I have a confession to make: I love a good cup of cocoa, the plain dark kind with no marshmallows. So you can imagine how pleased I was when I heard that Michael Portillo wanted to bring his Great British Railway Journeys program to York and wanted me to show him how to make authentic Rowntree’s cocoa.
There’s just one problem: he wanted to know how to make 1860s-style Rowntree’s cocoa, and Rowntree’s cocoa at around this time wasn’t like everyone else’s.