Hot Chocolate, Europe; A Cherished Dessert

The Theobroma Cacao is a tropical evergreen tree, originating in the Amazon region of South America.    The plant produces a fruit, called cacao pod, containing cacao beans.  After the harvest, the cacao beans are fermented, then dried for a few days, impacting the development of their flavor.  The cacao beans are used to make high-quality chocolate and a variety of cacao products.  The indigenous people of the Americas recognized the precious value of the cacao beans.  Europe’s love affair with chocolate began when the Spanish explorers brought this ancient delicacy to Europe.

We celebrate the hot chocolate “à l’européenne”, defined by its rich flavor and sublimely creamy texture.  In our recipe, we use a traditional cultured buttermilk produced by Grace Harbor Farms in Washington State.  The cultured milk has a creamy consistency and a slightly sour flavor.  We select a cacao powder (Cacao in Polvere) by Lindt & Sprungli, a chocolate manufacturer in Switzerland.   We use 100 % Pure Maple Syrup produced by Corse Maple Farm, Grade A, Very Dark.  Our selected maple syrup has a smoky flavor and a very dark color.  Our hot chocolate has an exquisite aroma and a unique savor.

Cultured Buttermilk – 2 cups (473 ml)
Powdered Cacao – 50 grams (1.77 ounces)
Pure Maple Syrup – 5 tablespoons

Step 1

Select medium heat setting on the stove top.  In the saucepan, combine the cultured buttermilk and the cacao powder, then whisk the mixture into a smooth consistency.  Whisk and mix continuously to prevent burning in the bottom of the saucepan.

Step 2

While the mixture simmers, add the maple syrup and whisk into a silky texture.  Serve immediately.