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Archive for the ‘How To’s’ Category
How to make Swedish White Chocolate Cake
Tuesday, August 9th, 2011How to make Spanish Hot Chocolate
Tuesday, August 2nd, 2011White Chocolate and Macadamia Nut Fudge – Part 2
Wednesday, July 20th, 2011White Chocolate and Macadamia Nut Fudge – Part 1
Wednesday, July 20th, 2011Today in the Hot Chocolates Kitchen
Tuesday, June 28th, 2011The “Jean Hannan” Cocktail
Tuesday, March 15th, 2011
I made this cocktail for my mum in law as it was her Birthday last weekend. We all loved it so I thought I would share it with you. No chocolate involved sorry!
This recipe is enough for 4 glasses and makes approx. half litre.
75 ml vodka
40 ml cassis
40ml limoncello
150ml tonic
350ml fresh cloudy apple juice
one ice cube in each glass
Let me know if you try it.
Chilli Hot Chocolate
Wednesday, January 5th, 2011New for 2011. To make Chilli Hot Chocolate you will need 10g of chocolate per 100ml of milk and 1/3 teasp cornflour. Break up the chocolate add all the ingredients to a pan and warm gently stirring with a balloon whisk. Once boiled take off the heat and served topped with whipped cream. I can’t tell you how delicious this is it is a real treat. I used an espresso cup and it was the perfect size. This bag will make 12 espresso cups of chocolate! I think you will love it.
How to store chocolate properly
Tuesday, July 6th, 2010Chocolate should ideally be stored between 12-18C which is not cold. This allows the chocolate to be tasted at it’s very best and enjoyed when you put it into your mouth. If you store chocolate in the fridge, which is usually around 4C this can affect the taste and create a quick temperature change from cold to warm which is not ideal. (more…)
Ecuadorian Coffee Cream
Tuesday, October 27th, 2009For the ganache
150g Hot Chocolates Ecuadorian dark chocolate
200ml double cream
25g caster sugar
1 tbsp whisky or other spirit/liqueur
For the topping
180ml double cream
50g caster sugar
1 tbsp instant coffee dissolved into 1 tsp hot water
(more…)
Black Forest Roulade
Tuesday, October 27th, 2009
6 medium eggs, separated
125g caster sugar
1 680g jar stoned morello cherries, drained weight 350g
125g Hot Chocolates organic dark chocolate buttons
250g mascarpone cheese
100g Greek yoghurt
Hot Chocolates cocoa powder and icing sugar to dust
(more…)
