Friday, October 8, 2010

You Voted....

According to Cooking with Claire readers, the best use for chocolate would be an authentic Hot Cocoa.
You turned down brownies, white hermit cookies and other chocolaty delights in flavour of a perfect cup of velvet chocolate. I make mine with a mix of 5% cream and 2% milk as well as a dry blend of pure Dutch Cocoa, sugar, cinnamon, allspice, nutmeg and cayenne pepper. The heat of the cayenne is a nice pairing with rich chocolate because when drinking, your mouth will first be coated with hot liquid chocolate then after an underlying heat. I toast the dry ingredients, pour in the milk, simmer, pour then froth cream on the side for a topping.

Hot Cocoa is definitely the perfect treat for when the weather gets crummy!

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