Partridge in Chocolate, Toledo-Style

Perdiz con Chocolate a la Toledana

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

Chocolate has been used in Spanish cooking since the discovery of the Americas, and though Partridge in Chocolate may sound strange to you it has an exquisite flavour. I had never cooked it before so my dearly beloved director found me a real-life Spanish Marquis to practise on. 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.

Like every