Hot Chocolate Disaster Area

Well normally I am pretty handy in the kitchen, it is one thing that I pride myself on.  But I do have the odd day when my brain just goes off on a tangent and comes up with crazy unworkable plans.  This was one of those days.

In honour of General Winter, who has been rather busy of late, I decided to make the Ultimate Hot Chocolate (trademark)!  Basically it would be Quality Street in a mug.

Well I had about three different types of chocolate powder cluttering up my cupboards so I decided to use them all up on a project.

In a Heston Blumenthal moment I decided to layer three different types of hot chocolate in layers in the same latte glass.  So therefore I would need three separate saucepans to mix them in.  That was my first mistake.

For the bottom layer I would be using Ciobar, Italian hot chocolate that is served really thick.  You find it in Italian ski resorts such as Courmeyer.  Into this I melted two pieces of Terrys Chocolate Orange.  I stirred it well and brought it to the boil.

For the middle layer I used Spanish hot chocolate, which is rich and dark.  I mixed it with milk and a cap-full of butterscotch schnapps.  Because it had to be of intermediate thickness I made a solution of cornflower and water of medium thickness and added this.  It gave it the consistancy of gravy.

For the third and final layer I decided to go with an Irish theme.  Butler’s Chocolates have made delicious hot chocolate and served it in their outlets for years.  My better half loves the white chocolate variant.  It comes in solid form and you have to melt it in a pan with milk.  The shop-bought form is in fact much better.  Anyway into mine I added a minature of baileys that I happened to have handy.

By this time the other two pans were starting to burn so I very quickly had to serve up.  I filled the glass one quarter full with the Italian hot chocolate.

Then, using a barspoon, I added a layer of spanish hot chocolate, again, one quarter full.

Thirdly I slowly poured in the Irish hot chocolate.  It wasn’t quite layering as well as I thought but never mind.

Finally I added a topping of canned cream and decorated with Amaretto biscuits and sweeties.

How did it taste?  Well, very, very sweet.  The flavours had layered, but only into two layers.  It looked good though.  At least my photography skills are coming on.

Then I had to wash up.  Oh.  My. God.  Nothing, no amount of fairy liquid or hot water would remove the burnt chocolate from the bottom of the pans.  It just stuck like a carpet of brown limpets.

In the end, after soaking them in scolding hot water and fairy liquid for over an hour it started to come off.  It took two reams of wire wool, more fairy and a lot of elbow work, but finally the metal base began to show itself.  I will never, ever make this again.  But hey, it was a fun afternoon.

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