Hot Chocolate- how do you make yours?
Discussion
Before all the cocoa connoisseurs chirp in, I use a standard pot of Cadburys drinking choclate.
4 heaped teaspoons of choc powder, tiny bit of milk to make a nice thick paste, stir stir stir until it's silky smooth. Meanwhile stick a mug of full fat milk in the microwave for a couple of minutes and just before it's about to boil over, remove it, skim any skin off the top and then pour it directly into the mug with the paste in, and again, stir stir stir, and then usually another 30 seconds in the microwave.
4 heaped teaspoons of choc powder, tiny bit of milk to make a nice thick paste, stir stir stir until it's silky smooth. Meanwhile stick a mug of full fat milk in the microwave for a couple of minutes and just before it's about to boil over, remove it, skim any skin off the top and then pour it directly into the mug with the paste in, and again, stir stir stir, and then usually another 30 seconds in the microwave.
We have a Hotel Chocolate Velvetiser which makes a very nice drink. Neither of us drink coffee in our house, so are never likely to have a fancy coffee machine which could do a similar / better job. The Hotel Chocolate flavours are nice - the Ginger one has a nice extra kick but nothing over the top.
One complaint is the drinks could be hotter, so we warm the mugs first with boiling water.
One complaint is the drinks could be hotter, so we warm the mugs first with boiling water.
made with actual chocolate is easily the best.
But I am lazy and tend to use a couple heaped teaspoons of cadbury drinking chocolate and one heaped teaspoon of cocoa. Otherwise the cadbury on its own is far too sweet and not chocolately enough. You have to mix the two well as otherwise the cocoa can be a bit more difficult to dissolve
But I am lazy and tend to use a couple heaped teaspoons of cadbury drinking chocolate and one heaped teaspoon of cocoa. Otherwise the cadbury on its own is far too sweet and not chocolately enough. You have to mix the two well as otherwise the cocoa can be a bit more difficult to dissolve
M5-911 said:
cocoa powder, demerara sugar, pinch of "fleur de sel", a few black pepper grains, vanilla pod, cinamon stick, cream and milk. cook very slowly on the side of the stove.
If I am lazy, I just melt some Valrhona chocolate with a bit a milk and sugar.
Is this one of those parody posters I’m not aware of?If I am lazy, I just melt some Valrhona chocolate with a bit a milk and sugar.
Spanish style - thick and dark - is my preferred. Lovely cup of it in Barcelona a few times.
Spanish Chocolate Company is a reasonable source in the U.K.
(I don’t drink tea or coffee, so very rarely have a hit drink - maybe once or twice a year at most - so hot chocolate is the best option.)
Spanish Chocolate Company is a reasonable source in the U.K.
(I don’t drink tea or coffee, so very rarely have a hit drink - maybe once or twice a year at most - so hot chocolate is the best option.)
Make my own… stunningly good and the cornflour gives the feel of those ski resort hot chocolates…
Ingredients:
100 gr dark chocolate, 55-70% cocoa
6 tablespoons dark unsweetened cocoa (45 gr)
2 tablespoons light muscovado sugar (20 gr)
4 tablespoons vanilla sugar (50 gr)
6 teaspoons corn flour – corn starch (15 gr)
Process:
Cut chocolate into small pieces and pour into a food processor with the rest of the ingredients.
Pulse until chocolate is reduced to powder (this will take a few minutes, but if you whiz it up in one
go the heat will melt the chocolate, so be patient and pulse).
Pour the hot chocolate mix in an airtight jar or other airtight container and keep in a dark, cool
place.
To make hot chocolate:
Pour 3 tablespoons of hot chocolate mix in a small pan.
Measure 200 ml of milk, then pour a small quantity of it – about 3 tablespoons – in the pan, and
mix with the chocolate mixture until it forms a smooth paste.
Slowly add the rest of the milk, stirring, until all milk and chocolate are well combined.
Put over low heat and bring to boil, stirring. When the chocolate reaches boiling point, let simmer
for 2-3 minutes, or until it becomes thicker.
Ingredients:
100 gr dark chocolate, 55-70% cocoa
6 tablespoons dark unsweetened cocoa (45 gr)
2 tablespoons light muscovado sugar (20 gr)
4 tablespoons vanilla sugar (50 gr)
6 teaspoons corn flour – corn starch (15 gr)
Process:
Cut chocolate into small pieces and pour into a food processor with the rest of the ingredients.
Pulse until chocolate is reduced to powder (this will take a few minutes, but if you whiz it up in one
go the heat will melt the chocolate, so be patient and pulse).
