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C is for Christmas, cheer and chocolate. As winter rages outside, kitchens are filled with the delicious, warming aromas of rich cocoa. From rich and dark to milky and sweet, whatever your taste, there is a sinful cuppa out there for you
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Hot chocolate recipes vary from country to country, with a variety of concoctions derived from the local history and terroir. With notes of spice, salt, chilli and even cheese, each of these recipes hold the potential to end your quest for the perfect dessert drink
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French hot chocolate is not for the weak-hearted. Known as Le Chocolat Chaud, this warm drink uses milk and heavy cream. These are brought to a boil with sugar and a touch of espresso powder. This recipe is inspired by the one by Angelina tearoom, considered the best in the French capital
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Chocolate is added to milk with a touch of cinnamon and allowed to simmer. When the liquid starts to froth, it’s poured into a cup and two cubes of cheese are added to it. The cheese melts at the bottom while the drink is stirred with a piece of bread
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Hungarian hot chocolate is a hot blend of spices that complement the sweetness. Over the centuries, Hungarians have come to be identified with their obsession with paprika. Since its production was nationalised after World War II, the spice made its way into almost every dish
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In the Philippines, a pot of hot sikwate or chocolate is brewed across homes around Christmas. The drink is had as a breakfast staple with bread. But if you’re drinking it like the locals, you need to have tablea— a tablet moulded from a paste of dried and roasted cacao beans
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What if we told you hot chocolate was originally served cold? The tradition of consuming cacao began on Mexican land in 500 BC and their version called Tejate is still served in Oaxaca. The beverage features cacao beans and the dried leaves of rosita de cacao
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