Holiday Recipes: Sipping Chocolate
From Krystal Craig of Intero Restaurant
By Darcie Duttweiler
Photos courtesy of Intero
Native Austinite Krystal Craig is the Managing Co-Owner & Chocolatier/Pastry Chef of Intero Restaurant. At 21, the self-taught chocolatier co-founded her first dessert company, focusing on small batch, sustainably sourced handcrafted artisan chocolates. After years of producing sweets for The Four Seasons, Jeffrey’s and Hotel Van Zandt, as well as a signature chocolate line at Armadillo Christmas Bazaar for more than 14 years, she opened Intero in 2018 with Chef Ian Thurwachter. Her recipe will transport you back to your childhood.
Holiday Sipping Chocolate
• 16 oz 60-70% Favorite Couverture Quality Dark Chocolate Callets or Chopped
• 2 oz Red Brute Cocoa Powder
• 4 oz granulated sugar
• 1/4 teaspoon Himalayan pink salt
• 1 6 oz milk or milk alternative
In a food processor, finely blend chocolate, cocoa powder, sugar, and salt.
Heat milk in a pot on the stove on low heat until warm, whisk continuously. Once warm add cocoa mix, turn up and heat on medium. Whisk constantly until completely melted and blended.
Pour into espresso cups, add whipped cream (Recipe below) to top, and serve.
Whip Cream Top
• 8 oz whipping cream
• 1 oz powdered sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
Add all ingredients together and whisk to medium-soft peaks.