# Chocolate pot

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Cooking appliance

A German lidded chocolate pot, circa 1740

The **chocolate pot** is a device used for preparing and serving [chocolate](/source/Chocolate) or [cacao beverages](/source/Cacao_beverage). Some in the Americas have also been used as drinking vessels.

## Maya

Cacao beverages have been consumed since at least 1000 BCE in Central America, although due to the limits of research methods, drinks made by fermenting the pulp around cocoa beans cannot be distinguished from chocolate drinks.[1] Some scholars make further distinctions between "chocolate", drinks made from roasted and dried cocoa beans, and other cacao beverages.[2]

### Cylindrical vases

Detail of liquid being poured on the [Princeton Vase](/source/Princeton_Vase)

Cylindrical vessels, inscribed with hieroglyphs indicating use and ownership were used throughout the Classic period (250–900 CE). Of these vessels, those inscribed with glyphs that are generally translated as "Someone’s drinking vessel for cacao" have been labelled "chocolate pots" or "chocolate vases".[3] The most well-known of the Mayan chocolate vases, the [Princeton Vase](/source/Princeton_Maya_Vase_with_God_L), includes a scene on its side of a liquid being poured between cylindrical vessels. A similar act is described by [Gonzalo Fernandez de Oviedo](/source/Gonzalo_Fernandez_de_Oviedo) in the 16th century:[4]

...having dissolved [a prepared chocolate mass and water mixture] in a calabash or cup, they take another, or the vessel from which they wish to drink it, and put it empty on the ground, and holding in their hands the calabash in which the cacao is dissolved they let it fall in a stream from a height of two 'palmas' more or less, into the empty vessel from which they are going to drink, which raises a high foam above it, and thus they drink it...

No traces of [theobromine](/source/Theobromine), an active ingredient unique to cacao in Mesoamerica,[5][6] have been identified in pottery remnants of these vessels.[5] One theory has these vases as intended to carry dried cocoa beans.[3]

### Spouted vessels

Spouted vessels were used in the area spanning Mesoamerica through South America from the early Middle Preclassic Period (1000–600 BCE).[7][a] Since at least the early 20th century, these spouted vessels have been identified by archeologists as "chocolate pots", perhaps due to the resemblance of late forms to European chocolate and tea pots, and despite a lack of evidence for such use in highland areas and the Yucatán Peninsula.[9][b] In some areas, evidence has been identified, for instance at the Maya archeological site of [Colha, Belize](/source/Colha%2C_Belize). There, large traces of theobromine have been found in some pottery from the Middle and Late Preclassic Period.[6]

### Other

Traces of cacao have been found in a jar found at [Río Azul](/source/R%C3%ADo_Azul) topped with a screw cap, a glyph representing cacao on a lidded vessel, and vase on a pedestel, which resembles chocolate pots later used by the Aztecs.[4]

## Aztecs

Among the Aztecs, vases mounted on pedestals were used for making chocolate, using the same technique of producing foam that was depicted on the Princeton Vase.[11]

## After European contact

Detail from a [still life](/source/Still_life) painted in Spain by [Antonio de Pereda](/source/Antonio_de_Pereda) in 1652. A *chocolatera* and molinillo are visible, alongside porcelain serving cups.[12]

As the Spaniards encountered the Americas and chocolate, the technique of pouring chocolate between vessels to raise a foam was abandoned. In their place, devices called [molinillo](/source/Molinillo_(whisk)) were created that could be twirled between the hands to beat chocolate within one, large container made pottery and likely wood. By the end of the 16th century the use of the new implements had become widespread.[11][13] Chocolate making using the method of pouring chocolate between vessels was still being undertaken as of the early 17th century in the Americas, as described by the priest [Thomas Gage](/source/Thomas_Gage_(priest)). [Sophie Coe](/source/Sophie_Coe) interprets Gage's comments as describing a ritual practice, and speculates the end of the practice may have come with the eradication of non-Christian practices by the Spanish.[14]

