Orange Scented Hot Chocolate
재료
- 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
조리법
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.
오렌지 향 핫 초콜릿은 오렌지 껍질이나 오렌지 리큐르의 섬세한 감귤 노트로 향을 더한 세련된 무알코올 따뜻한 음료입니다. 진한 초콜릿과 밝은 오렌지의 클래식한 조합은 모든 연령대에게 인기 있는 고급스러운 핫 코코아 경험을 만들어냅니다. 오렌지와 다크 초콜릿의 페어링은 고급 트러플 전통에서 오래 확립된 것입니다.
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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