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Prestat’s Chocolate Pots

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Recipe

13.12.2013
  • 170grm Dark Prestat Chocolate (70%-80%)
  • 135grm Caster Sugar
  • 600 ml Full Fat Milk ( if using half fat add some cream)

Break the chocolate slabs into easy to melt pieces, small is good. Combine the broken chocolate, along with the milk ( and cream) into a heavy bottomed saucepan.

Prestat Rich Dark Chocolate

Heat slowly, allowing the chocolate to melt and the sugar to dissolve. Stir at regular intervals. Increase the heat to a gentle simmer and allow to simmer for about an hour or until it coats the back of a spoon thickly. Check after 45 mins.

Gently pour the mixture into chocolate pots or ramekins and allow to cool before storing in fridge.

4 to 6 servings depending on hunger.

Serve with Sauterne or Pedro Ximenez sherry.

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