Keeping Warm With Journeyman’s Hot Chocolate

Photo: Susanna Bolle

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

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.


  • 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.
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Associate Producer, Here & Now Most recently, Jessica worked as an associate producer at WBUR's daily local program, Radio Boston. Jessica moved to Boston in 2008 and has lived many places since leaving her native Texas. After graduating from college, Jessica worked as a federal employee, documentary film festival producer, oral historian, university teaching assistant, traveling saleswoman and klezmer musician. Her work and projects have appeared in The Washington Post, The Christian Science Monitor, Bust, Barnard Magazine, National Public Radio, Public Radio International (PRI), and the BBC. Jessica's freelance radio work has received various awards including accolades from the Religion Newswriters Association and the Dart Center for Journalism and Trauma. As a Fulbright Scholar in El Salvador, Jessica collected and studied oral histories from the Jewish Community based in San Salvador. Jessica received her B.A. in political science from Columbia University’s Barnard College and her M.A. in history from Indiana University. She learned how to make radio from the phenomenal folks at the Salt Institute for Documentary Studies. Jessica lives in Somerville with her husband, twin son and daughter, and two cats. To learn more about Jessica’s projects, both current and past, please visit

5 thoughts on “Keeping Warm With Journeyman’s Hot Chocolate

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  2. Susanna Bolle

    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.

  3. Pingback: Journeyman’s Hot Chocolate: Cure For A Snowy Week | Radio Boston | Programs | WBUR

  4. Robot

    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.