Make the "real" hot chocolate: a recipe from chef Pierre Marcolini – Yahoo News

<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Belgian pastry chef Pierre Marcolini made chocolates his specialty, which he conceives of as haute couture. World pastry champion, the former juror of Who will be the next great pastry chef?, on France 2, is at the head of several chocolate factories around the world. He explains how to make a good hot chocolate… And that starts with choosing the right ingredients. "Data-reactid =" 19 "> The Belgian pastry chef Pierre Marcolini has made chocolate his specialty, which he conceives of as haute couture. World pastry champion, the former juror of Who will be the next great pastry chef?, On France 2, is the head of several chocolate factories around the world. He explains how to make a good hot chocolate… And it starts with choose the right ingredients.

1. Use semi-skimmed milk: "Semi-skimmed milk is less fat than whole milk. You can also take soy or almond milk: ideal in case of allergies, they will also provide different flavors. "

2. Prefer the chocolate bar to cook: "For chocolate, prefer bars to melt in the milk, after bringing it to the boil. I recommend those with a minimum of 70% cocoa and with a fairly powerful taste (cocoa from Latin America for example) because the flavors will be diluted in the drink. No need to add sugar, but a spoonful of honey can add sweetness. "

3. A whisk for creaminess: "To obtain a thick texture, simply use a hand blender or a whisk for 2 minutes, while the milk is still on the heat. You will obtain a nice creaminess, but lighter than adding cornstarch. "

Another tip from Pierre Marcolini: "For a Liège chocolate, whip some milk with an emulsifier or use the frother of your coffee maker, and place the resulting foam on your drink."

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<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Read more on the Télé-Loisirs website"data-reactid =" 25 "> Read more on the Télé-Loisirs website

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"data-reactid =" 26 "> Tagliatelle with mushrooms and hazelnuts: the creamy recipe from Alexia Duchêne, Top chef 2019
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