Compared to the southern states in Australia, it does not get very cold in Queensland. That was until the Antarctica vortex appeared about a month back. Nothing better than a 'steaming '( I'll get to that shortly ) mug of hot chocolate.
Lets start at the very beginning, a very good place to start ...
It was during a visit to Melbourne a few years ago, I came across a chocolate shop called Chokolait ( here.) In my humble opinion I think they make the best hot chocolate, as well as friendly staff. Thus began my love affair with that delicious cup of velvet goodness. A visit to Melbourne is not complete without a visit to Chokolait.
It was during our first visit to France in 2010 that we found it a little odd that hot chocolate was served at breakfast. We loved it and as they say " When in Rome " or in this instance Paris.
Our quest to find the perfect hot chocolate was born. We did come home with what we thought was the next best thing, a hot chocolate mix from Angelina's and another hot chocolate mix that we bought from Le Grande Epiceire de Paris ( an amazing food hall, peoples !)
It was after a visit to the Military Museum we came across a quaint bistro. Hot chocolate seemed like a good idea. Oh my goodness it was amazing, as was the pain au chocolate.
Back in Brisbane and on a high after visiting Paris we decided to visit a French Patisserie in Brisbane, so hot chocolate and croissants were eagerly order with the greatest anticipation of being wowed. Sadly it was a bitter disappointed a thought did cross my mind " Toto we are not in Kansas anymore."
Now the search was on for the perfect chocolate for this delicious cup of goodness. Mr T&T found out that a deli in the City was offering a pop up class presented by Vahrhona Chocolate. The lovely man that he is, surprised me by booking me into the class. It was very interesting and there were many delicious desserts to try, as well as a sample bag of the various blends or country of origin chocolates to try.
It was then that the love affair started with the Valrhona Manjari 64% chocolate started. We enjoy it as a hot chocolate and Mr T&T has become a bit of a Valhrona snob. As for myself I am still rather partial to a Toblerone, keeping it real peoples !
During our second visit to Paris in 2014 the search was now on for the perfect hot chocolate. Armed with our trusty list we began our pilgrimage. After what seemed like forever we found the little bistro that had in served us that delicious hot chocolate 2010.
What a disappointment, we were served a milky hot chocolate in a tall glass, gone was the theater of the steamed milk and most important where was that velvet goodness. Communicating through, what is honestly our non existence French and their broken English we learnt that the Bistro had changed hands.
A little downtrodden we made our way to Angelina's,( here ) famous for their hot chocolate. It was amazingly thick and velvet but a little too sweet for us. I think they use a milk chocolate, by this time we had got used to the Valrona Majari 64%. We had to try the food as well, lunch was pretty amazing. The restaurant is beautiful I loved everything about it. What was not to love, after all we were in Paris.
There was another restaurant that we found that supposed to serve the best hot chocolate, it sadly failed to deliver.
As luck would have it we found the best hot chocolate the day before we were to fly back to Australia. It was a restaurant in the La Grande Epicerie de Paris ( here ) . It was everything a hot chocolate should be rich, thick and utterly delicious.
What makes a dish or in this instance a hot chocolate marvelous? Was it the ambiance in that Bistro the friendly owners, or was it just a great hot chocolate ?
There have many discussions at Casa T&T about the amount of chocolate to use. Mr T&T always maintained that if the milk is allowed to boil it has a different taste.
" Nonsense " I replied. Sadly I have had to admit that I was wrong.
" Surprised ?"
" I know, me too! "
It was while I was watching a TV program about coffee making. The barista explained the importance of the temperate of the milk, the following is what I have since learnt.
Steaming milk:
At 60 deg C ( 140 deg F ) milk proteins start to caramelize.
At 65 deg C ( 149 deg F ) the proteins are sweet.
At 70 deg C ( 158 deg F ) the proteins are cooking out.
At 75 deg C ( 167 deg F ) the proteins are gone.
Burnt milk tastes like water, that is because all the fat proteins have been cooked out.
Using the Valrhona Majari 64%
Mr T&T likes a strong chocolate flavour so 18 pieces of the chocolate ( 57 g or 1.95 oz )
My preference is for a slightly less rich chocolate flavour so 15 pieces ( 44 g or 1.40 oz )
The Callebaut 55% makes a really nice hot chocolate, it seems sweeter than the Valrhona Manjari 64% which could be a little bitter for some people. When we offer the hot chocolate to our guests, first sip they find too bitter. Our advice is to have a few sips before making a judgement, unless you really cannot stand dark chocolate.
The Lint Chocolate Excellence range a has great choice of flavours such as Intense Mint. These flavours may prove to make a delicious hot chocolate drink.
Place in a saucepan and allow the chocolate to gently melt.
Rotate the saucepan gently to keep the chocolate from sticking to the bottom of the pot. Using a heat resistant spatula stir the milk to make sure all the chocolate has melted.
Use an infra red digital thermometer or digital probe to measure the temperature of the milk.
Mr T&T heats the mug with boiling water, I cannot stand a lukewarm hot drink, this works really well. Add froth to your hot chocolate by using a stick blender.
Scrumptious orange madeleines were served alongside the frothy hot chocolate
Do you have a favourite hot chocolate flavour or place you like to visit ?
Enjoy!
