Sandra Djohan


Café Angelina’s ChocolatL’Africain

1/4 cup whole milk

1/4 cup heavy cream

1 tsp of confectioners’ sugar (aka powdered sugar)

4 oz of chopped 72% Omanhene brand bittersweet chocolate (you may use another brand here, but ensure that it is close to 70% cocoa. We chopped up half of a Lindt 70% bar, found in the baking section of our regular grocery store.)


  • Heat the milk, cream, and sugar over medium high heat until bubbles are created around the pot.
  • Remove the pot from heat.
  • Add the bittersweet chocolate.
  • Stir until melted adjusting heat as needed.
  • Serve topped with whipped cream.


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