Chocolat de Pain d’Épice

Perhaps the most famous date on the western calendar, the 25th of December marks a particularly festive time of year, with every date preceding it existing as mere chronological distance between celebrators and the pinnacle of Christmas cheer. For the religious celebrators, Christmas marks the incarnate union of Above and Below. For the secular celebrators, it is a day reminding us of the importance of empathy, charity, community, and hope. For this House, however, the Christmas season is marked with mirth as it is a time when my favourite drink, hot chocolate, regains its rightful spotlight on centre stage.

Any and all hot chocolates make for wonderful additions to the winter holiday menu, yet some chocolates make for a particularly jolly indulgence. The recipe below combines the illustrious beauty of hot chocolate with the nostalgic flavours of gingerbread. We begin with the ingredients:

  • 45 g (1.5 oz) dark chocolate

  • 100 mL (~½ cup) whole milk

  • 50 mL (~¼ cup) cream

  • 1.25 g (½ tsp) ground ginger

  • 0.5 g (¼ tsp) cinnamon

  • 0.25 g (⅛ tsp) ground cloves

  • 0.25 g (⅛ tsp) allspice

  • Pinch of orange zest

As is my standard practice, I use the following equipment (see Chocolat de la Genese if the extravagance of this House is not reflective of the reader):

  • Sieve

  • Food thermometer

  • Double boiler

  • Whisk

  • Some sort of pouring apparatus (like a small pitcher)

  • Cheesecloth

And from such paint and paintbrushes, a brilliant fresco emerges:

  1. Chop the chocolate into small pieces and set aside.

  2. Add all the ingredients, aside from the chocolate, to the top pan of the double boiler. Whisk until all the ingredients are smoothly incorporated.

  3. Set the stove to medium heat and fill the bottom pot with water until it is about 5 centimeters (2 inches) full. Add the top pot, and begin to slowly heat the mixture, whisking continuously.

  4. When the mixture reaches 45°C (113°F), add the chocolate. Remove the double boiler from the heat and stir until the chocolate is fully melted. Return the double boiler to the stove and heat until the hot chocolate reaches 60°C (140°F).

  5. Pour the hot chocolate through the sieve and into the pitcher.

  6. Filter the hot chocolate through the cheesecloth and into your serving mug. 

I have opted to not include sugar in this recipe as I believe the bitter undertones from the ginger paired with the tang and spice of the orange zest and cinnamon would be overwhelmed if were sweetness included.

Thus concludes the steps to crafting a delightful winter embrace embodied in a classic holiday drink. Certainly such a creation is worthy of the spotlight even outside of the festive season