Hot Chocolate by Michael Turback

Author:Michael Turback [Turback, Michael]
Language: eng
Format: epub
ISBN: 978-1-60774-379-8
Publisher: Ten Speed Press
Published: 2012-01-17T16:00:00+00:00

In a 3-quart saucepan with tall sides over medium-low heat, warm the half-and-half until steaming hot but not boiling. Reduce the heat to low and add the chocolate, rum, sugar, and coffee. Using an immersion blender, blend the ingredients in the saucepan over very low heat until well blended and frothy. Pour into warm mugs, top with softly whipped cream, and sprinkle a pinch of cayenne over each cup. Serve immediately.

MAKES 4 SERVINGS

Patty Denny’s approach to hot chocolate has particular resonance in Telluride, where the famous powder attracts sport adventurists to its 13,000-foot peaks. Since 1997, she has produced decadent chocolate creations from the restaurant kitchen at Telluride Ski Club. Her soul-satisfying hot chocolate, inspired by the mythical barrel of brandy strapped around a Saint Bernard’s neck—a symbol of rescue and solace—is enough to revive even the coldest downhill skier on a three-dog night.

Telluride’s solemn snow-covered mountains provide the perfect backdrop for blended chocolates spiked with brandy and finished with the distinctively nutty flavor and fragrance of almond oil. Low-fat milk allows more chocolate complexity to shine through, according to Patty, and she advises that the drink is at its best “if swished around in the mouth before swallowing.”

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