The chocolate pots from Melissa Cole’s beer cookbook are somewhat vaguely called ‘pots’, for the simple reason that there is no correct culinary term for this attack on the stomach.
Chocolate spread may come closest, but we usually don’t eat it with a spoon. So intense, this dish. But the flavors of the chocolate and the stout go together beautifully. The berries, boiled down with cherry, taste delicious and we can also find ourselves sprinkling on other desserts.
We first had to laugh at the suggestion that this would be enough for six people, after two bites we squeaked differently: you shouldn’t eat much more than an egg cup.
We used Kriek Boon and Beyond the Gates, an imperial stout aged in rum barrels. In other words: the beer rack of the average supermarket will not get you there in this cookbook, but Cole gives a lot of suggestions for each recipe. With a good liquor store they can help you on your way.
By the way, the author provides a lot of information about beer and food and most recipes are also on the long side.
This means that this is not a book for those who want to throw some beer in their pans off the cuff, but one for the interested beer lover with a lot of time. And a firm stomach.
Recipe: quick chocolate pots with cherry cranberries
You will need (6 people): 200 g pure
chocolate (min.70% cocoa),
100 g spiced stout, 100 ml
whipped cream, 2 tsp olive oil.
Cranberries: 25 g dried cranberries, 50 g cherry beer, 2 tsp caster sugar, pinch of sea salt
Preparation Heat all ingredients for the cranberries over low heat to boiling point. Stir well and simmer for 4-6 minutes until almost all the liquid has evaporated. Let it cool down.
Melt chocolate, meanwhile heat the beer until air bubbles form around the edge of the pan. Shake a few times and keep beer at a boil. Add dash by dash to the chocolate, stir until smooth with a spatula. It doesn’t matter if it looks a bit grainy, keep stirring! Beat in the cream and oil, keep beating until mixture becomes smooth again. Transfer to espresso cups. Let it set in the refrigerator for 30 minutes. Garnish with the cranberries.