I am doing an online class and it has a royal food theme.
Week 3 was the English Georgian period and the cook-along recipe was Georgian hot chocolate.
I used an Australian Tawny Port with dark cooking chocolate buttons (they had the 80% cocoa content required). The white flecks are the flour and I really can’t see what difference that minute amount of flour made. I also didn’t have a special chocolate pot they used to use to make mine in so used a milk pot.
After gently heating and melting the chocolate until small bubbles appeared around the edge of the pan it was all given a whisk to aerate.
Pouring the hot chocolate into a glass smelt wonderful. I didn’t have a fancy china cup so a milk-shake glass served the purpose.
The hot chocolate drink tasted wonderful and the port in it gave me a buzz for the rest of the afternoon. The Georgians had this for breakfast and other times during the day and it certainly would have set you buzzing for the rest of the day. It was similar to a mulled wine but with the richness of chocolate. Yum!