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Hot Chocolate - Larousse Gastronomique 1961

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      Title: HOT CHOCOLATE - LAROUSSE GASTRONOMIQUE 1961
 Categories: Beverage, Chocolate, Larousse
      Yield: 1 Cup
 
      1 oz (generous) good sweet
           -chocolate; broken to pieces
           Small quantity of milk; or
           -water
      2 tb To 3 tbsp water or milk;
           -boiling
      1 c  Milk or water; boiling
 
  Original title: Chocolat.
  
     A generous ounce (40 grams) of good sweet chocolate is needed for a
  breakfast cup.  Put the chocolate broken up into pieces with a small
  quantity of water or hot milk in a casserole on a gentle heat. Cover
  the pan, let the chocolate soften, remove from the fire and whip into
  a smooth paste with a whip or wooden spoon; add first of all two or
  three tablespoons of boiling liquid (water or milk) to dilute the
  paste, then the rest of the liquid, still boiling, continuing to stir
  all the time. To retain the full aroma of the chocolate (the same
  applies to cocoa) it must never be allowed to boil.
  
  Gabi's notes: (1) Excellent with Mexican chocolate, such as Ibarra.
  (2) I got good results using cold milk, added gradually to the hot
  mixture until fully incorporated, then heated to warm (don't allow it
  to boil). I use a wooden hand whisk.
  
  _Larousse Gastronomique_, Prosper Montaigne, 1961. Crown edition.
  Typos by Jeff Pruett.  Notes by Gabi Shahar.
 
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