SERVING COCOA AND CHOCOLATE
75. When cocoa or chocolate is used to accompany meals, it is served in the usual sized teacup. However, when either of these beverages is served at receptions or instead of tea in the afternoon, regular chocolate cups, which hold only about half as much as teacups, are used. An attractive chocolate service to use for special occasions is shown in Fig. 11. The cocoa or chocolate is prepared in the kitchen, but is served to the guests from a chocolate pot, such as the one shown, in tall cups that match the chocolate pot in design. If such a service is not available, the cocoa or chocolate may be poured into the cups in the kitchen and then brought to the guests on a tray.
Besides sugar, which is generally added in the preparation of cocoa and chocolate, cream usually accompanies these beverages, especially when they are made without milk or with only a little. If the cream is whipped and slightly sweetened, a spoonful or two will be sufficient to render the beverage delightful. In case no cream is on hand, marshmallows make a very good substitute. One of these should be placed in the bottom of each cup and the hot beverage poured over it. The marshmallow softens and rises to the top. When marshmallows are to be added to cocoa, less sugar should be used in its preparation.