In 1521, during the conquest of Mexico, the Spanish conquistadors discovered cacao seeds, from which cocoa and cocoa butter, the basis for chocolate, are extracted. They took them back home to Spain, where new recipes were developed. About 100 years later, the drink spread throughout Europe and the Europeans began adding sugar and cream to their hot chocolate. Chocolate pots were popular between about 1700 and 1800, and in style similar to a coffee pot , except that they included a small additonal secondary lid attached to the main lid, so that a rod called a molinet could be inserted into the pot to stir the chocolate before pouring. The handle is often set at right angles to the spout to facilitate pouring, and like a tea or coffee pot, may be insulated from the body of the pot.
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