As many of us already know, the month of January 2015, in Ontario and in Quebec had Siberian temperatures of an intensity such that even teens buttoned their coats and wore their hat.
Joking aside, the cold reached -30 degrees Celsius with the wind factor. Even if the heat in the house was close to 23 degrees, it seemed like the only way to really get warm was to prepare myself a good Haitian hot chocolate just like my mother did for me when I was young.
Did you know that…
Did you know that the three main types of cocoa trees used in the world cocoa production today are the Criollo, the Forastero and the Trinitario.
Since the Haitian independence in 1804, the marketing of cocoa was so difficult that farmers without government help thus without revenue had to cut many of their cocoa trees to survive.
But for several years now, the Haitian cocoa is emerging out of the shadows and increases its market value.
Haitian fair trade cocoa
If you are in Europe and want to taste the Haitian fair trade cocoa, click here
- 4 cups of water
- 1 zest of lime
- 2 cinnamon sticks
- 1 star anise
- ½ teaspoon of vanilla extract
- ¾ cup of sugar
- 1 can of evaporated milk
- ½ cup of milk
- 1 Haitian cocoa ball
- Place the cocoa ball in 4 cups of water and boil to medium-low heat about 15 minutes. Cocoa must be completely dissolved.
- Filter the chocolate water through a colander. Keep the liquid and discard the residue of cocoa. (The more the colander is thin, the better it is).
- After collecting the chocolate water, put it back in the pot and add the evaporated milk, milk, cinnamon, star anise, lemon zest, sugar and vanilla extract.
- Let simmer for another 10 minutes before serving hot.