Monday, July 28, 2014
Inquirer Daily News

Parisian Hot Chocolate

From Executive Chef Robert Bennett, Classic Cake Co.

6 serving(s)

2 cups water

1 vanilla bean
3/4 cup cocoa
1 cup sugar
1 quart half-and-half (fat-free works)
8 ounces bittersweet chocolate

1. Bring water and vanilla bean to a boil in a saucepan. Add cocoa and sugar, bring to a boil and whisk for 2 minutes.

2. Add half-and-half, return to a boil.
3. Remove from heat and add bittersweet chocolate. Strain.
4. Serves 6-8 in demitasse cups.

Tagged as: | Beverage

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