Rich and Decadent
Brillat-Savarin (1755-1826), the French gastronome, once said “Chocolate is one of the most powerful restoratives. Let any man who has spent working a considerable portion of the time that should be spent sleeping, let any man of wit who feels himself temporarily become stupid, let any man who finds the air damp, the time long, and the atmosphere difficult to tolerate, let any man who is tormented by an obsession that prevents him from thinking clearly, let all those men dose themselves with a good half litre of amber-coloured chocolate…and they will see a miracle”. Well, that’s a rather dramatic statement. If only chocolate was the answer to mankinds problems! What I do know is, hot chocolate is divine. And when I say hot chocolate, I mean real hot chocolate- made with fine dark chocolate (no cooking chocolate please), milk and aromatics. You should think of this as liquid chocolate dessert, rather than chocolate flavoured milk. It is rich, subtly sweet and aromatic and best served in espresso cups with little spoons. This is the only chocolate dessert I make. It is by far, easier to make than any mousse or cake and far more satisfying.
Rich and Decadent Hot Chocolate
Ingredients
500ml milk (I use organic and unhomogenized)
100 g dark chocolate (85% cocoa fat)
2 tbsp of good honey
½ vanilla pod (or a cinnamon stick or both)
1 tbsp of port (or brandy, or rum)
500ml milk (I use organic and unhomogenized)
100 g dark chocolate (85% cocoa fat)
2 tbsp of good honey
½ vanilla pod (or a cinnamon stick or both)
1 tbsp of port (or brandy, or rum)
Method
Bring the milk and the vanilla (or cinnamon) to scalding point. Turn of the heat.
Add the chocolate (in pieces) and the honey, and leave it alone. The vanilla will do its job and the chocolate will melt. Traditionally hot chocolate is supposed to be prepared up to this point and then left to sit overnight. However proceed as you wish.
Remove the vanilla pod (or cinnamon), scrape out the seeds and add them to the chocolate. Discard the vanilla pod.
Reheat the chocolate gently (do not boil, or else you will burn the chocolate and the milk).
Add the port (or other spirit). Now, either pour this into the blender or use a stick blender. Process for about a minute, until the mixture has thickened slightly and you have a foam (like cappuccino).
Bring the milk and the vanilla (or cinnamon) to scalding point. Turn of the heat.
Add the chocolate (in pieces) and the honey, and leave it alone. The vanilla will do its job and the chocolate will melt. Traditionally hot chocolate is supposed to be prepared up to this point and then left to sit overnight. However proceed as you wish.
Remove the vanilla pod (or cinnamon), scrape out the seeds and add them to the chocolate. Discard the vanilla pod.
Reheat the chocolate gently (do not boil, or else you will burn the chocolate and the milk).
Add the port (or other spirit). Now, either pour this into the blender or use a stick blender. Process for about a minute, until the mixture has thickened slightly and you have a foam (like cappuccino).
Serve immediately in espresso cups. This amount is enough for 4 espresso cups, with enough for a few second helpings. In my experience, even though this is rich and best served in dainty cups, people always want more. It is rather addictive.
