Heat the liquid. Stir a portion of the liquid cold, with the cocoa, add this to the hot liquid, add the sugar, and beat vigorously for a minute before removing from the fire.
4. Chocolate.
Principle.—To mix the chocolate smoothly with the liquid that the fat may not float on the top. This is accomplished by having all the ingredients either hot or cold. If after the chocolate is dissolved in a hot liquid, cold liquid is added, the oil separates and floats.
Utensils.—A grater, or sharp knife, a saucepan, mixing spoon, and beater.
A French chocolate maker claims that any metal utensil affects the flavor of the chocolate, and always uses an earthen pot and wooden spoon and heater. An earthenware chocolate pot for this purpose is on the market.
Ingredients.—Chocolate, sugar, milk, or milk and water.
Proportions.—The amount of chocolate may be varied, depending upon the richness desired. Three or 4 ounce squares to 1 quart liquid, 4 teaspoonfuls sugar to 1 quart. The liquid is better half milk and half water, rather than milk only.
Method 1.[10]
The cold method.