Paul A Young Hot Chocolate
Credit – Paul A Young, from his book Adventures with Chocolate
100g 72% dark chocolate (Guittard if you can get it)
500mls Water
25g unrefined light muscovado sugar
20g cocoa powder
Mehtod
1. simmer the water, sugar and cocoa powder for one minute.
2. Take off the heat and add the chocolate whisking very well to froth.
3. Drink.
Jen Earle’s Hot Chocolate
250ml hot water
25g 100% chocolate (Willie’s Cacao)
25g dates
20g cashews
Add all ingredients to a blender. Blend until smooth.
