October 20, 2011

The Perfect Cup of Hot Chocolate

It's that time of the year when the cold season brings with it its sweet favorites, and we relish in their deliciousness.  Hot chocolate is the consummate drink of the season (at least in my house.) Some call it hot cocoa, but it's actually more than cocoa.  It's a pinch of cinnamon, creme, a hint of salt and the most cherished ingredient of all: chocolate. Get my recipe below.

This recipe is going to make you want to sing in French.  Ok, well, maybe not in French, but its unique flavor will transport you to Paris, and beyond.

In the age of fusion cuisine,  hot chocolate has also gotten a facelift, but I prefer the simple, true and tested preparation, with my own twist.

 (for bigger portions, add ingredients as needed in proportion)


-1 cup of milk (preferably whole milk)
- 1 tbsp of sugar
- 1/4 teaspoon of Valhrona cocoa.
- 1 tbsp of semi-sweet Ghirardelli chocolate chips (about 1-2 oz)
- a pinch of cinnamon 
- a pinch of salt
- a pinch of black pepper


In a double boiler, melt the chocolate chips until smooth, stirring occasionally.  Add the milk and whisk until well mixed. Then add the cocoa and keep whisking.  Proceed to add the sugar while whisking occasionally.  You want to make sure your water is at the boiling point beneath the chocolate mixture.  Finally add the rest of the ingredients (cinnamon, salt and pepper).  Mix well. (There is no need to strain it, a bit of melted chocolate goop is always sumptuous) If you want an even creamier texture, add more chocolate chips.

Enjoy your chocolat chaud!

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