Step 1

Put the chocolate in the bowl of a food processor. Make sure the bowl is completely dry. Process until the chocolate is finely ground. You want a coarse granular texture. Stop if the chocolate starts to clump together and release its oil.

Step 2

Let the chocolate dry at room temperature for several hours. Then process again briefly. The chocolate will have lightened in color.

Step 3

Store the chocolate in a mason type jar with a tight fitting lid. If you are using the vanilla bean pods, layer them in as you fill the jar.

Step 4

Put 4 Tbsp of the chocolate powder in the bottom of the French press. Add in the espresso powder, if using.

Step 5

Put the milk in a quart sized Pyrex measuring cup. Microwave for 2-3 minutes, until it just comes to a boil. You can do this on the stove if you want to.

Step 6

Pour the scalding hot milk over the chocolate and put the plunger top on the pot, but don't depress it yet.

Step 7

Let the milk sit for 2 minutes.

Step 8

Then plunge vigorously for 1 minute to froth the hot chocolate. It will increase in volume. Do this on a steady surface.

Step 9

Pour into 1 large or 2 small cups and enjoy!