Two Hot Chocolate Recipes

Ingredients

• 250 ml Whole Milk (use fresh whole milk for creaminess; 2% works as a substitute)
• 30 g Dark Chocolate (70% cocoa, kosher) (chopped into small pieces for quick melting)
• 1 tbsp Cocoa Powder (high‑quality unsweetened cocoa powder (e.g., Valrona))
• 1 tsp Granulated Sugar (adjust to taste; can be omitted for less sweetness)
• 0.25 pod Vanilla Bean (seeds scraped; use fresh bean for best aroma)
• 5 g Shaved Chocolate (for garnish; shave with a microplane or fine grater)

Instructions

1. Gather and Prepare Ingredients

   Measure 250 ml milk, chop 30 g dark chocolate, scrape the seeds from ¼ vanilla bean, and set cocoa powder, sugar and shaved chocolate aside.

   Time: PT2M

2. Create Chocolate Paste

   In the saucepan, combine the chopped dark chocolate, 1 tbsp cocoa powder, 1 tsp sugar and about 30 ml hot water. Stir over low heat until a smooth, glossy paste forms.

   Time: PT3M

   Temperature: 45°C

3. Heat the Milk

   Pour the milk into the same saucepan (or a clean one) and heat it to 80‑90 °C, just below boiling.

   Time: PT4M

   Temperature: 85°C

4. Combine Chocolate Paste with Milk

   Add the chocolate‑cocoa paste to the hot milk, whisk vigorously until fully incorporated and the mixture is silky.

   Time: PT1M

   Temperature: 85°C

5. Add Vanilla Seeds

   Stir in the scraped vanilla bean seeds, allowing the aroma to infuse for a few seconds.

   Time: PT30S

6. Froth the Hot Chocolate

   Transfer the hot chocolate into a French press. Pump the plunger up and down rapidly for 20‑30 seconds until a thick, velvety foam forms.

   Time: PT2M

7. Serve and Garnish

   Pour the foamy hot chocolate into a pre‑warmed mug, top with shaved chocolate, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

25 g

Fat

9 g

Fiber

2 g