KitchenAid KPCB348 Manuel D’Utilisation
40
1
⁄
2
cup sugar
2 ounces semisweet chocolate,
cut into chunks
1
ounce bittersweet chocolate,
cut into chunks
cut into chunks
1
ounce white baking
chocolate, cut into chunks
chocolate, cut into chunks
4
cups (1 quart) milk, heated to
simmering, divided
simmering, divided
1
teaspoon vanilla
CHEF’S BLENDER
Place sugar, semisweet chocolate, bittersweet chocolate, white chocolate, 2 cups milk, and
vanilla in blender jar. Cover and blend at Low 10 seconds. Add remaining 2 cups milk.
Cover and blend at Low 5 to 10 seconds, or until smooth.
vanilla in blender jar. Cover and blend at Low 10 seconds. Add remaining 2 cups 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.
the equivalent of Low speed in the “Pulse” position.
Yield:
4 servings (about 1 cup 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