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Cioccolato Fiorentina Florentine Drinking Chocolate, 250g

£5.95
£5.95
Luxurious Hot Chocolate Hot chocolate is a Florentine tradition making its first Italian appearance at the Medici cou...

Tuscany - Read more

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Description

Luxurious Hot Chocolate

Hot chocolate is a Florentine tradition making its first Italian appearance at the Medici court in the 16th century.

Smooth, thick and very rich. This indulgent drinking chocolate has consistency of velvety custard once prepared and is perfect served in small espresso style cups with a spoon, this is known as the Cioccolato Fiorentina. 

The same thick hot chocolate used in our restaurants, it is imported from Italy and is a favourite for kids and adults alike!

There is no more pleasing experience than a steaming cup of rich, creamy hot chocolate. Naturally, we think the finest drinking chocolate hails from Florence where the preparation of this decadent confection has been refined to a ritualistic art.

Carluccio's Hot Chocolate - As Served in Our Restaurants.

Makes 8, 50ml espresso sizes cups

  1. Add 500ml of cold whole milk into, ideally, a heavy bottom saucepan
  2. Stir in 3 heaped tablespoons (80 grams) of powder and bring to the boil
  3. Lower the heat to simmer and stir the chcolate continuously for 5-6 minutes, with a whisk for best results
  4. The chocolate should thicken slightly as it is stirred. Once think enough to coat the back of a spoon, remove from the heat. It will continue continue to thicken as it cools
  5. Serve in warm espresso cups with a small spoon. Delicious served with Carluccio’s Baci di Dama or Lingue di Gatto

For a longer, less thick and rich hot chocolate, add more milk to taste.

A perfectly sweet ending for every special evening!

Ingredients

Nutritional information (typical value for 100g)

Cioccolato Fiorentina Florentine Drinking Chocolate, 250g

£5.95
£5.95

Tuscany - Read more

Tuscany

Tuscany (Toscana in Italian) is a central region of Italy known for its beautiful scenery, dedication to the arts, architecture and being the birthplace of the Renaissance. It is a hilly – and in places mountainous – region, but the plains of the Arno river produce an abundance of grains, olives and wheat.

Truffles from Tuscany are regarded as some of the best in the world for their distinctive pungent smell and taste. They used to be sniffed out by trained pigs (known as ‘truffle hogs’) but they were banned in the 1980’s because of their tendency to damage the delicate truffles in their enthusiasm.

Tuscans are particularly keen on their bread, and many a meal starts with a simple bruschetta (known as fettunta in Florence): a freshly toasted slice of Tuscan bread, rubbed with garlic, drizzled with a green olive oil and sparingly sprinkled with salt. Any leftover bread is put to good use, such as in panzanella, a bread and tomato summer salad, or ribolita, a bread soup usually made by reheating old minestrone and adding stale bread (the name means ‘boiled twice’).

Last but by no means least, Tuscany grows very some good grapes. It is home to some of the world’s greatest wine regions: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano amongst others. It is also known for the dessert wine Vin Santo.