This very simple recipe produces a very rich and very tasty hot chocolate that will showcase all the subtleties of Ecuadorian dark chocolate.
Recipe for 2 cups of hot chocolate
Accessories
Bowl or cul-de-poule
Hand whisk
Ingredients:
100 g Ecuador chocolate pastilles with 71% cocoa *
100 g ml of whole milk
50 ml of 35% cream
120 ml of whole milk
Small pinch of fleur de sel (optional)
Preparation:
Place the chocolate pastilles in a bowl or mixing bowl;
Bring 100 ml of milk to the boil and pour over the chocolate;
Mix with a whisk until you obtain a homogeneous mixture;
Add the cream and the other 100 ml of milk and mix.
When serving:
Reheat gently until mixture is hot and steaming (150-170°F. / 65-70°C.);
Add a small pinch of fleur de sel;
Whisk with a hand whisk until foamy;
Pour into two pretty cups
Grate a few Ecuador chocolate pastilles over the hot chocolate and serve
* At Érico, we offer a choice of more than 25 different couverture chocolates sold in pastilles.
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