chocolate. And in the 18th-century French
Encyclopédie, we find that chocolat was
commonly sold as a half-cocoa, half-sugar
cake flavored with some vanilla and
cinnamon, and was not so much a delightful
confection as an emergency meal — perhaps
the first instant breakfast!
When one is in a hurry to leave one’s
lodgings, or when during travel one does
not have the time to make it into a drink,
one can eat a tablet of one ounce and drink
a cup [of water] on top of that, and let the
stomach churn to dissolve this impromptu
breakfast.Even in the middle of the 19th century, the
English compendium Gunter’s Modern
Confectioner devoted only four pages out of
220 to chocolate recipes.
Dutch and English Innovations: Cocoa
Powder and Eating Chocolates The main
reason for this lack of interest in solid