1Chop the choclate into small peices and set aside.
2In a large saucepan, put the milk, sugar, a 1/3 cup of water. Cook over medium heat until it begins to boil. Remove from the heat and, using a wire whisk, wisk in the chopped choclate. Whisk briskly until thick and smooth.
3If you have a handheld or immersion blender, use it to whip the hot choclate for 30 seconds in the sauce pan. Or carefully transfer the mixuture to a blender and whip up on high speed 30 minutes. But first you must do two things: Put the top blender a bit askew so the hot air can can escape, and cover the top with a thick towel so you don’t burn your hand. This must be done by a adult. Serve while it’s very hot and frothy.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Salt from on High
The higher your hand, the more even the distribution.
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