New users: Please register in the usual way and then send an email to jasper(at)jasperfforde.com with your username, and write something 'Ffordesque' so we know you are a real reader, and not some idiot trying to flood the forum with dodgy Nike and Gucci gear. Thank you - Jasper


Still having trouble? Click Here for a guide to the Fforde Fforum


last updated : April 11th 2010


Nextian Chat :  www.jasperfforde.com The fastest message board... ever.
General Information 
Goto Thread: PreviousNext
Goto: Forum ListMessage ListNew TopicSearchLog In
Goto Page: Previous12
Current Page: 2 of 2
Re: Any views?
Posted by: bunyip (---.tafe.sa.edu.au)
Date: September 12, 2012 05:55AM

Did they have good chocolate in the Baroque?

I have read that Bach wrote the Coffee Cantata, but did he do anything like a 'Concerto for Yorkie', or the 'Sonata on a fruit and nut theme by Cadbury'?

Re: Any views?
Posted by: geg (---.15-2.cable.virginmedia.com)
Date: September 12, 2012 08:40AM

I might amuse myself today by going to Starbucks and ordering a Baroque coffee. I imagine it will come in an overly decorated cardboard cup with a squit of cream and quite possibly a chocolate flake atop.

Any views?
Posted by: zendao42 (---.bhm.bellsouth.net)
Date: September 29, 2012 06:03AM

In my country, they've had chocolate as long as there've been folks that knew how to fix it-
originally, it was spicy cocoa with chiles & not sweet but rich-
the rest of the world got chocolate & coffee at about the same time so I think you're safe...

Re: Any views?
Posted by: Grymm (---.range109-145.btcentralplus.com)
Date: September 29, 2012 09:27PM

bunyip Wrote:
-------------------------------------------------------

>
> attempts cure with coffee and port and CHOCOLATE


Chocolate and port together =o) like this, Taken from The Cooks & Confectioners Dictionary by J. Nott 1723

TAKE a Pint of Sherry, or a Pint and a half of red Port, four Ounces
and a half of Chocolate, six Ounces of fine Sugar, and half an Ounce
of white Starch, or fine Flour; mix, dissolve, and boil all these as
before. But if your Chocolate be with Sugar, take double the Quantity
of Chocolate, and half the Quantity of Sugar; and so in all.

Modern Version

Bottle of Port (A bottle of ruby costing 'bout 6 does fine) and a 100-
200g of the darkest, best quality, highest percentage of cocoa,
choccy you can find grated or broken up small (Green and Blacks 85% works a treat) sugar to taste(I like the extra flavour of demerara) and a
1/2 teaspoon starch(cornflour, riceflour, if you are gluten intolerant or flour). Put all these in a pan, stir constantly and
heat gently, we don't want to lose any alcohol, serve in cups once the sugar and choccy have dissolved

leaves a hand free for ... Cheese?

Re: Any views?
Posted by: bunyip (---.tafe.sa.edu.au)
Date: October 03, 2012 07:19AM

Thank you Grymm,
I shall try this when the weather cools down again.

There is a drink named 'Sable' available from Kellermeister (I think) in the Lyndoch part of the Barossa Valley. It is a standard 750ml bottle of port with about 2cm of chocolate at the bottom - when it settles out.

A very nice drink on a cooler day.

Goto Page: Previous12
Current Page: 2 of 2


Sorry, only registered users may post in this forum.
This forum powered by Phorum.