Cover of Cocoa and Chocolate

Cocoa and Chocolate

A Short History of Their Production and Use, With a Full and Particular Account of Their Properties, and of the Various Methods of Preparing Them for Food

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Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. It appears that, in the time of Charles II., the price of the best chocolate (very crude, undoubtedly, as compared with the present manufactures), was 63. 8d. A pound, which, if we take into account the greater purchasing power of money at that time, would be equal to at least $5 a pound at this time for a coarse compound.

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