Chocolate By The Cup And Fabulous Italian Hot Choclate

Posted On September 27, 2008

Filed under Desserts and Snacks

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Based on Parisian pastry Chef Pierre Herme’
Makes four 3/4 cup servings

2 1/4 cups whole milk

1/4 cup water

1/4 generous cup super fine Baker’s Sugar (Brand name)

1 3.5 ounce bar bittersweet chocolate, as close to 70% cacao as possible, finely chopped

1/4 cup unsweetened cocoa, loosely packed (Preferably Vairhona brand)

1. In 2 Quart sauce pan, stir together the milk, water, and sugar. Bring to a boil over medium heat. Add the chocolate and cocoa and return to a boil. Whisking until ingredients are well blended and mixture has thickened. Reduce heat to very low.

2. Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a blender for ½ minute, until thick and foamy.

Makes two ½ cup servings

½ cup plus 2 Tbs half and half

1/4 tsp arrowroot

1 Tbs granulated sugar

2 oz bittersweet chocolate (As close to 70% cacao as possible) finely chopped

1/4 tsp grated orange zest

1. In a small bowl combine 2 Tbs of half and half with the arrowroot, whisking until smooth.

2. Place the remaining ½ cup half and half in a small saucepan over medium heat. Bring to a simmer. When the half and half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half and half thickens slightly, usually less than a minute.

3. Remove from the heat and quickly whisk in the chocolate until smooth.

4. Pour into cups, top with a pinch of orange zest, and serve immediately


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