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REAL HOT CHOCOLATE

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.

hot chocolate

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.

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