Okay, I’ll admit it – I’m a hot chocolate snob. I am. You know those little packaged hot chocolate mixes? Those are the last extremity for me – like if I’m stuck in a snow drift and I’m numb and only hot chocolate can save me.
And I mean hot chocolate. Not hot cocoa, though there are some good ones out there. My hot chocolate of choice is Mayan Hot Chocolate (see the pumpkin blog), but there are some other great recipes. I got the following information off the website simplyrecipes.com (which is a great website, BTW – the link is on the right).
How is hot chocolate different from hot cocoa? Hot chocolate is basically like drinking a melted candy bar; the chopped chocolate contains cocoa butter which makes it richer and smoother. Cocoa is powdered and contains no cocoa butter and thus very little fat. It also contains dried milk, sugar, and added flavors.
This is the real stuff, and once you try it you may never want drink hot cocoa again! The recipe here serves four, it may not look like a lot but believe me it's very rich and one cup is more than enough for a single person.
Chocolate to Use
If you plan to make good hot chocolate, it helps to start with quality chocolate. Scharffen Berger, Guittard, and Valrhona are great choices if you can find them where you are.
I suggest using bittersweet or semisweet chocolate. Bittersweet has little sugar added to it so you'll get a more pure chocolate taste. Semisweet works too, and usually has more sugar added to it than bittersweet. What about those cacao percentages? The higher the cacao percentage (noted on the chocolate package) the more chocolate solids are in the product, and therefore the higher intensity of chocolate flavor. Semisweet is usually 35-40% cacao, bittersweet up to (and sometimes higher than) 75%. 100% cacao is unsweetened chocolate, which is fine for baking, but you probably don't want to use it for hot chocolate. Milk chocolate already has milk solids added to it and has a very low (about 20%) cacao percentage.
Milk, Soy, or Water?
Whole milk lends to the creaminess and sweetness of hot chocolate, but feel free to use lowfat or nonfat milk if you prefer. For a thicker, richer hot chocolate, switch out 1/4 cup of milk for cream.
Soy milk is an alternative if you are lactose intolerant. Use unflavored or vanilla soy milk.
Believe it or not, you can use water instead of milk (though most people use milk). Water allows the chocolate to show off its true flavors and unique characteristics; however you lose the creamy feel and taste when you don't use milk.
Spices & Herbs
Experiment with spices and herbs to create unique flavors with your hot chocolate. Centuries ago the Aztecs made hot chocolate with vanilla and chili peppers. Today Mexicans enjoy hot chocolate with cinnamon. Many flavors can be added to chocolate, such as the classic flavors of peppermint and orange. You might also try lavender, bay leaf, or star anise.
Brew spices into the milk (or soy milk or water) during the initial heating process. After the milk is steamy, strain out the spices and herbs and return the hot, flavored milk back to the pan and add the chocolate as you normally would.
Whipped Cream
Regardless how you make it, I think whipped cream makes hot chocolate (or anything really) better. Feel free to use an extract such as vanilla or anise to flavor the whipped cream. Once dolloped onto your drink a small sprinkling of nuts, cocoa powder, or ground spices is a great way to add flavor and pump up the presentation.
My best advice to creating your perfectly flavored hot chocolate is to make it as you like it. Feel free to experiment as I doubt friends and family will mind being subjected to cup after cup of chocolate.
Basic Hot Chocolate
· 4 cups of whole milk
· 8 ounces of chocolate (60% cacao, preferably)
· 3 teaspoons of powdered sugar
· 1 teaspoon of vanilla extract
· 1/8 teaspoon of salt
·
1 Finely chop the chocolate into small pieces. The pieces have to be able to dissolve easily in the liquid.
2 Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer. Whisk once in a while to ensure that the milk doesn't stick to the bottom of the pan.
2a If you plan to steep herbs or spices, add the herbs or spices to the milk, bring to a simmer then take off heat and allow to steep for 10 minutes. Strain the liquid then place back into the pot and return to a simmer.
3 Add the vanilla, powdered sugar, salt, and chocolate and whisk vigorously until the chocolate has melted.
4 Heat for another 4 minutes, constantly stirring.
Serve. Add a dollop of whipped cream if you want.
Serves 4.
