Orange Scented Hot Chocolate
材料
- Milk 2 cups
- Chocolate 4 oz chopped bittersweet or semi-sweet
- Orange peel 3 2-inch strips
- Espresso 1/2 tsp instant
- Nutmeg 1/8 tsp ground
手順
Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often. Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Remove from heat, whisk until frothy. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into coffee mugs. Makes 2 servings.
オレンジ・セント・ホット・チョコレートはオレンジの皮またはオレンジリキュールの繊細な柑橘ノートで香りを加えた洗練されたノンアルコールの温かい飲み物です。深いチョコレートと明るいオレンジのクラシックな組み合わせはすべての年齢層に人気のある上質なホットコカオ体験を作り出します。オレンジとダークチョコレートのペアリングは高級トリュフの伝統から長く確立されたものです。
History & Origins
The pairing of orange and dark chocolate has deep roots in European confectionery traditions, particularly in the UK and France, where bitter orange-flavoured chocolate has been popular since the 19th century. The addition of espresso to hot chocolate drinks reflects the Italian caffè tradition of mocha. This specific recipe is a modern home-cooking preparation of uncertain authorship that codifies a well-established flavour combination into a drink format.
Tasting Notes
Aroma: Rich dark chocolate and warming orange peel with a faint espresso note and a whisper of nutmeg. Palate: Full-bodied and indulgent with the bittersweet chocolate providing depth and slight bitterness, the orange peel contributing a bright, fragrant citrus note, and the espresso adding complexity; nutmeg provides a gentle warming spice. Finish: Long and rich with lingering chocolate, orange, and spice.
Pro Tip
Remove the orange peel strips before serving and briefly whisk the hot chocolate to create a light froth, which enhances both the presentation and the aromatic intensity.
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