Chocolate - All About Chocolate

Cooking with Chocolate

Hot Mocha from West Africa
A refreshing break from powdered cocoa mixes, this drink is the real thing. It also blends chocolate with another major African export—coffee.

Ingredients:

	6 ounces dark chocolate, finely chopped
	1-1/3 cups milk
	2/3 cup heavy cream
	1 tablespoon granulated sugar
	2 teaspoons instant coffee
	1 tablespoon pure vanilla

Instructions:

1)	Melt the chocolate in a double boiler or in a medium, heatproof bowl over hot water. Stir it often, until it’s almost smooth. Then remove the chocolate from the heat and whisk it until it’s completely smooth.
2)	In a small, heavy-bottomed saucepan, combine the milk, cream, and sugar. Warm the mixture over low heat, stirring often, just until it begins to simmer. Quickly stir in the coffee until it is dissolved, and remove the mixture from the heat.
3)	Add a small amount of the hot liquid to the melted chocolate, whisking it until smooth. (If the chocolate “seizes” and refuses to smooth out, try adding a bit more liquid.) Very gradually add the remaining hot liquid, whisking it until smooth after each addition. Scrape the bowl occasionally with a rubber spatula.
4)	If the chocolate begins to stiffen, return the mixture to the pot and reheat it over low heat, stirring often, until it’s very hot. Stir in the vanilla and serve at once.

Makes 2 to 3 servings.

Reprinted with permission from Omanhene Cocoa Bean Company.

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