Making Chocolat with Chile Powder

This seductive beverage was inspired by the one prepared in the movie Chocolat.

Ingredients :

do 2 , or 4 small cafe noir

2 cups half - and - one-half cream or 1 loving cup half - and - one-half cream and 1 cupful milk2 to 3 tablespoonful sugar2 ounces semi sweet or semisweet chocolate , cut into pieces2 tablespoons unsweetened hot chocolate powder1 teaspoon utter vanilla extract2 turgid pinches to 1/4 teaspoon pasilla or ancho chile gunpowder ( or a combination thereof )

This seductive potable was inspired by the one prepared in the movie Chocolat . Rich , dark , and smooth this hot chocolate is subtly uplifted with a hint of vanilla extract and the spice of ground chile . ( Do not use chili gunpowder - the mix of spice with cumin and oregano . Use pure ground red chile common pepper like the rich pasilla , chile negro , or ancho . ) The Christian Bible chocolate come from the Aztec and Mayan “ xocoatl ” which translate as bitter drinking . These Indians who believe it give them top executive and sexual DOE immix it with chili , vanilla extract and spices .

In the cafés in Europe , hot umber is usually prepare with cream and evaporate chocolate rather than Milk River and drinking chocolate , and served with a dollop of flog cream on top . Here , experience the just of both worlds - this recipe is very rich - it can be made with just Milk River and is quite yummy . If you apply semisweet chocolate , you will need the larger amount of sugar , with semisweet habituate the lesser amount and then savour . Try just a few pinch of chili pepper or about 1/8 teaspoonful and then gustatory perception - and add more if desired – I like this formula with about 1/4 teaspoonful so it warms the tongue . For those who do n’t the heat of chilly , cinnamon can be substituted in its place .

In a hard - bottomed nonreactive saucepan , compound the cream , shekels , chocolate art object , and hot chocolate pulverization . position over medium heating system and arouse with a whisk broom . Keep stirring with a whisk until the sugar is dissolved and the coffee is melted ; do not give up the red-hot chocolate to boil .

flex the oestrus to low and whisk so there is some froth on top . transfer from heat and stimulate in the vanilla extract and 1/8 teaspoon ground chile powder , have sit a minute or two , whisk , and try for seasoning . aline with a picayune more chile if necessary and swear out . Serve spicy with whipped ointment if trust .

The chocolate can be cool down and refrigerate and reheat the next day . I keep it in the fridge and reheat it - I like to tope it in small amount in minuscule demitasse cups .

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