Mulled Hot Chocolate

Les 110 de Taillevent

Les 110 de Taillevent

5th December 2016

Mulled Hot Chocolate

⁣This holiday season, Les 110 de
Taillevent is delighted to be offering a delicious Mulled Wine Hot Chocolate as part of their festive offerings. The Mulled Wine Hot Chocolate is made with
Sangria jelly, orange zest, cinnamon and Christmas spices and is served with Valrhona Guanaja Chocolate (70% cocoa).


  • ⁣For the Sangria:
  • - 25cl of red wine
  • - 1 stick of cinnamon
  • - Half apple
  • - Half orange
  • - Half lemon
  • - Half lime
  • - Half bunch of watercress
  • - 1 pear in syrup
  • - 50g of sugar
  • - 1.5 gelatine leaf/foils
  • - Orange peel (zest)
  • - Lime peel
  • - Lemon peel
  • For the Hot Chocolate:
  • - 100g Guanaja Chocolate
  • - 30g sugar
  • - 100cl whole milk
  • - 40cl double cream


⁣To make the sangria:
In a sauce pan, add the wine, apple, orange, lemon, lime, sugar and cinnamon stick. Bring to the boil. Turn the heat down and simmer for at least one hour.
Pour the mixture through the Chinese strainer.
Pour the liquid into the bottom of a cup and cover with a gelatin sheet. Leave in the fridge for two hours to solidify.
To make the Valrhona Hot chocolate:
Mix the whole milk and the cream and warm up
Add the chocolate and the sugar
Allow the mixture to reduce until it thickens
Place small cubes of pears in syrup, basilica cress, the julienned orange peel and candied lemon on top of the jelly.
Warm up the hot chocolate.
Serve the hot chocolate on top of the jelly
And enjoy this Mulled Hot Chocolate by Les 110 de Taillevent London

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