Thanks, Kate!
iON’s Perfect Hot Chocolate
12 March 2016
Equipment:
- Gas stove
- Small metal saucepan
- Beaker (or heatproof serving vessel)
- Ming chocolate pot (optional)
- Whisk
Ingredients:
- 1 quart half-and-half (or whole milk)
- 1/4 to 1/2 cup granulated sugar (not confectioners’ sugar)
- 2 heaping tablespoons 70% dark chocolate, finely chopped
- 1/8 teaspoon coarse sea salt (or kosher salt)
Directions:
- Start cold: Add the half-and-half, sugar, chocolate, and salt to a cold saucepan. Whisk to combine.
- Heat gently: Place the saucepan over medium-low heat. Stir constantly with the whisk to prevent scorching. Do not stop stirring!
- Boil briefly: Bring the mixture to a gentle boil. Once boiling, continue stirring and let it boil for exactly 2 minutes to develop flavor and consistency.
- Adjust consistency: Remove the pan from the heat. Taste the hot chocolate. If it’s too thick for your liking, whisk in a splash of milk until it reaches a smooth, French silk-like consistency.
- Warm the vessel: Fill your beaker (or serving vessel) with hot water and microwave it briefly to warm it. Pour out the water before serving.
- Serve immediately: Pour the hot chocolate into the warmed beaker or Ming chocolate pot. Serve hot. The bold, rich flavor is best enjoyed while it’s still steaming—just be careful not to burn your tongue (or enjoy the thrill if you do!).
Notes:
- For an extra indulgent treat, top with whipped cream, marshmallows, or a dusting of cocoa powder.
- Adjust the sugar amount to suit your sweetness preference.
