Citizens – this is for the real deal – not for the weight-conscious or the lactose-intolerant! As we are now into the Holiday Season, I thought nothing could be more comforting than a steaming mug of the finest hot chocolate you will ever taste!
I am not fond of ‘fruity’-style chocolates such as Valrhona or many South American single-source products – I prefer darker flavors such as those found in E. Guittard or Lindt. My hot chocolate uses a blend of 70% and 65% dark chocolates that suit my palate, plus the finest cocoa powder in the world – Drost, from Holland (the Dutch invented – unsurprisingly – the Dutch process of creating non-bitter tasting cocoa powder!)!
The secret to my hot chocolate is the barest hint of – wait for it – Earl Grey! You won’t even know it’s in there, but it balances the flavors of the dark chocolates perfectly and adds a healthy dose of antioxidants as well! Of course, I specify only the finest dairy products and homemade vanilla extract made with cognac! I add a final bit of luxuriousness by whisking in a small amount of butter to add a glossy sheen and even more flavor.
You can add toasted marshmallows and/or whipped cream if you want to gild the lily – but I’ll take mine straight, thank you very much! Don’t compromise on this recipe, , I assure you as the unfailing compass of good taste! 🙂
Battle on – The Generalissimo
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The Hirshon Ultimate Hot Chocolate
- Total Time: 0 hours
Ingredients
- 3 ounces of Lindt Excellence Smooth Dark Chocolate 70% Cocoa Bar
- 1 ounce Dark Chocolate with Earl Grey, 65% cocoa bar
- 1 teaspoon Droste Dutch processed cocoa
- 1/8 teaspoon cognac vanilla – to make cognac vanilla, get a fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you’ll have a new taste sensation in vanilla flavoring!
- Pinch of salt
- Tiny pinch of nutmeg
- 1/3 cup full fat whole milk (preferably from a Jersey cow and organic)
- 1/3 cup half and half (preferably from a Jersey cow and organic)
- 1 teaspoon cold butter (preferably Irish)
- Toasted mini-marshmallows – optional, I typically don’t use them
- Whipped cream – optional
Instructions
- Shave or grate the 70% chocolate until you get 6 tightly-packed tablespoons. Shave or grate the 60% chocolate until you get 2 tightly packed tablespoons.
- In a heavy-bottomed saucepan, combine grated chocolate, cocoa powder, cognac vanilla, milk, half and half, nutmeg and salt. Slowly bring to a boil, over low heat, whisking continuously. When boiling starts, whisk for 10 seconds more. Immediately remove saucepan from heat and pout hot chocolate into a bowl.
- Whisk the cold butter into the mixture until completely melted and gives a glossy sheen to the hot chocolate. Let hot chocolate rest at least 10 minutes (or preferably overnight to maximize flavor and texture). Gently reheat until warm, not boiling – strain, serve with optional marshmallows and/or whipped cream and ENJOY.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Beverages, Recipes
Nutrition
- Calories: 139.04 kcal
- Sugar: 3.98 g
- Sodium: 59.95 mg
- Fat: 9.94 g
- Saturated Fat: 5.92 g
- Trans Fat: 0.04 g
- Carbohydrates: 17.68 g
- Fiber: 8.78 g
- Protein: 6.05 g
- Cholesterol: 12.25 mg
Must make this wonderful beverage as the cold weather promises to arrive, at which point the mug will be raised to your good health on the occasion of your birthday. May you always retain your enthusiasm and willingness to share, inspire and entertain the citizens. Cheers!
Citizen Irene, your felicitous best wishes have struck a chord within the beneficent heart that beats within TFD! You are hereby promoted to Citizen First Class, thank you again and may all your meals resound with the glory of true flavor!