Over time, wooden lids were added to prevent sloshing and assist with foam development, with a hole in the centre to allow the *molinillo* in.[15][16] As of the mid-16th century, the Spanish word for their chocolate pots was *chocolatera*.[12] In *[The True History of Chocolate](/source/The_True_History_of_Chocolate)*, historians [Michael D. Coe](/source/Michael_D._Coe) and [Sophie Coe](/source/Sophie_Coe) speculate copper versions of these devices had arisen in Italy and Spain by the late 17th century.[15]

Chocolatiere

Records of metal and ceramic devices in France under the name *[chocolatière](/source/Chocolati%C3%A8re)* exist from 1671 in the letters of the aristocrat [Madame de Sévigné](/source/Madame_de_S%C3%A9vign%C3%A9).[16] This device modified earlier ones, fixing a wooden handle 90° around the side of the pot from the spout, a wooden handle was fixed. The lid became opened via a hinge, and the hole covered by a [finial](/source/Finial) that could be unscrewed or unhinged. The new devices were made from porcelain or, among nobility, silver or gold.[15] Chocolate beverages could be made in the devices by placing a compressed brick or cake of chocolate inside with hot water and foaming with a *molinillo* (known as *moussoir* in French) inserted through the hole in the top.[17] The hot, foamy chocolate drink could then be served into drinking vessels.[18]

The device soon became dominant in Europe for making chocolate.[17]

### Thirteen Colonies

Records of silver chocolate pots in the [Thirteen Colonies](/source/Thirteen_Colonies) date from 1690 in New York, where they were soon considered fashionable and expensive. A range of shapes and designs were produced by Boston silversmiths working mainly in the early 18th century, including [Edward Webb](/source/Edward_Webb_(silversmith)), [Edward Winslow](/source/Edward_Winslow_(silversmith)), [John Coney](/source/John_Coney_(silversmith)), and [Zachariah Brigden](/source/Zachariah_Brigden) in shapes ranging from vase to pear, and in designs varying handle placement and strainer inclusion and designs. As of 2009, eight of these Boston silver chocolate pots survived.[19]

		- [Edward Winslow](/source/Edward_Winslow_(silversmith)), between 1700–1710

### Decline

The use of *chocolatieres* declined in the 19th century, as the invention of techniques separating [cocoa butter](/source/Cocoa_butter) from chocolate and therefore chocolate powder eliminated the need for devices that could beat heavy chocolate drinks.[15] In the 20th century, *chocolatieres* became valued for their appearance and history, and were collected.[16]

## Modern

Chocolate pots continue to be produced in Spain and Mexico under the name *chocolatera*.[20][21] In Spain, these are made from copper,[20] while in Mexico the material varies by region: wood, carved from a single piece in Tabasco, and clay in Oaxaca, painted green. The role of Mexican *chocolatera* is beating chocolate to a foam and serving into drinking vessels, utilized after the chocolate has been boiled in a separate pot. These have a narrow appearance and can only contain around three servings of chocolate, as once the chocolate is beaten, the foam quickly dissipates. Since the late 20th century they have largely fallen from use.[21]

## See also

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- Chocolate drinking vessels - *[Coco chocolatero](/source/Coco_chocolatero)* - *[Trembleuse](/source/Trembleuse)*

- [History of chocolate](/source/History_of_chocolate)

- [List of chocolate drinks](/source/List_of_chocolate_drinks)

- [Coffeemaker](/source/Coffeemaker)

- [Teapot](/source/Teapot)

## Notes

1. **[^](#cite_ref-9)** As of 2002, no evidence of spouted vessels had been found from before 800 BCE.[8]

1. **[^](#cite_ref-12)** In some modern Maya communities, spouted vessels are used as water containers.[10]

## References

1. **[^](#cite_ref-1)** [Henderson et al. (2007)](#CITEREFHenderson_et_al.2007), p. 18937

1. **[^](#cite_ref-FOOTNOTELoughmiller-Cardinal201917_2-0)** [Loughmiller-Cardinal 2019](#CITEREFLoughmiller-Cardinal2019), p. 17.

