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Examples
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The molinet was generally made of wood, with terminal in silver or ivory.
Chocolate, Tea, Coffee Hels 2009
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The silver chocolate pot had a hinged lid or a detachable finial through which a molinet/rod was inserted, to stir chocolate sediment.
Archive 2009-03-01 Hels 2009
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The molinet was generally made of wood, with terminal in silver or ivory.
Archive 2009-03-01 Hels 2009
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The silver chocolate pot had a hinged lid or a detachable finial through which a molinet/rod was inserted, to stir chocolate sediment.
Chocolate, Tea, Coffee Hels 2009
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The one most used in Mexico is to take it hot with atole a maize gruel, dissolving a tablet in hot water, and then stirring and beating it in the cup with a molinet, and when it is well stirred to a scum or froth, then to fill the cup with hot atole, and so drink it sup by sup.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The one most used in Mexico is to take it hot with atole a maize gruel, dissolving a tablet in hot water, and then stirring and beating it in the cup with a molinet, and when it is well stirred to a scum or froth, then to fill the cup with hot atole, and so drink it sup by sup.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The other is to warme the water; and then, when you have put it into a pot, or dish, as much _Chocolate_ as you thinke fit, put in a little of the warme water, and then grinde it well with the molinet; and when it is well ground, put the rest of the warme water to it; and so drinke it with Sugar.
chained_bear commented on the word molinet
"... But chocolate was far more complicated to make than coffee. In South America, the beans were roasted, crushed, mixed into a paste with water and dried into 'nibs' for export. Once in England, the nibs were scraped into sweetened milk and boiled rapidly, frothed with a 'Spanish instrument' called a molenillo or molinet -- usually about a foot long, wooden and horizontally ridged, something like a modern honey spoon -- and rolled vigorously between the hands until the cocoa particles, cocoa oil and milk had emulsified."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 147
January 16, 2017