Terms and conditions of use
Chocolate cup and saucer
(c. 1775)
- Medium
- porcelain (hard-paste)
- Measurements
- 7.5 × 14.3 cm diameter (overall)
- Place/s of Execution
- Bristol, England
- Accession Number
- 2024.285.a-b
- Department
- International Decorative Arts
- Credit Line
- National Gallery of Victoria, Melbourne
Patricia Begg OAM Bequest, 2024
© Public Domain - Gallery location
- 17th & 18th Century Decorative Arts & Paintings Gallery
Level 2, NGV International - About this work
-
Eighteenth-century hot chocolate was more bitter than today’s sweet drink, but still rich and pleasant-tasting. It was made by boiling combinations of cinnamon, sugar, vanilla, honey, chilli, rosewater, pepper, jasmine and ambergris in an equal mix of water and milk before leaving the concoction to infuse. The liquid was then strained and ground cocoa nibs were whisked into it until a froth was created on the top.