“I rose about 8 o’clock, having first rogered my wife. I read a little in my commonplace book. I said my prayers and drank chocolate for breakfast.”
William Byrd, Virginia planter, 9 September 1711
It’s Valentine’s Day today – so we’re looking at hot chocolate.
There has been an exceptional exhibition at the Royal Academy – not the famous and contentious Ai Wei Wei – but a quiet gem which shows the pastels of the Swiss painter Jean-Etienne Liotard – an artist of whom Horace wrote, “Truth prevailed in all his works”. At first, superficial, glance I though he was painting in oils, but it was immediately apparent that the works were mostly a very delicately worked pastel, the most delicately rendered lace, faces observed with a generous humour.
A particularly impressive example of the artist’s skill is a pastel entitled La Belle Chocolatière which depicts a maid carrying in a tray of chocolate and a glass of water.
This was the way that hot chocolate was served at La Charlotte de L’isle, in Paris, when I went there with my daughter about a decade ago. A quirky, pink chocolate house with puppets, pianos and vintage pots, it was worth a visit for the venue itself (it’s since changed hands and isn’t quite the same). The chocolate they served there was so rich and so concentrated that it came with a glass of water. In my view it was, in fact, a bit too much of a good thing.
No – to my way of thinking the best hot chocolate of all is the thick, molten variety served commonly in Spain, often in the early hours of the morning and accompanied by churros; or that served in certain parts of Italy – the best so far I’ve found there being that enjoyed at the café, La Tazza D’oro, Ravenna.
The simplest way of making a really luscious, molten hot chocolate at home is to buy packets of instant hot chocolate when you visit Spain – or alternatively you can go online to Brindisa (the Spanish food specialists) and buy the excellent Canario brand.
Of course, you could always pay an expert to come and make it for you. That might seem a bit extreme for only one or two or you…. but for a wedding it would be a perfect solution for your guests’ early morning munchies. If you’re in the UK you can call on Churros Garcia, whose stall at the latest Food Bloggers Connect event was always full of appreciative tasters. They can also supply ready-made, frozen churros which just need reviving in the grill or oven.
But if you want to make it yourself, the way to thicken the chocolate is with cornflour – don’t be tempted to be led in the egg yolk direction – unless consummate you will end up with a stringy mix of scrambled eggs and chocolate – awful.
To the method below you could add a little Dutch cocoa powder, or a pinch of allspice; you could sprinkle over a little vanilla bean dusting sugar; and you could serve with cinnamon sticks to stir
How to make proper, thick, molten hot chocolate
- 240 ml/1 cup milk
- 1 tsp cornflour
- 50g/2 oz/about half a normal bar good quality dark chocolate
- Pinch of salt
- Mix the cornflour with a couple of tsp of the cold milk to make a paste
- Heat the milk until nearly boiling and take off the heat immediately
- Whisk in the paste using a cappuccino whisk, or an ordinary whisk if you have
- Grate the chocolate into the milk
- Reheat, again, taking care not to boil – it should thicken up.
This post is dedicated to The Killer Shark, who kept me supplied with Palladín chocolate over the years.
Eating chocolate is better than kissing…. hmmm.