| Written By Recipe Coordinator |
Never mind the cold winds that blow because this hot chocolate treat will bring both warmth and satisfaction. Drinking this hot chocolate recipe is like eating a whole chocolate bar all at once. Chase away the freeze and pamper yourself all at the same time. Enjoy!
1/2 pound fine-quality semi-sweet chocolate with 60% cocoa content, such as Callebaut
4 cups whole milk
1. Finely chop the chocolate and place the pieces in a double boiler set over, but not touching, simmering water or in a heavy saucepan over low heat.
2. Add 2 cups of milk and stir, using a small whisk.
3. Break up the chocolate until it starts to dissolve. Whisk continually until all chocolate is uniformly melted.
4. Raise the heat to medium, add the remaining milk and cook until it comes to a simmer (do not allow the chocolate to reach a full boil).
Makes 4 servings.
Recipe courtesy of Patissier Cedric Thullier, pastry chef at the Chateau du Pont d'Oie in Belgium. Photo courtesy of Gina Ferrazi of the Los Angeles Times newspaper.





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german
www.skilch.com
http://www.huffingtonpost.com/2012/02/24/banker-1-percent-tip-re ceipt_n_1299280.html?icid=maing-grid7%7Cmain5%7Cdl1%7Csec1_lnk1%26pLid%3D138350
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