• Home
  • About
  • Bagels
  • Bread
  • Cakes and Cookies
  • Chocolate Making
  • Chocolate Making II
  • Chooks
  • Christmas
  • Fabulous Food
  • Favourite Sites
  • Frugal Living
  • Homemade
  • In My Kitchen
  • In Our Garden
  • Jams, Preserves & Sauces
  • Musings
  • My Cool Things
  • Savoury
  • Suppliers
  • Sydney

Fig Jam and Lime Cordial

Living well in the urban village

Feeds:
Posts
Comments
« Christmas Bounty
Chinatown »

Choc Shots

December 30, 2009 by Celia @ Fig Jam and Lime Cordial

This is so simple that I’m a bit embarrassed to be blogging about it!

After watching Willie’s Wonky Chocolate Factory – a television series about Willie Harcourt-Cooze and his attempt to establish his line of chocolate in the UK – I was inspired to try my own version of his chocolate shot recipe.

The beverage he prepared appeared to be nothing more than 100% cacao chocolate dissolved in boiling water.  As we can’t get 100% here in Australia, I tried using my Callebaut 70% callets.  What I ended up with is a deliciously dark hot chocolate – reminiscent in some ways of an espresso coffee.  It’s won Pete the non-coffee drinker over, and is certainly a nice way to get your daily chocolate antioxidants!

It’s dead simple to prepare, simply dissolve 40g of dark chocolate in two-thirds of a cup of boiling water (this makes enough for two espresso sized cups).  You’ll need a little whizzer to mix it all together – the Callebaut callets melt away easily. If you don’t have one, try using a small whisk, or dissolving the chocolate and water together in a saucepan over a low heat.  Simply stirring with a spoon doesn’t seem to work, as you end up with sludge at the bottom of the cup.

I’ve also tried this with 85% Lindt, but found it too sour for my liking.  It’s an interesting way to compare pure chocolate flavours!

Like this:

Like
Be the first to like this post.

Posted in Recipes | Tagged chocolate shot, drinking chocolate, Willie Harcourt-Cooze | 9 Comments

9 Responses

  1. on January 2, 2010 at 6:44 am somesaycocoa

    Yay! you saw the tv series. Such mad passion!

    I so agree about it being a good way to appreciate flavours of chocolate. No milk/cream or other distractions.


    • on January 2, 2010 at 7:07 am figjamandlimecordial

      Yes, and thank you for the heads up! It was a great show, although almost painful to watch at time – they put themselves through so much to get established. Have you tried their 100% cacao bars? I’ve become quite hooked on the choc shots, although I’m not sure I could drink one made with 100%. I found their website yesterday, and there is an excerpt of Willie’s book on it. In the section about hot chocolate, he suggests you can flavour the drinks with rum – I’ve been resisting temptation thus far.. :)


  2. on January 2, 2010 at 8:20 am Kitchen Butterfly

    We also watched Charlie and the chocolate factory last week….my kids are in love with it!!!!!


    • on January 2, 2010 at 9:02 am figjamandlimecordial

      One of our favourite movies, Oz, both the original Gene Wilder version AND the Johnny Depp one. Actually, that sounds like a fun thing to watch on the Saturday after New Year.. :)


  3. on March 21, 2010 at 11:38 pm chocolate_teapot

    The choc shot sounds like the best ever diet, but does anyone know if ia actually works? I know Tanya (Willie’s wife) says on the show that she lost 11 lbs, but has anyone else had such good results?


  4. on July 6, 2010 at 8:37 pm S Joubert

    I have organic cocoa which comes from Madagascar, they take the bean, sun dry it and then crush it to make the cocoa. This would serve as cocoa mass which willie makes, I think. Have started the shots today, just mixing my cocoa and hot water… :-)


    • on July 6, 2010 at 8:42 pm Celia @ Fig Jam and Lime Cordial

      That does sound like the same thing! I’ve also recently found a cocoa mass that we can buy here by Callebaut – I wrote about it here if it’s of interest. Now I’m just waiting for the weight to fall off as I drink my choc shots.. :)


  5. on October 1, 2010 at 10:49 pm InTolerantChef

    How nice and decadent sounding too! I love bitter chocolate flavours as I don’t have a big sweet tooth. Thanks for sharing this with me! Yummm…


    • on October 2, 2010 at 5:59 am Celia @ Fig Jam and Lime Cordial

      I’m drinking one right now, Chef, with a melted marshmallow in it.. :)



Comments are closed.

  • In My Kitchen, May 2012

    Here are this month's posts...

    .....

    Johanna @ Green Gourmet Giraffe

    .....

    Claire @ Claire K Creations

    .....

    Shirley @ The Making of Paradise

    .....

    Sally @ My Custard Pie

    .....

    Pam @ Grow Bake Run

    .....

    Roz @ Taste Travel

    .....

    Charlie Louie @ Hotly Spiced

    .....

    Christine @ Food Wine Travel

    .....

    Lorraine @ Not Quite Nigella

    .....

    Ozoz @ Kitchen Butterfly

    .....

    Misk @ Misk Cooks

    .....

    Sophie @ A Good Year

    .....

    Lizzy @ Bizzy Lizzy's Good Things

    .....

    Sue @ Sous Chef

    .....

    Anne @ Life in Mud Spattered Boots

    .....

    Mandy @ The Complete Cookbook

    .....

    Heidi @ Steps on the Journey

    .....

    Shelley @ All Litten Up

    .....

    Glenda @ Passion Fruit Garden

    .....

    Tandy @ Lavender and Lime

    .....

    Jane @ The Shady Baker

    .....

    Celia @ Fig Jam and Lime Cordial (that's me!)

    .....

    Please let me know if you do an IMK post this month, and I'll add you to this list!

  • Choc Meringues

    Our favourite chocolate meringues, click here.

  • Recent Posts

    • Celebrating Failure
    • Chilean Pevre
    • Simple Pasta
    • School Project
    • Taramasolata for One
    • Sunday
    • President Plum Brandy
    • Saved by the Butcher
    • Tunisian Breakfast Soup
    • Five Minutes in the Garden
  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Snippets

    Recipe Attribution

    David Lebovitz wrote one of the best articles I've read on recipe attribution, and if you're a blogger who posts recipes, it's well worth a look.

    In a nutshell, the ingredients of a recipe are not subject to copyright, but the text is, so always make sure you re-write the methodology in your own words, with any changes and modifications you've made. And always make sure to acknowledge the original source!

    David Lebovitz' post on recipe attribution

  • Archives

  • Categories

  • Favourite Sites

    Links to all our favourite sites can be found here.

  • © All text and photos are copyright 2009 - 2012 Fig Jam and Lime Cordial. All rights reserved. Please ask first.

Blog at WordPress.com.

Theme: MistyLook by Sadish.


Follow

Get every new post delivered to your Inbox.

Join 529 other followers

Powered by WordPress.com