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..?