vagreys
11-17-2007, 07:22 PM
The repeated process of bringing the mixture to a boil and whisking it, briskly, is crucial to making the chocolata thicken. If you take the time to do it, you won't be sorry.
Basic Chocolata
2 cups milk
3 1/2 to 4 ounces dark chocolate
Cut the chocolate into small pieces to make melting easier. Combine milk and chocolate in a medium saucepan over medium-low heat, stirring frequently, until the chocolate is melted. Raise heat to medium or just over medium heat. Bring to a boil, stirring frequently. When it reaches the boil, remove from the heat and whisk briskly. Return to the boil, remove from heat, whisk briskly. Repeat this process of bringing to a boil and whisking several more times. Remove from the heat, and let cool for 15 minutes, whisking every 5 minutes to prevent a skin from forming. Pour into 9-ounce mugs. Serves 2.
Fancy Chocolata
2 cups milk
3 1/2 to 4 ounces dark chocolate
zest of 1/2 an orange
1/2 teaspoon instant coffee powder
Cut the chocolate into small pieces to make melting easier. Combine milk and chocolate in a medium saucepan over medium-low heat, stirring frequently, until the chocolate is melted. Add the instant coffee and orange zest. Raise heat to medium or just over medium heat. Bring to a boil, stirring frequently. When it reaches the boil, remove from the heat and whisk briskly. Return to the boil, remove from heat, whisk briskly. Repeat this process of bringing to a boil and whisking several more times. Remove from the heat, and let cool for 15 minutes, whisking every 5 minutes to prevent a skin from forming. Strain out the orange zest. Pour into 9-ounce mugs. Serves 2.
Serving suggestion: Serve with doughnuts or churros for dipping.
Notes:
Dark Chocolate - Any high-quality intense dark chocolate will do, but I prefer a dark Belgian chocolate, like Cote d'Or Noir de Noir. I've used a number of good, intense dark chocolates, and had it turn out well.
Bittersweet Chocolate - It can be made with bittersweet chocolate. If you want to do that, use 3 1/2 to 4 ounces bittersweet chocolate, and 2 tablespoons of sugar, instead of dark chocolate.
Dairy Free - Substitute almond milk for the milk, and be sure to use a dairy-free dark chocolate (most dark chocolates over 70% cocoa are dairy-free). Shelf-stable almond milk is available in the natural foods section of the grocery where you would find soy milk or rice milk. Almond milk is spectacular with chocolata.
Basic Chocolata
2 cups milk
3 1/2 to 4 ounces dark chocolate
Cut the chocolate into small pieces to make melting easier. Combine milk and chocolate in a medium saucepan over medium-low heat, stirring frequently, until the chocolate is melted. Raise heat to medium or just over medium heat. Bring to a boil, stirring frequently. When it reaches the boil, remove from the heat and whisk briskly. Return to the boil, remove from heat, whisk briskly. Repeat this process of bringing to a boil and whisking several more times. Remove from the heat, and let cool for 15 minutes, whisking every 5 minutes to prevent a skin from forming. Pour into 9-ounce mugs. Serves 2.
Fancy Chocolata
2 cups milk
3 1/2 to 4 ounces dark chocolate
zest of 1/2 an orange
1/2 teaspoon instant coffee powder
Cut the chocolate into small pieces to make melting easier. Combine milk and chocolate in a medium saucepan over medium-low heat, stirring frequently, until the chocolate is melted. Add the instant coffee and orange zest. Raise heat to medium or just over medium heat. Bring to a boil, stirring frequently. When it reaches the boil, remove from the heat and whisk briskly. Return to the boil, remove from heat, whisk briskly. Repeat this process of bringing to a boil and whisking several more times. Remove from the heat, and let cool for 15 minutes, whisking every 5 minutes to prevent a skin from forming. Strain out the orange zest. Pour into 9-ounce mugs. Serves 2.
Serving suggestion: Serve with doughnuts or churros for dipping.
Notes:
Dark Chocolate - Any high-quality intense dark chocolate will do, but I prefer a dark Belgian chocolate, like Cote d'Or Noir de Noir. I've used a number of good, intense dark chocolates, and had it turn out well.
Bittersweet Chocolate - It can be made with bittersweet chocolate. If you want to do that, use 3 1/2 to 4 ounces bittersweet chocolate, and 2 tablespoons of sugar, instead of dark chocolate.
Dairy Free - Substitute almond milk for the milk, and be sure to use a dairy-free dark chocolate (most dark chocolates over 70% cocoa are dairy-free). Shelf-stable almond milk is available in the natural foods section of the grocery where you would find soy milk or rice milk. Almond milk is spectacular with chocolata.