Here in Brazil the weather is starting to get cold. Nothing better than a great hot chocolate to heat up! This chocolate is creamy and velvety. Great to make when leftover chocolate from other recipes. This recipe was taken from a brochure made in 2010, narrated by the highly respected pastry chef Sadaharu Aoki, who owns a pastry shop in Paris. Let's see the recipe!
- 94 g chocolate bar
- 200 ml of whole milk
- 200 g of cream
- 10 g of sugar (refined, crystal or granulated)
Way of doing
- Finely chop the chocolate.
- In a small saucepan, place all the ingredients and heat until the chocolate melts.
- Turn off the fire.
- Place in cups and serve.
Chopping the chocolate makes it melt faster. If you form a cream in the cup when you serve the chocolate, you can remove it with a spoon.
Use the chocolate you want. If you want less cream, you can replace the amount of cream with more whole milk.
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