+
0 (0)

Drinks

Hot Chocolate (Chocolat Chaud)

Hot Chocolate (Chocolat Chaud)
Gina Ferazzi / Los Angeles Times

Patissier Cedric Thullier, pastry chef at the Chateau du Pont d'Oie in Belgium, says to reduce or increase the amount of chocolate to vary thickness and the degree of bittersweetness. You'll love it--it's like drinking a bar of chocolate. Read more

Total time: 10 minutes | Serves 4
  • 1/2 pound fine-quality semi-sweet chocolate with 60% cocoa content, such as Callebaut
  • 4 cups whole milk

Step 1Finely chop the chocolate and place the pieces in a double boiler set over, but not touching, simmering water or in a heavy saucepan over low heat.

Step 2Add 2 cups of milk and stir, using a small whisk. Break up the chocolate until it starts to dissolve. Whisk continually until all chocolate is uniformly melted.

Step 3Raise the heat to medium, add the remaining milk and cook until it comes to a simmer (do not allow the chocolate to reach a full boil).


HAVE YOU TRIED


Buttermilk biscuits and burnt orange honey butter
Buttermilk biscuits and burnt orange honey butter

Smoked fish salad with honey and dill
Smoked fish salad with honey and dill

Oven-steamed salmon with dill mayonnaise
Oven-steamed salmon with dill mayonnaise

Celery and Anchovy Salad
Celery and Anchovy Salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

The scorpion bowl
Watermelon Unleaded
Mock Green Goddess
Sideways Sour