This month: Hot Chocolate
There's nothing more fitting on a cold winter's afternoon than a Hot Chocolate. This huddle of mugs is from last year where my dear friends and I stirred up a rich, cinnamon-y potful. Recently, I have been enjoying fruiter notes. Citrus provides a brightness that contrasts nicely with rich cream, and dried fruit, and berries compliment the natural fruitiness of cacoa. Such harmony results in the most divine caramel - top this with a bit of sea salt and you! are! set!
You can achieve the perfect fruitiness through your choice of chocolate. - through a little bit of research I can share that those from single origin criollo, porcelana, sambriano, and chuncho cacoa beans roasted at a low temp do the most (but there is no need to track the origin of the bean unless you desire to sleuth - it is typical of a fancy choc to proudly display its notes so you can just look for what you're looking for) but I also find adding a bit of lemon or orange zest to whatever you have simmering can carry you to a distict yet highly satisfactory destination.