Cacao 70

It was Spring Break last week and what better way to indulge than at Cacao 70. A café with chocolate being the star ingredient is daring and unique. Every time I walk past this bistro inspired café it is nearly packed; tables full of patrons gathering to indulge and enjoy brunch, lunch, nibble and share a sweet treat or to have a delectable sip. The menu is diverse and contrasting however we kept it simple and chose three different speciality hot chocolates and a fondue to share. 

My daughter really enjoyed the rich and proper two marshmallow hot chocolate but she loves chocolate! She is a devote chocolate connoisseur. My son found the chocolate was of good quality and rich therefore an enjoyable once in while treat, he had the indulgent hot chocolate that you sort of pour and gets mixed in a serving glass. I agreed with him. The spicy inspired hot chocolate served with a cinnamon stick, I had, was pleasant and undoubtedly satisfying. As decadent as Cacao 70 is, it is a nice place to partake and indulge occasionally on a whim.       

Hope everyone had a relaxing weekend! - JD 

Rose & Violet Hot Chocolate

Last night nothing was more comforting than making a mug or two of hot chocolate. I didn't want this to be just any hot chocolate so I reached for the Fortnum and Mason's No. 38 - Rose & Violet dark chocolate bar.  

It's about 70% cocoa solids which gave it a subtle rich chocolate taste without too much sweetness and a delicate hint of rose and violet. 

On the one side it looked like an ordinary chocolate bar except for the F and M scrolled on every other square however on the backside of the bar laid sugared rose and violet petals. Fragrant and exotic all at the same time. I luved chopping this up into little bits. The chocolate and the floral fragrance floated through the air. One had to try a piece. It was a melt in your mouth treasure of aromatic proportions.     

Once the milk was in the pan, about 2 1/2 cups, the chopped chocolate bar was added. Setting the temperature to a medium heat to gently warm the milk with the chocolate. Whisking to make sure that the chocolate melted slowly. Once the milk had become chocolatey and the right temperature was reached, it was ready to pour in mugs. Smooth and creamy. Fragrant and rich with a lovely cap of foam. The hot chocolate was ready to be savoured. Stay warm and enjoy your weekend! - JW 

Hot Chocolate

This one will warm you up on a winter's night. Here is my recipe for a very satisfying hot chocolate. So grab a throw, a book and when this is done you'll be curled up with this in no time.

First take whatever dark chocolate bar you have and with a very sharp knife chop it into bits.

When all chocolate is chopped. Divide the chocolate equally amongst cups. I was making two cups so I chopped half of a 85% dark chocolate bar and then added approximately 2 tablespoons of chopped chocolate in each mug. Essentially you are dividing the chocolate between the two mugs. Then on top of the chocolate I added a teaspoon of ground cinnamon. Mixing the chocolate and cinnamon together.

Once the chocolate and cinnamon have been mixed add 2 ccl of good quality rum.

Mixing together. You should have a bit of a chocolate paste. After this point put two cups of milk into a saucepan and heat on the stove until hot. Whisking frequently.

When the milk is hot remove from stove. Being careful add 2-3 tablespoons of milk into each mug. Blending together. This makes the chocolate paste even more smooth and helps melt the chocolate. Just a quick note adjust your measurements and chocolate to suit the size of mug or cup you are serving it in.

When all is smooth and the chocolate is just about melted add the remaining hot milk into each mug. Give a stir and enjoy! - jw