Forget those hot chocolate powdered mixes. This is the real thing – rich and smooth, chocolate at its best. (Reprinted with permission from Omanhene Cocoa Bean Company)
6 ounces dark milk chocolate, finely chopped
1 1/3 cup milk
2/3 cup heavy cream
1 tablespoon granulated sugar (or to taste)
2 teaspoons instant coffee
1 tablespoon pure vanilla
Melt chocolate in a medium, heatproof bowl over hot water. Stir often, until almost smooth. Remove from heat and whisk until completely smooth. In a small, heavy-bottomed saucepan, combine milk, cream and sugar. Warm over low heat, stirring often, just to simmer. Quickly stir in coffee to dissolve, and remove from heat.
Add a small amount of the hot liquid to the melted chocolate, whisking in well until smooth. (If the chocolate “seizes” and refuses to smooth out, try adding a bit more liquid.) Very gradually add the remaining hot liquid, whisking until smooth after each addition. Scrape the bowl occasionally with a rubber spatula. If necessary, return to pot and reheat over low heat, stirring often, until very hot. Stir in vanilla and serve at once.
Makes 2 to 3 servings.
Chocolate recipe from Chocolate: The Exhibition. Originated by The Field Museum in Chicago, this blockbuster exhibit has been seen by more than 1.6 million people in museums across the United States. “Chocolate” is a bilingual exhibit; all text is in Spanish and English. For more information visit minnesotahistorycenter.org/chocolate.
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