Chocolate Drink

Com esse frio nada melhor !!
Quentinho e Cremoso

Chocolate Quente à Francesa

Ingredientes para 6 pessoas

* 250g de chocolate meio amargo picado
* 150ml de creme de leite fresco
* 750ml de leite integral

Modo de fazer:
Derreter o chocolate com o creme de leite em banho-maria. Juntar o leite fervendo. Misturar bem e servir.

Classic Hot Chocolate

Ingredients:

* 1 quart (1 liter) milk
* 1 Madagascar vanilla bean, split
* 1 stick of cinnamon
* ¾ teaspoon (3.5 grams) black peppercorns (whole)
* 2 bars (3.5 ounces/100 grams each) Lindt Excellence Madagascar 70% Cocoa, chopped

Method:

1. Heat the milk with the spices in a saucepan over medium heat until it reaches boiling point, but do not let the milk boil.
2. Add the chopped chocolate and whisk until smooth.
3. Remove from heat and let rest for 25 minutes to release the spices’ aroma.
4. Strain the liquid and reheat before serving.

Yield:
4 - 6 servings

Parisian Hot Chocolate - Le Chocolat Chaud

Four 'Parisian-sized' Servings

2 cups (60 cl) whole milk
5 ounces (130 gr) bittersweet chocolate, (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar

Heat the milk in a medium-sized saucepan.

Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. (Be careful and keep an eye on the mixture, as it may boil up a bit during th e first moments.)

Taste, and add brown sugar if desired.

Serve warm in small, demitasse cups.

Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. I also like to add a few flecks of fleur de sel, the very good sea salt from Brittany.

Chocolate Quente com Especiarias

3 xícaras de leite
2 xícaras de creme de leite
200 g de chocolate meio amargo picado
1 colher de sopa de açucar
2 anis estrelados ( eu fiz sem porque não tinha)
1 pau de canela
2 cravos da índia
1 colher de chá de essência de baunilha

Modo de fazer:

Aquecer o leite com o creme de leite até o ponto de fervura : retire do fogo e junte o chocolate picado. Mexa até que se desmanche e incorpore.

Junte agora o açucar, os anis estrelados, o pau de canela e os cravos da índia .

Volte a panela ao fogo baixinho e deixe ferver por 5 minutos.

Retire do fogo, junte a baunilha e sirva.