theo chocolate hot chocolate

the beginning of something beautiful…

While sitting on the warm side of my office window, I enjoyed watching the snow fall outside.  We get quite excited about snow in TN, and the forecasted few inches arrived today as promised.  Visions of thick, rich, creamy hot chocolate drifted through my thoughts throughout the afternoon.  Hot chocolate and snow… (yes, I was working!  one must look away from the excel worksheet on occasion…)
This hot chocolate is adapted from a recipe posted by Yadi; you can find her original recipe here.
I have scaled the recipe to yield a little less than 8 ounces of hot chocolate.  The cup in the pictures is very small, holding about 3 ounces, which is just enough to quench the chocolate craving yet not enough to feel guilty about the calories.
Nutella Chocolate Chocolate Hot Chocolate
Mix all together in small saucepan and heat until chocolate is melted and mixture is steaming:
1 1/2 t Nutella (be sure to lick the spoon!)
2T chocolate chips (I used Ghiradelli milk chocolate chips)
1 fl oz (or 2T) heavy whipping cream
3 fl oz whole milk
Chop and add to steaming milk mixture:
1 ounce theo orange chocolate (this does not scent the hot chocolate orange; however, it blends well with the other flavors to create a smooth, lush warm drink) 
Allow chocolate to melt, then stir to mix well.
Add 1/4 t vanilla (it’s really aged Grey Goose and vanilla beans)
Pour into small cups and top with tiny marshmallow if desired.  
Sit back, watch the snow fall and sip the hot chocolate…these ARE the days…
This hot chocolate is rich, and small servings are quite adequate.  Though a bit sweeter and perhaps a bit thinner than THIS hot chocolate, both are absolutely delicious, and well worth 15 minutes of your time to stir together a culinary treat.
sweet dreams…
I visited the theo chocolate factory near Seattle, WA last year.  Here’s the link to the blog post, should you desire to read more about chocolate.

hot chocolate – thick, rich, indulgent

I’m relaxing on this cold (24 degrees today in TN; that’s cold for us Southerners) Sunday afternoon, often glancing out the window, watching for the forecasted winter snow storm.

This hot chocolate reminds me of a tasting at The Confectional in Pike Place Market Seattle, WA.  And, also, this hot chocolate offers visions of life for My Friend M, who will be moving to Paris, France for a year later in 2011.

I’m using one of the 67% cacao bars of chocolate from Nashville, TN artisan chocolatier, Olive & Sinclair. I use their chocolate often, as you can see here and here.

Seemingly simple demitasse cup of hot chocolate – notice the rich color of the chocolate against the stark white of the small cup.  

adding a little recently whipped whipping cream…

the bowl of the spoon is about the size of the top of the cup
this velvety thick, deliciously rich hot chocolate is adequately served in a very small portion

I added a few drops of Chambord for a subtle hint of black raspberry

 one last photo, and then it’s time to savor

until next time, little demitasse
The recipe was adapted from a blog post by Tish Boyle.  I scaled the recipe back to one serving; however, I found that the one-serving portion would adequately fill 3 of the small demitasse cups.  That’s enough to share with friends….or not…
3 fl. oz. whole milk
1 fl. oz heavy whipping cream
1T packed light brown sugar
Heat on medium heat until the mixture begins to bubble around the edge. 
Remove the pan from the heat, and add
1.5 oz finely chopped chocolate (choose your chocolate wisely for it really is the star of this treat)
(I used Olive & Sinclair’s 67% bar)
Whisk gently until the chocolate is melted and well combined with the liquid.