Chocolate was too expensive to match the widespread popularity of tea and coffee. Unlike today’s hot chocolate, the eighteenth-century version was strong and bitter, and was made from pure ground cacao bean, steaming-hot water, and sugar. Before being served, the drink had to be stirred using a long rod inserted through a small hole in the lid. Chocolate pots are easily distinguished from coffee pots by the chained caps that cover these holes. Another specialized form associated with both chocolate and coffee was the “capuchine,” a small handled cup with a flaring lip and a swelled base.