The manner of drinking hot chocolate was brought to Europe by no less hot Spaniards. They drank a cup of such a thick drink at breakfast that churros - sausages made from sweet dough - not only did not drown in it, but also plunged into the glossy aromatic mixture with great difficulty. Since then, Europeans have come up with many more ways to drink hot chocolate, but the basics have remained the same.
It is necessary
- Mexican hot chocolate
- - 1 2/3 glasses of milk;
- - 1/2 vanilla pod, halved lengthwise;
- - 1 red chili, halved, seeds removed;
- - 1 stick of cinnamon;
- - 100 grams of dark chocolate.
- Parisian hot chocolate
- - 1 glass of milk;
- - 1/3 cup 22% cream;
- - ¼ glass of sugar;
- - 150 grams of chocolate.
- Chocolate with Grand Marnier liqueur
- - ½ cup 22% cream;
- - 2 1/2 cups milk;
- - ½ glass of orange juice;
- - 200 grams of dark chocolate;
- - 1/3 cup of Grand Marnier orange liqueur.
Instructions
Step 1
Chopping chocolate The best way to chop the chocolate is in a food processor. But, so that the raw materials do not melt in the process, you need to place the chocolate, the bowl of the combine and the blades in the refrigerator for 15-20 minutes in advance. Grind chocolate in a pulse mode, the whole process should not take more than a few minutes. If the recipe contains salt or sugar, add it at this stage.
Step 2
Melt the chocolate Heat the liquid (milk, cream, water) in a saucepan and place in a water bath. Do not bring liquid to a boil! Place the chopped chocolate in a separate bowl and add a few tablespoons of the hot liquid. Begin to knead the chocolate in even, circular motions.
Step 3
Heating the Chocolate While stirring, gradually add all the liquid and place the mixture in a water bath. If the recipe contains any spices or spices (vanilla, cinnamon, pepper), it's time to add them. While stirring the chocolate, heat it for another 2-3 minutes. Remove from heat.
Step 4
Rest for chocolate Allow the chocolate to rest for at least 10 minutes. This will allow the structure of the chocolate to stabilize and the flavor to be fuller. If you put the cooled workpiece in the refrigerator at this stage, then it can stand there for 2 days.
Step 5
Frothy chocolate Place the chocolate container on the fire. Bring to a boil and beat quickly until foamy. The chocolate is ready.
Step 6
Serving hot chocolate Pour hot chocolate into pre-warmed deep cups. Garnish with cinnamon sticks, ground spices, melted caramel, zest, whipped cream; in America they love to put marshmallows in chocolate - marshmallows. Serve the chocolate on a saucer, placing a special spoon with a long handle next to it. First, the chocolate, while it is very hot, is drunk from a spoon, then, when it has cooled down, in small sips from a cup.
Step 7
The most popular recipes for hot chocolate are Mexican, French or Parisian chocolate and chocolate with alcohol. For Mexican hot chocolate, it is important to put vanilla and pepper in hot milk so that they have time to give the drink all the flavor and aroma. Remove the spices before heating the chocolate a second time. Parisian hot chocolate is very sweet. You can add extra sugar directly to the crushed chocolate, while still in the food processor, or put it in hot milk. Of all the alcoholic chocolates, the most delicious is the Grand Marnier liqueur with orange juice. The technology for making such a drink is standard, just juice and liquor are added to the heating milk and cream, and pour in at the very end, before serving.
