There are hot chocolates - and then there's Cioccolata Calda. Whether you drink it straight from the mug or use a spoon, you really can't go wrong. FULL RECIPE BELOW.Thirsty For Spotify Playlist - https://play.spotify.com/user/tastemade/playlist/1QVzxfpK50xtg8JSo5SZfHShot and Directed by Eric SlatkinEditor: Jacob MetivaGaffer: James NavairaFood Stylist: Kari Lauritzen - http://theyellowbungalowla.com/Title Graphics: Lydia Baillergeau - http://www.byairjo.com/MUSIC:"Lontano da te" by Fred BuscaglioneCourtesy of Vampisoulhttp://vampisoul.com/Cioccolata CaldaMakes 4 servingsINGREDIENTS:-2 cups half & half*-2 T corn starch (used as a thickening agent, also allows chocolate to be heated to warmer temperature)-2 T granulated sugar-½ vanilla bean, split lengthwise -6 oz dark chocolate, at least 70% bittersweet, shaved into shards-pinch of salt *If half & half is not available, substitute 1 cup milk and 1 cup heavy cream.PROCESS:-Shave chocolate into shards -Add sugar and cornstarch into a medium bowl and whisk together. -Add ½-1 cup of the half & half and whisk together vigorously. -Mix the cornstarch first with sugar, then into the cold half & half. This prevents it from clumping when added to a hot liquid. -Pour remaining half & half into sauce pan, add vanilla seeds, and place over medium heat. -Whisk cornstarch mixture together again briefly, then add to sauce pan. -Cook mixture over medium heat, whisking constantly, until the mixture comes just up to a boil and thickens, 2-3 minutes. -Once the mixture comes to a boil, remove immediately from heat. -Add chocolate, and a pinch of salt. The salt brings out the chocolate flavor and balances the sweetness. -Stir mixture gently with a wooden spoon to melt the chocolate and incorporate the flavors. -Pour hot water into serving cups, remove, and dry with a clean towel, then pour about ½ cup of hot chocolate into each cup.