chocolate til

Recently, but before my trip to London, I had the pleasure in attending a lecture on food and drink in the Georgian period. This mainly featured tea, coffee and hot chocolate and the history and social status surrounding these products and the culture in indulging.

The feature at the end of the lecture mostly consisted of free samples! I’d tried chilli chocolate before but the two that followed were new to me and I include the recipes. The one with wine and eggs was a little too rich for me, but the other one most drinkable!

Vanilla Hot Chocolate Recipe

1 pint 600 ml full fat milk

4 oz 100g Dark Chocolate (I use 50% cocoa)

2 tsp/ 10 ml vanilla extract

2 tsp/10 ml ground cinnamon or nutmeg, or a mixture of these

Put the milk into a pan

Break the chocolate into it

Add the vanilla and spice

Heat gently until the chocolate has melted and the drink is just below boiling point.

Stir briskly or whisk, serve and enjoy…

And the decadent one…

Hot Chocolate Recipe, with Claret

I bottle (75cl) Claret or similar red wine

I pt 600ml Double Cream

300 gms Very dark chocolate (85% Cocoa beans)

Yolks of four eggs

Four heaped tablespoons of light soft brown sugar

Put the wine in a large saucepan and add the broken up chocolate and sugar. Heat gently until the chocolate melts. Take off the heat and add half the cream. Mix the egg yolks with the other half of the cream and stir that in. Put back on the heat and heat very gently until it just starts to simmer, it will thicken as you do so. Do not allow to boil at all. Check the sweetness is to your taste and enjoy!

This makes quite a lot, so you may wish to halve the quantities.

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