Nob Hill Chill Milkshake

I have a chocolate snob on my hands. More so, I have a dessert snob. One step further, I have a dessert snob who is not just a snob, but he’s particular about his baked goods all around, not just desserts. Certain things fall into certain categories i.e. donuts are for breakfast only, maple flavoring needs to be authentic, not artificial. Peanut butter does not belong in desserts (that one I strongly disagree with). He prefers yeast donuts to cake ones. He has his favorites. He knows when not to waste his time on imposter dessert items. Don’t get me wrong, it’s not a bad thing in my book, in most cases. He knows what he wants and he appreciates the goods. Honestly, I still don’t know how I made the cut but that’s another discussion for another time. The good news is, he’s amazing and I’m more then lucky to have him. Better yet, he’s right about his dessert pickiness.

So when Randy heard that I was planning to do a California based week, I was informed that there was only one Cali based dessert item that I was expected to do or represent: Ghirardelli Chocolate. And more so, Ghirardelli’s Nob Hill Chill Milkshake. A few years ago when we were traveling to an area that had a Ghirardelli Soda Fountain and Chocolate Shop, I was informed that this was his only requested stop during the trip. When we came into view of the store, his face lit up like a kid on Christmas morning. I’ve still to this day don’t remember him looking so euphorically happy for one food item. So much so, that on the same trip, we went out of the way just to stop and get him another one.

Ghirardelli has become a culinary staple in it’s home based city of San Francisco. Named after Italian based Chocolatier, Domingo Ghirardelli, the Chocolate empire has been based in the city by the bay since 1849 when their first shop was opened. Even surviving the great San Francisco earthquake and fire of 1906, it has become synonymous with “Must Do” adventures in the city, with many including a trip to the famous Ghirardelli Square as a required stop. Now with stores, products and baking good supplies all over the world, Ghirardelli has become a giant in the Chocolate World.

Whenever I make baked goods that require chocolate chips or anything chocolate based actually, I am strongly encouraged/bullied into only purchasing Ghirardelli. Again, it’s not a bad thing. The chocolate is of an amazing quality. Your finished product is only as good as the ingredients and this is a strong quality ingredient. So obviously, when purchasing the supplies for this one, it was all high quality.

Upon assembling my supplies to make the Nob Hill Chill, I found that they had been compromised. I was assured it was for quality insurance purposes but I’m not convinced.

This one is straight forward, not a lot I need to add to. I will tell you that making your own hot fudge really sets this one apart. Plus, how impressive is that to tell people that you made your own hot fudge? Keep it over low heat and continuously still to really develop flavors. Don’t get nervous when it doesn’t look “hot fudgy” in nature during the beginning process. Keep going.

Make sure you line the inner part of your glasses with the chocolate sauce or hot fudge if you prefer. If you use the Randy method, drag your straw down the side of the glass so you get the fudgyness in each sip.

Really indulge and enjoy this one. I know Randy does. As he should, it’s legit. And so’s he.

Nob Hill Chill Milkshake

Serves 2

• 1 package (12 ounces) Ghirardelli semisweet Chocolate Chips
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 1 tablespoon butter
• 1 teaspoon vanilla
• 4 cups Vanilla Bean Ice Cream
• 1 1/2 cups Whole Milk
• 1/2 cup ice
• 1 cup Ghirardelli Mini Chocolate Chips
• Whipped Cream for Garnish

In a medium saucepan, put all Ghirardelli semisweet chocolate chips, evaporated milk, sugar, butter and vanilla in over low heat. Continuously stir until all is melted and combined.

Continue until chocolate is dark and thick. Allow to cool before using.

In a blender, place Vanilla Ice Cream, 3/4 cup hot fudge, milk and ice in. Blend on high until completely smooth.

Inside serving glass, swirl hot fudge along sides. Pour milkshake in and sprinkle with mini chocolate chips. Top with whipped cream, more hot fudge and more chips.

Enjoy!