Units Scale

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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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.