|
Ingredients
100 g chocolate, 60% cocoa solids (4 oz)
- 700 ml milk (2 3/4 cups) - 1 vanilla Bourbon pod - 1 stick
Ceylon vanilla - 1/3 Grenada nutmeg - 1 clove - 2 star anises
- 1 peppercorn.
Preparation
Bring the milk to a boil with the spices
and the vanilla bean, first splitting this in half and scraping
the seeds into the milk. Infuse, off the heat, with the lid
on for 15 minutes.
Bring back to a boil. Pour through a strainer
over the chocolate, which you have broken into small pieces.
Stir to obtain a smooth and creamy mixture.
Return to the heat and warm, stirring with
a spoon or with a whisk (for a foamy mixture), without bringing
to a boil. You can add a little water to thin the hot chocolate.
top
© Olivier Roellinger - Maisons de Bricourt.
|
