GOURMET BY DESIGN’S HOT CHOCOLATE MIX
Being in minus temperatures, there is nothing nicer than a mug of hot chocolate – better still with our delicious hot chocolate mix.
This is our go to drink on these cold Canberra mornings and once you have made this you will never go back to just any old hot chocolate (well this is our view anyway). It is a little decadent with Belgian Couverture Chocolate, but this is what sets it apart from most hot chocolates.
1 Cup of Sugar (we use Organic Rapidura Sugar, but you can simply use raw/white sugar)
150g Dark Chocolate (we use Belcolade Drops - 55 %)
85g Milk Chocolate (we use Belcolade Drops - 33.5%)
½ Cup of Cocoa Powder (try and find a pure one without all the sugar/additives)
WHAT TO DO WITH THE INGREDIENTS NOW?
In a blender combine all the above. Depending on your food processor, you may need to blitz in short bursts to avoid melting the chocolate.
It really is that easy!
Store in an airtight container, as doing so will mean it will last for several months.
To make the finished product we simply add the hot chocolate mix (we use 1 ½ tablespoons) to 250ml milk and use the heat wand on our coffee machine to heat the milk. Alternatively just heat the milk in a small saucepan on your hot plate and whisk in your hot chocolate mixture.
The list would be endless for flavouring your hot chocolate. Including such things as vanilla bean, cinnamon or chilli in your dry mixture is one way to go or simply add flavours once you make your hot chocolate. Marshmallows, a shot of espresso coffee, salted caramel or any liqueurs are just some examples.
We welcome the latest creation to our range - Chocolate Caramel Vodka Bites. These delicious morsels are made with Caramel Chocolate, Coconut, Dates, Almonds, and of course Underground Spirits Caramel Vodka. Did we mention these are Gluten Free :)
For a chance to win a 12 pack of our Chocolate Caramel Vodka Bites and a bottle of Underground Spirits Caramel Vodka, you simply need to like and share on our Facebook page. https://www.facebook.com/gourmetbydesign/
A litte blurb on our new supplier......
"What do you get when you mix a scientist, a few drinks and a group of friends - the challenge to create the best spirit in the world! Challenge accepted."- Underground Spirits
Dr Toby Angstmann is the brainchild behind the production of Underground Spirits. With his background in Chemistry (and Obstetrics & IVF) he was able to identify molecular impurities that are in standard spirits and developed a unique filtration system that eliminates these impurities to a level that is almost undetectable. The result is a spirit with a cleaner smoother finish that lends itself to a more intense flavor and less burning
Toby is backed up by two of his mates – Jacob McMahon has helped turn the dream into a fully functioning business. With a background in the public service, his business acumen has assisted him in meeting all the challenges that opening a distillery entails.
The third member of the team is Andrew Gailbraith. Completing a degree in medical science at the ANU and ten years of tending bars in some of Canberra’s most well recognized restaurants (he is currently bar manager at the hatted restaurant in Braddon) Andrew is responsible for the maintaining the strong relationships that Underground Spirits is building.
Their spirits are what they claim to be – smooth and flavor rich. Their range includes Signature Vodka, Signature Gin, Caramel Vodka, Vanilla Vodka, Hazelnut Vodka and Shiraz and Tasmanian Pepperberry Gin. They have also just filled their first barrel of whiskey which will be matured in ex-shiraz French and American Oak for 2 years. We very much look forward to sampling this if their other spirits are anything to go by!