French Press Breakfast Chocolate

I don't know about this page's claim that this could substitute for breakfast, but I was pretty game to give it a shot when I first made this! It was my first attempt at using the French press to give a hot drink a foamy layer, and in my inexperience, pretty much aerated the entire drink. Nevertheless, made from my leftover Valhrona dark baking chocolate and heated to a belly-warming temperature, one could do absolutely no wrong and indeed I felt no need to add anything else to my palate after drinking it (at least, for a good half hour to an hour).

• 10 oz good quality dark or bittersweet chocolate, cut in rough chunks
• leftover vanilla bean pods (optional)
• 1 cup (8 oz) milk
• 1/4 tsp espresso powder (optional)
  

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.
2. Let the chocolate dry at room temperature for several hours. Then process again briefly. The chocolate will have lightened in color.
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.
4. Put 4 Tbsp of the chocolate powder in the bottom of the French press. Add in the espresso powder, if using.
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.
6. Pour the scalding hot milk over the chocolate and put the plunger top on the pot, but don't depress it yet.
7. Let the milk sit for 2 minutes.
8. Then plunge vigorously for 1 minute to froth the hot chocolate. It will increase in volume. Do this on a steady surface.
9. Pour into 1 large or 2 small cups and enjoy!