Limited Masterworks Chocolate Set Paradise Bird

Indulging in chocolate, then only available as a beverage, was the preserve of the aristocracy in 18th century Baroque Europe and was celebrated in style. Cocoa was too expensive to allow even a drop to be spilt. Hence the luxury drink, which had to be constantly stirred in those days, was served in trembleuses, cups that were held firm in raised sockets on their saucers. They were first made by MEISSEN in around 1730-1735, with or without handles and occasionally even with covers. A déjeuner similar to this one appeared some 15 years later in which the tiny porcelain galleries retaining the cups were mounted on the tray with the same aim of preventing spillage.

The China fashion of the early 18th century largely determined the initial production of the Meissen manufactory, whose history began with the detailed reproduction of East Asian forms and decorations. Since the people of the 18th century identified large parts of East Asia with India, they also referred to the porcelains imported from China and Japan as "Indian" or "Indianisch".

Nicole Drigalla did not limit herself to copying the Indian decorations exactly, but transformed elements from traditional patterns and combined them in a new way. After the red base has been applied and fired separately, the motif is first drawn with a pen and then painted with several layers of colour using a brush. Golden accents in the blossoms, leaves and the bird underline the elegance. Let the sensual baroque era come alive and give the fine drink the appearance it deserves.