Hot chocolate - larousse gastronomique 1961

1 Cup

Ingredients

Quantity Ingredient
1 ounce (generous) good sweet chocolate; broken to pieces
Small quantity of milk; or water
2 tablespoons To 3 tbsp water or milk; boiling
1 cup Milk or water; boiling

Directions

Original title: Chocolat.

A generous ounce (40 grams) of good sweet chocolate is needed for a breakfast cup. Put the chocolate broken up into pieces with a small quantity of water or hot milk in a casserole on a gentle heat. Cover the pan, let the chocolate soften, remove from the fire and whip into a smooth paste with a whip or wooden spoon; add first of all two or three tablespoons of boiling liquid (water or milk) to dilute the paste, then the rest of the liquid, still boiling, continuing to stir all the time. To retain the full aroma of the chocolate (the same applies to cocoa) it must never be allowed to boil.

Gabi's notes: (1) Excellent with Mexican chocolate, such as Ibarra.

(2) I got good results using cold milk, added gradually to the hot mixture until fully incorporated, then heated to warm (don't allow it to boil). I use a wooden hand whisk.

_Larousse Gastronomique_, Prosper Montaigne, 1961. Crown edition.

Typos by Jeff Pruett. Notes by Gabi Shahar.

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