Chocolate in New Spain

Chocolate was the most widely consumed drink and enjoyed by the society of New Spain.

However, the viceroyalty culture made new contributions such as adding sugar and milk to it.

In addition, among the families of the New Spain aristocracy, it was customary to serve it in chocolate coconuts.

These were made from a natural nut or coconut seed, which was carved with different decorations, such as grooves, geometric and vegetable motifs.

Silver handles and bases were added to the seed, which could evoke vines, trails, flowers and acanthus leaves, or even allude to architectural inspiration motifs.

These silver applications gave elegance and richness to the coconuts.

During parties, it was commonplace to arrange chocolate coconuts on mancerinas.

These were fine porcelain or silver saucers that have a central clamp to attach to the coconut or small cup of chocolate.

The rest of the surface was used to arrange sweets and cakes to accompany the drink.

The mancerinas owe their name to Pedro Álvarez de Toledo y Leyva, Marquis de Mancera, who was viceroy of Peru between 1639 and 1648.

The invention of these ingenious pieces is attributed to him.

In the palaces of New Spain it was common for people, especially ladies, to drink chocolate during the afternoons. To do this, they gathered on the rooftops of their houses, which functioned as gardens: in them they placed potted plants and cages with birds.