¡Bate Que Bate Chocolate!

That's Cuban for "beat that chocolate well", as in mixing it well.  As you can see, it rhymes.  And if you can sing it to an afro-cuban beat, as in rhythm, you can imagine how sexy that can sound.  Yes, Cubans have used it in their songs for many years, like Celia Cruz and her "Azucarrrr"!  And my beautiful wife and kitchen goddess, Vanessa, can beat that chocolate pretty well!  For our studio Holiday gift to our readers and subscribers, she has mixed her often requested hot chocolate with a Cuban favorite, caramelo. Hope you like it.  

Below is her recipe.

Wishing you all a Happy Navidad, and a Propserous New Year, regardless of what those bufoons do in Washington. 

Amor y Paz.

Vanessa's Hot Chocolate

4 oz. Ghiradelli bittersweet chocolate baking chips

2 oz  Whole foods 365 Organic semi-sweet

2 c. Half & Half

 

To Make:  Melt chocolate chips on med heat with 1/2 c. of half & half, whisk while melting.  After choc. melted add rest of ½ & ½ slowly while continuing to whisk.   Heat till warm enough to drink; (I heat till it starts to just bubble around the edge).

 

Caramel

 3/4 c. heavy cream

3/4 c. sugar

2 tsp unsalted butter, room temperature

1/2 tsp sea salt

 

To Make:  In a small sauce pan, heat the cream over medium heat until it just begins to bubble at the edges; turn the heat down to low.

In another med. saucepan, add the sugar and heat over medium heat until the sugar is melted and light to medium gold in color about 5-7 minutes.  

If your melted sugar is darker gold in color, remove the pan from heat, and add the heated cream, a little at a time, whisking after each addition to avoid lumps.  Once all the cream is added, whisk in the butter & the salt.

 

To serve:  As this is rather decadent...I find it best to serve in an espresso cup.  Pour the espresso cup 1/3 full of caramel, top with hot chocolate, and enjoy.