Spiced white hot chocolate.



Yes I've decided to indulge in one more seasonal treat...Hot chocolate.

It's delicious in every shape and flavour but the version I created to appraise a wonderful saffron from Sardinia called San Gavino have that special flair that make you say "let's do this again".

My hubby doesn't like saffron very much, he usually can just stand it into a risotto alla milanese but I swear he drank two cups of this chocolate and asked for more.

 

For 2 plenty servings:

 

1 cup white chocolate chips

 

1  cup heavy cream

 

4 cups half-and-half

 

1 bag saffron powder

 

a big pinch of ground ginger

 

few saffron pistils to decorate if you have

 

In saucepan over low heat, combine white chocolate chips and heavy cream.

Stir continuously until white chocolate chips have completely melted.

Stir in the half-and-half and stir until thick then add the saffron powder and mix very well.

Pour into cups, sprinkle a pinch of ground ginger on top (as much as you like) and few saffron pistils to decorate.

Serve with dark chocolate cookies and enjoy you holidays!

Salted caramel toffee.

A nice, quick and easy treat for the incoming holidays.
You just have to wrap each candy into clingfilm or tin foil.
If you leave them free they stick to each other.
You can pur them into chocolate molds or into a baking pan (if so cut them into squares when they're cold).
With this recipe you'll have about 30 toffees the size of a chocolate.

2/3 cup granulated or raw sugar (I used raw, Muscovado)

4.5 oz. fresh milk cream

0.7 oz. honey or corn syrup ( I used honey)

1.4 oz. butter

vanilla flavour

2 teaspoon fleur de sel

Put all the ingredients in a saucepan but a teaspoon of salt (sprinkle this one on the bottom of the pan/moulds).
Let it simmer on low fire untill you have a sticky mixture then try to pour a drop of caramel into a glass of cold water: if it melts you have to cook it more, if it forms a gummy drop it's ready.
Pour the liquid caramel into moulds then let it cold, you can store the moulds into the fridge, the candies will be hard and easy to be wrapped into film.
Then store in an airtight box.