Hot Chocolate

Today we slaved all day to our furniture and though we made lots of progress, our dream optimized kitchen is not yet complete. Alas, I lack an 8mm drill bit. Thus, I must trek out to a hardware store tomorrow to get some beefier bits in order to finish our improvements and start really cooking again.

We were so annoyed by this after spending six full hours putting together our Unterschrank (with which we are quite impressed) and another solid two constructing a coffee table (yay! haven’t had one of those since we moved to Germany five years ago) that we needed to console ourselves with a little liquid comfort. Now you can too:

150 g of nice dark chocolate — shoot for about 70% cocoa content
3 teaspoons sugar
3 cups whole milk

Heat the milk and sugar together on medium low heat until very steamy and bubbles form around the edges. Stir it constantly and don’t let it boil.

Meanwhile, melt the chocolate (we use a double-boiler, known in German as a Wasserbadtopf, we think). Our double boiler has a little stick thermometer and we’ve noticed that it starts to melt at around 30°C and is pretty much done melting by the time it reaches 60°C.

Whisk the liquid chocolate into the milk/sugar mixture. Different chocolates will yield variations in thicknesses (and textures in general — some chocolates had a rather gritty texture). Enjoy it straight from the pan or share it if you must. Some whipped cream on top wouldn’t be the worst thing in the world, either.

We got inspired to improve upon the powdered stuff after Angelina knocked our socks off back in November. We haven’t cracked her secret recipe quite yet, but we’re getting ever closer and the attempts are always worth it.

3 thoughts on “Hot Chocolate”

  1. Kelsey

    Hot chocolate is definitely one of the things I miss here in Korea.

  2. cliff1976

    What’s the availability of finer chocolates like there? Would you have to import your own?

    We’ve been experimenting with different European brands here — Ritter Sport, Lindt, etc. along with some lesser known local and/or organic-labeled brands.

    Assuming you have milk and sugar and a means to melt the the chocolate and heat the milk, you can totally make a high-quality batch of your own.

  3. Kelsey

    You can get Lindt in pretty much any convenience store, but other than that, it’s all either Korean or American chocolate, both of which suck. I assume if I were in Seoul or Busan, I’d have better luck.

    Personally, I love Ritter, especially the one with high milk content. Reminds me of the chocolate I ate in Switzerland all the time.

    I may give it a shot. I recently bought a $4 sauce pot (god I love cheap Korean cookware), so it might be time to break it in.

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