1685 & 1741 Dipping Chocolate Packs
We have used the historical flavours of our hot chocolates to create some delicious dipping chocolate for using as chocolate fondue, or just melting in a microwave oven. Dip your favourite foods into the suculent chocolate. We suggest: strawberries, raspberries, banana, pretzels, salted nuts, and marshmallows.
1685: This chocolate recipe is based upon Antonio de Ledesma’s 1685 medicinal recipe for chocolate. Newly arrived from Central America, chocolate was only consumed as a drink, and this is one of the earliest European recipes. The Aztec chilli is still used, combined with the flavour of orange flower and other spices.
1741: Chocolate in the 18th century was consumed mainly as a hot chocolate drink, and had evolved since the 17th century into something we would recognise today.This chocolate recipe is based on recipes from the 1740s and still uses Long Pepper to add a hint of hot floral spice, with the warm citrus flavour of Cardamom.
Dipping Chocolate Double Pack
Shake the bag well if you are not using the entire pack. The ingredients will settle in the bag. Fill your fondue bowl with chocolate.
Microwave: heat on medium or full power in bursts of 10-15 seconds, stiring in between.
Over a candle: the chocolate should melt within 5-10 minutes.
When the chocolate has melted, use the forks to dip fruit or other foods into the chocolate.