Any guesses at how to replicate City Bakery's hot chocolate?
It's so rich that by the time I finish my small cup, I feel sick but I'm still addicted. It tastes like a melted chocolate bar to me. Any ideas at how to replicate? Think they use heavy cream or half and half?
I used have a recipe where you created a thick dark chocolate concentrate with cocoa power, cornstarch and sugar. You cooked it to a thick syrup like consistency. The syrup lasts a long time. At "runtime" you heat the syrup with milk or cream to make hot chocolate. One of the challenges of making hot chocolate is getting the cocoa to dissolve in the milk. This approach avoids that issue. Also the cornstarch created a satisfying mouth feel without a lot of fat.
Thanks rhee! Yeah, I tried creating thickness some time ago with corn starch and it worked pretty well. I'll have to try it again.