Sunday, December 30, 2001


brrr! freezing weather has finally arrived. this calls for hot chocolate, a hot chocolate like no other. such a simple recipe but with an intense, velvety taste. . .

2 cups whole milk
5 oz. valrhona manjari chocolate
1/16 teaspoon salt (optional)
4-6 drops Neilsen-Massey vanilla (optional)
1 oz. vermeer dutch cream or kahlua liqueur (optional)

in a heavy 1qt. saucepan over medium heat, bring the milk to a high simmer. don't actually boil, lest you get that yucky milk protein skin or worse, scorch the milk.

reduce heat to low and add the chocolate. whisk gently until the mixture thickens. this could take some time: 20-30 mins., even longer. don't stop whisking or the chocolate might scorch.

think of this as the zen of hot chocolate. just whisk gently. meditate for as long as it takes. the chocolate must be very thick, thicker than you've ever seen hot chocolate before.

taste. this itself should be 2 servings of perfection. but if you want to push on, take the chocolate off the heat and add the salt and vanilla. see if you like that better.

on truly dark, dreary days, when you can't remember the last time you saw sunlight, that's when you add the liqueur. unless you have enough frequent flyer miles for santa monica; then just drink the liqueur by itself on the way to the airport. . .

posted by fortune | 6:43 PM | top | link to this | email this: | | | 0 comments