Burnt Orange & Assam Hot Chocolate

This sophisticated hot chocolate elevates the classic comfort drink with a touch of theatrical flair. By charring orange peel over an open flame – a technique borrowed from cocktail making – you'll release intense, caramelised citrus oils that infuse the milk with smoky complexity. The bold, malty notes of Assam tea syrup provide an earthy foundation that beautifully complements the rich 65% Dark Chocolate, while an optional splash of cream adds the perfect luxurious finish. The result is a warming, multi-layered drink that transforms an ordinary evening into something extraordinary.

• INGREDIENTS

  For the hot chocolate:

  • 10ml Assam and Orange Syrup (page X) 

  • 150ml Whole Milk  

  • ½ Orange Peel 

  • 25g 65% Chocolate  

  Pouring Cream (optional, to finish the drink)  

• EQUIPMENT

  • Heat-proof cup or mug

  • Sauce pan

  • Whisk

• METHOD

  • Pour your syrup into your serving cup and set aside until needed. 

  • Make the hot chocolate by burning the orange peel (either over an open flame hob, with a blow torch or under a grill.), combine this with the milk and heat to infuse. Pour over the chocolate and mix until smooth.   

  • Add your hot chocolate to your syrup-ed cup, pour a generous splash of cream and enjoy while still piping hot.