Follow Us at Our New Blog Location!

CJ's New blog screen shot

As we embrace the start of our fourth season at Captain Jackson’s Historic Chocolate Shop, we are delighted to introduce the new location for our blog!

Thank you for following us at The Hearth & Home of Mrs. Newark Jackson over the past 2 years! We invite you to continue following us, where we will keep bringing you fascinating articles enriched with the history of chocolate as well as scrumptious recipes using American Heritage Historic Chocolate. Please update your browser bookmarks with our new URL as the WordPress site will come down in a few weeks.

Plan a visit to Captain Jackson’s Historic Chocolate Shop soon to see what’s new. We are located on the historic campus of the Old North Church and are open Fridays, Saturdays, and Sundays through mid-April, then open 7 days a week until the end of October.

I hope you have enjoyed reading our postings as much as we have enjoyed researching and preparing them for you, and we look forward to your continued support at our new location.

From all of us at The Hearth & Home of Mrs. Newark Jackson,

Linda, Nicole, Melissa, Pam, and Erin




For the Love of Chocolate

I hope you had a lovely Valentine’s Day last weekend, though I expect you celebrated it without the salt-filled, hard-boiled egg of colonial times. It’s far more likely that you gifted or received a box of chocolates, or maybe split a bar of chocolate with a special someone. But where did this association between romance and chocolate come from?

Read More

American Heritage Chocolate Roasted Nuts

You guessed it ……I’m nuts about you!

 Here’s a delightful Valentines Day treat that all your loved ones will enjoy.

 American Heritage Chocolate Roasted Nuts

1 cup raw almondsIMG_3208
1 cup raw cashews
1 cup raw pecans
2 tbsp melted butter
2 tsp. vanilla extract
1 ½ tsp coffee extract
3 tbsp coconut sugar (white refined sugar can be substituted)
3 tbsp American Heritage Chocolate Drink

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the almonds cashews and pecans.

Melt butter in a small sauce pan on the stove. While the butter is melting add the American Heritage Chocolate Drink to the butter, stir until blended. Add vanilla and coffee extract and coconut sugar to the butter and chocolate; mix all ingredients together until well combined, creating a syrup mixture.

Line the nuts in a single layer across the parchment paper. Use a barbeque brush or a spatula and coat the nuts evenly with the chocolate syrup.

Bake for 20 minutes. Let cool before serving.

It’s a fabulous holiday treat that your Valentine will go nuts over.

Happy Valentines Day

To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at:

American Heritage Chocolate Almond Coconut Cake

Kismet! I love it when it happens and things just fall together. That’s what’s what happened when I started planning a new recipe for Captain Jackson’s.

I recently joined a diet team challenge at my workout studio, and as fate would have it, our team captain gave us a wonderful health cooking goody bag that included a Low-Carb cookbook, almond meal/flour, coconut flour and a bag of pork rinds! Not sure what to do with the pork rinds, I turned my attention to the almond and coconut flours only to discover a recipe for Almond Coconut cake on the back of the flour packaging. This was perfect. Now to add some good healthy chocolate to it!

I enjoy discovering new ways to cook and bake with the American Heritage chocolate drink. It may not be the best in calorie count, however it does include cocoa flavornals that promotes good vascular function and strengthens mental health these are naturally found in high quality chocolate such American Heritage Chocolate and Mars Dove Bars as well as it being gluten free.

The next step was to figure out how to take an 18th century historic chocolate drink and change it into a semisweet chocolate that can be added to a recipe. Having made the American Heritage Chocolate Bark, I knew that I could microwave the powdered drink and it would melt into syrup.

*I measured out 1/2 cup of the American Heritage Chocolate Drink mix, added a tablespoon of coconut oil to give the syrup a little extra moisture put it a microwave safe bowl, I set the microwave timer for one minute, remove the bowl from the microwave the drink mix may look powdery, but once you start to sir it will all melt together. Set it aside to cool while I begin to make my cake.


