Orange Scented Hot Chocolate
原料
- 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
调制步骤
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.
橙香热巧克力是一款精致的无酒精热饮，用橙皮或橙皮利口酒的细腻柑橘香调来增添芬芳。浓郁巧克力与明亮橙子的经典组合创造出一种深受各年龄段喜爱的豪华热可可体验。橙子与黑巧克力的搭配在高端松露传统中早已确立。
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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