Chocolate for the Queen

"The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain."   Thomas Jefferson 

Thomas Jefferson's belief, that chocolate had resorative and medicinal properties, was shared by many of his contemporaries, including George Washington, Benjamin Frankling, Madame du Barry, the Marquis de Sade, and our very own, Marie Antoinette. 

In the 18th century, drinking chocolate was expensive and therefore considered a luxury.  Still, it was a popular treat for the aristocracy.

Marie Antoinette preferred to start her mornings off with a cup of drinking chocolate, topped with whipped cream, and served with a brioche (A habit I adopt whenever I am in France).

According to the official Chateau de Versailles website, when Marie Antoinette arrived at the court in 1770, she brought with her a master chocolate maker who was given the official title, "Chocolate Maker to the Queen."  The culinary genius concocted new recipes to delight the Queen, including a drinking chocolate infused with her favorite flavors.

One can imagine Madame Campan, her hair tucked neatly in a white, lace-trimmed mob cap, serving the Queen drinking chocolate and brioche from pretty Sevres porcelain.

As a special treat for the charming Mademoiselle Gautier, a faithful follower of this blog, I am posting a recipe that, if followed, will yield a pot of hot chocolate that would have pleased the Queen. It is, in fact, a close facsimile of the flavors enjoyed by Marie Antoinette.

Chocolate For The Queen

2 ounces Almond Milk

4 ounces Heavy Cream

4 ounces Milk

The seeds of one vanilla bean

2 ounces 72% Cacao Bittersweet Chocolate

6 ounces 61% Cacao Semisweet Chocolate

For topping:

Carton of Whipping Cream

1 tablespoon powdered sugar

1 Orange

First, make the topping by squeezing the juice from the orange and scraping some of the rind for a zest. 

Next, prepare the whipping cream by mixing it in a bowl that has been frozen or chilled wiht the powdered sugar and a tablespoon of the juice of the orange. 

Now, it is time to make the drinking chocolate.  Scrape the seeds from the vanilla bean and put them in a saucepan with the almond milk, heavy cream and milk.  Put the pan over low-to medium heat.  Add the chopped chocolates.  Stir often and monitor heat to avoid scalding.  Once the chocolate has been incorporated into the liquid, you can pour it into charming little mugs.  (Do not be alarmed if it is thick.  It should be almost pudding consistency.)

Top with the fresh whipped cream and the zest of the orange. 

Voila!  You now have chocolate fit for a Queen.  (Perhaps, at this point, it might be nice if you arrange yourself upon your chaise and allow one of the members of your coterie to serve it to you.)

 

Marie Antoinette's
Chocolate Service Set at
 the Petite Trianon



Watch a video on How Chocolate Was Made in the 18th Century


Read about Colonial America's love of chocolate.


Order Handcrafted Chocolate Made From An Authentic 18th Century Recipe.

Further Reading: