Tom Kitchin at The Donovan Bar
Michelin-starred chef proprietor of The Kitchin brings his ‘From Nature to Plate’ concept and a taste of Scotland to The Donovan Bar in Mayfair, London.
SPICED CHOCOLATE SOUP WITH CRUNCHY PANETTONE
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.
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