Cioccolata in Tazza (Sicilian Hot Chocolate)
This recipe should be made with traditional Sicilian chocolate (which contains wheat starch) as made by L'Antica Dolceria Bonajuto in Modica, Italy. It's available via their website at http://ragusaonline.com/bonajuto/_index.htm
Recipe information
Yield
<lb>Makes 4 small servings.<pb/></lb>
Ingredients
1 bar (100 grams) Bonajuto chocolate
1 1/2 cups water
Optional: 8 (or more) ladyfingers
Preparation
Melt chocolate in the water over low heat. Remove from heat, let mixture rest for 10 minutes. Reheat until hot and whip until foamy with a whisk or immersion mixer (traditionalists would use a Mexican molinillo, a wooden hot-chocolate beater). Pour into a individual cups and serve with ladyfingers, if desired, for dipping. Or eat with a spoon.
