Caribbean Hot Chocolate

Yields: 2 cups

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2.5 ounces very dark chocolate (85-90%)

1/2 cup coconut sugar or regular organic sugar

2 cups water

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Place all of the ingredients in a small pot on medium high heat. Allow the chocolate to melt, whisking a few times. Once the liquid has come to boil, reduce the heat to a simmer and cook for 20 minutes, stirring a few times. The hot chocolate will thicken and should coat a spoon. 

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Reserve leftover hot chocolate in the refrigerator for up to a week.