Have good, fine vanilla chocolate; dissolve it in a tin saucepan, or better still in a chocolate pan as shown in figure, using the mixer to dissolve it, over a slow fire, using a pound of chocolate for a quart of water. When well dissolved strain it through a fine wire sieve and serve in a chocolate pot with a jug of hot water, and one of milk and sugar. Some persons prefer whipped cream in their chocolate. Serve at the same time brioches, grissinis, biscuits and other fancy breads.

Fig. 760.

Fig. 761.

(3608). Iced Chocolate (Chocolat Glace)

Dissolve a pound of sweet chocolate in a quart of water with half a bean of vanilla; when cold stir in a quart of cream, then strain through a fine sieve.

Another way is to take a pound of sweet chocolate, half a pint of water and half a vanilla bean; when the chocolate is all dissolved and cold mix into it three pints of cream and a gill of thirty-two degree syrup; strain through a sieve and put it into a freezer with lightly salted ice around, and serve in glasses.