18th Century Chocolate- Yum!
The 18th century Foodways program at Mount Vernon is loved by visitors of all ages for the delicious hoe-cakes they cook at special events. The hoe-cakes use a recipe recorded in a letter by Nelly Custis (George Washington’s granddaughter), made from cornmeal ground at our own Gristmill, and are cooked on a griddle over an open fire. Building on hoe-cake success, the Mount Vernon Foodways program has recently turned to a food near and dear to all of our hearts- Chocolate! In the 18th century, chocolate was not eaten as candy or used in baking, but was exclusively drunk as hot chocolate.
The process of making chocolate is a long one, but the Foodways program adheres to the 18th century production method as closely as possible. First, cocoa pods are picked from trees, and the beans and inner membrane are scooped out. Two to seven days of fermentation bring out the enzymes that give chocolate its flavor when it is then roasted. After a week of drying, the cocoa beans are sent to a chocolate factory, or in our case, Mount Vernon. The Foodways interpreters first roast the beans at 330 degrees for 40 minutes, then remove the shells and crush the beans into “nibs.” The nibs are then put on a large, heated “hot chocolate stone” (18th century term) and ground up. This releases the cocoa butter and becomes a smooth, rich concoction when sugar and spices are added to the mix on the stone. The chocolate is then poured into molds or formed into a ball, which can be grated into hot water to make hot chocolate. At last week’s Mount Vernon Craft Fair, visitors enjoyed watching the chocolate be made as much as sampling it!
American Heritage Chocolate can now be purchased in our Gift Shops-yum! This program owes its success to Gail Cassidy’s passion for 18th century cooking, and the help of the Colonial Williamsburg Foundation and the Mars Chocolate Company.
Photo: Annette Ahrens at the Craft Fair (photo by Cal McWhirter)
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