Alimentary, my dear Watson
Over the past two months, we have explored chocolate consumption before 1820, when preindustrial science made producing anything solid with cacao very difficult. Once broken, shelled, roasted, and ground into a paste, the cacao bean’s structure acts according to its composition, part solid and part butter. It’s an oily, crumbly mass that can be rolled into clods for storage but does not hold up well to molding. Rumor has it that Sulpice Debauve achieved a medallion-sized wafe