The Belgian people love chocolate as much as the rest of us, and here is how they like their hot chocolate.

4 cups milk
1 vanilla bean, split lengthwise
6 ounces bittersweet chocolate, preferably
    Callebaut brand, chopped into small pieces
Whipped cream, for topping (optional)

Heat the milk and the vanilla bean in a pot over moderate heat just until bubbles start to form around the side of the pan. Reduce the heat to low and add the chocolate, whisking occasionally until melted. Remove from the heat and remove the vanilla bean.

Just before serving, whisk the milk vigorously to create foam on the surface.

Serves 4 to 6.