Base metal chocolate pots, such as copper and brass, were in use in North America beginning in the 17th century through to the 21st century. This copper pot has a unique shape and handle not typical of the majority of chocolate pots. Typically the handle would be placed at a 90 degree angle to the beak or spout and a lid would be fitted into the top with a hole in the center for the chocolate mill to protrude from for mixing. This pot is very basic in its design with no foot and a simple handle placed directly opposite a small beak for pouring.
Chocolate had been known and loved by Native Americans in Central and South America for thousands of years prior to the arrival of the first Spanish explorers in the late 1400s and early 1500s. Cacao beans were so highly prized by Mayans and Aztecs that they were used as currency in many areas of the Americas. When first taken back to Europe by the Spanish, the chocolate drink continued to be produced exclusively for the enjoyment of royalty or the extremely wealthy. As the cacao bean gradually made its presence known throughout Europe, it still remained trapped in this exclusive section of society well into the 19th century.
The chocolate trade to North America began more than 300 years ago, primarily centered in or near major port cities of the time, such as New York City, Boston, Philadelphia and Newport, RI. Due to lower transportation costs, chocolate was often less expensive in the Americas than in Europe and therefore had a broader consumer base. The Industrial Revolution radically changed chocolate production and helped propel it into the hearts and stomachs of the working class. Instead of being a labor intensive product, it became entirely machine made reducing costs even further in the late 19th and early 20th century. During this time, chocolate went from being something a person drank to being something to eat, finally becoming a treat for the masses.
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