1.Heat a small frying pan and gently dry-roast the almonds and cinnamon until the almonds are lightly toasted all over. Put them both into a spice grinder with the sugar and grind to a fine powder. Add about a third of the chocolate and grind that too.
2. Break the remaining chocolate into a small pan, add the water and the almond-sugar paste and heat over a low flame to melt the chocolate. Beat with a whisk (a Teflon coated one if you are using your best non-stick pan) to froth it up, or just stir to melt.
Recipe, Wahaca – Mexican Food at Home by Thomasina Miers, (Hodder & Stoughton)
Click here to go to the original article on Red Online
Click here to see Chocolate nut ice cream balls
Click here to see Mexican hot chocolate
Click here to see Gluten-free custard cream biscuits