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HOT CHOCOLATE WITH CINNAMON AND CHILE RECIPE BY TALLYRAND

And more chocolate . . .

Chocolat the movieAs promised, bringing you another chocolate recipe this week. This is for one of the creations found in the movie Chocolat. Judging by my email inbox it is still proving just as popular a film on video as it was on the big screen, as I am still getting requests for recipes from the movie. Time then to place what I can on the web for everyone to enjoy.

For other chocolate related articles, recipes, etc:

For definitions of all the different chocolates, what is couverture, what is white chocolate, etc join me here next week.

This recipe is for the thick, decadent, almost sensual hot chocolate drink that Julia serves to her customers. I make no apologies then for its richness, its fat content, etc . . . chocolate is about decadence. It is about treating yourself, it is about putting the world's worries to one side and sitting back and saying 'I deserve this'. Not something I hasten to add one should have everyday . . . this is a treat.

The chile is optional as it is not for everyone. A small sweet chile, that is not too hot on the Scoville Scale, such as the mulato or poblano. The only true guideline of course is to try it and adjust accordingly to suit your own tastes.

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Hot Chocolate with Cinnamon and Chile

Ingredients

cooking chocolate / couverture
1
cup
cream
1
cup
milk
1
cup
cinnamon stick
1
pc
fresh red chile
1
pc

Method

  • Combine all the ingredients in a thick bottom saucepan (to prevent ant burning)

  • Using a low to medium heat, slowly bring to a gentle simmer while stirring. This will prevent the chocolate sitting on the bottom of the pan and burning

  • Once the ingredients have combined and the chocolate has melted, allow to sit on a low heat for 5 - 10 minutes to allow the flavours to infuse

  • Remove the chile and the cinnamon stick

  • Bring back to a boil

  • Serve in small espresso cups or 1/2 fill larger cups, top with lightly whipped cream and serve topped with grated chocolate and/or a light sprinkling of ground cinnamon

Chef's Tip:

Chile should be placed in whole, this helps minimise the heat from the chile and gives a nice mildness in flavour

If you can get smoked chillies this adds an even better twist to the drink

Enjoy your Hot Chocolate and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com