Recipes from professional Chef Tallyrand:

• Hot Chocolate with Cinnamon and Chile •

"Where you from; you sexy thing . . . "
. . . and the answer would be South America, the origin of chocolate. Those of you, that like me, remember the days before the net, will recognise that as a lyric from the 70s and 80's super group Hot Chocolate, which is just my way of creating a segway to this week's recipe.

Bringing you another chocolate recipe, as promised this is for one of the 'dishes' found on the movie 'Chocolat' which, judging by my email inbox, 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 one and all.

For other chocolate related articles, recipes, etc:

• Tips on storing and working with chocolate <click here>
• Making the original Mayan chocolate drink <click here>
• Ultimate Chocolate Cake <click here>
• Flemish Nougatine Tart au Chocolat <click here>

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 oneself, 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, 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.

For more information on chillies and the Scoville Scale <click here>

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

1. Combine all the ingredients in a thick bottom saucepan (to prevent ant burning)
2. 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
3. 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
4. Remove the chile and the cinnamon stick
5. Bring back to a boil
6. 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 and bon appetit . . . . .

Published 09 June 2003