How to Make the Perfect Hot Chocolate
Do you enjoy hot chocolate? Is the world round? (Apologies to Flat Earth theorists).
A well-made hot chocolate is a powerful thing. It can heal a really horrible day at work. It can inflame the stoniest heart. If you’ve read Kim’s post a few times and you’re ready to stoke the fires of passion in a potential partner…homemade hot chocolate’s the way and then some. Done right, it’s pure ambrosia. At the very least they’ll be licking the spoon.
First and foremost, get the chocolate right. Organic chocolate is the ethical choice – and as with most organic produce, the better-tasting option as well. The chocolate should be dark, smooth and bittersweet, with a high cocoa solid content. I’m an abiding fan of Green & Black’s, but if you’re looking for alternatives, here’s a good source of chocolate reviews.
Melt it slowly. Don’t scorch it – it’ll start tasting acidic, like bonfire smoke. Place the pieces in a metal bowl resting over a smaller pan of boiling water. (The bowl mustn’t touch the water).
Creamy or not creamy? Well, it depends on how you like your beverages. I’m a black coffee drinker, so I like my hot chocolate with lots of raw power, sans milk but with sugar to blunt the bitter edge. If you need cream, just ensure it’s organic (a few reasons for doing so here).
Experiment with flavors – a drip of this, a splash of that. Vanilla’s always a safe bet: Neilson Massey offer a range of vanilla extracts including a 100% organic variety – but why not go straight to the pod? Experiment! Try finely grated orange zest. Or a chili! (Great for winter – it makes your lips glow). And, of course, a drop of your favorite poison.
Image: Chor Ip
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