Spanish chocolate

From issue #7, page 69.
Photography Photography by Vanessa Wu.

    INGREDIENTS

    1 ½ cups cream
    1 teaspoon ground cinnamon
    200 grams dark chocolate,
    2 tablespoons brandy
    softly whipped cream to serve

    METHOD

    Heat the cream and cinnamon in a small saucepan until it just reaches boiling point. Remove from the heat, add the chopped chocolate and brandy and stir until dissolved. Set aside to cool then pour into small glasses or cups and top with a dollop of whipped cream. Dip the churros into the chocolate and enjoy! Serves 8-10

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.