Pour the hot chocolate mix in an airtight jar or other airtight container and keep in a dark, cool
place.
To make hot chocolate:
Pour 3 tablespoons of hot chocolate mix in a small pan.
Measure 200 ml of milk, then pour a small quantity of it – about 3 tablespoons – in the pan, and
mix with the chocolate mixture until it forms a smooth paste.
Slowly add the rest of the milk, stirring, until all milk and chocolate are well combined.
Put over low heat and bring to boil, stirring. When the chocolate reaches boiling point, let simmer
for 2-3 minutes, or until it becomes thicker.
akirk said:
Make my own… stunningly good and the cornflour gives the feel of those ski resort hot chocolates…
Ingredients:
100 gr dark chocolate, 55-70% cocoa
6 tablespoons dark unsweetened cocoa (45 gr)
2 tablespoons light muscovado sugar (20 gr)
4 tablespoons vanilla sugar (50 gr)
6 teaspoons corn flour – corn starch (15 gr)
Process:
Cut chocolate into small pieces and pour into a food processor with the rest of the ingredients.
Pulse until chocolate is reduced to powder (this will take a few minutes, but if you whiz it up in one
go the heat will melt the chocolate, so be patient and pulse).
Pour the hot chocolate mix in an airtight jar or other airtight container and keep in a dark, cool
place.
To make hot chocolate:
Pour 3 tablespoons of hot chocolate mix in a small pan.
Measure 200 ml of milk, then pour a small quantity of it – about 3 tablespoons – in the pan, and
mix with the chocolate mixture until it forms a smooth paste.
Slowly add the rest of the milk, stirring, until all milk and chocolate are well combined.
Put over low heat and bring to boil, stirring. When the chocolate reaches boiling point, let simmer
for 2-3 minutes, or until it becomes thicker.
Great recipe Akirk, we often recall the test of the ski resort when drinking that style of beverage but the recipes with added cornstarch are typical Spanish hot chocolate style. Ingredients:
100 gr dark chocolate, 55-70% cocoa
6 tablespoons dark unsweetened cocoa (45 gr)
2 tablespoons light muscovado sugar (20 gr)
4 tablespoons vanilla sugar (50 gr)
6 teaspoons corn flour – corn starch (15 gr)
Process:
Cut chocolate into small pieces and pour into a food processor with the rest of the ingredients.
Pulse until chocolate is reduced to powder (this will take a few minutes, but if you whiz it up in one
go the heat will melt the chocolate, so be patient and pulse).
Pour the hot chocolate mix in an airtight jar or other airtight container and keep in a dark, cool
place.
To make hot chocolate:
Pour 3 tablespoons of hot chocolate mix in a small pan.
Measure 200 ml of milk, then pour a small quantity of it – about 3 tablespoons – in the pan, and
mix with the chocolate mixture until it forms a smooth paste.
Slowly add the rest of the milk, stirring, until all milk and chocolate are well combined.
Put over low heat and bring to boil, stirring. When the chocolate reaches boiling point, let simmer
for 2-3 minutes, or until it becomes thicker.
I use cream and a slow cooking method as I can test when a chef use cornstarch.
M5-911 said:
Great recipe Akirk, we often recall the test of the ski resort when drinking that style of beverage but the recipes with added cornstarch are typical Spanish hot chocolate style.
I use cream and a slow cooking method as I can test when a chef use cornstarch.
Didn’t know that - very interesting…I use cream and a slow cooking method as I can test when a chef use cornstarch.
How does it feel / taste different to you?
So would you simply not have the cornstarch / cornflour in the recipe for the mix and then when you actually make some use cream instead of milk and cook slowly?
Sounds delicious!
akirk said:
Didn’t know that - very interesting…
How does it feel / taste different to you?
So would you simply not have the cornstarch / cornflour in the recipe for the mix and then when you actually make some use cream instead of milk and cook slowly?
Sounds delicious!
Hi Akirk,How does it feel / taste different to you?
So would you simply not have the cornstarch / cornflour in the recipe for the mix and then when you actually make some use cream instead of milk and cook slowly?
Sounds delicious!
I just get a slight gritty feel in my mouth which spoil a bit the experience. Same when some chefs use it to thicken their sauce.
I generally use a mix of milk and cream. To get a smooth ("silky"?) feel, I do like to add a bit of Caraïbe Valrhona chocolate as well. It takes a bit more time but it is worth it.
Your recipe is ace! Try to play with spices as well.
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