Sisha Ortuzar
chef Sisha Ortuzar of 'wichcraft

Sisha Ortuzar

by Celia Sin-Tien Cheng
November 1, 2005


Salt baked squid with hot peppers (must pour red vinegar over it)
Great NY Noodletown
Chihuahua hot dog (bacon-wrapped then fried, w/ avocado & sour cream)
Criff Dogs
Pork steamed buns
Angel’s Share



This year at Bryant Park we are starting a whole hot chocolate menu to be served at The Creamery (one of the four kiosk
stands — ice cream in summer, hot cream in winter, so to speak). We will have five or six varieties of chocolates as well as hot cider and donuts. I think it will be a great addition to the new ice-skating rink at the park. The following recipe will be used, and it’s our own original hot chocolate that we have been serving for the past couple years at the other shops. It’s very light and subtle, and perfect for fall.

Serves 4-6
This recipe starts with a chocolate ganache as a base.

For the Ganache
6 oz. heavy cream
12 oz. bittersweet chocolate, such as Vahlrona 61% or other good-quality chocolate

Cut the chocolate into small pieces and place into a mixing bowl.

Bring the cream to a gentle boil and slowly pour over the chocolate, stirring with a rubber spatula. Wait until the cream is incorporated before adding some more. By the time all the cream is added the chocolate will be melted and the ganache should be smooth.

You can allow it to cool down and make the hot chocolate later or you can proceed to the next step.

For the Hot Chocolate
6 cups whole milk
2 cups ganache
1 or 2 fresh bay leaves, depending on the size

Bring the milk and bay leaf to a simmer and check for the bay leaf flavor. Sometimes the leaves are very strong and will impart their flavor right away and sometimes they are weak and need to simmer for a bit longer or you need to add some more. The bay leaf flavor should not be overpowering but rather impart a nice aroma.

Add the chocolate ganache and stir with a whisk until it dissolves completely and the mixture returns to a simmer.
Strain out the leaves and serve.

The ganache can be made in advance in bigger quantities and stored in the refrigerator. When you want some hot chocolate just heat up the milk and add the bay leaf and ganache.

This hot chocolate is meant to be lighter than some other recipes so you can actually drink a whole mug without feeling sick.

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