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Chocolate Pots

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Preparation info
  • For

    Six

    Medium-Sized Ramekins
    • Difficulty

      Easy

Appears in

By Peter Gordon

Published 1997

  • About

The chocolate pots are easy to make and are best prepared a day or two ahead. They shouldn’t be made too large as they are very rich. The richness will depend on the quality of the chocolate - the more bitter it is, the better the result will be, and I recommend going for chocolate with a cocoa butter content of between 55 and 70%. The recipe is adapted from one that was used at the old royal courts of France.

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