2/3 cup cold heavy cream
1 tbsp plus Â¼ cup granulated sugar
Â¼ cup Callebaut dutch processed cocoa powder salt
4 cups 2% milk
7 oz bittersweet chocolate (65%-70% cacao), finely chopped
1/8 tsp Spiceology cayenne
Â½ tsp Spiceology Saigon cinnamon
Â½ tsp Spiceology smoked paprika
Beat the cream and 1 tbsp sugar in a medium bowl with a mixer on medium speed to medium soft peaks. Refrigerate while making the cocoa.
1. Add the remaining Â¼ cup of sugar, cocoa, 1/8 tsp salt, into a 3 qt saucepan. Whisk in Â¼ cup of milk until the mixture is smooth.
2. Pour in the remaining milk and whisk to combine. Bring to a boil over medium high heat.
3. Add the chocolate and cayenne and reduce to low heat. Whisk until the chocolate is completely melted and the mixture is frothy (1-2 minutes). Add more cayenne if needed.
4. Divide the chocolate6 between 6 mugs and top with the whipped cream. Sprinkle the cinnamon and smoked paprika onto the cream, serve.
5 lbs. russet baking potatoes (6 large bakers)
Â½ lb. Bacon
3 cps. 2% milk
1 stick butter or margarine
3 cps onion, minced
7 Â½ cps chicken stock (or 1 heaping Tb chicken soup base dissolved in 7 Â½ cps water)
Â½-3/4 cp all purpose flour
Â½ tsp Spiceology thyme
1 tbsp Spiceology parsley
Â¼ tsp Spiceology cayenne red pepper
1 tsp sea salt (optional)
Spiceology black peppercorns, freshly ground to taste
1. Preheat oven to 350 degrees.
2. Wash and dry potatoes, poke with fork, and bake for 1 hour and 15 minutes until soft. Cool to room temperature. Refrigerate for 1 hour to speed up the cooling.
3. Remove the skins and coarsely chop the potatoes. Set Aside.
4. Finely chop the bacon and fry until crispy. Drain the bacon on paper toweling and set aside. Let the milk come to room temperature.
5. Place 1 1/2 cups of chopped potatoes into a blender. Blend or mash with a little water to make the potatoes thin, yet smooth and creamy.
6. In a large, heavy pot, melt the margarine or butter over medium-low heat. Add the onions and cook until they are soft and translucent, about 10 minutes. In a separate pan, heat the chicken broth to boiling. Using a wooden spoon, gradually mix the flour into the onion mixture. Continue stirring mixture for 3 minutes. Do not brown. While stirring the mixture, slowly add the rest of the chicken broth to the onion mixture. Next, add the potato puree. Mix well.
7. Lower the heat to simmer and cook for 30 minutes. Stir often to avoid scorching on the bottom. Add milk, parsley, thyme, cayenne, salt, pepper, and the remaining chopped potatoes.
8. Cover and simmer another 30 minutes, stirring often. If soup is too thick, thin with more milk. Add Â¾ of the crisp bacon and mix well. Serve garnished with the remaining bacon, cheddar cheese, and chives, if desired.