Chocolate Called “Communion”

This rich West Indian hot chocolate serves 2–3 people.

Ingredients

• 550 ml semi-skimmed milk
• 20 g cocoa stick, grated
• 30 g pure cocoa powder
• 100 ml water
• 120 g sweetened condensed milk
• ½ teaspoon bitter almond essence, about 10 drops
• 1 tablespoon cornstarch, about 4 g
• 1 vanilla bean
• Zest of ½ lime
• 1 cinnamon stick
• A little grated nutmeg
• 30 g almonds, optional

Preparation

1. Place the milk, lime zest, cinnamon stick, vanilla bean, and grated nutmeg in a large saucepan. Heat very gently for 10–15 minutes without allowing the milk to boil.

2. Combine the grated cocoa stick and cocoa powder in a bowl. Heat the water, pour it over the cocoa, and stir until completely dissolved.

3. Pour the cocoa mixture into the infused milk. Stir and cook gently for about 10 minutes.

4. If using almonds, crush them and tie them inside a clean cloth. Secure the bundle to the saucepan handle so that it remains immersed in the chocolate.

5. Add the sweetened condensed milk and bitter almond essence. Stir well and simmer gently for 20 minutes.

6. About 10 minutes before cooking is complete, dissolve the cornstarch in a little cold water. Slowly pour it into the saucepan while stirring continuously to prevent lumps. Add only enough to make the chocolate lightly creamy.

7. Continue cooking over low heat for about 10 minutes, stirring occasionally.

8. Strain and serve hot.

Note

A traditional bar of dark chocolate may be used in place of the cocoa stick, although the original recipe was not tested with that substitution.