A few years ago, my sister and I had a memorable dinner at Valter’s Osteria in Salt Lake City after a long day of family history research at the world famous library there. At the end of what was a sublime meal, the waiter brought out a small demitasse cup of rich, thick, hot chocolate accompanied by a single almond biscotti. The chocolate drink is recreated here and in place of the biscotti, I’m including a buttery piece of Walker’s shortbread for dunking. -E
Patisserie-Style Chocolat Chaud
1 4-ounce bar of bittersweet chocolate, chopped
1 3-ounce bar of milk chocolate, chopped
1/2 cup boiling water
1 T. sugar
3/4 cup whole milk
1/4 cup heavy cream
1. In one-quart glass measuring cup, place the chopped chocolates and sugar. Cover with the boiling water and let it sit for a minute or two.
2. While chocolate is steeping, heat milk in small saucepan until scalded. Pour into chocolate mixture and blend well.
3. Serve in demitasse sized cups.
Yield: 2 cups
Use good chocolate. The fewer the ingredients in a recipe, the more important it is to use the best, freshest ingredients you can find. I like Callebaut chocolate if I can easily find it, but Ghirardelli is also a very good chocolate that is readily available in most grocery stores. Some of my extended family members only use Guittard. It’s a matter of personal preference.
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I am loving your blog! Does the cream get heated with the milk or added at the end to taste?
I heat the milk and cream together until just beginning to scald (a very thin skin, bubbles around all sides of the pot). Delighted you came to visit us at BWK!