I am currently reading a book called The Lollipop Shoes, the followup to Chocolat by Joanne Harris (if you have not seen the movie, I highly recommend it!).  In it, the main character, Vianne Rocher, runs a chocalaterie in Paris and constantly makes hot chocolate for her teenage daughter and customers - the old-fashioned way - melting blocks of dark chocolate (”70% cacao or more only”) in a double boiler.  She also makes it with some seemingly unconventional ingredients: with vanilla pods, chilis, star anise, cinnamon, cloves, nutmeg, brown sugar, rum, even cardamom among them.

Every time I would read about hot chocolate with chilis in it, I kept thinking: Is that honestly any good?

So this Tasty Tuesday, we will find out!  I am making hot chocolate using a double boiler and experimenting with added flavours. Delight or Disaster?

Here is what I used: Whittaker’s Dark Chocolate (1/3 bar), 1 pod star anise, 1 whole dried chili, 1 tsp. double-strength pure vanilla extract (the real stuff, not imitation), 1 tsp. cinnamon, and 1 cup of milk.

1. In a double boiler (since we do not have a real double boiler, I used a saucepan and metal mixing bowl), melt the chocolate bar.  I also added some organic chocolate powder so as not to use all of the chocolate bar.

2. Add chili, vanilla, cinnamon, and star anise.  Stir.

3. Add a few tablespoons of  milk.  Simmer while stirring continuously.  This will bring out the flavours of the ingredients in Step 2.

4. Slowly add the rest of the milk.  Bring to nearly a boil, continuing to stir.

Remove the chili and star anise pods.  Pour into espresso or small coffee cups and enjoy!

Results:

I loved this hot chocolate.  It was smooth and very rich, definitely worthy of slow sipping, and only a small amount needed to satisfy.  The flavour of the star anise really stood out, with a hint of spice from the chili.  The vanilla and cinnamon were just discernible.  Rus thought it was too rich and wanted more milk added to his.  Monique loved it, saying it the added flavours gave it an unexpected tang and depth that was missing from the cafe hot chocolate she bought on her way home from work.  Dylan called it “beautiful”; he liked the warmth the chili brought.

Next time, I might experiment with cardamom and another dried chili.  Perhaps try adding some dark rum and brown sugar, with no milk - black - as one of the book’s characters takes it.  The possibilities are endless!

This Tasty Tuesday was a DELIGHT!