The world’s best hot Choclate
Written by Linda Øverli Nilsen
Coincidences led the Greenlandic chef Tipi to end up at a restaurant in Oslo. We meet Tipi at Kolonialen on Bislett. It’s an early spring day; the stroller mafia has emerged from winter hibernation, and the restaurant buzzes in every corner. I don’t know what I expected from a Greenlandic chef named Tipi, or Qaaqqutsiaq Lynge, as he is called, but I am surprised when a tall, slender man emerges from the kitchen.
I’ve always liked cooking. When I was 14, my mother said that if I wanted a chance with girls, I had to be able to cook.
Tipi
He laughs, sharing that he has always made a variety of dishes but that the setting of sitting around the dinner table as a family has been important, a big part of his childhood, and he continues that tradition with his own family – his wife and two daughters.
Tipi apprenticed with his cousin, 11 years his senior, who ran the renowned restaurant Søren K in Copenhagen.
Cooking is a creative craft. You’re challenged in many different ways. I exceeded the budgets Emil (CEO of SeilNorge) gave me on every trip and was probably a bit too ambitious regarding what could be done on a sailboat with two gas burners.
Everything must, of course, be made from scratch, but on a sailboat, you have to think a bit differently. I gathered juniper and branches ashore, smoked beets onboard the boat, and served Korean spare ribs with fresh spring rolls at Trollhytta. That created a great atmosphere! And later on it was time for some hot chocolate!
Here is Tipi’s recipe:
- ½ litre whole milk
- 15 g cocoa (preferably Schaffenberger)
- 15 g sugar
- A pinch of sea salt
- 80 g dark chocolate (preferably Valhrona Manjari)
- Whipping cream for topping
- A piece of orange zest
- A cinnamon stick
Heat a bit of the whole milk, whisk cocoa powder, sugar, and sea salt into the milk until there are no lumps. Add the cinnamon stick and orange zest.
Pour in the rest of the milk and heat it until just before boiling. Remove the pot from the heat, take out the cinnamon stick and orange zest, add chopped chocolate. Whisk until the chocolate is dissolved, and serve with whipped cream on top.
The recipe yields two large cups.
Ship Ahoy!
