Simple yet elegant, spiced chocolate soup is easy to make and always receives a warm reception. Chef Fulvio Pierangelini’s rich, aromatic take on this dessert is the ideal finish for a festive feast or whipped up as an indulgent treat on chilly winter days.
Ingredients (serves four):
1l milk
20g bitter cocoa
200g dark chocolate
1 cinnamon stick
5 cloves
1 star anise
1 vanilla pod
Panettone
Method:
Bring the milk to boil in a pan together with the spices, before turning it off and leaving to infuse for an hour.
Cut the dark chocolate into pieces. Remove the spices from the milk, bring it back to the boil and pour it over the chocolate pieces and bitter cocoa in a bowl.
As the chocolate melts, mix everything thoroughly with a whisk.
Cut your panettone into slices 1 centimetre thick and heat them in the oven until warm and crunchy.
Serve the chocolate soup in a cup, accompanied by the warm and crunchy panettone.
Enjoy Chef Fulvio Pierangelini’s delectable cuisine at our Italian hotels and resorts, by emailing reservations@roccofortehotels.com.
Few things evoke nostalgia quite like food. A single flavour or familiar aroma can transport us across years and continents in an instant. Long after we've forgotten the route we walked or the sights we saw, it is often that taste that stays with us.
Opera was born in late 16th-century Italy, conceived as a revival of ancient Greek drama. From the outset, it was a sensory art form, drawing music, language, staging and spectacle into a single experience. Outdoor performance has been part of its story almost as long, from the courtyards and gardens of Renaissance Europe to the festivals that now define the European summer.
Belgium does not apologise for its obsessions. In a country that has elevated brewing, architecture and surrealism to the level of national philosophy, chocolate occupies its own distinct place: something closer to culture than craft, as central to the country's identity as its quirky humour. To understand this is to understand Brussels itself.
