Richard Bertinet’s Hot Chocolate
A rich and creamy hot chocolate recipe created especially for Divine by
the lovely Bertinet Kitchen in Bath.
Richard at the Bertinet Kitchen
500ml full fat milk
400ml double cream
185g Divine 70% cocoa
1 large tablespoon Divine cocoa powder
Melt the chocolate in a bowl in a microwave or
over a pan of hot water.
In a separate pan bring the milk to the boil with
the cocoa powder.
Pour 1/3 of this liquid on to the melted chocolate
to obtain a smooth
texture and so it looks glossy. Pour the rest of
the milk, cream and
cocoa into the bowl and mix again.
Pour all of the hot chocolate back into the milk pan and whisk vigorously.
If you like your hot chocolate with a kick add a pinch of chilli powder, or if just with a little spice add some grated nutmeg.
For complete decadence top the chocolate with a spoon of whipped
cream or a scoop of good vanilla ice cream.