I used to be obsessed with the Williams-Sonoma hot chocolate. Not out-of-control obsessed, but I’ve spent a few pennies on the stuff. It’s basically a tin of chocolate shavings you melt in milk. Whenever I drink it, I think of the description of the thick, creamy hot chocolate served in the book Chocolat.
Last year a fantastic recipe for homemade Vanilla Hot Chocolate mix came into my life (thanks, Mindy, for introducing us to the recipe!). I made it for all our friends. The jars were adorable and the mix was mighty fine. I like this mix because it has chocolate shavings, which makes the hot chocolate creamy and smooth. But there is some cocoa in there, which I think “darkens” the chocolate flavor. Oh, and vanilla sugar thrown in the mix? Yum.
This year I’ve made a discovery that I’m surprised I haven’t made before. The other day I was needing delectable hot chocolate. I didn’t have any Williams-Sonoma tins lying around. And I haven’t made the Vanilla Hot Chocolate mix in over a year. That stuff is long gone.
But I did have a big hunk of high-quality bittersweet chocolate in the cupboard. I put some milk on the stove. I got out my knife. I finely chopped several tablespoons of the chocolate and tossed it in the hot milk, along with a spoon or so of sugar. I whisked. I drank. And I found the delectable hot chocolate I was looking for.
Really, it’s that easy? And I never thought of doing this before now? Move over Williams-Sonoma, there’s a new sheriff in town.