‘COLD’ CHOCOLATE SHOT
A cool alternative to spiced hot chocolate, this chilled version combines the toasty flavor of Madécasse Salted Almond with bright citrus and the depth of star anise.
Take care when cooking the sugar to a caramel – the darker the color, the more intense the depth of flavor – however, cooked too dark and the caramel will taste burnt or bitter. It is best to cook the sugar undisturbed, as stirring may promote crystallization. The intensity of orange and anise flavor can be adjusted by shortening or lengthening the infusion time. For a frothy head, blend the chilled base with a hand-held blender just before serving.
what you’ll need
1/4 cup (50 grams) granulated sugar
2 tablespoons (30 grams) water
2 cups (480 grams) whole milk
2 pieces whole star anise
Grated zest of 1 orange
2 bars (150g) Madécasse Salted Almond, roughly chopped
1. Place the sugar into a small sauce pan and add the water to moisten. Place over medium heat and cook the sugar mixture – without stirring – until it has reached a light amber caramel.
2. Meanwhile, gently warm the milk in a second sauce pan. Immediately remove the caramel from heat and very slowly pour in the heated milk. Return to low heat and add the star anise and orange zest. Bring just to a boil, remove from heat, cover, and allow to infuse for ten minutes.
3. Strain the milk mixture through a fine mesh strainer into a sauce pan and return to a boil. Remove from heat and whisk in the chocolate. Transfer to a blender and carefully process until smooth.
4. Chill at least one hour before serving.