Tips for a Pimpin’ Hot Chocolate
Chin Chin Labs
Sun 8 Jan
FORGET INSTA-GRANULES AND MILK NUKED IN THE MICROWAVE: CHIN CHIN LABS HAVE GIVEN US THE SECRETS TO SUCCESS WHEN MAKING THE ULTIMATE HOT CHOCOLATE
In the words of Dean Martin: ‘baby it’s cold outside’. With that in mind, there’s nothing more attractive than the idea of curling up under a duvet with a large mug of hot chocolate. However like all things, unless it’s done right, it’s not worth doing at all and it therefore only seemed appropriate to head to the Choc-father – Chin Chin Labs, for help with all of our indulgent needs. Luckily they have answered our prayers and provided us with tips for the best hot chocolate you will ever drink (that you can make yourself, anyway). Who said January had to be about detox-ing after all?
TIPS FOR HOT CHOCOLATE SUCCESS
- Make sure that you use expensive chocolate. Generally 70% cocoa solids or higher works best as when you dilute the flavour by adding milk or water, you want to ensure that you keep that intensity of flavour.
- Melt the chocolate in a bain-marie instead of in a microwave or over direct heat – this way it’ll be glossy enough to see your face in and it won’t be grainy.
- If you have one, use an immersion blender to mix the hot chocolate in the pan, as this will emulsify it, giving that luxurious, thick and creamy consistency.
- In order to make your drink extra wintery, infuse the milk or water with woody herbs like rosemary or juniper – don’t be afraid to be inventive! Just heat the herbs with the milk, strain (as no one wants bits of branch in their hot chocolate!) and then pour into your melted chocolate.
Of course an imitation can never beat the original, so head down to the Chin Chin Labs in Camden Market for their secret recipe, complete with torched marshmallow on top.
For more info about Chin Chin Labs and where to find them, click here.