Remember when we were kids and we’d tear open a pouch, pour the contents into a mug and wait impatiently for the water to boil so we could add the piece de resistance to our culinary masterpiece?
Sabroso - Winter2008
COOK'S MARKETPLACE
By Jillian A. Mills
Scharffen Berger Chocolates may be purchased at the Greenery Market in El Paso, Las Cosas and Toucan Market in Las Cruces or directly from the company at: www.scharffenberger.com. The recipe and images featured here are courtesy of The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate, by John Scharffenberger and Robert Steinberg (Hyperion, 2006).
John’s Classic Drinking Chocolate
• 2 1⁄2 cups whole milk
• 4 oz 99 percent unsweetened chocolate,
• coarsely chopped
• 1⁄3 cup granulated sugar
• 11⁄2 tsp pure vanilla extract
• 3⁄4 tsp ground cinnamon (optional)
• 1⁄8 tsp cayenne pepper (optional)
Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar and continue whisking for 1 to 2 minutes until the sugar has dissolved. Whisk in the vanilla and the cinnamon and cayenne (optional). Reduce the heat to low. The chocolate may be made ahead; it will thicken as it sits.
Serve in demitasse cups or mugs, depending on desired portion.
