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fandomhigh2017-01-19 09:48 am
simply2ndnature.livejournal.com) wrote in fandomhigh2017-01-19 09:48 am
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Creative Cooking With a Focus on Pudding - Period 3
Gone was the bounty from last week. But did this mean that the shelves were empty? Were the cupboards lacking? Were the workstations barren? Heavens, no. They were still crammed full.
But this time, it was chocolate.
Chocolates of every shade and hue. Cocoa beans still in the pod or fresh out. Chocolate liquor. Cocoa butter. Cocoa powder. Bars, chips, from pure to “Milk,” and then further separated by country of origin or production. There was even a bag of white chocolate. The label had been crossed out, and replaced with “Confectioner’s Cream.”
Wonka’s eyes were alight with joy. He was popping about, adjusting a display here, lovingly patting a bar there, pausing for the briefest, quickest of moments to close his eyes and inhale the complex, rich aromas of the room.
Then the bell rang, and his enthusiasm could not be contained.
“Last week, we explored a wider spectrum of flavours. But today, we’re focusing on the best. Chocolate. Made from the cacao bean, chocolate is made by mixing cocoa with sugar and fat in different proportions.” He held up a chocolate nib. “Without the additives, cocoa is very bitter.” He popped the nib in his mouth and gobbled it up. “Not bad, simply bitter.”
He held up two baking bars. “The darker the chocolate, the higher the percentage of cocoa. As a matter of fact,” he leaned conspiratorially toward the students, “ ‘White Chocolate’ does not contain any cocoa at all. We call it a more appropriate title back home: ‘Confectioner’s Cream.’ ”
“In America, many factories put less cocoa and more vomit in your chocolates, so we won’t be using those brands. If you want to, you can bring it in yourself, but it is very rude to serve vomit to people without warning them, so do be sure to caution your fellow students.”
“Today, you will all be pairing off to make Drinking Chocolate, in small portions. I’ve provided you with a simple recipe. I should like you to follow the instructions as closely as possible for one portion. Then, make it again, and do whatever you wish. If it didn’t turn out well, refine it. If it was good, improve it.”
Simple Drinking Chocolate - One Portion
1.2L (.5 cups) whole milk
33g (1.25 oz) Semi or Bittersweet chocolate (35-40%) , shaved or finely chopped.
A dash (.5 ml) of salt (Sea salt or anything roughly cut, if you've got it)
1. Heat the milk in a small saucepan.
2. Once the milk is quite hot, whisk in the chocolate, stirring until melted and steaming. Keep a close eye, continue stirring, do not allow it to burn.
3. Add salt. Stir for one additional minute.
4. Pour into small cup. Mixture will thicken as it cools.
But this time, it was chocolate.
Chocolates of every shade and hue. Cocoa beans still in the pod or fresh out. Chocolate liquor. Cocoa butter. Cocoa powder. Bars, chips, from pure to “Milk,” and then further separated by country of origin or production. There was even a bag of white chocolate. The label had been crossed out, and replaced with “Confectioner’s Cream.”
Wonka’s eyes were alight with joy. He was popping about, adjusting a display here, lovingly patting a bar there, pausing for the briefest, quickest of moments to close his eyes and inhale the complex, rich aromas of the room.
Then the bell rang, and his enthusiasm could not be contained.
“Last week, we explored a wider spectrum of flavours. But today, we’re focusing on the best. Chocolate. Made from the cacao bean, chocolate is made by mixing cocoa with sugar and fat in different proportions.” He held up a chocolate nib. “Without the additives, cocoa is very bitter.” He popped the nib in his mouth and gobbled it up. “Not bad, simply bitter.”
He held up two baking bars. “The darker the chocolate, the higher the percentage of cocoa. As a matter of fact,” he leaned conspiratorially toward the students, “ ‘White Chocolate’ does not contain any cocoa at all. We call it a more appropriate title back home: ‘Confectioner’s Cream.’ ”
“In America, many factories put less cocoa and more vomit in your chocolates, so we won’t be using those brands. If you want to, you can bring it in yourself, but it is very rude to serve vomit to people without warning them, so do be sure to caution your fellow students.”
“Today, you will all be pairing off to make Drinking Chocolate, in small portions. I’ve provided you with a simple recipe. I should like you to follow the instructions as closely as possible for one portion. Then, make it again, and do whatever you wish. If it didn’t turn out well, refine it. If it was good, improve it.”
Simple Drinking Chocolate - One Portion
1.2L (.5 cups) whole milk
33g (1.25 oz) Semi or Bittersweet chocolate (35-40%) , shaved or finely chopped.
A dash (.5 ml) of salt (Sea salt or anything roughly cut, if you've got it)
1. Heat the milk in a small saucepan.
2. Once the milk is quite hot, whisk in the chocolate, stirring until melted and steaming. Keep a close eye, continue stirring, do not allow it to burn.
3. Add salt. Stir for one additional minute.
4. Pour into small cup. Mixture will thicken as it cools.
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What good was hot chocolate without whipped cream?!
She whipped up the original recipe right quick, then immediately dove into her own innovations. One had cayenne powder! Another with whipping cream, pre-whip. Then there was the one topped with marshmallows that she toasted with a blow torch. (Where did she get that blow torch?!!) Lastly, she made the original recipe again, but topped it with a fluffy twirl of whipped cream, that she was painstakingly topping with iridescent candy sprinkles, her tongue sticking out the side of her mouth as she carefully placed each one by hand.
If they exploded, after all, she wouldn't get to drink it.
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He's making drinking chocolate.
OOC
Also, that Drinking Chocolate recipe is one I've tweaked. I tend to eyeball it rather than measuring everything. Feel free to substitute whatever milk you have on hand; the chocolate quality is what will really make the most difference. Cleanup can also be made easier by microwaving the milk in your coffee mug and mixing everything right in there. Just keep a close eye on the milk. It WILL boil over quickly.
Others like to add a little vanilla or cinnamon, or omit the salt. I would HIGHLY recommend keeping the salt in there, though. It brings out the richness of the chocolate.
Let me know if you make some IRL, okay? It’ll make me smile. It’s a delightful comfort food, and my favorite way to consume chocolate. And there’s nothing better on a cold winter night.