Hot chocolate for winter days | TMix+
Sweets & Desserts

Hot chocolate for winter days

Time: 6 mins in the Thermomix
Yield: 500 millilitres

It was in Barcelona that I first tasted a hot chocolate so outrageous in its richness that not even Superman would have been able to finish it, much less claim to be fulfilled. Well, either Superman or a Spaniard raised to understand the complexity and thickness of this local favourite. Often it’s not a drink, but a dipping partner for churros: dip, chew, dip, chew, dip, chew.

The reality is, hot chocolate in Spain is just that—hot, and chocolate.

Back home, it’s a blend; just the right amount of chocolate, just the right amount of milk, and please yourself on the sweetness.

The Thermomix adds another dimension: a lightness, fluffiness even, that is reminiscent of the fluff that makes a cappuccino a cappuccino. It’s as far away from Spanish hot chocolate as Superman is from Batman. Both superheroes, with different skill sets.

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Hot chocolate for winter days
Ingredients
100 grams best dark chocolate
500 grams full-cream milk
50 grams best honey (or no honey at all; depends on your sweet tooth, and/or the time of the day)
1 optional whiskey, whisky, muscat, or rum; cinnamon, chilli powder
Method
  1. Pulverise the chocolate, 10 seconds/speed 10. Scrape down the sides, and cook 3 minutes/70 degrees/speed 2.
  2. Add the honey, and continue cooking 2 minutes/70 degrees/speed 2 until the honey has melted.
  3. Add the milk, and whizz speed 10/5 seconds.
  4. Cook 4 minutes/100 degrees/speed 3 MC off. Place the Varoma on to prevent the milk from spattering or overflowing.
  5. Allow to cool a little, and serve in your finest china. For those who like a kick, add a nip of your best whiskey, whisky, muscat or rum. Pouring the chocolate over a sieve, with a few sticks of cinnamon adds a lovely spicy kick, as does a little sprinkle of chilli powder on top.
  6. Just as much fun to drink when ice cold.
", "totalTime": " 6 mins in the Thermomix", "recipeYield": "500 millilitres", "recipeIngredient": [ "100 grams best dark chocolate","500 grams full-cream milk","50 grams best honey (or no honey at all; depends on your sweet tooth, and/or the time of the day)","1 optional whiskey, whisky, muscat, or rum; cinnamon, chilli powder" ], "recipeInstructions": [ " Pulverise the chocolate, 10 seconds/speed 10. Scrape down the sides, and cook 3 minutes/70 degrees/speed 2. Add the honey, and continue cooking 2 minutes/70 degrees/speed 2 until the honey has melted. Add the milk, and whizz speed 10/5 seconds. Cook 4 minutes/100 degrees/speed 3 MC off. Place the Varoma on to prevent the milk from spattering or overflowing. Allow to cool a little, and serve in your finest china. For those who like a kick, add a nip of your best whiskey, whisky, muscat or rum. Pouring the chocolate over a sieve, with a few sticks of cinnamon adds a lovely spicy kick, as does a little sprinkle of chilli powder on top. Just as much fun to drink when ice cold. " ] }