The secret to the perfect gravy: Cacao!

Easy Christmas Gravy

Prep Time

5 minutes

Cooking Time

15 minutes

Serves

everyone

Ingredients

This recipe is for turkey, but if you are roasting a red meat then simply use red wine and the appropriate stock.
The juices from your roasting pan.
200 ml white wine
500 ml chicken or turkey stock
5-8g 100% cacao, Rio Caribe or Carenero
Sea Salt and Black Pepper

 

Method

  1. Remove the Turkey from the roasting pan to rest. Tip off the excess fat so you are left with all the dark juices and 1-2 tablespoons of the fat.
  2. Tip the wine into the pan and with a wooden spoon scrape all the delicious caramelised bits off the base of the pan.
  3. Reduce the wine over a medium-high heat for a few minutes until you can smell the alcohol has been driven off and the base of the pan is clean.
  4. Add the stock and reduce for 10-15 minutes or to taste.
  5. Add the cacao and stir it in so it is fully melted. Season to taste with salt and ground black pepper.

Ingredients

This recipe is for turkey, but if you are roasting a red meat then simply use red wine and the appropriate stock.
The juices from your roasting pan.
200 ml white wine
500 ml chicken or turkey stock
5-8g 100% cacao, Rio Caribe or Carenero
Sea Salt and Black Pepper

 

Method

  1. Remove the Turkey from the roasting pan to rest. Tip off the excess fat so you are left with all the dark juices and 1-2 tablespoons of the fat.
  2. Tip the wine into the pan and with a wooden spoon scrape all the delicious caramelised bits off the base of the pan.
  3. Reduce the wine over a medium-high heat for a few minutes until you can smell the alcohol has been driven off and the base of the pan is clean.
  4. Add the stock and reduce for 10-15 minutes or to taste.
  5. Add the cacao and stir it in so it is fully melted. Season to taste with salt and ground black pepper.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​