Three Chefs give their favourite way to taste hot chocolate
By Madhulika Dash
Hot Chocolate! There is nothing that says ‘comforting’ in so many delicious notes like a cup of hot chocolate. And no matter how rich, premium it becomes – it has a nostalgic connect with all us.
After all, we have all grown drinking it – albeit as a watered-down version of milk and instant chocolate mix. Remember the Cadbury Drinking Cocoa. What adds to the charm is its all-age appeal – a kid would love it and so would an adult.
This Christmas, we ask some of our chefs how they like their hot chocolate. And THIS is what we came through:
CHEF SHARAD DEWAN, REGIONAL DIRECTOR – FOOD PRODUCTION, THE PARK HOTEL
I like it: Classic way with a vanilla sponge on the side.
“For me, hot chocolate is neither too thin or thick, but that creamy, milky consistency that we all grew up with. Of course, as a child any chocolate premix could suffice that quench, as a chef, I make my own mix with any bitter chocolate, melt it with a little hot cream and then use the espresso machine to create that frothy delicious, well blended chocolate. Another thing I love doing is pouring it from a height to get that froth or use a steamer. A good hot chocolate needs a great pairing - which could be marshamallow, ginger cookies and such. I love the concept of a simple vanilla butter cream sponge cube. The match of vanilla, bitter chocolate and froth is made in haven!
CHEF VIKAS SETH, CULINARY DIRECTOR, EMBASSY LEISURE
I like it: With Mexican chocolate nibbles dusted with arbol dusted whipped cream.
“If you travel to Mexico, two of the common things that you will see through the day are these little chocolate nibs and little shops that sell chocolate with or without sugar through the day. You also have choice of asking for more milk. The one however I like is that we prepare on Sanchez Cantina on demand. It is made with bitter chocolate (at least 60%) and evaporated milk with arbol dust sprinkled in the end. The evaporated milk is infused with vanilla giving it that familiar aroma and cozy feel. It is one great tippler to kick start the festive season.”
CHEF HARPAWAN SINGH KAPOOR, HEAD OF PRODUCT DEVELOPMENT – SPECIALITY FOOD, ITC LIMITED
I like it: Single origin 64% chocolate with all spice finished with toasted marshmallow
“In my years working with chocolate I have discovered that a good coverture chocolate with either a spiced / fruity taste notes and a smooth texture makes for a great drink. Another important step, which differentiates a good and a great tasting hot chocolate is the 'slow' process of blending the milk and the chocolate at right temperatures. This determines the consistency and the smoothness of the drink. I prefer mine done when the milk is hot (not scalding) so that it makes a rich tasting warm drink finished with all spice, dark rum splash and a caramalised marshmallow.”