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accompaniment.

22 November 2009

chocolate chaud.

3 cups whole milk
1/3 cup water
1/3 cup sugar
6 oz. dark chocolate (i use one that’s 80% cocoa)

break chocolate into small pieces (i put mine in a baggie and beat it with my rolling pin–very therapeutic) bring milk, water, and sugar just to a boil and remove from heat.  whisk in chocolate until it is melted.  using an immersion blender, blend the chocolate for about a minute until it is frothy.  if you don’t have an immersion blender, you can put the chocolate in a regular blender and blend it for a minute.  it’s very yummy served with a toasted egg bread (challah or brioche, for example).  but it’s best served as an accompaniment to decorating for christmas.  yummy!

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