Smokin’ Hot Chocolate!!

Wow!

Cocoa

I wanted to make y’all a treat for signing up for IAmNotARestaurant.com, so I decided to give a friend’s hot chocolate recipe a whirl. Scott Campbell is the Executive Chef at the lovely New Leaf Restaurant & Bar in NYC, next to the Cloisters. Just a few ingredients and it’s a knockout! Scott calls for Valrohna cocoa powder and chocolate. I had Valrohna’s “Noir” from the chocolate show, but had to make do with another cocoa powder. I also snuck in 2 more tablespoons of sugar (sorry Scott, I think it was my cocoa powder) and cheated with 1%, not whole milk.

Ingredients

Here is his recipe:

1 quart whole milk

2 ounces Valrhona Cocoa Powder

1 ounce sugar

3 ounces Valrhona Chocolate, chunks

Pour milk and cocoa into a sauce pot and bring to a simmer and add sugar. Reduce heat to very low and add chocolate stirring occasionally until melted about 3-5 minutes. Strain hot chocolate through a chinoise (sieve!) and finish with Vanilla.

BTW I whipped the cream by hand after an incident in butter making via the KitchenAid this summer-first time I ever over whipped the cream! Our girls laughed their behinds off, but ate the butter with salt on fresh bread anyway.Whipped Cream

That’s a cup of heavy cream, a shake or two of confectioners sugar and a dash of vanilla extract if you want. It didn’t take as long as I thought and the forearm got a workout.

Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

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