Luna
Cassayas
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Serendipity's Frozen Hot Chocolate

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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“In the beginning, the Lord created chocolate, and he saw that it was
good. Then he separated the light from the dark, and it was better.”
~ Unknown

Serendipity’s Frozen Hot Chocolate
Chocolatier June 1996
Adapted with permission from
Serendipity Cookbook:
The Best from New York's Incredible Dessert Emporium
(Citadel Press, 1994) by Pat Miller with Steven Bruce and Calvin Holt

Serendipity 3 – New York’s Timeless Temple of
Funky-Chic Chocolate Desserts
By Christopher Thumann

“The history of Serendipity 3 parallels the history of pop culture in New York. In
the late ‘50s, Andy Warhol paid his guest checks at this dessert-intensive landmark with drawings, sketches of the feet of the famous and other works that at one point covered every wall at the establishment’s first location on East 58th Street. Marilyn Monroe regularly sat at Cove Two, her favorite table, wearing what was generally hoped to be only sunglasses, a raincoat and Chanel Number 5, while she quietly nibbled at her favorite dessert, Miss Milton’s Lovely Fudge Pie. ‘Jackie O. started coming here when she was a senator’s wife, and was a regular customer after that,’ says Stephen Bruce, one of the restaurant’s three founders. Grace Kelly, Tennessee Williams, Truman Capote, Paulette Goddard, Marianne Moore and Leonard Bernstein only start a list of the establishment’s regulars and semi-regulars over
the years…
...knowns and unknowns alike have waited in line, shoulder to shoulder, for one
of a score of tables under twice as many Tiffany lamps. And once inside, no one receives less-than-special treatment…
…The Frozen Hot Chocolate, developed soon after the restaurant opened, is probably as famous as Serendipity itself. ‘We needed a bigger, grander dessert
to keep the lines growing and moving,’ says Bruce. So the three partners, driven
perhaps by their own chocoholism, raided every gourmet store in the city, creat-
ing mixture after mixture of their sundry cocoa finds until they hit on the right
chocolate blend. The crushed ice texture is just a smoke screen; this is a dessert
as rich as straight chocolate mousse…”

Serendipity’s secret chocolate blend:
1 1/2 teaspoons sweetened Van Houton cocoa
1 1/2 teaspoons sweetened Droste cocoa
1 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
3 Godiva flowers (dark and light chocolate to taste)
1/2 ounce each of the following world-class chocolates:
Callebaut, Valrhona, Lindt, Cadbury, Anton Berg, Freia,
Marabo, Ghirardelli, Cacao Barry
1/2 cup milk

1. In the top of a double boiler over boiling water, melt the first two
cocoas with the sugar and butter, creaming to a smooth paste.
2. Add the remaining chocolates and continue melting, slowly dribbling
the milk into the mixture and stirring constantly until thoroughly
blended and smooth as silk.
3. Cool to room temperature and follow the recipe for Frozen
Hot Chocolate.

Frozen Hot Chocolate:

1 generous ladleful of Serendipity’s secret blend
of over a dozen imported chocolates
1/2 pint [1 cup] milk
1/2 quart [2 cups] crushed ice

1. Place all ingredients in a blender and blend on high. If your frozen
slush looks more like slush, slowly add more ice.
2. When a thick stage is reached, pour into a grapefruit bowl [or similar serving container of your choice] and top with a mound of whipped
cream, sprinkle with grated chocolate. Insert two straws for sipping
and serve with an iced-tea spoon for devouring.

Rather not make your own? No problem...

 
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