Willie's classic hot chocolate

Hot Chocolate

Prep Time

5 minutes

Cooking Time

0

Serves

4

Ingredients

90g 100% cacao. Suggestion, 100% Chulucanas cacao.
But experiment to find your favourite!
450ml water
2 tablespoons of raw cane sugar

 

Method

  1. Place the cacao and water and sugar in a saucepan.
  2. Bring to the boil, stirring frequently, then lower the heat immediately and simmer gently for about 5 minutes, or until the mixture thickens a little.
  3. Remove from the heat and whisk well with an electric beater to create a light foam.
  4. Serve hot.

Variations:
Aztec hot chocolate: add 1 teaspoon of chilli powder while heating
Cinnamon hot chocolate: add a cinnamon stick while heating
Vanilla hot chocolate: add a vanilla pod while heating
Children’s hot chocolate: heat 50g of milk of the Gods with 250 ml of milk. Whisk and top with whipped cream
Rum Chocolate: add 6 tablespoons of rum (to your taste) at the end of the heating; top with whipped cream

Ingredients

90g 100% cacao. Suggestion, 100% Chulucanas cacao.
But experiment to find your favourite!
450ml water
2 tablespoons of raw cane sugar

 

Method

  1. Place the cacao and water and sugar in a saucepan.
  2. Bring to the boil, stirring frequently, then lower the heat immediately and simmer gently for about 5 minutes, or until the mixture thickens a little.
  3. Remove from the heat and whisk well with an electric beater to create a light foam.
  4. Serve hot.

Variations:
Aztec hot chocolate: add 1 teaspoon of chilli powder while heating
Cinnamon hot chocolate: add a cinnamon stick while heating
Vanilla hot chocolate: add a vanilla pod while heating
Children’s hot chocolate: heat 50g of milk of the Gods with 250 ml of milk. Whisk and top with whipped cream
Rum Chocolate: add 6 tablespoons of rum (to your taste) at the end of the heating; top with whipped cream

Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​