"For those looking to make easy hot cocoa again and again, or who just like a milder beverage with a milky base, this recipe is the one for you. Make the sauce once, stick it in your fridge, and use it over the next few weeks at your leisure. Nate Hodge, co-founder of Brooklyn’s luxe bean-to-bar Raaka Chocolate, recommends 2 tablespoons of sauce per cup of warm milk or milk alternative, although you’re free to add more (but probably not less, let’s be honest) as you like.”
Deena Shanker, You’re Doing Hot Chocolate Wrong. Bloomberg, December 21, 2017
Recipe from The Art and Craft of Chocolate by Nate Hodge
Makes 2 cups of sauce
1 cup of purified water
1 cup of sugar
7 ounces of dark chocolate
To make sauce:
Put the water and sugar into a small saucepan and put on medium high heat. Allow the liquid to come to a boil. Keep it at a boil for 5 minutes. Cut the heat on the stove, move the pan to a cool burner, and slowly mix in the chocolate with a whisk. Mix until the chocolate is fully melted and the mixture is smooth.
Pour into a jar and allow to cool. If kept in an airtight jar in the refrigerator, the sauce should keep fresh for 3-4 weeks.
To make hot chocolate:
Add 2 tablespoons of chocolate sauce to a cup of warm milk or milk alternative. To jazz it up, grate an ounce of dark chocolate on top using a microplane.