HOT CHOCOLATE
As the weather turns colder, what better way to warm up with a cup of real hot chocolate, amped up by the complex notes of our heirloom cocoa. The intensity of the Madécasse Pure Dark Chocolate 92% bar is the perfect ingredient to take away the winter chills!
-
Type:
Beverage -
Prep:
5 min -
Cook:
10 min -
Yield:
6 to 8 portions
PRO TIPS
This classic hot chocolate is great on its own, but can also take on additional flavors – customize your cup with spice, heat, or a boozy kick. Infuse two sticks of cinnamon or a one-inch piece of smoky whole arbol or guajillo pepper into the chocolate as it simmers, or add a spoonful of dark rum or brandy. Light brown sugar can also be replaced with piloncillo or palm sugar. Before serving, blend the chocolate with a handheld immersion blender to create a frothy foam.
WHAT YOU’LL NEED
1 quart (950 grams) whole milk
1/4 cup (60 grams) heavy cream
1 cup (200 grams) light brown sugar
1/2 teaspoon (2 grams) sea salt
1 piece Madécasse Bourbon Vanilla bean, split and scraped
3 bars (225g) Madécasse Pure Dark Chocolate 92%, roughly chopped
METHOD
- Combine the milk, cream, brown sugar, salt, and the vanilla bean in a medium sauce pan and bring to a boil over medium heat. Reduce heat to low and hold at a bare simmer, stirring occasionally, for five minutes.
- Whisk in the chopped chocolate and continue to simmer an additional five minutes. Remove the vanilla bean and any added spices. Blend well and serve immediately.
Serving suggestion: Garnish with steamed milk, whipped cream, or a few fluffy marshmallows, with a side of Chocolate Butter Cookies or warm Sea Salt and Nibs Brownies.
