Looking for something sweet, rich, and indulgent that satisfies your cravings? Look no further than John Nott’s Wine Chocolate recipe. This heavenly mix of chocolate and wine is a classic recipe dating back to 1726. John Nott was a renowned cook and confectioner who dedicated his life to the art of sweets and desserts.
This recipe was first published in Cooks and Confectioners Dictionary in 1723 by Nott himself. It has since become a staple of the kitchen, winning over people with its simplicity and elegant taste. The ingredients are basic yet effective – sugar, cornstarch, bittersweet chocolate, and a half pint of port.
But there’s one crucial ingredient that makes all the difference: wine. We cannot overlook how much difference it makes to have the right wine with this recipe. John Nott suggested White Wine for this in his book Cooks and Confectioners Dictionary, but we’ve found that using red port (as suggested in Nott’s other works) gives more depth of flavor. These minor tweaks over the centuries make all the difference.
If you’re a fan of red wines, mulled wines or just decadent dessert recipes, this chocolate wine is perfect for you. You’ll be left with a sweet yet robust aftertaste that will have you coming back for more.
Don’t hesitate to give this recipe a try – once you do, it will become one of your go-to comfort food treats. Just make sure to share it with others because once they try it; they won’t stop asking for more!
Why You’ll Love This Recipe
Are you a lover of wine? Do you also have a sweet tooth that craves chocolate every now and then? Well, allow me to introduce you to the perfect combination of both: John Nott’s Wine Chocolate Recipe. This recipe has been around since 1726 and has stood the test of time for over 300 years.
The reason why you’ll love this recipe is that it combines the rich and decadent flavors of bittersweet chocolate with the bold character of red port wine. The result is a deliciously complex taste that will satisfy both your sweet and savory cravings. This recipe is not just any ordinary chocolate dessert. It is infused with the bold flavor of port wine, which adds an extra layer of depth to each bite.
Moreover, this recipe holds historical significance as it was created by renowned cook John Nott in the 18th century. The fact that this recipe has been passed down for generations and can still be enjoyed today speaks volumes about its quality and taste.
Additionally, this recipe is incredibly versatile because it can be paired with many different dishes or enjoyed on its own as a dessert. It’s perfect for impressing guests at dinner parties or simply for indulging in a romantic date night with your significant other.
Overall, if you’re looking for a unique and irresistible dessert, John Nott’s Wine Chocolate Recipe is definitely worth trying out. Trust me when I say that this dish will leave you feeling satisfied and wanting more with each bite.
Here are the ingredients you will need to make John Nott’s wine chocolate recipe:
- 2 cups of white wine (you may use red wine if you prefer)
- 1 pint of half red port
- 4 ounces of sugar
- 2 ounces of cornstarch
- 4 ounces of bittersweet chocolate
John Nott, a cook and confectioner, created this recipe in the year 1726. The original recipe was found in his cookbook, “The Cooks and Confectioners Dictionary,” which became a companion to many cooks during its time. Annie Gray, a food historian, recreated the recipe for the modern palate. She found that adding chocolate to wine was a common occurrence during the 17th and 18th century. Wine was typically mulled or spiced, and adding chocolate gave it an extra layer of indulgence.
The Recipe How-To
Step 1: Combining Wine and Chocolate
To start with John Nott’s Wine Chocolate Recipe, a pint of red port should be placed in a saucepan under low heat until warmed. Once heated, slowly add four ounces of bittersweet chocolate shavings into the saucepan. Stir continuously until the chocolate is fully integrated with the port wine.
Step 2: Thickening the Mixture
After combining the wine and chocolate, add two ounces of cornstarch with two cups of cold water to make a slurry. Combine it with the wine-chocolate mixture, whisking continuously to avoid lumps from forming. Turn up the heat, bringing it to boiling while consistently stirring until it thickens.
Step 3: Adding Sweetness
Once thickened, pour in two cups of granulated sugar into the mix while stirring continuously until completely blended.
Step 4: Finishing Touches
We can finish this luscious creation by adding one pint half-and-half or heavy cream to make an undoubtedly velvety texture.
This recipe was first published in The Cooks and Confectioners Dictionary by John Nott in 1726 as Chocolate Wine. It became tremendously famous and marked as one of his most sought-after recipes through centuries.
Substitutions and Variations
One of the great things about John Nott’s Wine Chocolate recipe is that it allows for plenty of substitutions and variations to cater to different palates and preferences. Here are some ideas:
– For the wine, you can use a different type of red wine, such as merlot or cabernet sauvignon, or even white wine or rosé. Just make sure it’s a wine you enjoy drinking, as that will impact the flavor of the chocolate.
– If you don’t have or don’t like port wine, you can swap it for another fortified wine, such as sherry or madeira. Each will bring a slightly different flavor profile to the chocolate.
– For the chocolate, bittersweet is recommended for its balance of sweetness and richness. However, you could also use semisweet or dark chocolate if you prefer something less sweet.
– If you want a thicker or thinner consistency in your chocolate, adjust the amount of cornstarch accordingly. A bit more cornstarch will thicken it up, while less will keep it thinner.
