The Haigh’s book of chocolate, 142pp.
by Cath Kerry with recipes from leading Australian chefs
Wakefield Press, Kent Town South Australia, 2004
Cooking on page 132
I bought this book as a birthday present for Poor John. He’s from Adelaide, and Haigh’s is an ‘institution’ in that lovely South Australian city.
It cost a bomb—$25—at a local secondhand bookstore, but that is probably because there aren’t many copies around. The original was produced in 1998 and this is a reprint.
It covers Haigh’s history and explains their chocolate-making processes, starting with the beans. Recipes come from various chefs.
Of course, I never expected Poor John to cook from this book, but I figured he’d enjoy the recipe from page 132, which I made for him on his birthday.
The richest cup of chocolate
2 cups of milk (or half milk, half water)
½ tsp ground cinnamon
200 g dark chocolate, broken into piece
2 tsp of cocoa blended with 2 tsp cornflour and 2 tbsp of water
1 tbsp of rum, brandy or Cointreau (optional)
Heat milk and cinnamon in a small saucepan over low heat.
Stir the chocolate pieces into the milk.
When the chocolate has completely melted and the mixture is smooth, add the cocoa and cornflour and continue heating just until the mixture thickens.
Add the alcohol and serve immediately.
How it played out
Made exactly as written, including brandy and a fine chocolate. Served with a couple of marshmallows floating on top.
No matter which way I aimed the camera and how many times I arranged a setting, it was darned near impossible to get a flattering pic of this yummy recipe.
Don’t wait for a birthday celebration or other important occasion to make this divine hot chocolate. Go on, make it today. You’ll love it.
We’re travelling in India at the moment. Can’t say it’s a land of chocolate, but we’ve had a range of fabulous meals.