Mentre cercavo di fare questa foto una folata di vento ha portato via tutto.
I bastoncini di cannella ovunque, il cacao che dalla tazza si è spostato verso sinistra, il libro che volava sul terrazzo, fiori sparsi.
Forse è ora di cominciare a scattare in casa e, con calma, davanti al camino gustarsi la tazza di cioccolata calda che nel frattempo non è diventata ghiacciata.
Chiedevo su instagram se ci fossero più fautori della cioccolata calda con cioccolato o con il cacao.
Ho scoperto che alla maggior parte della gente piace col cacao.
Io, in questa versione, le ho provate entrambe e sono arrivata ad una conclusione, che per me era già una certezza: MEGLIO IL CIOCCOLATO!
ENG:
CHESTNUT FLAVOURED HOT CHOCOLATE
While I was trying to take this picture, a blast of wind just took everything away
Cinnamon sticks everywhere, cocoa powder swept to the left, the book flying away on the terrace, and flowers all over.
I think it is time for me to start shooting inside my house, peacefully, in front of the fire, with a nice mug of hot chocolate which did not became icy cold while I was taking a picture of it.
I was enquiring on IG if there were more supporters of hot chocolate made with cocoa or made with chocolate, and I found out that the majority of people prefer the one made with cocoa.
I tried with both cocoa and chocolate for this recipe, and I must admit that I do like best the one with chocolate
Preparation10 mins Cooking time10 mins Total time20 mins
Ingredients
While I was trying to take this picture, a blast of wind just took everything away
Cinnamon sticks everywhere, cocoa powder swept to the left, the book flying away on the terrace, and flowers all over.
I think it is time for me to start shooting inside my house, peacefully, in front of the fire, with a nice mug of hot chocolate which did not became icy cold while I was taking a picture of it.
I was enquiring on IG if there were more supporters of hot chocolate made with cocoa or made with chocolate, and I found out that the majority of people prefer the one made with cocoa.
I tried with both cocoa and chocolate for this recipe, and I must admit that I do like best the one with chocolate
Preparation10 mins Cooking time10 mins Total time20 mins
Ingredients
- ● 2 tbsp of chestnut flour
- ● 350 g of oat milk
- ● 1 tsp of cinnamon
- ● 1 tbsp of maple syrup
- ● 40-50 g of dark chocolate
Procedure
- In a pot, stir the flour with a little bit of milk to dissolve all the clots
- Place the pot on the fire, and pour the remaining milk
- Bring to boil while stirring continuously (I would highly suggest to use a whisk)
- Once it has thickened, (it should be done once it starts boiling), turn off the fire and add the chopped chocolate, the cinnamon and the maple syrup.
- Carry on stirring to make sure all the chocolate is melted and everything is well blended.
- Serve hot
Cioccolata calda alle castagne
Prep time:
Cook time:
Total time:
Ingredients
- 2 cucchiai di farina di castagne
- 350g di latte di avena
- 1 cucchiaino di cannella
- 1 cucchiaio di sciroppo di acero
- 40-50g di cioccolato fondente
Instructions
- Mescolate la farina con poco latte per sciogliere tutti i grumi, in un pentolino.
- Mettete il tutto sul fuoco e aggiungete il latte rimanente.
- Portate a bollore mescolando continuamente (meglio con una frusta).
- Quando si sara addensato (appena bolle dovrebbe già essere pronto), spegnete e aggiungete cioccolato spezzettato, cannella e sciroppo.
- Continuate a girare per fare sciogliere il cioccolato e per amalgamare bene il tutto.
- Servire calda.
