Monday, July 11, 2016

Chocolate with almond, ginger and cayenne #FLRoyalFood

While I continue my hunt for stocks of barley for the Week 4 Barley soup experiment, here's another experiment in Georgian chocolate. Although I enjoyed the one I made last week, I really could only drink it as a special treat as I found it so rich.  This one is simpler with fewer flavours and no cream.  It is simply water, chocolate, almond meal, ginger and cayenne.  But what a delicious combination!  The chocolate does have some vanilla and sugar in it so that is part of the mix.  It is certainly a nice mid-morning drink for a chilly Melbourne winter day.


30 gr Lindt 90% chocolate (with sugar and vanilla)
1 tbs almond meal
1/2 tsp chopped ginger root
1/2 tsp cayenne
1 cup boiling water


Place the almond meal in a small dish
Add chopped ginger root
Sprinkle with cayenne
Stir to combine and leave to absorb flavours
Break the chocolote into pieces and set aside
Boil the water in a briki and turn down the heat
Add chocolate and stir until dissolved
Add the almond meal mixture
Stir to combine well
Whisk and pour into a teacup to serve.

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