Partridge in Chocolate, Toledo-Style

Preparation info
  • Serves


    • Difficulty


Appears in
The Best of Floyd

By Keith Floyd

Published 1995

  • About

Chocolate has been used in Spanish cooking since the discovery of the Americas; I discovered it when I was filming Floyd on Spain and had the great pleasure of cooking this dish for a Spanish marqués. The Marqués de Griñón no less, who has an estate 50 kilometres or so west of Toledo, which is a magnificent town that has been pretty much ruined by souvenir shops selling imitation El Cid swords.