Chocolat Féerique
When the winter frosts are marooned on the Island of Memory and the first crocus pierces its cage of soil, the fairies begin to wake, and we must have a hot chocolate ready for them. As none should seek the bad side of a fairy, this House is quite prepared with Chocolat Féerique. This novel hot chocolate marries the earthy undertones of bay leaves and orange pekoe tea with delicate cocoa notes.
Even an institution as grand as this House cannot have in its abilities the power to transform pumpkins into carriages as the fairies do. Still, with perhaps some degree of magic, we shall transform the following ingredients into a wonderful concoction.
75 mL (⅓ cup) cream
75 mL (⅓ cup) milk
25 g (1 oz) dark chocolate
2.5 g (1 tsp) Dutch cocoa powder
1 bay leaf
1 orange pekoe tea bag
You will also need a double boiler, whisk, sieve, and thermometer.
While this hot chocolate may have relatively few ingredients when contrasted with my other recipes, this beverage requires much time and attention, as the fairies rightly deserve. We create this drink as follows:
In a double boiler, add the cream, milk, cocoa powder, bay leaf, and tea bag. Over medium-low heat, gradually increase the temperature to 50 - 60°C (122 - 140°F), being mindful that the mixture must not exceed 60°C - unless the reader is so bold as to risk the formation of an undesirable skin.
Maintain the mixture at this temperature for ten minutes, carefully monitoring the heat.
Remove from the heat and cool to 45°C (113°F). Add the chocolate and mixed until fully incorporated.
Return the pot to the stove and heat to 60°C (140°F).
Pour the mixture through the sieve and into your serving cup.
Although a time-consuming recipe (approximately twenty minutes), the delightful result is a decadent, shimmering, and magical chocolate that is fit for the springtide.