We seem to have quite a few chocolate bars. Not the crappy American ones, but decent ones we bought in Amsterdam at the grocery store for cheap- Swiss, Dutch, Belgian. Minimum 55% cacao. The good stuff.
Except even when you get to the better stuff, you get picky. The 70% cacao dark chocolate rules.
I opened a bar of Frey from Switzerland and had a bite, then a bite of a Dutch chocolate bar from Ikea. The Frey – meh. What to do? Hot chocolate. This really isn’t even a recipe. It’s just what I did. Kicks the ass of Swiss Miss.
REAL HOT CHOCOLATE
- 2 cups whole milk, more or less
- 2 ounces really good chocolate (about half of one of those good-sized bars, more or less)
Break up the chocolate. Mix with milk and heat in a pan over medium heat, stirring frequently.
Serves 2 or 3.
Try adding a little bit of espresso powder for a mocha chocolate, or a tot of whatever your particular poison is.