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Statuette aztèque : femme écrasant les fèves de cacao

Statuette aztèque : femme écrasant les fèves de cacao

Como Agua Para Chocolate (1992)  "Cuando Tita sintió sobre sus hombros la ardiente mirada de Pedro, comprendió perfectamente lo que debe sentir la masa de un buñuelo al entrar en contacto con el aceite hirviendo." - "When Tita felt Pedro's gaze on her shoulders, she understood exactly how raw dough must feel when it comes in contact with boiling oil."

Como agua para chocolate (1992)

Como Agua Para Chocolate (1992) "Cuando Tita sintió sobre sus hombros la ardiente mirada de Pedro, comprendió perfectamente lo que debe sentir la masa de un buñuelo al entrar en contacto con el aceite hirviendo." - "When Tita felt Pedro's gaze on her shoulders, she understood exactly how raw dough must feel when it comes in contact with boiling oil."

Tasse à chocolat avec soucoupe et couvercle - 3e quart du 19e siècle - Berlin - Chocolate cup with saucer -19th Century    http://www.culture.gouv.fr/Wave/image/joconde/0073/m501603_95ce5527_p.jpg

Tasse à chocolat avec soucoupe et couvercle - 3e quart du 19e siècle - Berlin - Chocolate cup with saucer -19th Century http://www.culture.gouv.fr/Wave/image/joconde/0073/m501603_95ce5527_p.jpg

Pierre à chocolat - fin 18e siècle (?) - Bayonne, France    Sous cette pierre, on plaçait un récipient où chauffait du charbon de bois. Une fois la pierre bien chaude, on y écrasait avec un rouleau les graines de cacao rôties, afin d'obtenir la pâte de cacao. http://www.culture.gouv.fr/Wave/image/joconde/0572/m009389_03799_p.jpg

Pierre à chocolat - fin 18e siècle (?) - Bayonne, France Sous cette pierre, on plaçait un récipient où chauffait du charbon de bois. Une fois la pierre bien chaude, on y écrasait avec un rouleau les graines de cacao rôties, afin d'obtenir la pâte de cacao. http://www.culture.gouv.fr/Wave/image/joconde/0572/m009389_03799_p.jpg

1760 British Chocolate pot at the Museums Sheffield, Sheffield - From the curators' comments: "During the late 1600s and early 1700s, chocolate began to be served as a drink in coffee houses and was also taken in the home at breakfast. Chocolate was served from a chocolate pot, which was very similar in form to some coffee pots. They can usually be distinguished by their distinctive handles, which are placed at ninety degrees to the spout."

1760 British Chocolate pot at the Museums Sheffield, Sheffield - From the curators' comments: "During the late 1600s and early 1700s, chocolate began to be served as a drink in coffee houses and was also taken in the home at breakfast. Chocolate was served from a chocolate pot, which was very similar in form to some coffee pots. They can usually be distinguished by their distinctive handles, which are placed at ninety degrees to the spout."

French Chocolate/Coffee Pot with 'Moussoire'/Mixing Rod Hand Painted Viola Flowers and Detail - c 1920

French Chocolate/Coffee Pot with 'Moussoire'/Mixing Rod Hand Painted Viola Flowers and Detail - c 1920

This truly charming hand painted French porcelain chocolate pot 'Chocolatière' c. 1920 is not only a collector's piece but fully functional as well.

Chocolatiere porcelaine de Melun dans le gout chinois avec moussoir

Chocolatiere porcelaine de Melun dans le gout chinois avec moussoir

"Early Morning Chocolate"  - Pietro Longhi, Ca'Rezzonico, Museo del Settecento, Venice

"Early Morning Chocolate" - Pietro Longhi, Ca'Rezzonico, Museo del Settecento, Venice

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