Title: Hot Chocolate - Larousse Gastronomique 1961
Categories: Beverages Chocolate
Yield: 1 Cup

1	oz	(generous) good sweet chocolate; broken to pieces
		Small quantity of milk; or water
2	tb	To 3 tbsp water or milk; boiling
1	c	Milk or water; boiling

Chocolat.

A generous ounce (40 grams) of good sweet chocolate is needed for a breakfast cup. Put the chocolate broken up into pieces with a small quantity of water or hot milk in a casserole on a gentle heat. Cover the pan, let the chocolate soften, remove from the fire and whip into a smooth paste with a whip or wooden spoon; add first of all two or three tablespoons of boiling liquid (water or milk) to dilute the paste, then the rest of the liquid, still boiling, continuing to stir all the time. To retain the full aroma of the chocolate (the same applies to cocoa) it must never be allowed to boil.

_Larousse Gastronomique_, Prosper Montaigne, 1961. Crown edition. Typos by Jeff Pruett.

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