Object Description

Chocolate was for a long time the most exclusive of the new luxury drinks. The ingredients were significantly more expensive and the preparation was much more complex. Through the Spanish conquistadors of America, the luxury drink of the Maya and Aztecs first spread to southern Europe and made its way to the European courts. When milk was used instead of water in its preparation and the bitter drink was sweetened with cane sugar, the nutritious cocoa gained in popularity. In the 17th and 18th centuries, chocolate was enjoyed exclusively in liquid form. It had to be prepared with constant stirring. A whisk was inserted through a hole in the jug lid and turned between the palms of the hands.