A Spanish Recipe for Making and Serving Chocolate

Instructions

1. Take of the best chocolate an ounce for each person, and half a pint of cold water.
2. Rasp the chocolate, or break it small in a mortar.
3. Set it over a slow fire and stir or mill it gently until it has become quite smooth, like custard.
4. Should the chocolate appear too thick, a little water must be added.
5. Pour it immediately into deep cups.
6. Serve it with a glass of sugar and water, or with iced water only, to each cup - Acton's footnote adds that it is sometimes served with a water ice, which should be of an appropriate character.
7. Serve with it plates of very delicate dried toast cut in narrow strips, or with the cakes called 'ladies' fingers'.
8. Milk is sometimes substituted for the water altogether.