Sofitel’s Cold, Welcoming Chocolate Beverage

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

One of the greatest hotel welcoming amenities I found anywhere in the world is the chilled chocolate beverage each guest receives when they arrive at the Sofitel Malabo Sipopo Le Golf in Equatorial Guinea. (GQ is in Western Africa and has a most colorful history and a very bright future.) The chocolate shot is cold and refreshing and while it is made from chocolate and whole milk it takes the humidity out of your body and puts the bounce back in your step after a long, 35 hour plane trip.

They don’t offer the drink anywhere else in the hotel, which I think is a big mistake, but the beautiful ladies at the front desk will take pity on you and give you another shot if you ask. The drink is like the thick hot chocolate you find in so many places in Barcelona, but it is well-chilled instead of served hot.

In case you not aware, Equatorial Guinea was a Spanish colony exploited for its chocolate. When the Spanish left the country, giving it long-earned independence, the cacao industry fell into disrepair. Unlike some of their neighbors in Western Africa who have replanted their crops with a GMO cacao plant (CCN51), Amelonado Forastero appears to be the original planting from long ago. This makes a far superior chocolate than their neighbors in the region can produce. In my two weeks here I have collected enough information for a chapter of my next chocolate book, but until then, let me share the secret of the Sofitel Chocolate Drink.

Prep Time: 5 minutes
Cooking Time: 15 minutes
Ready In: 25 hours
Yield: 4 2/3 cups

Ingredients:
3 cups whole milk
1 cup cold water
3 1/2 oz. of Choclatique Private Reserve Chocolate (64%), shaved
1/2 cup Choclatique Unsweetened Rouge Cocoa Powder
1/4 cup granulated sugar

Directions:

  1. Combine the milk, water, shaved chocolate, cocoa powder and sugar in a medium sized sauce pan and bring to a boil.
  2. Stir with a whisk to avoid scorching and help break up the cocoa powder
  3. Simmer for 2 minutes longer being careful not to burn.
  4. Pass the mixture through a fine China cap or strainer.
  5. Refrigerate for 24 hours before serving.
  6. Place the mixture in the freezer for at least an hour before serving.
  7. Pour into a frozen 2-ounce shot glass or espresso cup.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


Tags: , ,

Comments are closed.