Hot Schokolade
Dairy free, gluten free, vegan
During a week holidaying around Lake Como, I found myself driving through the border into Switzerland. Somewhere on the way to Lugano, we stopped in a rather unpromising looking café in the hope of finding something warming.
I ordered from the menu with the high expectations that accompany the words ‘swiss’ and ‘chocolate.’ It did not disappoint. Rich and decadent, I had to spoon it out the cup. Right there in that cosy dark-panelled café, I first discovered what a hot chocolate should be.
So now when there is a chill in the air, I find myself propelled towards my raw version of that comforting smooth rich hot chocolate. It has all the uncompromising pleasure of my first encounter. Its lush richness comes from the fair amount of cacao butter in it. 50g to be precise. You could add less, but really, why would you?
PRO CHEF TIPS:
Warm the mug first for a feeling of a more indulgent hot drink.
Add a little cardamom to take it in a chai direction, or a smidgeon of chilli for a nod to the Mayans.
For a less rich hot chocolate, reduce the cacao powder and cacao butter. Mesquite (sometimes called Peruvian carob) is the fruit of the tree by the same name and has a sweet malty flavour. High in protein and rich in minerals, it is highly effective in balancing blood sugar.
Photography: Dawn Langley
Hot Schokolade
INGREDIENTS
Makes 3 servings
750 ml (3 cups) almond milk
65g (½ cup) cacao powder
1 tablespoons ground mesquite (sometimes called Peruvian carob)
2 - 4 tablespoons agave or maple syrup (to taste)
1 teaspoon vanilla extract
A pinch of cinnamon
50g cacao butter, grated and melted
METHOD
Warm the almond milk in a saucepan. Sieve in the cacao powder and mesquite. Add the sweetener of choice, vanilla and cinnamon and stir until well combined. Add the grated cacao butter and stir until melted. Warm the chocolate through thoroughly. Whisk until frothy.
If you are seeking more seasonally indulgent raw food recipes, why not contemplate my Colder Weather masterclasses. Each masterclass focusses on different aspects on making raw food in cold weather- including warm pear crumble with toffee sauce and vanilla gelato, Sri Lankan style vegetable curry and spicy tomato and red pepper soup. Prepared in ‘real-time’, cook-a-long or watch the techniques and make the recipes after.
