Hot chocolate with sea buckthorn
About this recipe
Door: Lieven Lootens – ‘t Aards Paradijs
Lieven Lootens never chooses the easy way. This is his version of a gourmet hot chocolate. He fills his chocolate with winter spices and adds a sweet, fruity taste and acid notes with locally grown sea buckthorn berries. Can be served as a drink or as a dessert.
- 1L Milk
- Timut pepper
- 3 Sticks Cardamom
- 1 piece of star anise
- 1 stick of cinnamon
- 1 Stick of Tahitian vanilla
- 1 pinch of ground chillies
- 1 pinch ground nutmeg
- 1 Tablespoon Grated ginger
- 180g Callebaut – chocolate – Ecuador
- 200g Coconut blossom sugar
Grill the cardamom and the Timut pepper in the pan. Add the milk and the rest of the herbs (except verbena). Let simmer for a few minutes at 80 ° C (do not boil). Remove from heat and leave to cover for another 10 minutes. Add the verbena at the last moment so that the delicate aroma is maintained. Let cool.
Strain the milk and pour over the chocolate. Heat this mixture to 75 ° C with stirring. Finish your taste with Gula Java.
Espuma of sea buckthorn berries
- 100g Ginger Syrup
- 100g Sugar
- 100g Milk
- 300cl Water
- 450g Sea buckthorn berries
Mix the ingredients and heat them to 80 ° C until the sea buckthorn berries are completely open. Strain this mixture and let it cool. Pour the whole into an espuma bottle. Keep the bottle in the refrigerator.
Finishing and presentation
Serve the warm chocolate drink in a flute glass and finish with the espuma of sea buckthorn berries. Serve separately a scoop of sorbet of sea buckthorn berries. The fine balance between sweet and sour in this chocolate drink … the contrast between cold and hot … Just delicious!