"Alex Rast" > wrote in message
...
> at Sun, 24 Oct 2004 07:40:09 GMT in

> You can apply the same procedure for hot chocolate, by creating a paste
> with just enough cold milk added to the cocoa/sugar to paste it, then
> adding the rest of the milk you're going to add as hot milk. But better
> still here is to make a ganache by grating good bittersweet chocolate and
> adding scalded (just below boiling) cream to it in a ratio of 1:1, then
> adding again, only just enough hot milk to bring it past the slurry point.
> If you use half and half, in fact, you can go all the way : just pour your
> hot half and half over grated bittersweet chocolate.

I do the half and half with 70% chocolate, friends love it.

>
> Finally, there's the ultimate hot chocolate experience - simply melt some
> good chocolate, pour into a cup, and drink. I like to do this in espresso
> demitasse cups.

Warms my heart when I do that. Most people think I'm sick, but what the
difference between that and eating a chocolate bar?

DKM