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There are hot chocolates – and then there’s Cioccolata Calda. Whether you drink it straight from the mug or use a spoon, you really can’t go wrong. FULL RECIPE BELOW.
Thirsty For Spotify Playlist –
Shot and Directed by Eric Slatkin
Editor: Jacob Metiva
Gaffer: James Navaira
Food Stylist: Kari Lauritzen – http://theyellowbungalowla.com/
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
MUSIC:
“Lontano da te” by Fred Buscaglione
Courtesy of Vampisoul
http://vampisoul.com/
Cioccolata Calda
Makes 4 servings
INGREDIENTS:
-2 cups half & half*
-2 T corn starch (used as a thickening agent, also allows chocolate to be heated to warmer temperature)
-2 T granulated sugar
-½ vanilla bean, split lengthwise
-6 oz dark chocolate, at least 70% bittersweet, shaved into shards
-pinch of salt
*If half & half is not available, substitute 1 cup milk and 1 cup heavy cream.
PROCESS:
-Shave chocolate into shards
-Add sugar and cornstarch into a medium bowl and whisk together.
-Add ½-1 cup of the half & half and whisk together vigorously.
-Mix the cornstarch first with sugar, then into the cold half & half. This prevents it from clumping when added to a hot liquid.
-Pour remaining half & half into sauce pan, add vanilla seeds, and place over medium heat.
-Whisk cornstarch mixture together again briefly, then add to sauce pan.
-Cook mixture over medium heat, whisking constantly, until the mixture comes just up to a boil and thickens, 2-3 minutes.
-Once the mixture comes to a boil, remove immediately from heat.
-Add chocolate, and a pinch of salt. The salt brings out the chocolate flavor and balances the sweetness.
-Stir mixture gently with a wooden spoon to melt the chocolate and incorporate the flavors.
-Pour hot water into serving cups, remove, and dry with a clean towel, then pour about ½ cup of hot chocolate into each cup.