To make good chocolate, put the milk and water on to boil;
then scrape the chocolate fine, from one to two squares to a
pint, to suit the stomach: when the milk and water boils,
take it off the fire; throw in the chocolate; mill it well,
and serve it up with the froth; which process will not take
5 minutes. The sugar may either be put in with the scraped
chocolate or added afterwards.
It should never be made before it is wanted; because
heating again injures the flavour, destroys the froth, and
separates the body of the chocolate; the oil of the nut being
observed, after a few minutes’ boiling, or even standing
long by the fire, to rise to the top, which is the only cause
this chocolate can offend the most delicate stomach.