When I was pondering subjects for bloggery, a reader said anything was fine but FOOD PLEASE. I’m nothing if not accommodating, so here is a recipe from the graceful and memorable Hortense de Bellefleur–Fleur from the Lady Julia Grey series. Enjoy!
Hortense de Bellefleur’s Chocolat Chaud
To make a cup each for oneself and a companion, melt four ounces finely chopped best dark chocolate into a little milk in a double boiler, whisking until smooth. When smooth and glossy as the coat of a sable, stir in two cups of heated milk. (For perfect luxury, a quarter cup of cream may be added in place of a quarter cup of the milk. This should be heated.) Stirring often, bring the chocolate to blood heat and sweeten to taste with good sugar. Pour carefully into a proper French chocolate pot, preferably Sèvres, and garnish with thickly-whipped sweetened cream and a flourish of chocolate curls. One may offer a plain butter biscuit as accompaniment.
This recipe will make two perfumed cups for an intimate tête-à-tête. To arouse the passions of a laggard lover, add a pinch of hot chile powder. To raise the spirits, a pinch of powdered cinnamon may be added, and to comfort a troubled friend, the milk may be warmed with a pod of vanilla.