Homemade Salted Caramel Mork Hot Chocolate

February 2021

When it comes to hot chocolate, the darker the better in my opinion, hence why my current favourite is the Mork 85% Even Darker hailing from Melbourne.  With 85% Peruvian cacao powder, combined with Venezuelan cacao liquor, it's advertised as for serious chocolate drinkers only, and I think I would have to agree! It's deliciously intense, a real pick me up for the gloomiest of days, so I was very excited when my new supply arrived on my door mat.  Inside was a recipe card for making salted caramel to whisk in to the hot chocolate - I had to try it!  Making the caramel was surprisingly easy, and I duly added it to the pan whilst heating the milk.  It added a whole new dimension - an even greater richness and a real depth of flavour that I couldn't have identified specifically as salted caramel in a blind tasting, but it really added to it - I didn't think it was possible to get any better.  Now I'm hooked, which is going to be dangerous! And the best bit? I have plenty of caramel left over for drizzling, mixing and experimenting.

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