![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieS8CcFzgkXtaPNfHjUzj9jId5x_NpjwgYqbmUpNarUA2lmXhyhxfoWS6-WsYiYj93V6mbog1yKy0xjcyACbahzQn_I49V6-d6HavljAglQ44yqR2FVL-M4ksQCXSp_7rCe04xFyJXaA/s640/DONE+COCO+ENTRY.jpg)
FOUND:
antique tin from cologne, germany featuring a recipe for hot cocoa
the directions read:
dissolve one half pound stollwercks cocoa extract in one pint of hot water, add that solution to five pounds of granulate sugar and one half gallon water and bring to a boil flavor with a little vanilla extract. the above will make one gallon of the most delicious chocolate syrup. or, use 1/2 lb of the extract with one gallon of syrup, and mix when the syrup is hot.
(the version we made, shown here- is a hell of a lot easier. 2%, cinnamon, cocoa, homemade whipped cream, and Baileys of course)
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