|cacao pods (image Wikimedia Commons)|
As part of our course, we were provided with this recipe for hot chocolate, which you can make with milk or water but for the King's breakfast, port was often the chosen liquid. Lucky tipsy King! This is actually a great drink for after dinner. You could feed it to your guests (or naughty children) and knock 'em out.
600mls of port
130g. dark chocolate at least 80% cocoa solids - I used 85%
40g. caster sugar
15g. rice flour or use plain flour if that's what you have
Pour the port into a small saucepan
Break up the chocolate and slip them into the saucepan of port
Add the sugar and the flour
Whisk all well together
Place on low heat for 5-10 minutes till it heats and thickens slightly; keep whisking now and then while it heats
When there are small bubbles around the edges, take it off the heat - make sure you don't let it boil
Whisk again and serve in small cups
You can add a dash of cream if you like
|ingredients - they suggest you use 100% cocoa solids|
|adding the chocolate to the port|
|whisk in the sugar and rice flour|
|heating and whisking the hot chocolate|
|ready to pour out that lovely hot choc port|
|smooth, very warming and very alcoholic|
|delicious and ready to drink|
Mr P. and I have done our best to drink it all up by ourselves. He is out tonight so I guess I will have to drink the rest myself. Poor me.
This recipe is from the Cook's Dictionary (1726) by John Nott.
|my cacao pod doodle|