A Mayan chief forbids a person from touching a jar of chocolate, in the 16th century.
An Aztec woman generates foam by pouring chocolate from one vessel into another in the Codex Tudela, 16th century.
“Traités nouveaux & curieux du café du thé et du chocolate,” by Philippe Sylvestre Dufour, 1685.
By the early 17th century, chocolate was a popular elite beverage in Spain, served at Court along with sweets, pastries and snow. A Catalan tile work, dating from 1710 (below), depicts a Xocolatada or Chocolatada, a social custom where the Spanish made and consumed chocolate in public, as a communal, but still elite, tradition. La Xocolatada is found at the Ceramics Museum in Barcelona.
A blogger reports that we “made our way to the local Valor chocolate shop for a final cup of chocolate. Nearly every Valor shop has a ceramic tile mural with a scene of what appears to be a seventeenth century chocolate party.” The photograph below accompanies the blog.
A detail (below) shows how the chocolate was prepared.
Chocolate became a fashionable drink of the nobility after the discovery of the Americas.
The picture above is of a London chocolate house in about 1708. Notice the silver chocolate pots on the tables.
This chocolate pot now in the Victoria and Albert Museum is from London, 1714-1715. It has a hinged finial to insert a molinet or swizzle stick.
“Still life with chocolate service and pastries” (above) by Luis Meledez (1716-1780) in the Museo del Prado, Madrid, Spain, shows a chocolate pot with a swizzle stick. The swizzle stick was used to stir the hot chocolate before pouring.
And this is how chocolate was enjoyed in Germany.
By 1884-1885, when Raimundo Madrazo painted Hot Chocolate (above), Swiss chocolatiers had developed the milk chocolate bar, which melted in your mouth, without the need for elaborate rituals.