Entirely unsweetened hot chocolate - made with chocolate not cocoa
- seattledebs Dec 12, 2007 06:25 PM
So, my boyfriend is looking for a new way to make unsweetened hot chocolate. Ideally he'd like to use ground or fine powder-like chocolate, but specifically chocolate (without the cocoa butter removed) rather than cocoa powder. Also, he'd like something unsweetened, which rules out grating a standard or even fancy bar of chocolate into a cup with some milk/cream/etc.
Any ideas? Know of a source for excellent quality unsweetened chocolate, either in a bar to grate or already grated/ground? Anyone made hot chocolate this way in the past?
I've done an unsweetened one with cocoa powder already: cocoa, milk, vanilla, almond extract, cinnamon, a dash of cayenne, and a dollop of cream.
Thanks for any ideas!
The new line of baking chocolate from Nestle' called Chocolatier has an unsweetened baking chocolate. I've also had Lindt's 90% dark chocolate, contains sugar, LOL not that you would notice! I love dark chocolate, but that was alittle too intense to eat straight, but might work in hot chocolate.
Trade Joes recently started to sell a Belgian unsweetened chocolate.
I think Scharffen-Berger makes an unsweetened one, which any of the fancier groceries should carry - in the Seattle area Whole Foods and Central come to mind. I've also seen at Central some Spanish bars intended specifically for melting in a drink (near the bulk foods in the Shoreline store).
Mexican chocolate probably is too sweet for your purposes. If you can accept some sugar, there are lots of quality 70+% chocolates out there.
There are several chocolate makers that are making very high % chocolate bars.
Scharffen-Berger makes a 99% cacao bar
Pralus makes a 100% cacao bar
Dagoba makes a 100% bar
Guittard makes a 91% bar
Michel Cruziel makes a 99% bar
In my neck of the woods Scharffen-berger is the easiest to find. While it still has a bit of sugar, 99% cacao is a very dark chocolate.
Scharffenberger does not add sugar to their 99% bar. From their website:
"Q: What do the percentages (62%, 70%, 82%, 99%) mean?
A: The percentages indicate by weight the amount of ingredients derived from the cacao bean that is in the chocolate. The remaining percentage is sugar and a small amount of vanilla and soy lecithin. For example, our 70% cacao bittersweet has more cacao and less sugar than our 62% cacao semisweet chocolate. The semisweet is thus a bit sweeter than the bittersweet. Our 99% cacao unsweetened adds no sugar at all."
Do you have a recipe and if so, will you share it with us?
It is very good chocolate and I highly recommend it. Also, for this purpose I would recommend the 82% bar as its a little more palatable than the completely unsweetened one, but is not really detectably sweet.
Sounds great... I may have to make hot chocolate tonight!
I actually the hot chocolate recipe on Scharffen-Berger's website, it is the best recipe I've tried. It calls for 70%, but just use what ever chocolate you want. I've had good luck with several different chocolates. It makes enough for about 4 big cups of coco, but you can scale it back.
These are all very helpful, thanks! I'll see if I can find him some really nice chocolate from these suggestions.