Active Work and Total Preparation Time:
Patissier Cedric Thullier, pastry chef at the Chateau du Pont d'Oie in Belgium, says to reduce or increase the amount of chocolate to vary thickness and the degree of bittersweetness. You'll love it-it's like drinking a bar of chocolate.
1/2 pound fine-quality semi-sweet chocolate with 60% cocoa content, such as Callebaut
4 cups whole milk
Finely chop the chocolate and place the pieces in a double boiler set over, but not touching, simmering water or in a heavy saucepan over low heat.
Add 2 cups of milk and stir, using a small whisk. Break up the chocolate until it starts to dissolve. Whisk continually until all chocolate is uniformly melted.
Raise the heat to medium, add the remaining milk and cook until it comes to a simmer (do not allow the chocolate to reach a full boil).