Sugar Savvy

Chuck Siegel of San Francisco’s three-year old Charles Chocolates is a busy man. He’s running a new boutique (opened just in time for Valentine’s Day), he’s experimenting with flavor infusions from Teance Fine Teas and locally-made wines, and he’s supplying first-class treats to Qantas Airways. He’s also one of the nicest guys on the West Coast, and he generously shared one of his hot chocolate recipes with Sugar Savvy. This caramel and cinnamon version will be on the menu at the new Charles Chocolates Cafe in Emeryville, opening in April.

Chuck’s Hot Chocolate with Caramel and Cinnamon

Ingredients:
8 cups whole milk
1 cup water
1 1/3 cup sugar
1 cinnamon stick
16 ounces bittersweet chocolate (70%), chopped

Directions:
1. Bring the milk and water to a boil in a medium saucepan, then remove from heat.

2. Caramelize the sugar with the cinnamon stick until it is dark amber.

3. Add the milk and water mixture to the caramel to stop the cooking, and stir over heat until smooth.

4. Add the chocolate and whisk until just at a boil.

5. Use an immersion blender to froth for one minute.

Serves a crowd.

This column appears on Sugar Savvy on 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.