Sugar Savvy

I can only think of one thing that would be better than my own method for preparing Scharffen Berger hot chocolate–John Scharffenberger’s personal recipe. Here’s an excerpt from the new book The Essence of Chocolate by John Scharffenberger and Robert Steinberg.

John’s Classic Drinking Chocolate

2-1/2 cups whole milk
4 ounces 99% unsweetened chocolate, coarsely chopped
1/3 cup granulated sugar
1-1/2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon (optional)
1/8 teaspoon cayenne pepper (optional)

Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar and continue whisking for 1 to 2 minutes until the sugar has dissolved. Whisk in the vanilla and the cinnamon and cayenne, if using. Reduce the heat to low. The chocolate may be made ahead; it will thicken as it sits.

Serve in demitasse cups or mugs depending on desired portion.

This column appears on Sugar Savvy during the second and fourth week of each month. Each installment will feature a recipe, and may include tips from famous chocolatiers, ancient techniques, or contemporary innovations. Please send in your questions about hot chocolate by Email.