Chocolate with Gwa Kako Sticks

This recipe pairs rich Caribbean-style hot chocolate with soft homemade butter bread. If gwa kako cocoa sticks are unavailable, unsweetened cocoa powder may be substituted.

Ingredients

Butter Bread

• 1 kg flour
• 500 ml milk
• 250 g butter, softened
• 4 eggs
• 4 tablespoons sugar
• 1 teaspoon salt
• 1 packet dry baker’s yeast
• 1 egg yolk mixed with a little milk, for glazing

Spiced Hot Chocolate

• 1 litre milk
• 150 g cane sugar
• 50 g grated gwa kako cocoa stick or unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1 vanilla pod
• 1 strip lime peel
• 1 cinnamon stick
• 1 pinch grated nutmeg
• A few drops bitter almond essence, optional

Prepare the Butter Bread

1. Mix the flour with the softened butter.
2. Dissolve the yeast in the milk, then stir in the salt and sugar.
3. Add the milk mixture to the flour and butter.
4. Add the eggs one at a time, mixing until the dough is smooth and pulls away easily from the bowl.
5. Cover the dough and leave it to rise for 2 hours.
6. Shape the dough into small rolls and arrange them on a baking tray.
7. Brush the rolls with the egg-yolk and milk glaze.
8. Bake at 170°C for about 45 minutes, or until cooked through and golden.

Prepare the Hot Chocolate

1. Place the milk, vanilla pod, lime peel, cinnamon stick and nutmeg in a saucepan. Heat gently to infuse the flavors.
2. Dissolve the grated cocoa or cocoa powder in a little hot water or warm milk, then add it to the saucepan with the sugar.
3. Mix the cornstarch with a little cold water or cold milk until smooth. Pour it gradually into the hot chocolate while stirring.
4. Bring the mixture briefly to a boil, stirring continuously until it thickens slightly.
5. Remove from the heat and add the bitter almond essence, if using.
6. Strain if necessary and serve hot with the butter bread.