Cut the chocolate into bits and put it in a pan; add the boiling water. Stir and cook until it reaches the boiling point and is perfectly smooth. Heat the milk in a double boiler. Then gradually add the hot milk to the chocolate mixture, add the sugar, and heat all in a double boiler. Add salt and vanilla, if desired. If there is a scum over the beverage, beat well. Serve hot.
Whipped cream or marshmallows are often served with chocolate. The use of whipped cream with chocolate, however, makes the beverage excessively rich in fat.
QUESTIONS
What is the difference in method between scalding milk and boiling it? How can one determine when milk is scalded?
If it is necessary to heat milk, give two reasons why it is usually better to scald it than to boil it. Under what conditions should it be boiled?
What is the present cost of milk per quart? When is the price highest and when lowest?
If sweetened chocolate is used, how should the recipe for chocolate beverage be changed? Give two reasons why cocoa and chocolate should not be boiled after adding the hot milk.
Why is vanilla not added until the beverages are ready to be served (see Flavoring Extracts)?
What is the weight of one square of chocolate? How many squares in an ordinary cake of chocolate? What is the price per cake?
How many cupfuls are there in a half pound box of cocoa? What is the price per box?