|Chocolate and Violet Drops|
The English word "dessert" actually translates from the French word “desservir” which means “to clear the table.” According to the Oxford English Dictionary, the word "dessert" was in use in this sense in the English language by 1539. Historically, the word dessert referred to the final course of a meal, not necessarily a dedicated sweet course.--that would evolve over time but not until well into the 20th century.
Evolution of Dessert in England at a Glance
The Georgian Dessert Course:
|Eliza Smith, The Compleat Housewife, 1758 edition|
|Hannah Glasse, The Complete Confectioner (London, 1800)|
Here are some individual recipes for foods that may have been served at the Georgian dessert course:
|Frederick Nutt, The Complete Confectioner (New York edition, 1807)|
|The Court and Country Confectioner (London, 1770)|
|Hannah Glasse, The Compete Confectioner (London, 1800)|
Chocolate Drops/Pastils: Modern Recipe Adaptation
- 2 Ounces Unsweetened Chocolate (use a stone-ground product such as Taza Brand to try to mimic the grittiness of chocolate that existed until technological advances in the mid-19th century started to change the way in which chocolate was processed.)
- 1/4 Cup Granulated Sugar
- 3 Tablespoons Water
1. Line a tray with parchment paper and set aside.
2. Grate the chocolate in a food processor or use a serrated knife to scrape it into flakes. Place the chocolate in microwave safe bowl and microwave in 15-30 second intervals, stirring in between each interval. It should only take between 60-75 second for the chocolate to fully melt.
3. Add the sugar to the chocolate and mix well. Then, add the water and mix well.
4. Use a pastry bag to pipe the chocolate onto the parchment-lined tray in small drops measuring about 3/4" in diameter. Press the tops of the chocolate drops with your finger to flatten the a little bot.
5. Allow them to cool until they harden (just a few minutes is all it takes). Store in an air-tight container.