Chocolate Almond Coconut Cake



Prep Time:  15 minutes
Cook Time:  30-35 minutes
Preheat oven to 350°F.  Grease and flour 9×13 sheet cake pan

*Semisweet chocolate mix (direction above)
1/2 cup American Heritage Chocolate Drink
1 tablespoon of coconut oil

Cake Mix

¾ cup Butter, softened
1 cup Sugar
4 Eggs
½ cup Milk
1 tsp Vanilla Extract
¼ tsp Almond Extract
1-½ cups Bob’s Red Mill Almond Meal/Flour
½ cup Bob’s Red Mill Organic Coconut Flour
2 tsp Baking Powder
¼ tsp Sea Salt

Mix butter and granulated sugar until light, creamy and fluffy. Add in eggs, one at a time, and beat after each addition until fully incorporated. Add milk, American Heritage Semisweet chocolate mix, extracts and mix until combined.

In a separate bowl, combine almond meal, coconut flour, baking powder and salt and stir with a fork. Add the flour mixture to the butter batter and beat for 3-5 minutes until creamy.

Scoop mixture into greased and flour cake pan and smooth tops with a spatula, bake until set and a toothpick inserted in the center comes out clean. Cool. Sprinkle a light coating of powdered sugar on top of the cake or whip cream and fruit

I have never used Almond Meal or Coconut Flour before and was surprised that the cake doesn’t rise as fully as when using all-purpose flour, but the taste with the American Heritage chocolate is absolutely sensational. The chocolate compliments coconut and almond very nicely. It’s magically moist and simply chocolicious!


To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at:

The History of White Chocolate, A Twentieth-Century Tale


1938 Logo. Courtesy of Wikimedia Commons.

Unlike Daniel Peter and milk chocolate, the exact inventor of white chocolate seems to have been lost to the sands of time. There are rumors of a New Hampshire man producing white chocolate shortly after World War I . . . because he had encountered it somewhere in Europe. A more promising candidate may be Kuno Baedeker, who developed a white chocolate in 1945 and is widely considered the first creator of white chocolate in North America; however, the Nestlé chocolate company was definitely producing white chocolate by the 1930s in Europe. For lack of more information, it appears that Nestlé rests at the heart of the creation and development of white chocolate in the twentieth-century. Read More

American Heritage Chocolate Chili

What is better on a cold brisk January day than a thick and rich bowl of Chocolate Chili!

Just as drinking chocolate, chili, the mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores.

This “original” recipe for Chili, here in the United States may be traced back to Texas in the early 1800s. Nobody will swear that it was the first true Texas chili recipe, but they all say it was close to it:

The Original Texan Chili Con Carne Recipe

“Cut up as much meat as you think you will need (any kind will do, but beef is probably best) in pieces about the size of a pecan. Put it in a pot, along with some suet (enough so as the meat won’t stick to the sides of the pot), and cook it with about the same amount of wild onions, garlic, oregano, and chiles as you have got meat. Put in some salt. Stir it from time to time and cook it until the meat is as tender as you think it’s going to get”.

Today there are thousands of chili recipes and I chose a chocolate chili recipe from “Well Fed: Paleo Recipes for People Who Love to Eat” and will be adding American Heritage Chocolate Drink. By adding a semisweet chocolate, such as American Heritage Chocolate Drink, you’ll enhance the flavor of the chili; the chocolate adds a smooth underlying richness that goes well with the spicy beef chili. After all everything taste better with American Heritage Chocolate.

Chocolate Chili

Based on the recipe by Melissa Joulwan
Preparation Time: 2 ½ hours
30 minutes from mincing onions to boiling point.
2 hours to simmer and blend

Ingredients 096
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon oregano
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons of American Heritage Chocolate Drink
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef stock 1 cup water

Heat a large, deep pot over medium-high heat, and then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 3-4 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

While the ground meat is cooking, prepare the seasoning mix. In a small bowl, add the oregano, chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, and then add to the pot, stirring like you mean it.

