Following on from my most recent post (my coconut hot chocolate recipe), I wanted to share my recipe for dark sea salted hot chocolate. This, like the coconut hot chocolate, was part of a day of baking/making with my good friend Dahlia (you can see some of her incredible baking here).
Salted chocolate is one of those Marmite foods that the general population either love or love to hate. Regardless of which end of the spectrum your taste buds fall on, its intensity is undeniable. We paired this with orange and almond shortbread: the citrus flavours cut through the darkness of the chocolate, and the almonds gave it that extra little crunch.
The combination of dry ingredients guarantees a certain thickness, but if you want it to be extremely thick I’d suggest using just a little bit of cornflour. I don’t like to add cream to the base recipe as it makes them a little too dessert-like for me, and without cream it is far easier to substitute the ingredients for those with different dietary needs. For a dairy-free alternative to this hot chocolate, almond milk is a great substitute. Rest assured, you won’t lose out on the taste or texture of this super dark salted hot chocolate.
Salted Hot Chocolate
80g dark chocolate (I’d suggest chocolate labelled as South American rather than Belgian or Swiss, as European chocolate is creamier and lacks some of the intensity of South American chocolate)
1 tbsp cocoa powder
1 tbsp sugar, or to taste
0.5 tsp salt, or to taste
Melt the chocolate into the milk, stirring continuously
Add the cocoa powder and sugar gradually, heating the mixture gently until small bubbles form at the edges
Finally, stir in the salt and pour into two mugs or tall glasses.