Lajfstajl / Lifestyle
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SASTOJCI: 30 g tamne čokolade / 1 šolja mleka / 1 šolja slatke pavlake / cimet, vanila, sitni komadići čokolade, šlag i drugi dodaci po izboru PRIPREMA: Najbolji odnos mlečnih proizvoda i čo- kolade zavisi od toga koliko želite da vaša poslasti- ca bude gusta. Obično se isprate samo tri koraka – krema, čokolada i mleko. Tako ona dobija svoj sa- vršen oblik i možete da je pijete, jer nije previše gu- sta i masna. Počnite tako što ćete zagrejati mleko u manjoj posudi i obavezno na niskoj temperatu- ri. Iako neki ljudi više vole da koriste kremu, to ume da bude komplikovano, pa je jednostavniji način da se odlučite za odnos pola-pola, dakle, pola pavla- ke, pola mleka. Ako volite ukus vanile, možete da je dodate. Dok se mleko greje, u drugu posudu do- dajte komadiće čokolade. Neka čokolada ima više
procenta kakaoa i zapamtite – potrebna vam je nešto kva- litetnija čokolada za potpuni užitak. Nakon što ste čokoladu otopili, preko nje prelijte mle- ko i na niskoj temperaturi sjedi- njujte smesu.
Paris: Angelina Picking one chocolatier in Paris isn’t easy, given that you could spend days touring this city’s countless chocolate shops. Still, heading to Angelina to try its famously decadent hot choco- late is an indulgence that everyone should expe- rience at least once. Rome: SAID Expect sticky fingers when you order a hot chocolate masterpiece at Rome’s SAID Coffee Shop Bistrò Restaurant. Three flavours of melted chocolate – milk, dark and white – are poured in- to a mug until overflowing. Madrid: San Ginés Madrid’s Chocolateria San Ginés dates back to 1894, so it comes as no surprise that its hot chocolate speciality, ‘chocolate con churros’, is the perfect gastronomic recommendation. There isn’t even a menu at this establishment, because, in all honestly, if you come here, hot chocolate with churros is what you’re ordering. Open al- most 24 hours a day, there’s also a prize for those who post the best pictures of the house speciali- ty on Instagram. Barcelona: Cacao Sampaka Visit Cacao Sampaka, which is just a ten-minute walk from the Placa de Catalunya and Las Ramblas, and order an ‘Azteca’ hot choc- olate. As thick as syrup, it contains 80% spiced cocoa and is ideal to pair with chocolate fondue – molten chocolate with a large selection of fruits and/or pastries to dip.
TikToker-recommended viral recipe
INGREDIENTS: 30 grams of dark chocolate 1 cup of milk 1 cup of whipping cream Cinnamon, vanilla, chocolate chips, cream and other addi- tions according to taste PREPARATION: The best ratio of dairy to choc-
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olate is determined by how thick you want your treat to be. There are usually only three steps to fol- low: cream, chocolate and milk. That’s because this order gives it the perfect form, and you can drink it without it being too thick and rich. Start by heat- ing the milk in a small pan and be sure to stick to a low temperature. Although some people prefer to use cream, that can be complicated, so the simpler method is to opt for a 50/50 ratio – i.e., half cream, half milk. If you like the taste of vanilla, feel free to add it. As the milk heats, add the chocolate chips to another bowl. Use only chocolate with a higher per- centage of cocoa and remember that you require higher quality chocolate for full enjoyment. After melting the chocolate, pour the milk over and com- bine the mixture at a low temperature.
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84 | Wine&Dine
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