1. ^ [***a***](#cite_ref-FOOTNOTELoughmiller-Cardinal201925_3-0) [***b***](#cite_ref-FOOTNOTELoughmiller-Cardinal201925_3-1) [Loughmiller-Cardinal 2019](#CITEREFLoughmiller-Cardinal2019), p. 25.

1. ^ [***a***](#cite_ref-FOOTNOTECoe198917_4-0) [***b***](#cite_ref-FOOTNOTECoe198917_4-1) [Coe 1989](#CITEREFCoe1989), p. 17.

1. ^ [***a***](#cite_ref-FOOTNOTELoughmiller-Cardinal201914–15_5-0) [***b***](#cite_ref-FOOTNOTELoughmiller-Cardinal201914–15_5-1) [Loughmiller-Cardinal 2019](#CITEREFLoughmiller-Cardinal2019), pp. 14–15.

1. ^ [***a***](#cite_ref-:0_6-0) [***b***](#cite_ref-:0_6-1) [Powis et al. (2002)](#CITEREFPowis_et_al.2002), pp. 85, 97

1. **[^](#cite_ref-7)** [Powis et al. (2002)](#CITEREFPowis_et_al.2002), p. 85

1. **[^](#cite_ref-8)** [Powis et al. (2002)](#CITEREFPowis_et_al.2002), p. 87

1. **[^](#cite_ref-10)** [Powis et al. (2002)](#CITEREFPowis_et_al.2002), p. 96

1. **[^](#cite_ref-11)** [Powis et al. (2002)](#CITEREFPowis_et_al.2002), p. 96

1. ^ [***a***](#cite_ref-FOOTNOTECoe198918_13-0) [***b***](#cite_ref-FOOTNOTECoe198918_13-1) [Coe 1989](#CITEREFCoe1989), p. 18.

1. ^ [***a***](#cite_ref-FOOTNOTECowling202192–93_14-0) [***b***](#cite_ref-FOOTNOTECowling202192–93_14-1) [Cowling 2021](#CITEREFCowling2021), pp. 92–93.

1. **[^](#cite_ref-FOOTNOTECoeCoe1996160_15-0)** [Coe & Coe 1996](#CITEREFCoeCoe1996), p. 160.

1. **[^](#cite_ref-FOOTNOTECoe198919_16-0)** [Coe 1989](#CITEREFCoe1989), p. 19.

1. ^ [***a***](#cite_ref-FOOTNOTECoeCoe1996161_17-0) [***b***](#cite_ref-FOOTNOTECoeCoe1996161_17-1) [***c***](#cite_ref-FOOTNOTECoeCoe1996161_17-2) [***d***](#cite_ref-FOOTNOTECoeCoe1996161_17-3) [Coe & Coe 1996](#CITEREFCoeCoe1996), p. 161.

1. ^ [***a***](#cite_ref-FOOTNOTEPerkins2009158_18-0) [***b***](#cite_ref-FOOTNOTEPerkins2009158_18-1) [***c***](#cite_ref-FOOTNOTEPerkins2009158_18-2) [Perkins 2009](#CITEREFPerkins2009), p. 158.

1. ^ [***a***](#cite_ref-FOOTNOTEPoelmansSwinnen201615_19-0) [***b***](#cite_ref-FOOTNOTEPoelmansSwinnen201615_19-1) [Poelmans & Swinnen 2016](#CITEREFPoelmansSwinnen2016), p. 15.

1. **[^](#cite_ref-FOOTNOTEGray201039_20-0)** [Gray 2010](#CITEREFGray2010), p. 39.

1. **[^](#cite_ref-FOOTNOTELange2009132_21-0)** [Lange 2009](#CITEREFLange2009), p. 132.

1. ^ [***a***](#cite_ref-FOOTNOTEMedina200584_22-0) [***b***](#cite_ref-FOOTNOTEMedina200584_22-1) [Medina 2005](#CITEREFMedina2005), p. 84.

