We've been making this Epicurious recipe for years. Made another batch tonight, and thought I'd share my version. You can, of course, use any combination of dark and milk chocolate that you like - Callebaut is simply our "house" brand, and it works well, because it comes in callet form, which makes grinding easier.
2 cups white sugar (granulated)
1/2 vanilla bean - scrape out the seeds
12oz Callebaut 56% dark (semisweet) chocolate (sometimes I'll use some 70% in this mix as well)
4oz Callebaut Java milk chocolate
1 cup Dutch process unsweetened cocoa powder (we used Callebaut, but apparently Droste is very good as well).
1. In the bowl of a really big food processor, grind dark and milk chocolates until finely ground (do this by pulsing the processor in short bursts - you don't want to melt the chocolate).
2. Add white sugar, cocoa powder and the scraped out vanilla seeds and process some more. If your machine is too small, you can tip the chocolate into a large mixing bowl and stir the other ingredients in with a whisk.
This is a half batch, and we usually make double this amount (in two batches - the processor can't handle the whole lot at once). The secret is to try and grind it as finely as you can without heating up the blade too much (and therefore melting the chocolate against it).
The original recipe specified 1/4 to 1/3 cup mix to each cup of milk, but we use way less than that! My boys have this every night before they go to bed.
