adult Hot Chocolate

or…the Baked boy’s version of  Carette’s le chocolat chaud. I speak from experience and from my table at Carette Paris.

This hot chocolate is for the chocolate lover.  The red-brown color confirms that this is not the water-thin, pre-packaged powder we Americans know as hot chocolate. The velvet smooth texture, and the slow, molten flow of the liquid across the thin china cup and onto the taste buds assures one that this cup of hot chocolate was made with premium ingredients resulting in premium satisfaction.
The original recipe yield states two servings.  I divided the recipe in half, expecting to make one serving.  I suggest that half the original recipe is a ‘three-moderate serving portion’ or a ‘two extravagant serving portion.’  After storing the left-over hot chocolate in a glass jar in the refrigerator overnight,  I reheated it in the microwave stirring after 20 seconds; three 20 second cycles heated the hot chocolate nicely. 
Do not skimp on quality ingredients.  You will be rewarded.  Do not shy away after reading the ingredient list and amaretto.  Though not prominent in flavor, the amaretto seems to bind the overall flavor combination. 
Adult Hot Chocolate
(adapted from the Baked cookbook)
  • 1 oz milk chocolate (I used 34% cacao)
  • 2 1/2 oz dark chocolate (I used 70% cacao)
  • 2 fl oz boiling water
  • 3 1/8 fl oz whole milk
  • 1 1/8 fl oz heavy whipping cream
  • 1 1/2 teaspoons maple syrup
  • 1 T Amaretto liqueur
  • whipped cream and crushed amaretti cookies if desired
  1. Chop both chocolates and place in shallow bowl
  2. Pour boiling water over chocolate and let sit for 1 minute
  3. Gently stir chocolate/water until chocolate melts; sit aside
  4. Combine milk, cream, and syrup in pan and heat to simmer on top of stove.
  5. Add melted chocolate and whisk constantly until the mixture is almost ready to boil.  ( I didn’t allow my mixture to boil.)
  6. Remove from heat;  add amaretto and stir lightly to combine
  7. Pour into mugs or dainty tea cups or short mason jars
  8. Top with whipped cream and crushed amaretti cookies if desired
  9. ENJOY!!!!  Savor each sip…
…and don’t leave any chocolate in the cup!

almond is Amaretto is almond is…

…delicious in cake!

Classico Amaretto di Amore….it even sounds  –  sweet – - –  See the description below:

Deep copper color. Light marzipan and maraschino cherry aromas follow through on a soft, silky entry to a oily, mildly sweet medium body with almond oil and caramel accents. Finishes with a soft, gentle lightly peppery marzipan and mocha toffee fade. (description from here)

This cake is for almond lovers.  It is moist, rich, and almond, almond, almond.  A small piece is more than enough to satisfy the sweet tooth of any dessert – a – holic such as myself.

The recipe can be found here.  This is very easy to prepare.  It contains almond paste, which intensifies the almond flavor.  I chose to use Amaretto rather than the almond flavoring and simple syrup suggested in the original recipe.  There is no alcohol taste, just deliciousness…

a view from above; the cake is 8 inches round and required an extra 5 to 10 minutes to bake based on the original recipe:

a view from the side; the cake is about 2 inches tall and packed with almond goodness

my slice to taste; This slice could have easily served two people; the cake is very rich.  The original recipe recommends a strawberry coulis.  I think raspberry would be good.  Oh, and chocolate sauce would be divine.