Chocolat Pour la Pluie

At the time that this piece was written, this House found itself at the confluence of two rivers of thought: one sadistic and self-serving, and the other self-serving and defensive. The first river represented the hope that university lectures would cancelled due to professors falling prey to the seasonal uptick in illness. It then follows that the second river was the hope that this House would not be a victim of the very same plague. Thankfully, I believe I have discovered a hot chocolate defense that will keep me happy in this time of incessant sneezing by my peers. I have crafted a spiced citrus hot chocolate specifically designed to ward off the imposing descent of autumn.

To prepare this recipe, you will need:

  • 50 mL (1/4 cup) cream

  • 75 mL (1/3 cup) milk

  • 45 g (1.5 oz) dark chocolate

  • 1 g (1/4 tsp) crushed red pepper

  • 1 orange, zested

And for equipment:

  • Small pot (or double boiler if you follow the intricate methodology of Chocolat de la Genèse)

  • Whisk

  • Sieve

  • Food thermometer

This hot chocolate is simple to prepare; it wastes no time in readying itself to defend you against autumnal woes.

  1. Add the cream, milk, orange zest, and crushed red pepper to the pot. Allow it to simmer on low for ten minutes.

  2. Add the chocolate, increasing the heat slightly and stirring constantly while the chocolate melts.

  3. Once the mixture reaches 60°C (140°F), pour through the sieve and into your serving mug.

Dearest reader, following these steps will create for you the most marvelous and cozy cold weather beverage. The spice, paired with citrus, induces a feeling of warmth that is fiercer than any other hot chocolate that I have made. I share with you this hot chocolate as a companion to carry you through the fall plagues; do not share it with my professors.