples from the 1830s, and is really good. I personally like the Chipotle Chile flavor.Taza Chocolate
Says they are in Sumerville,MA, so should be available to you East Coasters.

Deercop,
¿Chipòtle flavored chocolate?! Hmmmnnnnn...
If I find some down here I will have to try it.
León

Would the chocolate available then not have been similar to raw cacao/cocoa? Basically dried, ground beans in a grain/powder form.

I just ordered some for myself because not only is it delicious, it is also a healthy "superfood"! And I need all the help I can get...

Processing of cocoa into chocolate had been practiced in Mexico, Central, and S America already for hundreds of years. Didn't make it with milk though. Usually with cinnamon, vanilla, or Chile.

Milk chocolate is nice,but Ive formed a real liking for Mexican Chocolate,specially the stuff with chile....

The chocolate of the American colonies was probably very similar to unsweetened, baker's chocolate in flavor and when melted in water probably similar to the beverage...then add sugar. The cacao seeds would be fermented, and then roasted and then ground or actually grated, but I don't think you can get them into a powder form like modern cocoa.

The problem until the first half of the 19th century was the cacao butter, which makes it very difficult to emulsify into a beverage... which is why chocolate as a beverage was served with something to stir it for as one held a cup the cacao butter would form a layer on top of the beverage. The proper tool is called a molinet, but a spoon works fine.

When it was finally discovered how to extract the butter, cocoa powder was born, as also was block chocolate, and a whole new world of cuizine and confectionry was born.

Milk chocolate had to wait until Mr. Nestlé invented powdered milk, and then Daniel Peter in 1875 mixed the powdered milk with the chocolate...voila!

LD

I just bought a couple of pounds of raw cacao. It is powdered. Apparently the only thing done to it is that it is fermented, sun-dried, and ground into powder. It is not heated at all (hence the "raw" designation). Modern cocoa powder is roasted, though I have no idea why.

My cacao, mixed with some Muscovado sugar (which seems to me to be a rather "weak" sugar, I guess since it is less refined) made into a drink is like drinking dark chocolate. I don't know that I would really call it "bitter", but I definitely want the sugar added. It is somewhat coffee-like. It tastes basically the same as the pressed block chocolate I recently got from Dobyns and Martin.
http://www.dobynsandmartin.com/beverages.htm

I have two different brands of raw cacao that I got from Amazon.

If you have a mex/Latino grocery store near by you can find it there. Comes looking like a hocky puck n is bitter sweet.

Heh,in our area Mexican style chocolate is in the main section,right next to the other chocolate products.This is in the regular,working class grocery stores.

Down here in ol' Mexico we have Abuelitos. Ms. Audrey cooks it into milk and it is really good. You have to keep stirring the fibers into your milk. Comes in buttons about the size of hockey puks. The Mexicans love it.
Leon Eugenio Hombre del Bosque

quote:

chocolate

This is what we use:

18th Century Chocolate Drink

2 cups water
4 T. sugar
1/2 block unsweetened chocolate shaved.
Boil all together till dissolved sprinkle with nutmeg to serve.

If you want to spend more money on it shop here.
http://www.fortticonderoga.org/store/products/edibles

I love both ,or rather all three ways of doing hot chocolate......

I'll try that recipe. Sounds good