We recently visited chefs and co-owners Tse Wei Lim and Diana Kudayarova of Journeyman in Somerville to get some hot chocolate secrets. What better day to try them out? Enjoy! (and stay warm).
Journeyman Hot Chocolate
4 oz, ea, whole milk & heavy cream or 8 oz half-and-half
2 oz chocolate, in small pieces
pinch salt
Notes:
This recipe can be scaled to any volume; the trick is in the proportion, 1 chocolate : 4 dairy.
We make our half and half ourselves, but you can buy it at the store.
The better the chocolate you use, the better the final hot chocolate will taste. We recommend using a chocolate that is above 60% cocoa; at the restaurant we use Valrhona chocolate in the Manjari or Tainori blends for our hot chocolate.
We recommend cooling the hot chocolate overnight and reheating it to serve; this allows the flavors to mix and mellow, and also creates a better texture.
Combine milk & cream in a small sauce pan. Heat on medium-low heat, stirring occasionally, to a simmer.
Add a pinch of salt, turn the heat down to low, and begin whisking. Slowly add in the chocolate, whisking constantly. You may need to scrape down the sides of the pan periodically to make sure that everything is combined and evenly heated. Continue whisking the hot chocolate over low heat until you can no longer see specks of chocolate on the sides of the pan as you stir and the mixture appears completely homogeneous.
When the chocolate is completely melted and incorporated, pour into a bowl set over an ice bath to chill (or just stash it in the refrigerator). To reheat, return to the saucepan, and heat on medium-low heat, stirring occasionally, until it reaches your desired temperature.
More
- Journeyman’s Tse Wei Lim and Diana Kudayarova are PRK’s newest contributors. They’ll be sharing their adventures, wisdom, mishaps, and victories every month. You can read their first post HERE.
Pingback: Tweets that mention Keeping Warm With Journeyman’s Hot Chocolate | Public Radio Kitchen | Blogs | WBUR -- Topsy.com
That hot chocolate sounds so decadent. I have some Manjari chocolate in the pantry too.
I’m enjoying this hot chocolate as I write this and it is lovely. I used Scharfen Berger chocolate and cheated, using one half heavy cream and half one percent milk, but it is still quite decadent, indeed! And, yes, chilling it for even a short while makes a huge difference.
Pingback: Journeyman’s Hot Chocolate: Cure For A Snowy Week | Radio Boston | Programs | WBUR
I was lucky enough to dine at Journeyman with my sweet heart on V-day. . . we thought out meal was done and then they brought us this treat. Amazing! It was so rich that one could not drink more than the ounce or so served. Now, I know something about hot chocolate. . . and wooed my girlfriend with my skills but this hot chocolate put me to shame.