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1
⁄2 cup (125 ml) sugar
2 ounces (60 ml) semisweet
chocolate, cut into chunks
1 ounce (30 ml) bittersweet
chocolate, cut into chunks
1 ounce (30 ml) white baking
chocolate, cut into chunks
4 cups (1 liter) milk, heated to
simmering, divided
1 teaspoon (5 ml) vanilla
CHEF’S BLENDER
Place sugar, semisweet chocolate, bittersweet chocolate, white chocolate, 2 cups (500 ml)
milk, and vanilla in blender jar. Cover and blend at Low 10 seconds. Add remaining 2 cups
(500 ml) milk. Cover and blend at Low 5 to 10 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef’s Blender, but use Pulse instead of Low. The Bar Blender runs at
the equivalent of Low speed in the “Pulse” position.
Yield: 4 servings (about 1 cup [250 ml] per serving).
Per Serving: About 370 cal, 10 g pro, 53 g carb, 15 g total fat, 9 g sat fat,
20 mg chol, 130 mg sod.
TRIPLE CHOCOLATE HOT CHOCOLATE