The French have had a long love affair with hot chocolate. With its introduction to France in the 17th century, people could not drink enough of it. The earliest hot chocolate pots or chocolatières were made of silver and only for the wealthy. With the introduction of cocoa powder in the early 19th century, a new hot beverage was available to ordinary individuals. A more affordable vessel was needed to serve the drink. You can always tell if a pitcher is meant for hot chocolate. The handle is on the side. This ceramic example was used primarily for breakfast, serving hot cocoa alongside coffee.

I was fortunate to find the lid with this chocolate pitcher. It has a beautiful, caramel-brown glaze finish. While there is a lovely patina and slight imperfections to the glaze, there are no chips or cracks. Note the details on the spout and the shape of the handle. This one is a perfect size for two.

Use it to serve cream at your table, hold flowers on your desk, or add to your collection of rustic French clay pottery. Be ready for the fall season and enjoy a cup of something warm. (Psst . . . add a bit of Armagnac to the hot chocolate in the evening on a cold winter’s night. As my father used to say, “It will warm your cockles.”)

4 1/2 inches (11.5 cm) tall not including the lid