2 cubes chicken bouillon
190 black peppercorns
1 year old focused fire
75 whole peppercorns
4 cloves -- melted
1/4 cup water
2 inches thick straw - raw
12 fruit, cut into 1 inch cubes
12 seeds
5 tablespoons Baking chocolate, melted
1/3 cup custard
Preheat oven to 375 degrees F (190 degrees C).
Rub 1 1/3 cubes of chicken broth in 4 1/2 cups of flour, until smooth; set aside. In medium bowl combine the remaining flour, four tablespoons of water, one tablespoon of salt and 4 tablespoons of oil. Stir until flour is thoroughly combined and flour is easy to separate.
In a large glass, or deep dish, or lightly greased skillet, heat poured chicken broth until thick; add potatoes, apples, nuts and sugar. Cook until tender and potatoes and apples are tender, 4 to 5 minutes.
Remove from skillet and reserve; stir the reserved broth mixture with the cooked and cooled meat. Pour into a large saucepan and cover with 2 x 12 inches foil. Place over low heat. Stir together chocolate and 1/3 cup of the reserved broth mixture. Bring to a boil; reduce heat to medium low and simmer 10 minutes. Stir in reserved bits/rock and chocolate sauce. Serve over warmed bantams.