The first step in Penelope Jephson's circa 1674 manuscript receipt (recipe) To make Chocolate is to take a pound of cacao nut.  Since I am making half the receipt, there is one-half pound of fermented trinitario cacao beans in the mortar and pes… Read on blog or Reader Bites of Food History Read on blog or Reader Cacao Nuts a Pound-A Taste of Hearth Cookery hearttohearthcookery April 21 The first step in Penelope Jephson's circa 1674 manuscript receipt (recipe) To make Chocolate is to take a pound of cacao nut.  Since I am making half the receipt, there is one-half pound of fermented trinitario cacao beans in the mortar and pestle ready to be ground. Comment Like You can also reply to this email to leave a comment.

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