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Method :
Measure the
sugar and water into a non-stick saucepan. Simmer to make a basic syrup.
Break the chocolate into even pieces, add the the syrup and stir until
melted. Add the evaporated milk, return to a simmer and whisk to a
forth. Divide between 2 tall mugs and serve.
This
luxurious hot chocolate is served for merienda with Sugar Bread Rolls or
Coconut Rice Fritters.
Serves 4-6
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