Today I like to share a great tip with you for using Dutch processed Cocoa to dust off your Cappuccino! Here I show a 1930s French Camille Tharaud Limoges Shaker that is just perfect for that purpose!
The Blue, White and Gold stripes will blend with almost any type of china. If you want to copy this, make sure to fill your shaker with the best cocoa around, my all time favorite, also for baking, is Droste Cocoa! Available Vander Veen's The Dutch Store.
For a decorative or romantic touch, you can use a heart shaped stencil for dusting your cocoa.
The 1930s Camille Tharaud Limoges shaker is shown here on a Japanese tray with a cup & saucer in a Royal Doulton English Rose pattern. Just click on the name to go to Replacements Ltd for this 1930s china.
Spoon is gold plated and from Douwe Egberts, in The Netherlands. With such a gold rim china I love to use those 4" French gold foil lace doilies.
Here the Camille Tharaud Limoges shaker is shown with some more English Rose china from Royal Doulton, and also some Christofle pieces.
Camille Tharaud Limoges shaker together with the Christofle toast rack that I have shown here.
This precious shaker is in perfect shape; no damage whatsoever and the gold is not faded either.
Here the Camille Tharaud shaker is shown together with page 78 in the book.
This 2005 book is a Schiffer Book for Collectors With Price Guide
Hope you learned something about how to use a shaker for Cocoa.
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