We have used the same flavours of our popular 1685 and 1741 Hot Chocolate recipes to create these two Dipping Chocolates, combined with a double chocolate fondue set for you to enjoy the perfect chocolate indulgence.
This set contains a double chocolate fondue set, complete with two candles, and a pack each of our 1685 (chilli and orange) and 1741 (cardamom and long pepper) Dipping Chocolates.
We have tried all the usual foods for dipping, such as marshmallows, strawberries, raspberries and bananas, but we also love using salted nuts, pretzels or gingerbread. Let us know what you think works well.
1685 Dipping Chocolate
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 Dipping Chocolate
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.
Extra packs of our Dipping Chocolate are available as individuals or two packs.
Dipping Chocolate Set
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.