On a recent trip to San Francisco, the weather dipped into the 50s so we popped into Ghiardelli Square, the charming site of the former Ghiardelli chocolate factory that now houses shops and restaurants. Here, we stumbled upon Ghiardelli Chocolate’s cafe, where they were pedaling gourmet hot chocolate. I’m a sucker for hot cocoa on a cold day so I ordered one.
The clerks handed me a cup of frothed milk and two Ghiardelli dark chocolate candy squares. “There must be some mistake,” I told her. “I ordered hot chocolate.”
The clerk gave me a patient look: “Break up the chocolate in the milk and stir. That’s how we do hot chocolate.”
Needless to say, I’ve been making hot cocoa this way since we returned. The result is velvety and sumptuous, and each sip offers up a thick dose of cocoa.
I’d spell out the directions, but it’s really that simple. Warm up your milk or froth it in your Nespresso Aerrochino (I got one of these for Christmas)! Then break up two chocolate squares and stir.
Sip. And sip again. Top with whipped cream. Enjoy!