Hot Chocolate

Name: Hot Chocolate
Cuisine: American
Ingredients: 1 Cinnamon Stick,; High Quality Dark Chocolate Preferably Valrhona 70% Coarsely Chopped, 60g + More For Grating; 1/2 TBSP High Quality Unsweetened Cocoa Powder Preferably Valrhona,; 15 g Demerara Sugar,; Pinch Cayenne,; 177 g Whole Milk,; 1/2 TBSP Cornstarch.; Pinch Sea Salt,; Marshmallows, For Toasting

Daniel Lim @fatdoughsg

Singapore

It had been a really busy but fruitful week; finally I can catch my breath. After some brunch, I usually will sip a cup of tea or coffee, depending on my mood. But, during this Xmas season, I love to indulge myself to some hot chocolate. During this era, everybody seems to be in a rush, perhaps it is time to sit down and enjoy every sip of chocolaty goodness. Don't you agree?

I can say that this is a fine line between a Mexican and Italian hot chocolate. In regard with the addition of cornstarch to make the beverage thick, I also added some spices to actually brings out the full flavor of chocolate. And what's a hot chocolate without some charcoal toasted marshmallows. I need some alone with this cozy beverage while you get on with the recipe.

Daniel Lim @fatdoughsg

Saved

Ingredients

1Cinnamon Stick,
High Quality Dark Chocolate Preferably Valrhona 70% Coarsely Chopped, 60g + More For Grating
1/2 TBSPHigh Quality Unsweetened Cocoa Powder Preferably Valrhona,
15 gDemerara Sugar,
PinchCayenne,
177 gWhole Milk,
1/2 TBSPCornstarch.
PinchSea Salt,
Marshmallows, For Toasting

Saved

Steps

1

In a sauce pot over medium heat, add in cinnamon stick.
Lightly toast until aromatic.
Add in chocolate, cocoa powder, sugar, cayenne and a splash of milk.
2

Lightly whisk to combine well and until the chocolate starts to melt.
While that's happening, in a small bowl, add cornstarch and a splash of milk.
Stir to combine well. This will be the slurry. Set aside.
When the chocolate has completely melted, gradually pour in the rest of the milk while still whisking.
3

Once everything has incorporated well, whisk in the slurry.
Whisk until well combined.
Lastly, add salt. Give it a final whisk.
Remove from heat and drain thru a fine strainer over a serving glass.
4

You can toast your marshmallow with a blow torch or under a broiler. Be sure your serving glass is heat or oven proof.
But I prefer toasting my marshmallow under a broiler smoked with charcoal.
What I did was burned some charcoal on the stove, placed the charcoal in a heat-proof bowl and wacked into the oven the same time as broiling the marshmallow.
5

Once the marshmallow is charred, remove from oven.
Grate some more dark chocolate over the top.
Serve immediately.