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Ganache It, Garnish It : Hot Chocolate Bar

 
Ganache It, Garnish It

By Niree Noel

 
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Hot chocolate can be a quick, powder-in-a-bag, microwaveable situation. It can also be an epic, highly customizable affair. For our December Parlor Party hosted at Domino Magazine’s Holiday Pop-Up in SoHo, we went with the latter. Chef Ana Ortiz, of elevated cuisine catering company day into night, whipped up a fancy hot chocolate bar, complete with infused milks, skewered fruits, and big, pillowy marshmallows. This how-to’s the perfect treat to serve your friends and family–even those lactose intolerant ones can indulge in the sweet, seasonal fun with Ana’s clever, delicious vegan options. Cue the sugar rush, below.

 

The Recipe

Haute Chocolate Bar

Recipe by Ana Ortiz

Serves 4

For Ganache:

Chocolate
1 ¼ cups dark chocolate chips
½ cup sugar
¾ cups water

Pinch of salt

 

White Chocolate Coconut (vegan)
1 ¼ cups white chocolate chips
½ cup coconut milk

Pinch of salt

 

Put everything in a medium size pot over medium low heat. Stir often with a whisk until all the chocolate has melted.

Ganache can be made up to three days before and stored in the refrigerator.

 

FOR INFUSED MILK:

Orange-Peel or Rosemary
2 ⅔ cups whole milk
1 ⅓ cups heavy cream
½ orange peel or 2 rosemary sprigs

 

Cinnamon-Coconut (vegan)
2 ⅔ cups coconut milk
1 ⅓ cups coconut cream
Pinch of cinnamon

 

Combine milk and cream in a pot over medium heat. Add either the orange peel, rosemary, or cinnamon. Heat for around seven minutes, taking care not to boil the milk. Spoon out the peel or rosemary. Serve immediately.

A note: Infused milk is the superior choice (versus pumping pre-made syrups into your mug) since the flavors have time to blossom cohesively within the base.

 
 
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Pour, stir, and sip. Spiking optional.

HOW-TO HOT CHOCOLATE BAR

 

  • Grab a mug! And a spoon.
  • Add one heaping spoonful of Chocolate Ganache or White Chocolate Coconut. Or get a little crazy with a half-and-half situation.
  • Mix in an infused milk. Give it a good stir, with a spoon or with a candy cane.
  • Garnish with marshmallows, whipped cream, shaved orange zest, grated cinnamon, nutmeg, skewered fruits, or all of the above. Chef Ana says: “My dream hot chocolate is the rosemary-infused milk with the dark chocolate ganache, ideally with a giant marshmallow on top.”
  • Bonus: Spike with Sailor Jerry’s Rum. Because you’re an adult.
 
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PHOTOS BY: SAM ORTIZ