Jing Du Jun: The original Mayan name of this magic soup is xocolatl, which means "bitter water", which is actually chocolate chocolate. (Virtual Pole "Human Flesh Cuisine and The Best Magic Soup")
In the eighteenth century, Europe ushered in the golden age of hot chocolate. At first, hot chocolate was brewed with water, but later, in order to increase the taste and compete with coffee and tea for the "first place in the nobles' favorite drink", people switched to milk or cream to make it, so the real hot chocolate was born. As with Espresso, hot chocolate is served with a glass of white water, as shown in the image below:
▲ Pastel painting "Hot Chocolate Girl" (1744-1745)
Swiss painter Lyotard
It is now in the Dresden Gallery of The Masters of the Ages
Born in Geneva, Switzerland, the painter Jean-Etienne Liotard (1702 – 1789) earned the title of "Master of Pastel Painting" with great talent and skill. Lyotard's "Hot Chocolate Girl" has even been hailed as "the most beautiful pastel painting in history.". As a Court Painter in Vienna, Lyotard painted a simple and exquisite portrait of Rococo in soft chalk. It was a beautiful young girl holding a lacquer plate with a cup of hot chocolate and a glass of white water on it.
▲ Pastel painting "Hot Chocolate Girl" (1744-1745, partial)
The hot chocolate cup on the tray in the girl's hand is a slender and slightly bell-shaped skimmed deep belly cup, in the seventeenth and eighteenth centuries in Europe, this is a typical hot chocolate cup, called Trembleuse in French, this word is derived from the verb trembler, meaning "trembling", so this concept sometimes refers specifically to the hot chocolate cup matching cup holder, which can avoid the spillage of hot chocolate due to fluttering, after all, hot chocolate was still a very expensive drink at that time.
▲ Viennese hot chocolate cup with cup holder (c. 1730)
It is now in the liechtenstein museum
This hot chocolate cup Trembleuse with matching cup holders is available in single, double and sessile cups, as well as cups with lids. The original form of the hot chocolate cup was the Spanish masonry hot chocolate cup Marchina; later, the soft porcelain hot cup from Paris became popular; by the mid-eighteenth century, ceramic factories in Meissen, Berlin and Vienna also began to produce hot chocolate cups.
▲ Viennese hot chocolate cup and saucer (c. 1730-1750)
It is now in the collection of the Arts and Crafts Museum in Hamburg
▲ French hot chocolate cup and saucer (c. 1776)
It is now in the collection of the Los Angeles County Museum of Art
▲ Spanish-made cosmos hot chocolate cup tomancerina (c. 1776)
It is now in the collection of the National Museum of Decorative Arts in Madrid
Invented in the early 18th century as a metal, glass and porcelain, this matching cup for stabilizing hot chocolate cups was originally inspired by the traditional European cup used to hold boiled eggs:
▲ French neoclassical golden egg cup (c. 1762)
It is now in the collection of the Victoria and Albert Museum in London
▲ Glass egg cup (c. 1860-1870)
It is now in the collection of the Metropolitan Museum of Art in New York
▲ Meissen egg cup
Private collections
Whether it's an egg cup to prevent boiled eggs from rolling around, or a matching cup tray to stabilize hot chocolate cups to prevent spillage, these tableware designs reflect the attention to detail in the eating habits of eighteenth-century European aristocrats and the pursuit of sophistication in life.