The hot chocolate it must be dense, creamy, rich in perfumes and aromas. In Belgium they rigorously prepare it without milk or cream, so as not to alter its flavors in any way. In Spain it is often accompanied by churros, long pancakes to be dipped at will. In Germanyinstead, it is customary to add them a pinch of salt and a pinch of powdered cardamom per portion at the beginning of cooking, in order to amplify the aromas of dark chocolate. In Italy the version in the cup is preferred under a cloud of whipped cream, with a final sprinkling of bitter cocoa or cinnamon. In all cases, it is a useful break to face gray and cold days, capable of providing between 150 and 250 calories (per 100 grams) and pleasantly increasing the level of serotonin in the body. For those who want to overdo it: hot chocolate goes well with biscotti with cinnamon, krumiri, cat’s tongue, candied orange peel and dried fruit. There are also those who add pink pepper, a teaspoon of rum or make the recipe starting from a caramel base (also salty). But we prefer to start from the simple version, n five different declinations.
The recipe for thick and creamy hot chocolate
Ingredients for two cups: 600 ml of whole milk, 100 g of dark chocolate, 120 g of unsweetened cocoa powder, 30 g of potato starch, 30 g of corn starch.
Procedure: chop the chocolate with a knife and melt it in a bain-marie. Add the starch, starch and cocoa to the cold milk. Mix until the ingredients dissolve, avoiding lumps. Put the mixture on the stove and bring it almost to a boil, add the melted chocolate and stir continuously with a wooden spoon until the desired consistency is obtained. Serve hot, in a cup
Hot chocolate without starch and starch
Ingredients for two cups: 450 g of fresh whole milk, 100 g of fresh whipping cream, 200 g of dark chocolate with 70% cocoa.
Procedure: boil the milk with the cream over a low flame, pour the chopped chocolate with a knife and mix with a whisk until it is completely melted. Remove from heat and emulsify again for a few minutes with the blender.
Milk-free hot chocolate
Ingredients for two cups: 200 g of dark chocolate with 55% cocoa, 600 g of water
14 g of wheat starch.
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