Hot Chocolate from the 17th century

While at Dyrham Park recently the NT volunteers were serving up a small sample of hot chocolate to visitors as they left via the freezing cold Orangery.  What made it different from the various hot chocolates that I have reported on so eloquently on these pages was that it was an adaptation of a recipe for what I would rather describe as a “spiced chocolate”.

The “nose” was rich and inviting and there was at first a chocolatey taste on the fore-tongue closely followed by an explosion of “where did that come from”, hot spiciness at the back of the mouth. Below is the recipe.  I recommend trying it but we both felt that it might work better as a topping for a rich, creamy vanilla ice cream, rather like an affogato but with chocolate instead of coffee. Perhaps our next dinner party as an unusual dessert..?

Yum, yum...that's a bit different.
Yum, yum…that’s a bit different.

3 thoughts on “Hot Chocolate from the 17th century

  1. Toby the Cat March 23, 2015 / 3:35 pm

    Just the thing to take you back to the 17th century. Remember they didn’t have tea then so this type of drink was very popular.

    Liked by 1 person

  2. Everything Will Be Okay at the End March 24, 2015 / 4:58 pm

    Ha! You are becoming a serious expert in hot chocolate! 😊 What an eloquent review of its characteristics! I’m very impressed!👍Also, I hope the milk was not from the 17th century… Also, for us from down under the first connotation for NT is Northern Territory… lol. It took me a second to swich over… lol


    • Toby the Cat March 24, 2015 / 5:05 pm

      No milk with this one…taken straight only. Yes I am a Hot Chocolate cognicenti.

      Liked by 1 person

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