As a baker, I order certain products in bulk quantities. As I was going through my inventory, I found some semi-sweet chocolate that I wanted to use up before I ordered a new batch.
I remembered coming across a recipe for sipping chocolate that I wanted to try. This Paris inspired drink was described as rich, chocolaty, creamy and so thick that you may want to use a spoon. The recipe called for semi-sweet chocolate, but I enjoy my chocolate more on the dark side. I modified the recipe and was absolutely delighted.
I remembered coming across a recipe for sipping chocolate that I wanted to try. This Paris inspired drink was described as rich, chocolaty, creamy and so thick that you may want to use a spoon. The recipe called for semi-sweet chocolate, but I enjoy my chocolate more on the dark side. I modified the recipe and was absolutely delighted.
"Sipping" Chocolate
2 cups of milk
5 ounces of bittersweet chocolate
1 Tablespoon 100% unsweetened cocoa powder
2 Tablespoons light brown sugar
1 Teaspoon pure vanilla extract
Pinch of pink sea salt
In a saucepan, heat milk until warm but not boiling hot. Add semi-sweet chocolate to the milk and whisk until all of the chocolate is melted. Whisk in vanilla, cocoa powder, brown sugar, and salt until incorporated. Serve in your favorite tea cup or mug and enjoy with your favorite pastry.
Makes 4 servings.
5 ounces of bittersweet chocolate
1 Tablespoon 100% unsweetened cocoa powder
2 Tablespoons light brown sugar
1 Teaspoon pure vanilla extract
Pinch of pink sea salt
In a saucepan, heat milk until warm but not boiling hot. Add semi-sweet chocolate to the milk and whisk until all of the chocolate is melted. Whisk in vanilla, cocoa powder, brown sugar, and salt until incorporated. Serve in your favorite tea cup or mug and enjoy with your favorite pastry.
Makes 4 servings.
Source Parisian Hot Chocolate Recipe: Le Chocolat Chaud https://www.davidlebovitz.com/parisian-hot-ch-1/
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