Cooking with Jonathan By Jonathan Jolicoeur

In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic

This week I have chosen to cover hot chocolate – which is a heated beverage made with chocolate – either shaved or melted, or cocoa powder. The drink typically calls for milk or water and sugar as well. The first recorded instance of this chocolate drink dates back almost 2,000 years ago and is believed to be created by the Mayans. The drink is also believed to have started with a mixture of crushed cocoa seeds, chili peppers, water and cornmeal. The drink was most likely served cold and poured between two cups until a foam was created.

Traditional hot chocolate recipe

3 cups​Milk
1 cup​Heavy cream
8 oz​Milk chocolate, chopped
1 tbsp​Sugar

Warm the milk and heavy cream in a pot over low to medium heat. Allow to almost reach a simmer and remove pot from the heat. Whisk in your chocolate and sugar. Return to pan to heat on low. Let hot chocolate reached desired temperature and serve immediately

Jonathan’s hot chocolate recipe

2 cups​Milk
2 cups​Heavy cream
4 oz​Dark chocolate, chopped
4 oz​Bittersweet chocolate, chopped
1 tbsp​Sugar
1 whole​Vanilla bean, seeded
1 tsp​Instant espresso
4 oz​Dried chilies, seeds removed, chopped

Place vanilla bean, seeds, chilies, milk and cream into a pot over low heat. Allow liquid to become hot to touch. Remove from heat and let sit for 1 hour. Strain into a new pot and place over low-medium heat. Allow liquid to come just to simmer temperature. Remove from heat and whisk in sugar, chocolate and instant espresso. Return pot to low heat and allow it to rise to desired temperature. Serve immediately with homemade marshmallow on top.

Jonathan’s marshmallow recipe
½ cup​Sugar
¼ cup​Corn syrup
1 oz​Water
1/8 tsp​Sea salt
1 whole​Egg white
1/8 tsp​Cream of tartar
1 whole​Vanilla bean, seeded

Place corn syrup, sugar, vanilla beans, salt and water in a medium pot over medium heat. Whisk occasionally and allow mixture to come to a boil. Remove from heat. Place egg white and cream of tartar into the mixing bowl of a stand mixer with the whisk attachment. Whip eggs on a medium speed until soft peaks form – once peaks have formed, reduce speed to low and drizzle in syrup mixture. Once all syrup is incorporated, increase speed of mixer to high and allow to whisk for 7-10 minutes, or until marshmallow has become thick and glossy. Use immediately or store refrigerated for up to 1 week.

Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).

If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You

Jonathan Jolicoeur is a chef at Bistro 5 – an Italian restaurant in West Medford Square – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.

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