My home-made hot chocolate, a Winter must

My home-made hot chocolate, a Winter must

I make it with real plantation chocolate bars.

Preparation for the recipe:

1/ Cut the black chocolate bar into small pieces and melt on a low flame with a little milk at the bottom of a pan (don’t add water !). Mix well with a wooden spoon to obtain a smooth texture.

2/ Once the chocolate is melted, add milk little by little by stirring softly with a whip in order to obtain a homogenous warm chocolate. It should have a nice brown color and an « intense » chocolaty taste.

3/ Once the milk is added, boil the preparation by increasing the flame. Watch the hot chocolate, because when the milk boils, it raises and flows over the pan. As soon as the chocolate boils and raises slightly, turn off the flame immediately. Boiling hot chocolate brings a certain lightness to the tasting.

4/ Allow to cool for 10 min (because it’s very hot!) and serve the hot chocolate in pretty bowls with a spoon, a glass of water and cookies to nibble on …

Purists can add 1 teaspoon of bitter cocoa powder.

Gourmets can add 1 teaspoon of cane sugar or vanilla sugar to sweeten their drink.

Ingredients (for 5 persons):

- 1 L of semi-skimmed milk

- 150g of black chocolate between 65 and 75% of cocoa: Pralus Indonenia 75%, Bonnat Madagascar 75% or Nestlé Chocolat Corsé Pâtissier 64%, if you really have nothing else!

No added fresh cream, nor sugar. Plain, without the Maya spices (vanilla, cinnamon, pepper).

The week of Do It