Add tomato paste and stir until combined, about 2 minutes.

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours, stirring occasionally. The flavors take time to blend, don’t skimp on the simmering; it will be well worth the wait. Serves 6-8 people.

102Top your chocolate chili with cheese, diced onions, and/or avocado slices. Serve on a bed of lettuce, arugula or kale. Your house will smell amazing your taste buds will go wild. Enjoy!

To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at:

So What Exactly is White Chocolate?

1024px-White_chocolate_with_rose_petals (cropped)

White chocolate and rose petals. Photo by Richard Faulder, 2009. Courtesy of Wikimedia Commons.

White chocolate bears somewhat of a misunderstood reputation. Many a person has claimed that white chocolate is not real chocolate at all, since it does not contain the cocoa solids (i.e. cocoa powder) that give milk and dark chocolate their brown hues. Others complain about white chocolate’s lack of flavor. But where did white chocolate’s bad reputation come from? Read More

Oh, What a Chocolate-Filled Year!

chocolate pot

We’ve had a busy season here at Captain Jackson’s Historic Chocolate Shop and a busy year here on the blog From the Hearth and Home of Mrs. Newark Jackson! We’ve been bringing you delectable chocolate recipes, intriguing tidbits from the history of chocolate, and everything in between. Worried you may have missed something? Never fear! For here we have an end of year round-up of our favorite chocolate posts from the year 2015. Read More

Chocolate Rum Balls


Here’s a simple recipe that I’m sure your holiday guests will enjoy!

American Heritage Chocolate Rum Balls


2 1⁄2 cups vanilla wafers, crushed (A 250g box of vanilla wafers equals 2 1/2 141cups)

3 tablespoons American Heritage Chocolate Drink

1 cups icing sugar

½ cup rum

2 tablespoons white corn syrup
(one brand is Karo)

1 cup pecans or walnuts, broken


Mix the rum with the syrup. Stir until well blended
(We at the Old North Church are especially fond of the Cabot Family Privateer Rum!)

Sift the American Heritage Chocolate Drink with 1 cup sugar and add to the syrup mixture, stir until blended

Add crushed vanilla wafers and nuts. Mix thoroughly.

143Shape mixture into walnut sizes balls and dredge with 1/2c of American Heritage Chocolate Drink. For best results, store in an air tight container ,  for three to five days before serving. I prefer a an air tight tin, but a plastic container works just as well.

Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavored with chocolate and rum. They are roughly the size of a walnut size ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum balls are a popular Christmas treat in England, Australia, Canada, New Zealand, the United States, Austria, Slovenia, Hungary, the Czech Republic, and Denmark (where they are called romkugler and enjoyed all year round). As their name implies, these confectionaries contain rum, because they are not baked, the alcohol flavor and kick are not lost during baking and is very popular during the holiday season.

There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form and amount. I hope you enjoy our recipe.

 From our Hearth to yours ~ We wish you the Warmest Thoughts and Best Wishes for a Very Merry Christmas and a Happy New Year.

Ambergris: The Chocolate Additive Worth Its Weight in Gold


Sperm Whale Whaling, Currier & Ives, circa 1850. Courtesy of Wikimedia Commons.

Last month, we considered the role of chocolate as a ration on whaling ships, but that is not, in fact, the only chocolate connection to be made between whales, the whaling industry, chocolate, and Moby-Dick! Sperm whales actually produce an unctuous, fragrant excretion called ambergris that has historically been added to chocolate. In chapters 91 and 92 of Moby-Dick, Ishmael describes how Stubb, second mate of the Pequod, tricks another whaling ship into abandoning a sperm whale corpse they had found at sea. Stubb hopes that the corpse will contain ambergris, and his suspicion is proven correct – though Ahab gives him little time to collect the precious substance. But what exactly is ambergris? And why would it be added to chocolate? Read More