Art of Confectionary
Adapted Recipe by @But.First.Dessert (Instagram)
The Art of Confectionary goes above and beyond on their recipes for anything chocolate, explaining the step-by-step process of making chocolate, from grounding the cacao beans to forming the chocolate cakes.
In this case, we left the chocolate making to the experts and used pre-made dark chocolate from our neighbors Raymer’s Homemade Candies. To increase the richness, water was substituted with milk. Lastly, the uncommon addition of eggs to the drink, as the recipe instructs, were included not for flavor but to thicken the drink slightly.
Original Recipe
3 oz. Chocolate
4 cups water
Yolks of eggs
For three cups of chocolate dissolve three ounces of the best chocolate in four cups of water, and set it over the fire; beat the yolks of two eggs to foam, and stir them into the chocolate as soon as it begins to foam. The chocolate froths better when finely powdered sugar is mixed with the yolks of eggs.
Modified Recipe
Ingredients:
3 oz. dark or semi-sweet chocolate, finely chopped
4 cups milk or milk alternative of choice
2 egg yolks
½ tbs. powdered sugar
Directions:
- Put milk and chopped chocolate in a saucepan over medium-low heat, stirring occasionally as the chocolate melts.
- While milk heats, in a separate bowl, whisk together the egg yolks and powdered sugar until the mixture is frothy and a lighter yellow.
- Once the chocolate is melted and milk is heated, use a ladle to pour a small amount (about a ¼ cup) of the hot chocolate into the egg mixture, whisking quickly. This will keep the eggs from accidentally scrambling. Then, pour the egg mixture into the saucepan of hot chocolate and stir to mix.
- Serve and enjoy!
