A Spanish-colonial chocolate cup (jícara) with silver mounts
South America, 18th century
The goblet-shaped cup with two handles and on a spreading openwork foot.
H. approx. 9.5 cm
The cup seems to be made of a cocoa bean pod, although nearly all museums holding similar pieces in their collection point towards the coconut.
The decadent beverage has its origins in ancient Mesoamerican societies, when the Aztecs and Maya invented a frothy, spicy chocolate beverage that was used in ceremonies and as a regal luxury. In order to enhance its flavours, traditional drinking chocolate is frequently served with spices like chilli or cinnamon. It is thick, black, and slightly bitter.
When the beverage eventually made its way to Europe, sugar and milk were added, making it a creamier, sweeter beverage that was connected to rest and comfort - things only for the upper classes. Drinking the brown liquid was something rather 'exotic'. Sets of cups like the one present would really show the 'worldliness' of the one serving.
The goblet-shaped cup with two handles and on a spreading openwork foot.
H. approx. 9.5 cm
The cup seems to be made of a cocoa bean pod, although nearly all museums holding similar pieces in their collection point towards the coconut.
The decadent beverage has its origins in ancient Mesoamerican societies, when the Aztecs and Maya invented a frothy, spicy chocolate beverage that was used in ceremonies and as a regal luxury. In order to enhance its flavours, traditional drinking chocolate is frequently served with spices like chilli or cinnamon. It is thick, black, and slightly bitter.
When the beverage eventually made its way to Europe, sugar and milk were added, making it a creamier, sweeter beverage that was connected to rest and comfort - things only for the upper classes. Drinking the brown liquid was something rather 'exotic'. Sets of cups like the one present would really show the 'worldliness' of the one serving.
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