Saveur – July 2019

79

DRINK

Frozen Hot

Chocolate with

Cocoa Nib

Cream

SERVES 4

Active: 1 hr. 15 min.

Total: 7 hr.

San Francisco’s Dandelion Chocolate, which buys from Kokoa

Ka mili, use s a mix of ver y da rk chocolate s to ke ep this frozen

dessert intense. The recipe is adapted from the Dandelion

cookbook, Making Chocolate.

For the cocoa nib cream:

1 cup heavy cream

1 Tbsp. sugar

¼ cup cocoa nibs

For the frozen hot chocolate:

1¼ cup whole milk

½ cup plus ½ tsp. sugar

1½ tsp. light corn syrup

5¼ oz. bittersweet (60–70 percent) chocolate, coarsely

chopped (1 cups), plus more for grating

1½ oz. unsweetened (100 percent) chocolate, coarsely

chopped (⅓ cup)

Ice

1 Make the cocoa nib cream: In a small pot over medium-high

heat, add the cream and sugar, and bring to a boil. Turn off the

heat, stir in the nibs, and set aside to steep for exactly 30 min-

utes. (Steeping too long will bring out excess bitterness.)

2 Set a fine strainer over a medium heatproof bowl, strain

the cream, and discard the nibs. Chill the infused cream for

at least 6 hours or up to overnight. (It must be well-chilled

in order to whip properly.)

3 Meanwhile, make the chocolate syrup: In a large pot over

medium heat, add the milk, sugar, corn syrup, and ⅓ cup

water. Bring to a boil, whisking occasionally to dissolve the

sugar. Add the chocolates, and lower the heat to medium.

Cook, whisking continuously, until the chocolate is melted,

then lower the heat to low, and continue cooking and whisk-

ing continously until smooth and glossy, 2–3 minutes. Remove

from the heat, and let cool to room temperature. At this point,

the syrup can be refrigerated for up to 1 week.

4 Five minutes before serving, whip the cocoa nib cream: In

the bowl of a stand mixer fitted with the whisk attachment,

or using a hand mixer, add the chilled cream, and whip on

medium-high speed until medium peaks form. Refrigerate

while you blend the drink.

5 Prepare the drinks one serving at a time: In a blender, blend

1 cup of ice with ½ cup of the prepared chocolate syrup until

the mixture is thick like a milkshake and no icy lumps remain,

30–45 seconds. Pour into a glass, and spoon or pipe some

cocoa nib cream on top. Top with grated chocolate. Repeat

for the remaining drinks, serving each immediately.

TANZANIA to SAN FRANCISCO

PHOTOGRAPHS BY EVA KOLENKO

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