I felt 21 years old well into my 20s. I have since felt 25 and hope to never feel a day older. My deepest wish is that the sense of wonder and whimsy, light-heartedness, goodness in the world and, well, hope never fade. How about you? What is your magic age and what keeps you feeling exuberant and youthful?
You haven't really experienced hot chocolate until you've tasted authentic French hot chocolate. Not too heavy, not too sweet, but plenty chocolaty. It derives its creaminess not from cream but from the highest quality chocolate. If you can enjoy coffee during the heat of summer, consider enjoying a cup of liquid heaven.
chocolat chaud
2 cups whole organic milk
5 oz (130 g) bittersweet chocolate (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar
5 oz (130 g) bittersweet chocolate (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar
1. Heat the milk in a medium-sized saucepan.
2. 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. (Watch carefully, as it may boil over.)
3. Add brown sugar, if desired. Serve warm in small demitasse or coffee cups. Sprinkle with a few flecks of fleur de sel (excellent sea salt from Brittany).
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving.
2. 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. (Watch carefully, as it may boil over.)
3. Add brown sugar, if desired. Serve warm in small demitasse or coffee cups. Sprinkle with a few flecks of fleur de sel (excellent sea salt from Brittany).
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving.
l i v e e x u b e r a n t l y™
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