Spicy Hot Chocolate With Caramel Marshmallows
Courtesy of executive pastry chef Mauricio Santelice
Dream Downtown, NYC
1 pound dark chocolate, chopped into small pieces
1 cinnamon stick, 2 inches long
1 dry and toasted poblano pepper, chopped
6 ounces heavy cream
1 ounce cocoa
11 ounces sugar
1/2 cup water
2 1/2 tablespoons powdered gelatin.
1 tablespoon vanilla
5 tablespoons water
1/2 cup powdered sugar
1 cup milk, of choice
Spicy Ganache squares
Boil cream with cinnamon stick and chopped poblano pepper.
When the cream reaches a boil remove the cinnamon stick and the poblano pepper.
Place the chocolate in a bowl and pour the hot cream into the chocolate.
Mix well until all the chocolate has been dissolved, it should resemble pudding in texture.
Using a small tray or aluminum disposable tray, not taller than 1 inch, dust 1/2 ounce of cocoa to cover the bottom of the tray.
Pour the ganache in quickly before it sets.
Dust more cocoa on top, let it set in the fridge.
Then after 20 minutes, using a small knife cut 1 inch square pieces and place back in the fridge.
First, place the gelatin in a bowl and add 5 tablespoons of water and 1 tablespoon of vanilla.
Then set the bowl in a bain marie.
Leave the bowl in the hot water until the gelatin is set.
To make the caramel, mix the sugar and water together in a pot.
Bring to boil until the mixture reaches an amber caramel color.
As soon as it is done, pour the hot caramel into a mixing machine.
Next add in the gelatin and begin to whip the mixture at high speed, this will begin to look like a meringue.
Continue to whip until the mixture is warm.
Prepare a small tray dusted with half of the powdered sugar.
Using a spatula, spread the marshmallow mixture evenly across the tray.
Dust using the remaining powdered sugar.
Let it cool and cut in 1 inch square cubes.
Boil your milk of your preference.
Add one Spicy chocolate ganache cube into your cup or mug.
Pour in the hot milk and mix.
Top with some caramel marshmallows and enjoy!