Food Historian’s Chocolate Creams

A selection of six chocolate creams, each inspired by a historical recipe, ranging from Medieval times through to the 18th century.

Hypocras (Medieval) Gold on Dark chocolate. Hypocras is a warmed drink, usually made with wine, sugar and spices. We have adapted a medieval recipe, using a merlot wine infused with nutmeg, clove, fennel, cinnamon and ginger, incorporated with a dark chocolate ganache.

Trifle (Medieval) Rose petals on white chocolate. Based on Thomas Dawson’s 1585 recipe for whipped cream ‘Trifle’, we have combined the flavours of roses and ginger with a white chocolate and cream ganache.

Strawberry (Medieval) Strawberry & white chocolate. Based upon recipes from a collection of 15th century cookery books for tarts or pottages. Strawberries and spices have been included in a white chocolate ganache with a little Marsala dessert wine.

Syllabub (18th Century) Lemon on white chocolate. Syllabubs originate during the 16th century, but have evolved by the 18th century into popular whipped cream desserts. We have combined a white chocolate cream ganache with some delicious Marsala wine and lemon.

Chocolate Cream (18th Century) Cocoa nib on milk chocolate. This milk chocolate ganache recipe is based upon Hannah Glasse’s 18th century recipe for Chocolate Cream, using a sweet dessert wine and rosemary to produce a rich flavour.

Gingerbread (18th century) Ginger on milk chocolate. Gingerbread recipes have varied enormously through time. This milk chocolate ganache is infused with the same spice mix as our popular Cumberland recipe for gingerbread biscuits.

Ingredients: Dark chocolate (minimum cocoa solid 54.5%) (cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, natural vanilla flavouring), white chocolate (minimum cocoa solid 28%) (sugar, cocoa butter, whole MILK powder, emulsifier: SOYA lecithin, natural vanilla flavouring), cream (MILK), butter (MILK), glucose, wine, ginger, mixed spices, spice flavouring (emulsifier – polysorbate 80, orange oil, vanilla extract, nutmeg extract, clove bud extract, fennel seed extract, cinnamon extract and ginger extract). E555 potassium aluminium silicate, E172 iron oxides and iron hydroxides, E171 titanium dioxide, rose flavouring (emulsifier: polysorbate 80, rose extract (17%), geranium extract, rhodinol, geraniol, and palmarosa extract), ginger flavouring (emulsifier: polysorbate 80 and ginger extract (45%)), rose petal fragments: sugar, natural flowers, gum arabic, colouring E120-Aroma, crystallised ginger, (sugar, preservative: SULPHUR DIOXIDE), lemon flavouring (Lemon oil (60%) and emulsifier: polysorbate 80). Lemon peel (salt, acidity regulator: citric acid, preservative: SULPHUR DIOXIDE), cocoa nibs, Rosemary flavouring (emulsifier: polysorbate 80 & rosemary oil (40%)), strawberry, maltodextrin, pepper, ginger flavouring (emulsifier: polysorbate 80 and ginger extract (45%)), cinnamon flavouring (emulsifier: polysorbate 80 and cinnamon extract (30%)).

Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD. Made in a kitchen that uses nuts and other allergens

Storage: Store pack in a cool, dry place. Do not store in a fridge.

Minimum ingredients weight: 110g