Submitted by Daniel Cosgriffe on May 11, 2021 7:14pm
As a former pastry chef, wish I could afford much higher quality chocolate, however, I work with 70% callebaut, almost a couverture chocolate. As a rule when making hot chocolate for my Love, I will caramelize the organic sugar, use a vanilla bean or two, a few tbs of butter, always adding some Himalayan salt, a cinnamon stick or two and then sometimes adding some or all of powdered ginger, cloves or nutmeg in varying amounts. I also use goat milk and never go beyond heating this all up but for a few bubbles, never boiling and burning the chocolate. All this all makes a decent hot chocolate.
And then I鈥檓 able to acquire amazing coffees from a great shop here in Toronto called The Coffee Bouquets. This place has coffees from the Himalayan Mountains and the Gal谩pagos Islands and everywhere in-between. Some of my favourites are Kaffa from Ethiopia and beans from the Flores Island in Indonesia, but one that makes amazing mocha and is great with a little 10% cream are coffee beans from Cuba. I鈥檓 not always able to get Cuban beans, but when I can I鈥檓 generally in heaven. Heck my partner likes her mocha 2/3rds hot chocolate and 1/3rd coffee and can still taste the amazing coffee!
Chocolate & Coffee
Submitted by Daniel Cosgriffe on May 11, 2021 7:14pm
As a former pastry chef, wish I could afford much higher quality chocolate, however, I work with 70% callebaut, almost a couverture chocolate. As a rule when making hot chocolate for my Love, I will caramelize the organic sugar, use a vanilla bean or two, a few tbs of butter, always adding some Himalayan salt, a cinnamon stick or two and then sometimes adding some or all of powdered ginger, cloves or nutmeg in varying amounts. I also use goat milk and never go beyond heating this all up but for a few bubbles, never boiling and burning the chocolate. All this all makes a decent hot chocolate.
And then I鈥檓 able to acquire amazing coffees from a great shop here in Toronto called The Coffee Bouquets. This place has coffees from the Himalayan Mountains and the Gal谩pagos Islands and everywhere in-between. Some of my favourites are Kaffa from Ethiopia and beans from the Flores Island in Indonesia, but one that makes amazing mocha and is great with a little 10% cream are coffee beans from Cuba. I鈥檓 not always able to get Cuban beans, but when I can I鈥檓 generally in heaven. Heck my partner likes her mocha 2/3rds hot chocolate and 1/3rd coffee and can still taste the amazing coffee!