Monthly Archives: June 2015

Colonial Chocolate Spices: Cinnamon

Visitors to Captain Jackson’s Historic Chocolate Shop are often surprised to discover that our colonial drinking chocolate is seasoned with eight different spices. American Heritage Historic Chocolate is seasoned with cinnamon, vanilla, nutmeg, chili pepper, anise, orange zest, salt, and annatto, as well as a small amount of sugar. We will be taking a closer […]

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Chocolate Covered Strawberries

Here in Massachusetts, June is strawberry season. There is no better time to enjoy this delicious fruit than during the short season when they can be found fresh from a local farm or picked straight from the garden. While it can be tempting to eat ripe strawberries before they make it to the kitchen, we […]

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Winnowing: Separating the Shell from the Bean

Chocolate is made from cocoa beans, which grow as the seeds of cacao pods. These seeds are surrounded by a thin shell that must be removed before they can be ground into chocolate. During the 18th century, the removal of cocoa bean shells was done largely by hand through a process known as winnowing. When […]

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18th Century “Milk Chocolate”

At Captain Jackson’s, it’s no secret that we love 18th century chocolate, so you can imagine our excitement when we recently discovered an 18th century cookbook that contained six chocolate recipes for us to try. The Cook’s and Confectioner’s Dictionary: or, the Accomplish’d Housewife’s Companion was written by John Nott, “Cook to his Grace the […]

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