I queried a class of grade sixers: Who believes someone loves Mrs. Speller enough to send her a giant heart-shaped box of chocolates? A box so big it eclipsed the entire surface of the round table?
From a class of fifteen, four hands shot up, waving frantically: see me, I believe in you. Or maybe, I believe in love? Or maybe, I'm in love with chocolate?
I am in love with chocolate. I can relate. But not to the other sixers who stared at me blankly. Except for one who said, that's a lie.
My father, a teacher, was loved enough to receive a giant box (as big as the top of a round table) of Purdys Chocolates every Valentines Day. No, not my mother, a wealthy family of Malaysian descent who bought up the top of Broadmead Hill, cleared the houses and build a mansion. They were very kind, throwing parties, giving gifts, launching teachers into retirement with in-mansion mini dramas. I still find small remains of those days amongst my things: a canvass bag, a parrot-topped pen...
This milk chocolate yogurt is not as good as the giant chocolate heart. Nothing is, really. But it's delicious enough.
Milk Chocolate Frozen Yogurt
1/3 cup plus 1/4 cup milk
1 cup heavy cream
6 ounce milk chocolate, finely chopped
2 cups plain yogurt
1 large pinch kosher salt
3 tbsp sugar
3 ounces dark chocolate, finely chopped
Heat the milk and cream in saucepan over medium heat until almost simmering. Remove from heat and whisk in milk chocolate. Transfer to a bowl and whisk in yogurt, salt, and sugar. Let cool.
Regerate until cold, about two hours. You can also hold the mixture in the fridge overnight.
Freeze the chocolate pieces.
Churn the yogurt according to the specifics of your icecream maker.
Fold in the chocolate pieces.