Hot Chocolate
I have been mailed frequently asking to post articles related to cookery and since I didn’t have enough idea about cookery I decided to do a little research of my own and finally came with a general snack that is CHOCOLATE.
Meet Jean-Marc who is a French chef working in Singapore. He is a chocolate addict and consumes around 200mg of chocolate per day. According to him the real stuff (chocolate) has to melt in your mouth and should feel very fine and not sandy. Jean-Marc was at the Taj Coromandel’s Piano Lounge to share some tips on chocolate making and charmingly agreed to part with a couple of recipes. Recipes that don’t require a cauldron and fancy equipment, fortunately.
Original Hot Chocolate
Ingredients: Milk 500ml; Dark chocolate 125gm (60% cocoa)
Boil for 3-4 min and keep stirring on a low flame. Serve immediately. Try to use nice dark chocolate.
Spiced chocolate
Ingredients: Milk 500ml; Chocolate 125gms (60% sweet cocoa powder); Star anise 5; Cinnamon stick 1; Orange peel; Sugar 50gms
Boil everything for 2-3 min and simmer you can either drink it straight away (after straining) or refrigerate overnight with all the ingredients. For the latter, strain and serve cold with ice cubes.
Pairings: Milk chocolate goes best with hazelnuts and dark with sour fruits like passion fruit, ginger or berries. You can also savor a bit of chocolate with something headier: wine or espresso.