1. ^ [***a***](#cite_ref-FOOTNOTEMuñoz_Zurita2012186_23-0) [***b***](#cite_ref-FOOTNOTEMuñoz_Zurita2012186_23-1) [Muñoz Zurita 2012](#CITEREFMuñoz_Zurita2012), p. 186.

## Sources

- [Coe, Sophie](/source/Sophie_Coe) (1989). "The Maya Chocolate Pot and Its Descendants". In [Jaine, Tom](/source/Tom_Jaine) (ed.). [*Oxford Symposium on Food & Cookery, 1988: The Cooking Pot*](https://books.google.com/books/about/The_Cooking_Pot.html?id=U-SSnkfrLCkC). London: Prospect Books. [ISBN](/source/ISBN_(identifier)) [0-907-32542-4](https://en.wikipedia.org/wiki/Special:BookSources/0-907-32542-4).

- [Coe, Sophie](/source/Sophie_Coe); [Coe, Michael D](/source/Michael_D._Coe) (1996). *[The True History of Chocolate](/source/The_True_History_of_Chocolate)* (1st ed.). New York: [Thames & Hudson](/source/Thames_%26_Hudson). [ISBN](/source/ISBN_(identifier)) [0-500-01693-3](https://en.wikipedia.org/wiki/Special:BookSources/0-500-01693-3).

- Cowling, Erin Alice (2021). *Chocolate: How a New World Commodity Conquered Spanish Literature*. Toronto: [University of Toronto Press](/source/University_of_Toronto_Press). [ISBN](/source/ISBN_(identifier)) [978-1-4875-0329-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4875-0329-1).

- Gray, Annie (2010). "Chocolatada! Sensing the Past: Recreating a 17th-Century Chocolate Recipe". In Symonds, James (ed.). *Table Settings: The Material Culture and Social Context of Dining AD 1700–1900*. Oxford: Oxbow Books. [ISBN](/source/ISBN_(identifier)) [978-1-84217-298-8](https://en.wikipedia.org/wiki/Special:BookSources/978-1-84217-298-8).

- Shapiro, Howard-Yana; Grivetti, Louis E, eds. (2009). *Chocolate: History, Culture, and Heritage*. Hoboken, New Jersey: John Wiley & Sons. [ISBN](/source/ISBN_(identifier)) [978-0-470-12165-8](https://en.wikipedia.org/wiki/Special:BookSources/978-0-470-12165-8). - Lange, Amanda. "Chocolate Preparation and Serving Vessels in Early North America". In [Shapiro & Grivetti (2009)](#CITEREFShapiroGrivetti2009). - Perkins, Suzanne. "Is It a Chocolate Pot? Chocolate and Its Accoutrements in France from Cookbook to Collectible". In [Shapiro & Grivetti (2009)](#CITEREFShapiroGrivetti2009).

- Henderson, John S; [Joyce, Rosemary A](/source/Rosemary_Joyce); Hall, Gretchen R; Hurst, W Jeffrey; [McGovern, Patrick E](/source/Patrick_Edward_McGovern) (November 2007). "Chemical and archaeological evidence for the earliest cacao beverages". *Proceedings of the National Academy of Sciences*. **104** (48): 18937–18940. [doi](/source/Doi_(identifier)):[10.1073/pnas.0708815104](https://doi.org/10.1073%2Fpnas.0708815104).

- Loughmiller-Cardinal, Jennifer (2019). "Distinguishing the Uses, Functions, and Purposes of Classic Maya "Chocolate" Containers: Not All Cups Are for Drinking". *Ancient Mesoamerica*. **30** (1): 13–30. [doi](/source/Doi_(identifier)):[10.1017/S0956536117000359](https://doi.org/10.1017%2FS0956536117000359).

- Medina, F Xavier (2005). *Food Culture in Spain*. Westport, Connecticut & London: Greenwood Press. [ISBN](/source/ISBN_(identifier)) [0-313-32819-6](https://en.wikipedia.org/wiki/Special:BookSources/0-313-32819-6).

