Chef Paul Carmichael, originally from Barbados, is renowned for his work at Momofuku Seiobo in Sydney. He brought Caribbean flavors to the forefront, blending them with Australian ingredients. Known for his honest cooking, Paul’s dishes reflect his roots and experiences. He shared his recipe for cocoa tea with us. He says, "Traditionally, this is made with just the fermented bean crushed and compressed. They come in ball or stick form. It's a really delicious Caribbean hot chocolate.”
Ingredients
• 1L fresh coconut milk
• 230g Dominican Republic dark chocolate
• 115g 50% drinking chocolate
• 1 fresh bay leaf
• 1 stick of cinnamon
• 1 vanilla bean, split
• pinch of salt
Method
1. Combine the chocolates in a medium-sized bowl.
2. In a medium pot, add the remaining ingredients and simmer for 8 minutes.
3. Strain the hot coconut milk over the chocolates and stir until melted.
4. Serve hot.
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