There are a few things that I make exceptionally well, and there are one or two that I make better than anyone else in the world. My hot chocolate is one of the latter. It’s an endeavor – you’re not gonna turn this one out in the same amount of time it takes to mix up some Nestle Quik, but if you’re willing to put in the time and a little effort, the rewards are certainly worth it on a chilly winter night snuggled up with your sweetheart.
The Best and Greatest Hot Chocolate in the World
Ingredients
4 oz. 100% cacao baking bar
4 oz. unsweetened baking chocolate
4 T butter
1/4 C baking cocoa
1 Quart half and half
1/2 gallon whole milk
Sugar
Method
Set up a double boiler with a large sauce pan and a large glass bowl that can hold 1 gallon of liquid. Make sure the water is at least 1/2 inch below the bottom of the bowl, and set it on medium low heat. Place the butter in the bowl first, then break the cacao bar into chunks, and add to the bowl along with the baking chocolate. Cover in plastic wrap and let sit for approx 15 minutes. The idea is to melt the chocolate and the butter slowly and gently. In separate sauce pans, heat the half and half and milk to 160°, being careful not to scald it.
Once most of the chocolate has liquefied, remove the plastic wrap and stir gently with a whisk until you have a smooth, thick chocolate syrup. Add the baking cocoa and stir just until incorporated. Add the half and half slowly at first. The chocolate syrup will immediately thicken into a paste. Don’t panic, it’s ok. keep adding the half and half slowly, and by the time it’s all added, you should have a nice thick syrup again. This is the base for your hot chocolate.
Now slowly add the milk to taste. I usually add the whole half gallon, and it’s still luxuriously rich even diluted that far. Serve immediately, and let each guest add sugar to their own taste. I add just enough to take the edge off the bitterness for a rich dark-chocolate experience.
If you want to pre-sweeten the whole batch, about 1 cup of sugar will get you in the ballpark, and of course, use only cane sugar.
