Inside the WF: Chocolat, Coffee, or Both?

In the last post, coffee pots and chocolat pots prove to be quite different.  However, by the turn of the century, innovation trumped style (sort of).  By the end of the 19th century many silver sets included two pots...one for tea and one for coffee or chocolat.  If, one could afford the luxury of a Limoges  porcelain chocolat set, it would pair nicely with the larger silver set and used at breakfast or after supper.  By the 20th century, the proper chocolat set gave way to a multi purpose set that could accommodate both coffee and chocolat. 

One of my personal favorites from the porcelain collection is this pale yellow and gold set.  This Limoges set belonged to the Fontaine family and is original to the mansion. The pot has been documented as a chocolat pot, but most of the details are like a coffee pot.  The long curved spout and the inside filter are both characteristics of a coffee pot.  However, the lid doesn't have a steam release, the cups and saucers are much smaller, and most obvious of all...no creamer or sugar bowl.  So, weighing the details and historical documentation...chocolat set, it is!