Spanish Hot Chocolate

Spanish Hot Chocolate

Easy - 10 Min

  • style Dish type: Beverages & Smoothies
  • poll Difficulty: Easy
  • access_time Preparation time: 10 min
  • timer Cooking time: 15 min
  • place Region: Spain

Thank you Sam Smallman for the recipe!

Preparation

A "Decadent Discovery" of Hot Chocolate- based upon Spanish 17th Century 

Ingredients for 8 cups 

  • 225g of 100% Pure Cacao Paste (or Valrhona Ecuadorian Dark Chocolate Alpaco 66% or Valrhona Venezuelan Araguani 100%) 
  • 25g Roasted Blanched Hazelnuts
  • 25g Roasted Blanched Almonds
  • 2 Mexican Vanilla Pods (Madagascan will also work but not give the typical savoury note)
  • 2-3g Dried Rose Petals
  • 2 Cinnamon Sticks 
  • ½ tsp Voatisperifery Pink Pepper
  • ½ tsp Allspice Berries
  • 20-30g Fresh Ginger
  • 1x Dried Ancho Chilli Sliced
  • Honey for sweetness (add to taste)

Method

Now to be a true classicist we would be creating this recipe with water but a rich whole milk will give a dense thick texture and fit to the sort of recipe developed by Hans Sloane as the chocolate industry boomed in the 19th century.

  1. In a heavy medium saucepan heat the milk to a low boil. 
  2. Whilst this is happening grind the hazelnuts and almonds in a pestle and mortar to paste and add to the milk. Then grind together the fresh ginger, pink pepper, allspice berries and one of the cinnamon sticks. 
  3. Again add this to the bowl along with the full second cinnamon stick. 
  4. Next cut the vanilla lengthways then turning over your knife scrape along the pod to push out the flesh adding this first to the pan followed by the skin of the pods. 
  5. Finally chop the chilli, mix with the rose petals and add this into the mix stirring throughout. 
  6. Bring this to a low heat and leave to simmer for 10-15 minutes to really let all of the incredible flavours soak in. 
  7. Remove from the heat and strain the liquid before adding the chocolate and honey stirring throughout. 
  8. The chocolate/ cacao paste can be melted in advance or finely ground. Stir until the fats are emulsified. This should take about 2-3 minutes max. 
  9. Whisk vigorously with a traditional Mexican Molinillo (wooden chocolate mill) or if you want to be modern a handheld blender will do the job nicely. The trick is to stir to get a rich frothy foam on top.
  10. Serve Immediately decorated with a couple of chilli seeds and rose petals.

A Discovery of Hot Chocolate- based upon Spanish 17th Century Recipe

Based upon a recipe by Maricel E. Presilla in The New Taste of Chocolate: A Cultural & Natural History of Cacao.

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Dark Chocolate Bar Araguani 100% (70g) £4.08
Natural Shelled Hazelnuts (125g) £7.70
Natural Blanched Almonds (125g) £7.30
Organic Bourbon Vanilla Pods (X2) £10.30
Pink Peppercorns (35g) £6.70