Willie’s Hot Chocolate
As we talked about the different flavours in chocolate at the tasting, Deirdre said that when making truffles and such like, Co Couture generally use ganaches that are water-based rather than cream-based, as the cream will tend to coat the palate and you won’t experience the same flavour as without.
So, how better to sample some good quality cacao that a classic water-based hot chocolate. In Willie’s Chocolate Factory Cookbook , Willie Harcourt-Cooze includes, among many other cacao recipes, his Venezuelan Hot Chocolate, which is simply cacao, water and sugar or honey. Of course you can add milk, cream or other flavourings as the mood takes you.
- 25g 100% cacao
- 100ml water
- sugar or honey to taste
- Add the cacao and water to a small pan over a medium heat. Bring to a boil, stirring frequently. Remove from the heat when thick and well-combined. Add sugar or honey to taste.
- Willie suggests many possible additions – chilli, spices, frothed milk, or a shot of something stronger, such as Baileys.
- Hot chocolate for one.