Hot Chocolate

Method

1. 1Chop the chocolate finely. This is the most important prep step. Finely chopped chocolate (2 to 3 mm pieces) melts quickly and evenly when added to hot milk. Large chunks take longer, require more stirring, and can seize or go grainy if the milk cools while you're waiting for them to melt. Use a sharp heavy knife on a stable board. You want the chocolate to melt in under 60 seconds once it hits the warm milk.
2. 2Heat the milk with the cocoa powder. Pour the milk into a medium saucepan. Add the cocoa powder and whisk immediately — cocoa powder dissolves much better into cold or room-temperature milk than into hot. Set the heat to medium. Heat slowly, whisking every 30 seconds, until the milk just begins to steam and tiny bubbles appear at the edges — around 70°C. Do not let it boil. Boiling milk changes its flavor and the chocolate you're about to add will split if it hits milk that's too hot.
3. 3Add the chocolate. Remove the pan from the heat or reduce to the lowest setting. Add the finely chopped chocolate all at once and whisk steadily in small circles, working from the center outward. The chocolate should melt completely within 60 to 90 seconds of continuous whisking. If any pieces aren't melting, return the pan briefly to very low heat. The mixture should look glossy, smooth, and uniformly dark. No streaks, no visible chocolate pieces.
4. 4Season and finish. Add the sugar or honey, vanilla extract, and salt. Whisk for another 30 seconds until everything is incorporated and the drink looks smooth and slightly thick. Taste now — adjust sweetness if needed. The salt is not optional in the sense that you'll notice its absence: it lifts the chocolate flavor and prevents the drink from tasting flat. If you want a thicker consistency, return to low heat and whisk gently for 2 to 3 more minutes.
5. 5Serve immediately. Pour into warmed mugs. Top with freshly whipped cream, a dusting of cocoa powder, or a few marshmallows. Hot chocolate separates and gets a skin as it cools — drink it while hot. If making ahead: cool completely, refrigerate for up to 4 days, then reheat gently on the stovetop with constant stirring. Never microwave — it heats unevenly and the chocolate can seize.