To Make Chocolate is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic hot chocolate drink of chocolate melted in water that's blended with milk and heated to boiling before serving. The full recipe is presented here and I hope you enjoy this classic British version of: To Make Chocolate.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
TO MAKE CHOCOLATE.
An ounce of chocolate, if good, will be sufficient for one person. Rasp, and then boil it from five to ten minutes with about four tablespoonsful of water; when it is extremely smooth add nearly a pint of new milk, give it another boil, stir it well, or mill it, and serve it directly. For water-chocolate use three-quarters of a pint of water instead of the milk, and send rich hot cream to table with it. The taste must decide whether it shall be made thicker or thinner.
Chocolate, 2 oz.; water, quarter-pint, or rather more; milk, 1 3/4 : 1/2 minute.
Obs.—The general reader will understand the use of the chocolate-mill shown in the engraving with the pot; but to the uninitiated it may be as well to observe, that it is worked quickly round between both hands to give a fine froth to the chocolate. It also serves in lieu of a whisk for working creams, or jellies, to a froth or whip.
Modern Redaction
Ingredients:
30g dark chocolate, finely grated
4 tbsp water
600ml whole milk
Method:
Combine the chocolate and water in a small pan. Heat gently until the chocolate has melted and mixed with the water then whisk in the milk. Bring to the scalding point, whisking constantly then divide between two mugs and serve. If desired, this can be sweetened with a little honey.
