Angelos Rentoulas
"Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 1 cup):
40gr. of dark chocolate (of 55% cocoa solids)
90gr. of fresh milk (full fat or semi skimmed)
30gr. of cream (35% fat)
1 tsp of honey
Method:
With a large and sharp knife cut the chocolate into small pieces.
Transfer into a small saucepan and then add the rest of the ingredients in.
Put on low heat, stirring constantly with a whisk until the chocolate melts and the mixture is as homogeneous as possible. *** Better to strain the mixture because, most likely, some undissolved chocolate bits will be left.
40gr. of dark chocolate (of 55% cocoa solids)
90gr. of fresh milk (full fat or semi skimmed)
30gr. of cream (35% fat)
1 tsp of honey
Method:
With a large and sharp knife cut the chocolate into small pieces.
Transfer into a small saucepan and then add the rest of the ingredients in.
Put on low heat, stirring constantly with a whisk until the chocolate melts and the mixture is as homogeneous as possible. *** Better to strain the mixture because, most likely, some undissolved chocolate bits will be left.



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