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Before the 19th century, drinking chocolate was a popular method of consuming chocolate, a tradition rooted in earlier cultures like the Aztecs. In the Aztec Empire, chocolate was prepared with honey, chili peppers, and achiote, creating a vibrant red drink. By the 16th and 17th centuries, European recipes maintained elements of these traditions but began to evolve, paving the way for a flavor palette more familiar to modern sensibilities.
One notable resource from the 18th century is The Art of Cookery Made Plain and Easy, a cookbook by Hannah Glasse published in 1747. In it, Glasse provides two distinct chocolate recipes that highlight the fusion of new ingredients, including the addition of exotic spices and techniques.