The Hot Chocolates Blog » How To’s

How to make Swedish White Chocolate Cake

sharon — Tue, 09 Aug 2011 16:50:26 +0000

How to make Spanish Hot Chocolate

sharon — Tue, 02 Aug 2011 14:35:52 +0000

White Chocolate and Macadamia Nut Fudge – Part 2

sharon — Wed, 20 Jul 2011 11:41:03 +0000

White Chocolate and Macadamia Nut Fudge – Part 1

sharon — Wed, 20 Jul 2011 11:08:11 +0000

Today in the Hot Chocolates Kitchen

sharon — Tue, 28 Jun 2011 13:47:40 +0000

The “Jean Hannan” Cocktail

sharon — Tue, 15 Mar 2011 17:11:57 +0000

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

sharon — Wed, 05 Jan 2011 10:17:09 +0000

New 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

sharon — Tue, 06 Jul 2010 14:08:54 +0000

Chocolate 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. Many people enjoy chocolate from the fridge, my Mum included, so I am not saying don’t use your fridge but the chocolate can attract condensation whilst it is in there and so spoil the look when you take it out. In hot weather we have no choice but to use the fridge to stop our handmade chocolates in particular, from going off. What I would suggest is that you take them out of the fridge about 30 minutes before you want to eat them. By doing this you can enjoy them at their optimum.

Ecuadorian Coffee Cream

sharon — Tue, 27 Oct 2009 20:02:28 +0000

For 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

Place the chocolate buttons in a large bowl. Heat the cream and sugar in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth. Add the liqueur. Transfer into serving dishes. This is an incredibly rich dessert so espresso cups are ideal. Refridgerate to cool, stirring occasionally to keep the mixture from oversetting. To make the coffee cream, whisk cream and sugar until very soft peaks form, add coffee and blend in. Spoon cream over ganache and top with Hot Chocolates dark coffee beans.

We matched this dessert with a Merlot.

Black Forest Roulade

sharon — Tue, 27 Oct 2009 13:05:11 +0000

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

Line a 23x33cm (9x13in) Swiss roll tin with greaseproof paper. Put chocolate in a heatproof bowl and melt in the microwave for 1 min, take out stir and repeat once until melted. Cool. Place egg yolks and 125g sugar in a large bowl and whisk until thick and creamy. Whisk in melted chocolate.
In a clean bowl, using an electric hand whisk, whisk the egg whites until stiff. Lightly fold into the chocolate mixture.
Pour the mixture into the prepared baking tray and level the surface. Bake at 180°C (160°C fan) mark 4 for 20min or until firm to the touch. Sprinkle caster sugar over the roulade. Put a piece of greaseproof paper over the roulade followed by a cooling tray turned upside down.
Turn the whole roulade and trays upside down so that the baking tray is now on the top. Lift off the baking tray and then carefully peel off the greaseproof paper. Cover with a damp cloth. Leave to cool for 30min.
Beat together the mascarpone and yoghurt add some caster sugar to taste. Spread the cream mixture over the cold roulade and scatter the cherries on top. Roll up from one of the narrow ends, using the paper to help. This is really difficult and the roulade may well split. Don’t panic, even if it does split keep rolling and pull the paper away. Chill for 30min. Dust with cocoa powder and icing sugar. It will taste absolutely delicious however it looks!

This roulade was matched with a Chianti