- [Muñoz Zurita, Ricardo](https://es.wikipedia.org/wiki/Ricardo_Mu%C3%B1oz_Zurita) [in Spanish] (2012). [*Diccionario enciclopédico de la Gastronomía Mexicana*](https://archive.org/details/laroussedicciona0000rica) [*Encyclopedic Dictionary of Mexican Gastronomy*] (in Spanish). Mexico City: Éditions Larousse. [ISBN](/source/ISBN_(identifier)) [978-607-21-0619-2](https://en.wikipedia.org/wiki/Special:BookSources/978-607-21-0619-2).

- Poelmans, Eline; Swinnen, Johan (2016). "A Brief Economic History of Chocolate". In Squicciarini, Mara P; Swinnen, Johan (eds.). *The Economics of Chocolate*. [Oxford University Press](/source/Oxford_University_Press). [ISBN](/source/ISBN_(identifier)) [978-0-19-179326-4](https://en.wikipedia.org/wiki/Special:BookSources/978-0-19-179326-4).

- Powis, Terry G; Valdez, Fred; Hester, Thomas R; Hurst, W Jeffrey; Tarka, Stanley M (March 2002). "Spouted Vessels and Cacao Use among the Preclassic Maya". *[Latin American Antiquity](/source/Latin_American_Antiquity)*. **13** (1): 85–106. [doi](/source/Doi_(identifier)):[10.2307/971742](https://doi.org/10.2307%2F971742).

## External links

- Media related to [Chocolate pot](https://commons.wikimedia.org/wiki/Special:Search/Chocolate_pot) at Wikimedia Commons

v t e Chocolate drinks Cacao beverages Champurrado Pinolillo Pozol Tejate Generic drinks Bicerin Caffè mocha Chocolate liqueur Chocolate milk Crème de cacao Egg cream Espressino Hot chocolate Koko Samoa Marocchino Popo Ratafia Submarino Tascalate Tsokolate Vermeer Dutch Chocolate Cream Liqueur Xicolatada Brand names Mexican-style Abuelita Ibarra Mayordomo Taza Ready to drink, syrups and powdered mixes Akta-Vite Banania Boost Bosco Bournvita Brownie Chocolate Drink Cacolac Canfield's Carnation Choc-Ola Chocolate Soldier Chocomel (Cécémel) Cocio Cocodirect Cola Cao Fox's U-bet Frijj Kayo Kókómjólk Liqueur Fogg Milo Nescau Nesquik Ovaltine Pucko Sabra liqueur Shoko B'Sakit Stephen's Gourmet Swiss Miss Toddy Vana Tallinn Vi-Co Yoo-hoo Preparation and drinking implements Chocolate pot Chocolatiere Coco chocolatero Molinillo Trembleuse Lists Outline of chocolate Category: Chocolate drinks

v t e Chocolate Cocoa bean Cocoa butter Cocoa powder Components Caffeine Flavan-3-ol Theobromine Tryptophan Production by country Theobroma cacao Types Ingredients Chocolate liquor Lecithin PGPR Powdered milk Sugar Types Baking Cioccolato di Modica Compound Couverture Dark Gianduja Milk Organic Raw Ruby White Products Beverages Milk Hot chocolate Liqueur Biscuit Brownie Cake Chocolate bar Brands Chocolate chip cookie Chocolate-covered foods Coins Fudge Ganache Ice cream Mole Pudding Spread Syrup Truffle Processes Aeration Broma process Conching Dutch process Enrober Sugar crust Tempering Industry Bean-to-bar Manufacturers Chocolaterie Chocolatier List By country Belgium France Japan Switzerland Other topics Chocolate bloom Chocolate fountain Cocoa-free chocolate alternative History Museums In savory cooking Military chocolate Switzerland United States Category Outline Glossary

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Adapted from the Wikipedia article [Chocolate pot](https://en.wikipedia.org/wiki/Chocolate_pot) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Chocolate_pot?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.