Consider it medicinal and nothing more. All the sweet, confectionery benevolence just slides down your throat, taking all your troubles away.
Combine 3/4 cup whole milk, 1/4 cup heavy cream and 1 t. confectioners' sugar and heat over med-high till bubbles appear around edges. Remove from heat and add 4 oz high grade bittersweet chocolate, such as Callebaut, Guitard, or even Ghirardelli (72% cacao) that's been chopped. Stir till melted (you may need to return it to low heat). Serve with whipped cream - but only if you want to cut the dark, richness with something light.
3 comments:
i remember how struck i was in amsterdam when i ordered a hot chocolate and got what was essentially liquid pudding. it was great!
then i found a cafe where you got a steaming cup of milk and a solid chunk of chocolate on a stick that you dissolved until you had cocoa.
both were fantastic. hot chocolate in this part of the world seems to consist of the least amount of cocoa powder as possible in a tepid white liquid (if that).
Agreed, David. And sorry to say that the imposter they call Chocolat Chaud at Cafe Fixe in Washington Sq. is no better. Cool little frothy heart design but not great.
Medicinal, indeed! I love your description - like beef gravy - how perfect. Once I had a good, classic cup of chocolat chaud, I found it impossible to go back. And hard to find stateside (well, in Vermont, anyhow). I make my own in a similar way, but with a little unrefined sugar instead of confectioner's; it tends to have a bit of a graininess to it, but I like it - goes nicely with the chewiness of the beef gravy-esque texture. & I love that little pitcher.
Post a Comment