Cocoa Caliente

Chocolate Base:

2KG whole milk

75g cocoa powder

10g kosher salt

9g cinnamon stick (2-3 large stick)

1kg 66% dark chocolate pistoles

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For Service:

Heat Equal Parts Whole milk to Chocolate Base. Store in a thermos or insulated pump pot.

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To Order:

3 Large Marshmallows

200-300g Hot Chocolate (this amount depends on the coffee mug each location has)

Steamed Milk Foam

Ground Cinnamon (in a small shaker)

For the chocolate base:

1. Combine the milk, cocoa powder, kosher salt, & cinnamon stick in medium rondeau. Whisk to dissolve the cocoa & kosher salt.
2. Put the chocolate pistoles in a large bowl (big enough to accommodate the full volume of all the ingredients).
3. Bring the cocoa-milk mixture to a full boil.
4. Immediately pour the hot milk over the chocolate/praline mixture. Do not stir. Let the chocolate melt.
5. After about 5 minutes, whisk the milk & chocolate to smooth.
6. Remove the cinnamon stick(s).
7. Use a small hand blender to blend to completely smooth.
8. Cool & store in quart containers.

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For service:

1. Pour hot water into the inside of a clean pump pot to warm up the interior.
2. Weigh out equal parts chocolate base & whole milk.
3. Bring the hot chocolate to a full boil in a medium pot. Take care not to scorch the chocolate on the bottom of the pot.
4. Pour the water out of the pump pot.
5. Immediately transfer the hot chocolate to the warmed pump pot.

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To order:

1. Drop 3 marshmallows into the bottom of the coffee mug.

2. Top with the hot chocolate.

3. Spoon some steamed milk foam on the very top of the hot chocolate, over the marshmallows.

4. Shake a little ground cinnamon on top to garnish.