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Jan 17, 2007 03:31 PM

Cocoa and recipes for Hot Chocolate

If you make your own hot chocolate, what kind of cocoa do you prefer? Is it dutch processed or not? I've tasted a lot of different types lately, and I don't know if it's me or not, but I prefer regular old Hersheys! But maybe you have suggestions for me.

If you make your own, what is your favorite recipe?

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  1. I prefer a few chunks of a dark chocolate bar melted into a cup of milk on the stove, then whirred in the blender.

    1. my current addiction is penzey's dutch processed cocoa, with a little cinnamon, very little sugar (1:1 ratio with the cocoa), and a dash of vanilla or almond extract. smooth, rich, and great.

      i've been meaning to do a blind taste test with hershey's, but haven't yet. i'll report back if/when i do.

      1. I am not particular about the cocoa, but I am particular about the recipe. I love the recipe for hot chocolate in Marian Cunningham's Breakfast cookbook.

        1. I use Gale Gand's recipe and I love it, planning on making it this weekend for an entertaining breakfast: Of course, she calls for Dutch, but I haven't used it for this particular recipe. I've started experimenting with Dutch, but I just don't notice a huge difference in my baked goods. Perhaps I need to try it in the hot chocolate and do a side by side comparison- tough work, but someone's gotta do it!