Unformatted text preview: Step 2 Remove chili pepper, strain the water, and set the water aside. Step 3 In a 2-quart saucepan, combine cream or milk, vanilla bean, and cinnamon stick. Cook over medium heat until bubbles appear. Step 3 Reduce heat to low; add chocolate and honey. Step 4 Whisk occasionally until the chocolate melts and the honey dissolves. Remove from heat and remove the vanilla bean and cinnamon stick. Step 5 Add chili-flavored water a little at a time; taste it occasionally to make sure the flavor isn’t too spicy. Step 7 Serve in small cups along with ground nuts and whipped cream. A Recipe from The Chocolate Museum...
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This note was uploaded on 10/17/2011 for the course OA 110 taught by Professor Staff during the Spring '10 term at Community College of Philadelphia.
- Spring '10