Chocolate
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Maillard's chocolate is excellent ;
- his receipt is given below.
- For each cup of chocolate use one cupful of milk and one bar of chocolate.
- With Maillard's chocolate this is nearly one and a quarter ounces.
- Put the cold milk into a porcelain -lined saucepan, break the chocolate into small pieces, and add them to the milk.
- Place the saucepan on the fire, and with a wooden spoon stir constantly and rapidly until the chocolate is dissolved and the milk has boiled up once.
- Beat it vigorously to make it smooth, and serve at once.
- More milk may be added if this is too rich.
- Chocolate should not be kept standing.* Huyler'a, Baker's, and other brands of cbocolate may be prepared In the same way, the proportions being regulated by the richness desired.— M.
- R.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon