On a mountaintop in Vail is one of the best hot cocoas I've ever had. The cocoa at Remedy at the Four Seasons is prepared using two types of Swiss chocolate, some marshmallow, and a splash of Chantilly cream. The presentation itself is a work of art. A mug gilded with a lattice of chocolate is placed before you along with a house-made marshmallow. The liquid is then poured slowly on top, dissolving all of the heavenly ingredients into a creamy, smooth, and decadent cup of the best hot chocolate you will likely have anywhere.
- 1 quart heavy cream
- 1 quart whole milk
- 6 Ounces Valrhona dark chocolate (64 percent)
- 7.5 Ounces Valrhona milk chocolate (35 percent)
Bring liquids up to a boil and add in chocolate until melted.