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Hot Chocolate

Schielke

By Schielke
in Pastry & Baking

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redfox

redfox

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I've found that I get the best, thickest, creamiest texture in my hot chocolate (not cocoa) when I heat the milk to steaming, lower the heat as far as it will go, and stir in the chocolate until it's melted. Then I bring the heat up to medium-high until it begins to bubble around the edges -- remove from heat and stir. An immersion blender is nice for this. Then I heat it again to just beginning to boil, remove, stir. A third and final boil and stir would not go amiss, and then I add a little pinch of salt, vanilla, sugar if it needs it, and cinnamon and/or ground chile when in the mood. Something about the multiple boilings really enhances the texture, giving it that luscious, almost puddingish feel.

Yum, now I really want some!

"went together easy, but I did not like the taste of the bacon and orange tang together"

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