Éclat Hot Chocolate base:
- 4 C whole milk
- 1 1/4 C Éclat Dark Chocolate
- 1 Tbsp Éclat Cocoa Powder
- Bring milk to a boil. Infuse milk with desired spices or herbs* All herbs should be infused into the milk and strained before the chocolate and cocoa powder is added. When working with dried and fresh herbs, always re-measure after straining to make sure you have the proper amount of liquid. For an even better hot chocolate, use an electric hand mixer or whisk to add foam into the hot chocolate before serving. The fresh herbs should be added when the cream is at it’s hottest and steep like you would any tea. This is also a great time to adjust the amount of flavor.
- After straining hot milk, pour slowly into the cocoa powder and whisk vigorously until there are no more lumps.
- Melt chocolate in bowl.
- Pour 1/3 of the liquid into the melted chocolate. Mix so as to obtain a smooth, elastic and shiny texture, then pour the rest of the liquid while making sure to preserve this texture, and strain into a pan.
- Heat the chocolate mixture just before a boil, whipping vigorously to obtain a light and creamy froth.
* Possible herbs and spices for infusing into a hot chocolate: Lemon mint, chocolate mint, rosemary, thyme, fresh ginger, dried herbs, cinnamon, lavender, Earl Grey tea, Aleppo Chili, Peruvian Aji Pannca Chili, Balinese long pepper, allspice, star anise, cardamom, sichuan pepper corn, or a pinch of salt.