The Ultimate Hot Chocolate
Serves 3 – 4
2 cups of 3.25% milk
¼ cup of evaporated milk
1 tablespoon of cocoa
½ tablespoon of vanilla
1 100g Hershey “Special Dark” chocolate bar
2 28g squares of “Baker’s” semi sweet chocolate
Garnish with a “Pirouline” wafer for good measure
Serves 3 – 4
2 cups of 3.25% milk
¼ cup of evaporated milk
1 tablespoon of cocoa
½ tablespoon of vanilla
1 100g Hershey “Special Dark” chocolate bar
2 28g squares of “Baker’s” semi sweet chocolate
Garnish with a “Pirouline” wafer for good measure
For an ultimate hot chocolate you will not regret making:
Melt the “special dark” and baker’s semi sweet chocolate in a saucepan on low – medium heat.
Mix them to make sure they don’t burn. Then, when the blend has become a mouth-watering chocolate sauce, add 2 cups of hearty 3.25% milk.
Whisk the contents of your saucepan until you get a uniform mix.
Continue to whisk, all the while adding the ¼ cup of rich evaporated milk, the cocoa and vanilla.
When what you got is a smooth looking chocolate treat, turn up the heat to medium – High.
Heat it up so that steam is rolling out the top of your pot, but don’t boil.
Serve while hot, the recipe is so chocolaty that it will thicken if it cools.
Add the crispy “Pirouline” stick as garnish. When partially submerged it will become coated with your ultimate hot chocolate – a perfect complement to its taste. Enjoy.
Head to the home page, like this page on facebook and/or follow it on twitter if you like what you see, and love what you end up tasting! Pass it on!
-Josh
Melt the “special dark” and baker’s semi sweet chocolate in a saucepan on low – medium heat.
Mix them to make sure they don’t burn. Then, when the blend has become a mouth-watering chocolate sauce, add 2 cups of hearty 3.25% milk.
Whisk the contents of your saucepan until you get a uniform mix.
Continue to whisk, all the while adding the ¼ cup of rich evaporated milk, the cocoa and vanilla.
When what you got is a smooth looking chocolate treat, turn up the heat to medium – High.
Heat it up so that steam is rolling out the top of your pot, but don’t boil.
Serve while hot, the recipe is so chocolaty that it will thicken if it cools.
Add the crispy “Pirouline” stick as garnish. When partially submerged it will become coated with your ultimate hot chocolate – a perfect complement to its taste. Enjoy.
Head to the home page, like this page on facebook and/or follow it on twitter if you like what you see, and love what you end up tasting! Pass it on!
-Josh
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