Favorite Variations
Steep a vanilla bean and a cinnamon stick in the milk while simmering. After whisking in the chocolate and letting it rest and reheat, cool it down a tad with a small bit of cream and throw some orange zest on top to perk it all up. Very Parisian.
A teaspoon of Chinese five spice does wonders and gives it a slightly oriental kick. A fabulous twist on hot chocolate. Another viable alternative is Chai spice for something a bit more familiar.
Some edible lavender and lemon zest in white hot chocolate are aromatic and perfect for anyone with a sweet tooth.
From Kim: if you leave out the powdered sugar and vanilla, add some pumpkin, and pumpkin pie spice, cinnamon, or cayenne. Whip it till frothy and you’ve got Mayan Hot Chocolate.
I don’t always have whipped cream on hand – instead, I love, love, love homemade marshmallows. They’re pretty easy to make and they keep for a long time in the refrigerator. Plus you can do some interesting flavor variations with those too. This recipe makes a lot of marshmallows:
Homemade Marshmallows
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
½ cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
¼ cup water
¼ teaspoon salt
1 tablespoon vanilla extract (or other flavor extract)
Confectioners’ sugar
Cocoa powder
Cinnamon, cayenne, pumpkin pie spice, or any other powdered spice you prefer
Line 9 x 9-inch or 8 x 8-inch pan (for big, fat marshmallows) or a 9x13 inch (for thinner marshmallows, but more quantity) with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.
Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment (which I don’t have so I just use the beaters), starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.
Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
Sprinkle a cutting surface very generously with confectioner’s sugar.
Remove marshmallow from pan and lay on top of the sugar.
*Dust the top generously with sugar as well. Use a large, sharp knife to cut into squares.
Separate pieces and toss to coat all surfaces with the sugar.
Store in an airtight container or ziplocs.
*This is where you can use some different coatings. Instead of straight powdered sugar, sift together cocoa powder and powdered sugar in equal parts. Leave plain or add some cinnamon or cayenne. Then toss the marshmallows with the cocoa mixture.
These have the most fabulous melting quality. They are terrible for s’mores – they melt too fast – but they are lovely in hot chocolate. Or try this when your sweet tooth is unhappy: spread some Dark Chocolate Almond spread or Nutella on a tortilla. Put a marshmallow or two on top. Microwave or broil till the marshmallow melts. Roll up. Eat. Dribble chocolate and marshmallow all down your chin. Have a happy sweet tooth.
Have you started thinking about Christmas yet? Well, neither have I. BUT if you have started thinking about it, this is a fun little gift for neighbors or teachers or friends or me or…
Hot Chocolate on a Stick (aka Fudge Blocks)
½ cup heavy cream
14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups (18 oz) semisweet or bittersweet chocolate (chopped chocolate bars or chips)
3/4 cup (4 oz) unsweetened baking chocolate
wooden sticks
3 cups (18 oz) semisweet or bittersweet chocolate (chopped chocolate bars or chips)
3/4 cup (4 oz) unsweetened baking chocolate
wooden sticks
Options – add chipotle or cayenne, cinnamon, cardamom, sea salt, pumpkin pie spice, etc.
Line an 8" x 8" pan with parchment paper. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. At this point you could add a few drops of flavoring oil (such as hazelnut, orange, or vanilla). Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly harden.
Run a knife around the edge of the pan and turn out onto a clean cutting surface. Slice into 1 ¼" cubes (or size desired for serving). Heat a knife in hot water and wipe dry before each cut, for smoothest cuts. Stick a wooden stick into the center of each block. Roll in cocoa or crushed peppermint candy, if desired. Wrap in waxed paper, parchment, or plastic wrap to store. (I'm storing mine in a tupperware in the freezer, with layers separated by waxed paper) These will keep at room temperature 3-4 days, in the fridge about 10 days, in the freezer up to 30 days.
Yield: about 3 dozen blocks.
You can push a marshmallow on the stick first, then the chocolate block. Leave as is or you can dip this in a bit of melted chocolate and dip in sprinkles, ground candy canes, etc. Then wrap with plastic wrap, tie with a bit of ribbon, and put some in a decorative mug.
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| (This picture is from the Hot Chocolate on a Stick website) |
To serve: heat some milk in the mug. Add the Hot Chocolate stick and stir till melted.
Aaaahhhhh.....
1 comment:
Wow! this is awesome stuff. You should have your own cookbook. Ever thought of that????
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