HOME > Chowhound > Home Cooking >

Discussion

Hot Chocolate

The movie Chocolat was on tonight. Watching all the yummy chocolate on TV trigger my crave. Not satisfied with any commercial hot chocolate powder I have, I tried to make my own. I melted 6 oz of semi-sweet chocolate in a double boiler. Since we only have skim milk in the fridge, I use 1 cup of milk and 1/2 cup of heavy cream. Well, the result was disappointing. It was way too sweet but not creamy enough. So a new quest arises. What is the best hot coco/hot chocolate you have ever had? And how was it prepared?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. This is a cheater version, and I know that there are much better versions of hot chocolate, but it is great in a pinch, when you have a sudden yen. Prepare a packet of instant hot cocoa mix. I like Nestle "Double Chocolate Meltdown". Immediately mix in broken pieces of whatever chocolate you have in the house. The more chocolate, the thicker the drink. I find that the chocolate melts in very quickly. This is also great with a heaping spoonful of Nutella mixed in.

    1. 50% whole milk, 50% half half & half. Ghiardelli 62 or 70% semi sweet chocolate to taste and a few drops of pure vanilla extract. Melt the chocolate in a little of the whole milk then add the rest. Heat (not microwave) until hot. Run hot water in a mug to warm it .Pour over a bunch of mini marshmallows... Delish.

      1 Reply
      1. re: Tay

        Tay, add a spalsh of Frangelica and you've got my recipe!

      2. A small amount of corn starch slurry adds body to drink without all the fat of the cream or straight chocolate.

        I've been making a drink starting with a spiced syrup (cinnamon, allspice, even a bit of hot pepper), then add a slurry of powdered milk, corn starch, and plain cocoa. Then finish to taste with dark chocolate (and heavy cream if available).

        paulj

        3 Replies
        1. re: paulj

          paulj
          OMG... I'll take your word that it tastes good, but it sounds very scary.

          1. re: Tay

            My version is inspired by a recipe in The New Spanish Table for a 17th century hot chocolate. That starts with coloring water or milk (8 cups) with achiote seeds (annatto). Then simmering it with ground almonds and hazelnuts, vanilla bean pods, rose buds, aniseed, cinnamon sticks, and chiles (2 whole dried arbol chiles). Finally add 8 oz bittersweet chocolate, pinch of salt, orange flower water, and sugar to taste. Stain, and froth (with immersion blender).

            paulj

            1. re: paulj

              paul j,
              Your version sounds marvelous! I may try it one of these (cold) days. Thanks for this background recipe as well.

        2. Droste, milk, and sugar do it for me. No cream necessary. I add good cinnamon, or sometimes ginger or another spice that strikes my fancy.
          The best cocoa mix I've ever had is Chuao Chocolate's Spicy Maya. I love, love, love the chocolate bar of the same name.

          1 Reply
          1. re: maestra

            I'm in the Droste club as well. ( I use Splenda, actually) I know, I know.

            Anyone tried Vosges? $$$$ I am intrigued, though

          2. For four servings, I start with 1/2 cup cocoa powder (I use Valrhona), 8 oz bittersweet chocolate (I use Guittard) broken into pieces, 1/4 tsp kosher salt (yes, I said salt), and a quart of whole milk. Put everything into a sauce pan and barely bring to a simmer over medium heat, whisking gently every few minutes. Cover partially (with a the lid askew or loosely with foil) and reduce heat to low, letting the mixture reduce by about 1/4 or 1/3, whisking every 15 minutes to keep solids from burning to the bottom of the pan. Use a diffuser if you have one.

            Add a shot of flavored liqueur (Butterscotch, Peppermint, Amaretto...) to your mug before adding the hot chocolate.

            Hot chocolate can be made, cooled, and refrigerated 3 or 4 days before drinking it. Just be sure to reheat it VERY slowly (or it will burn on the bottom) and whisk whisk whisk well as the chocolate parts will settle to the bottom.

            Yes, it is a lot of work, but it is VERY worth it!

            1 Reply
            1. re: Non Cognomina

              I make something very similar, cocoa, valrhona chocolate bar if I have it, small pinch salt, small pinch of crushed chili flakes, a little sweetener. When the milk almost comes to a boil, I throw in the chocolate bar and the other ingredients and turn off the heat. After a bit, whisk everything together. I don't usually reduce it but I think I use more chocolate, sometimes I make a big batch during cold weather and leave it in the frig, better the next day. Works great even with soymilk. Yum!