Wednesday, November 16, 2005

Hot Chocolate

Welcome to the humble beginning of Chocolate in Context.

Hot Chocolate
Serves one

1 ounce Scharffen Berger 70%-cacao chocolate
1 cup milk (any kind)

Chop chocolate into small pieces with a chef’s knife or food processor. Combine chocolate and milk in a small pot. Whisk constantly over low heat until chocolate melts and dissolves into the milk, and the mixture comes to a simmer. Serve immediately.

There are endless variations in ingredients and technique. However, all you need to make artisanal hot chocolate is some top quality chocolate (Valrhona, El Rey, and Callebaut work as well, but Scharffen Berger is my favorite) and milk (anything from skim to whole—the only difference is in the thickness and richness of the drink). Just don’t boil the milk or burn the chocolate by melting it before adding milk to the pot.


Blogger Kelly said...

Hey! Thanks for the update--glad to hear how everything is going for you! Chocolate in Context--how perfect for you!

8:19 PM GMT-5  
Blogger Charles said...

Looking forward to following your round the world trip!! Can you post an itinerary soon?


11:45 AM GMT-5  

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