By Tracey
Hot Chocolate Blocks
from King Arthur Flour (as seen on Makes and Takes)
Ingredients:
- 1/2 cup heavy cream
- 14 oz can (1 1/4 cups) sweetened condensed milk
- 18 oz (3 cups) bittersweet chocolate (chopped chocolate bars or chips)
- 4 oz (3/4 cup) unsweetened chocolate, roughly chopped
- wooden or lollipop sticks
Directions:
Line an 8×8 baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides so you can lift the chocolate out easily.
In a medium saucepan, heat the cream and condensed milk over medium-low heat until steaming, stirring occasionally. Remove the pan from the heat and add all of the chocolate. Stir gently just to cover the chocolate evenly, then let sit for 10 minutes.
Return the pan to medium-low heat and use a whisk to stir until the chocolate is completely melted. Once melted, whisk vigorously until the mixture is thick and shiny (it won’t take long). You can add flavoring at this point if you’re so inclined.
Pour the chocolate into the pan and spread it as evenly as you can. Let sit for at least 12 hours so it can set.
Use the foil (or parchment) “handles” to lift the chocolate out of the pan and turn it over (so the top is facing down) onto a cutting board. Remove the foil (or parchment). Slice the chocolate into squares just slightly bigger than 1″ on each side – the easiest way to do this is to do divide the block into sixths in each direction. Use a long knife to make the cuts, and heat your knife under hot water and wipe clean after every few cuts for the smoothest edges.
Insert a wooden or popsicle stick into the center of each chocolate block. Wrap in waxed paper, parchment or plastic wrap to store. To serve, swirl the chocolate in a cup of hot milk until melted – you can use more or less milk depending on how chocolaty you want your beverage. Alternatively, you could just eat the chocolate off the stick too.