– You can also experiment with the amount of sugar added. Depending on how sweet your chocolate and wine are to start with, you may find that less sugar is needed to balance them out.
Overall, don’t be afraid to play around with the recipe and make it your own. After all, John Nott likely did the same when he first created this treat back in 1726!
Serving and Pairing
This wine chocolate recipe by John Nott is a unique and delightful sweet treat that can be served warm or cold. When serving, you can sprinkle the top of each chocolate cup with a little bit of cocoa powder or grated chocolate to add an extra layer of flavor.
Pairing wine with chocolate can be tricky, but with this recipe, it’s not impossible. The bittersweet chocolate and port wine combination creates a rich and complex flavor profile that pairs well with red wines such as Cabernet Sauvignon or Merlot. A white wine like Chardonnay can also work well.
The sweetness level of the dish means that it could also pair with fortified wines such as sherry or Madeira. These sweeter wines will complement the sugar content in the dish and balance out the bitterness of the chocolate.
For those who prefer spirits over wine, whiskey or cognac make for great pairing options. They offer a complexity of flavors that complement the richness of the chocolate and bring out its nutty undertones.
This dessert is perfect for a cozy winter evening paired with mulled wine or even just on its own. With its layers of depth, this wine chocolate recipe can hold up against many different types of pairings, making it a versatile and indulgent treat for any time of day.
Make-Ahead, Storing and Reheating
This Wine Chocolate Recipe from John Nott is not only easy to make, but it’s also perfect for making ahead and storing for future cravings. Once you’ve made a batch of this delicious chocolate wine, you can store it in an airtight container in the refrigerator for up to two weeks.
If you’re planning on making this recipe ahead of time, it’s important to let it cool to room temperature before storing it in the fridge. If you place hot or warm chocolate in the refrigerator, condensation can form inside the container and ruin the texture and flavor of your wine chocolate.
When you’re ready to reheat your wine chocolate, simply remove it from the fridge and let it sit at room temperature for about 30 minutes. This will allow the chocolate to soften and come back to its original texture. Then, heat the mixture on low heat, stirring frequently until it’s warm and smooth.
You can also reheat individual servings of wine chocolate by placing them in a microwave-safe dish and heating them up for about 30 seconds at a time until they reach your desired temperature.
It’s important to note that as your wine chocolate cools down, it may thicken slightly due to the cornstarch used in the recipe. But don’t worry, this is normal! Simply reheat the mixture gently and stir well until everything becomes smooth again.
This Wine Chocolate Recipe from John Nott is an easy and delicious make-ahead dessert that will impress any chocolate lover!
Tips for Perfect Results
To have the best results while making John Nott’s Wine Chocolate recipe, there are some tips that can help. One of them is to use dark chocolate with at least 60% cocoa solids, and bittersweet chocolate is even better. The higher cocoa percentage will create a more rich and complex flavor when combined with the port wine.
When using cornstarch, it’s important to make sure it dissolves completely before heating it. If not, it might create lumps that will affect the texture of the final product. A good tip for avoiding this is to dissolve the cornstarch in a small amount of cold water before adding it to the recipe.
Another important aspect of this recipe is using quality port wine. Port wine has a unique flavor profile and sweetness that other wines don’t have, and choosing a good one can make all the difference in the final flavor of your wine chocolate.
When melting the chocolate, be sure to use gentle heat and stir frequently to prevent burning or seizing. The last thing you want is your chocolate to turn grainy and ruin your whole recipe.
Lastly, it’s important to let the wine chocolate cool down slowly in room temperature before refrigerating it. This slow cooling process helps avoid condensation from forming on top of the mixture which could alter its texture and consistency.
By following these tips, anyone can make an amazing John Nott’s Wine Chocolate that showcases the best notes of port wine and bittersweet chocolate in every bite.
With John Nott’s Wine Chocolate recipe, you can savor the perfect combination of rich, bittersweet chocolate and the bold flavor of port wine. This recipe has been passed down from generation to generation, and every sip of this wine chocolate will transport you back in time to the days when John Nott Cook first created it.
Whether you’re relishing a moment of relaxation by yourself or sharing it with special people in your life, this recipe will surely elevate your experience. So go ahead and try this decadent wine chocolate recipe! And if you feel adventurous or want to mix things up a bit, experiment with some of the variations or substitutions listed in this article.
Remember, making this wine chocolate only takes a few simple steps, and you’ll be rewarded with a treat that is sure to please even the most sophisticated palates. Whip up a batch or two today, and enjoy a taste of history along with a glass of your favorite port or white wine.
In the words of John Nott himself, “Take pint sherry-pint-half red port-four ounces-half chocolate.” With these few ingredients, turn your kitchen into a sanctuary of luxury and treat yourself like royalty with each sip of John Nott’s Wine Chocolate. Cheers!
John Nott’s Wine Chocolate Recipe
- 1 1/2 cups port wine
- 2 ounces bittersweet chocolate, grated
- 1/3 cup sugar (or to taste)
- 1 teaspoon cornstarch
- Put all the ingredients into a heavy saucepan and heat well.
- Bring to a boil, beating constantly.
- Then serve in 4 cups of mugs, that have been warmed.