Quand le soleil n’est pas au rendez-vous,\u00a0r\u00e9jouissez-vous ! C’est l’occasion de concocter un d\u00e9licieux chocolat chaud aux \u00e9pices dont nous vous livrons la recette ici ! (scroll down for the english version)<\/p>\n
* 1 litre de lait demi-\u00e9cr\u00e9m\u00e9
\n* \u00a02 b\u00e2tons de cannelle
\n* 1 zeste de citron vert
\n* 1 gousse de vanille
\n* \u00a03 cuill\u00e8res \u00e0 soupe de chocolat noir en poudre (quantit\u00e9 selon le go\u00fbt de chacun)
\n* 397 g de lait concentr\u00e9\u00a0sucr\u00e9
\n* 410 g de lait concentr\u00e9 non sucr\u00e9
\n* ma\u00efzena (au jug\u00e9, selon \u00e9paississement voulu)<\/p>\n
(pour 6 personnes):<\/em><\/p>\n Faites chauffer le lait<\/strong> demi-\u00e9cr\u00e9m\u00e9 avec le lait concentr\u00e9 non sucr\u00e9, la cannelle, le zeste de citron et la vanille.\u00a0Veillez \u00e0 ne pas laisser bouillir<\/strong>.\u00a0Il faut que le lait s’impr\u00e8gne des ar\u00f4mes lentement.<\/p>\n Puis, ajoutez le chocolat d\u00e9lay\u00e9<\/strong> dans un peu de ce lait chaud.\u00a0Laissez consommer 10 minutes<\/strong>, toujours sans \u00e9bullition.\u00a0Ajoutez le lait concentr\u00e9 sucr\u00e9<\/strong>, en fonction de vos pr\u00e9f\u00e9rences.\u00a0Une\u00a0demi-bo\u00eete devrait suffire. Il vaut mieux qu’il soit peu sucr\u00e9 que trop :\u00a0rectifiez au fur et \u00e0 mesure.<\/p>\n Laissez consommer encore dix minutes<\/strong> puis d\u00e9layez votre ma\u00efzena<\/strong> dans un peu d’eau froide et ajoutez \u00e0 la pr\u00e9paration. Au bout de quelques minutes, le chocolat doit \u00e9paissir l\u00e9g\u00e8rement. La ma\u00efzena permet de donner de l’onctuosit\u00e9. \u00c9teignez le feu, c’est pr\u00eat.<\/p>\n Le chocolat communion\u00a0s’accompagne traditionnellement d’un pain au beurre ! D\u00e9couvrez la recette ici<\/a><\/span><\/strong>\u00a0! Et pour ceux qui n’ont pas le temps de cuisiner la chocolaterie Lauz\u00e9a<\/a><\/strong><\/span> propose \u00e0 la vente un d\u00e9licieux chocolat communion\u00a0\u00e0 emporter.<\/p>\n Cr\u00e9dit photos :\u00a0marmiton<\/p>\n Even if\u00a0the sun is hiding, be happy, it’s the perfect occasion for a delicious hot chocolate with spices. Scroll down to discover the recipe!<\/em><\/p>\n THE INGREDIENTS:<\/span><\/span><\/strong><\/em><\/p>\n * 1\u00a0liter of semi-skimmed milk<\/em> THE\u00a0PREPARATION: (for six people)<\/span><\/span><\/strong><\/em><\/p>\n Heat the semi-skimmed milk<\/strong> with the evaporated\u00a0milk, cinnamon, vanilla pod and the zest of a lime. Pay attention, the preparation shall not boil<\/strong>. The milk shall become gently soaked with aromas.\u00a0<\/em><\/p>\n Add the chocolate powder dissolved with a little of hot milk. Heat gently,\u00a0don’t bring to a boil<\/strong>. Add the can of sweetened condensed milk according to your taste, half can should be enough. Less sugar is always better than too much!\u00a0<\/em><\/p>\n Heat ten additional minutes,<\/strong> then mix the cornstarch with cold water<\/strong> and add it to the preparation. After few minutes, the chocolate should thicken. Add cornstarch until smooth. Turn off the heat, it’s ready to drink! This delicious hot chocolate is even better when served with the traditional \u00ab\u00a0pain au beurre\u00a0\u00bb. Click here<\/strong><\/span><\/a><\/span> to discover the recipe and for those who are too busy to cook, the Lauz\u00e9a chocolate factory<\/span><\/strong><\/a><\/span> sells a yummy take away chocolate.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Quand le soleil n’est pas au rendez-vous,\u00a0r\u00e9jouissez-vous ! C’est l’occasion de concocter un d\u00e9licieux chocolat chaud aux \u00e9pices dont nous vous livrons la recette ici ! (scroll down for the english version) Les ingr\u00e9dients du Chocolat Communion\u00a0 * 1 litre de lait demi-\u00e9cr\u00e9m\u00e9 * \u00a02 b\u00e2tons de cannelle * 1 zeste de citron vert * […]<\/p>\n","protected":false},"author":3,"featured_media":380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voyageur"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts\/376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/comments?post=376"}],"version-history":[{"count":2,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts\/376\/revisions"}],"predecessor-version":[{"id":2735,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/posts\/376\/revisions\/2735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/media\/380"}],"wp:attachment":[{"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/media?parent=376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/categories?post=376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.villaveo.com\/blog\/wp-json\/wp\/v2\/tags?post=376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n* a zest of one lime<\/em>
\n* 2 cinnamon sticks<\/em>
\n* 1\u00a0vanilla\u00a0pod<\/em>
\n* 3 tablespoons of dark\u00a0chocolate powder<\/em>
\n* a can of evaporated\u00a0milk<\/em>
\n* a can of sweetened condensed milk<\/em>
\n* cornstarch<\/em><\/p>\n