The Hirshon Ultimate Hot Chocolate

Hot Chocolate Image Used Under Creative commons License From chowstatic.com

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

The Hirshon Ultimate Hot Chocolate

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★★★★★

5 from 1 reviews

• Total Time: 0 hours

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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