06 Aug Hot Chocolate with Salted Almonds
Hot Chocolate with Salted Almonds
6 August 2021
PREP. TIME: 5 MIN - COOK TIME: 10 mins - SERVES: 4 -6
I recently found this recipe for Chocolate Soup with Salted Almonds by Christopher Tan. I was delighted to find that the 'soup' was precisely the way I like to have my hot chocolate - so I changed the name... Everything else is the same.
The general compatibility of chocolates and almonds is amplified in this rendition of a hot chocolate with the addition of crunchy flakes of sea salt. The flavour of the almonds is further intensified by toasting them which works well against the strength and flavour of the chocolate.
I am sure that I do not have to say this because you already know the drill. For the very best results buy the very best couverture chocolate - ideally at least 60% cocoa. For the cocoa powder I use a dutched cocoa which is very dark and bitter. These products are available from most good grocery and food stores.
This is a delicious way to end a meal instead of serving a desert or simply to treat yourself any old time.
ingredients for 4 -6 people
1 tbs unsalted butter
45 g flaked almonds
25 g caster sugar
40 g sifted cocoa
100g chopped dark couverture chocolate (min 60% cocoa)
Fleur de sel or Murray River or Maldon Salt Flakes
2 small saucepans
Fine mesh strainer to sift the cocoa powder
4 small bowls or glasses
Step 1 - Toast the Almonds
Melt the butter over med heat in the first saucepan
Add the almonds & carefully sauté 4 -5 mins till golden.
Step 2 - Make the hot chocolate
In the second saucepan - whisk together the water, cream, sugar and sifted cocoa powder over med heat.
Continue whisking until the sugar dissolves.
Let the mixture bubble gently 2-3 mins.
Add the dark chocolate.
Stir with the whisk until smooth.
Step 3 - To Serve
Pour into small individual bowls or glasses
Top with almonds and salt flakes
Serve hot straight away
Recipe for Christopher Tan's Chocolate Soup with Salted Almonds, adapted by Elizabeth Peddey from The Flavour Thesaurus by Niki Segnit.
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