DIY Angelina Hot Chocolate
Janice just happened to mention in passing that she and her darling chicken man of Paris Letters were out strolling in the Tuileries one Saturday and stopped in for a takeaway cup of Angelina's chocolat chaud.
Why I've never gotten an Angelina takeaway hot chocolate I can't tell you but a seed was planted. Especially since hot chocolate is my daily morning drink of choice. I decided to drop in and get one. What's more I plotted to test Angelina's classic, classy brew versus my latest revised hot chock recipe.
I usually make my morning hot chocolate with a quelle ordinaire mix from Monoprix (on the left 3€). I cut it with 1/3rd of Monop's house brand cacao (on the right 3€). Both are Fair trade and from Latin America so no trafficked children picked these beans FYI.
I always toss in two squares of chocolate, also plain old house brands from Monop, Franprix, Carrefour or Nestle. They all run around 1.40€ a bar. So no couture tablettes in my home brew. What I really like about these bars is they have broken up feve de cacao/cocoa nibs which add a slightly nutty texture and flavor to the hot chocolate. Miam
At the Salon de Chcolate I discovered Pierre Marcolini's caramelized eclat/flaked feve de cacao. OMG the best thing I ate at the whole chocolate Salon! But at 9.90€ sadly these have not become an addition to my hot chockie ;(
Still a girl can dream... Then I read on Huffington post that these little broken bits of cocoa bean are maybe the best thing you can eat since vitamin C was discovered. They have 9/NINE fabulous ingredients! PBers you gotta go out and find these. I mean it. 'Magnesium: Cacao beans are one of the best dietary sources of magnesium — a mineral needed for more than 300 biochemical reactions in our bodies — with 272 milligrams per 100 grams. It's important for muscle and nerve function and keeps the heart rhythm steady. Fibre: You don't get any dietary fibre when you eat a chocolate bar, but you do get some when you snack on cacao nibs: one ounce has nine grams! Iron: Iron, which is necessary for red blood cell production, is found in cacao nibs. An ounce of the raw nibs has six per cent of your recommended daily iron intake. Antioxidants: Surely you've heard about the antioxidant power of dark chocolate — well, that goes even more for cacao beans, especially when eaten raw. Antioxidants are important for health because they absorb the free radicals that cause damage in the body. Mood Improver: Neurotransmitters are the messengers in our brains that tell our bodies how to act, and that includes mood. Cacao's ability to act on those neurotransmitters is why it's known for its mood-enhancing skills. Chocolate and cacao stimulates the brain to release particular neurotransmitters that can trigger emotions — including good ones like euphoria. That's why some people say chocolate is better than sex! Phenylethylamine (PEA): This is a chemical found in cacao, one that our bodies also make naturally. We produce PEA, an adrenal-related chemical, when we're excited — it causes the pulse to quicken, making us feel focused and alert. Anandamide: Anandamide, a lipid found in cacao, is another compound tied to cacao's feel-good properties. This lipid has been called "the bliss molecule", because its natural molecular shape represents that of THC, the active ingredient in marijuana. Theobromine: Cacao beans do have a couple of controversial ingredients, though. One of them is theobromine, which makes up one to two per cent of the cacao bean and is a nervous system stimulant that dilates the blood vessels — much like caffeine. This ingredient is what makes cacao and chocolate unsafe for dogs, and some people find that it affects them the way caffeine might. Oxalic Acid: Oxalic acid is a compound found in cacao that inhibits the absorption of calcium, a mineral that's also found in the food. So though there is calcium in cacao, it's not considered a good calcium source for this reason. The good news is that you're getting more of the calcium by eating cacao than you are if you eat processed chocolate, because the sugar found in chocolate takes calcium reserves from the body. Other foods also contain oxalic acid, including rhubarb stalks, black pepper, and poppy seeds'.
Back to the cuisine. Of late I've been throwing in a whole cinnamon stick(top notch sticks from Cinnamon Hill), this acts as a thickening agent or emulsifier. By chance I added a slice of crystalized ginger from Shanghai Tang (Cock Brand 1.50€) and it thickened even more. Always a stick of vanilla goes in. I reuse the vanilla bean and the cinnamon stick over and over. The ginger gets eaten every time. Voila, I'm ready to do hand-to-hand combat with favored winner Angelina (in the brown paper cup).
Here are some extras you can throw into your brew.
Ground Bourbon vanilla bean from MERISI .
Why not a touch of chunk grains of salt for contrast?
Ground Bourbon vanilla bean from MERISI .
Why not a touch of chunk grains of salt for contrast?
Essential ingredients: 3 heaping TEASPOONS of any decent hot chocolate mix including some cocoa mixed into it. 1 cup of whole milk 1 vanilla bean 1 cinnamon stick 2 squares of dark chocolate with cocoa nibs
In this case a 'watched pot' never boils over. Bear is on the job. Too many times I've turned my back, walked away and come back to chocolate soup on the burners. I let it come to a rolling boil with an occasional stir now and then.
This cooks fast. If you make it the night before and heat again in the morning it will be super, duper thick.
Bear, our authentic resident Frenchie makes the taste test. Granted he knows which side his baguette is buttered on and tends to side with the home team. The home brew has a more complex flavor due to the added ginger and cinnamon stick. Plus the texture is pleasantly nutty(merci feves). Angelina, hands down, you can taste the cream but they both have a 'creamy' texture. Angie is also sweeter. And the WINNER IS? Well you decide PBers. Please give this simple recipe a try and let us know what you think. cheers Bear et Carolg
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