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| 10 ounces semisweet or milk chocolate, cut into small pieces |
| 1. Combine milk and split vanilla beans in a saucepan; scald milk over medium-low heat. |
| Remove from heat, and take out vanilla beans. Scrape the seeds from the beans into the milk, |
| discarding the pods. Stir, then let stand covered for 5 to 10 minutes. |
| 2. Return to medium-low heat, add chocolate, and whisk until chocolate is completely melted |
| and milk is frothy. Serve immediately. |
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Barrington
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