Desserts · Drinks

Real Hot Chocolate

Thick is a good thing when it comes to hot chocolate.

 I’ve always known hot chocolate as the Nestle packages filled with powder. Sometimes I’d even fancy it up with milk, marshmallows, and whip cream—you know, living the big life.

 Then a few years back, my dear cousin introduced me to a hot chocolate made for the Gods, no, I mean…for all females. It was rich, thick, and made for sipping. Nothing quite satiates the desire for dessert or chocolate after one of these.

Fast forward to present, I have developed a habit of buying huge bricks of Callebaut chocolate from a local European deli. When I feel like dulling my knife and pondering the meaning of life, I’ll scrape away at this brick of gold until I get layers and layers of flaked chocolate. The rest is easy from there!

 Note: There are tons of variations from adding different kind of liqueurs, cayenne powder, and mint but I’ve only experimented with rum and mint so far. Drop a line and tell me your favorite way to drinking thick hot chocolate!

If you find the mixture too thick, use it as a “base” for adding more water, cream, or milk. This base will last for days in the fridge so if you have another chocolate attack, heat up some additional liquid and add in as much of the base to thicken the drink to your liking.

 Ingredients

  • 1.25 to 1.5 cups of flaked chocolate
  • 1 cup of hot water, heavy cream, or milk (use heavy cream for the most luscious of hot chocolates J)
  • 1 tbs of rum
  • 1 tbs vanilla
  • Few sprigs of mint

 Directions

 Scrap the ends of the chocolate with a large knife until you have about 1.25 to 1.5 cups worth of chocolate. Place chocolate in a medium size bowl.

 In a small pot, simmer the liquid  (either the hot water, heavy cream, or milk) and mint until bubbles begin to form around the edge and discard the mint leaves.

 Pour half of the liquid into the chocolate bowl and let sit for 1 minute (this step is crucial to let the chocolate melt). Starting from the center of the bowl, slowly stir the chocolate until incorporated with the liquid. Stir in rum and vanilla.

 If the remaining half of your liquid has cooled, bring it to a low simmer and add the remaining to the chocolate mixture.

3 thoughts on “Real Hot Chocolate

  1. I found an easier way of making the hot chocolate with a moist cocoa powder and cocoa butter mixture from a company in Pacific palisades, ca. They serve it fresh in the store and sell the mixture online. Can’t remember their name exactly, something like intemperants .

  2. Looks tasty!!! Callebaut is so yum. Have you been to this place in the Bay? http://www.bittersweetcafe.com/ I’ve heard they make a similar style of hot chocolate, including one that’s just dark chocolate and water rather than milk. Rare to find, but I haven’t had a chance to go yet (plus why spend $4+ when you can make it yourself?) I’ll have to try your recipe! When I visited Paris, the hot cocoa (made w/cocoa powder rather than chocolate) there was also VERY thick compared to the American stuff. Definitely made for sipping. I later got this recipe from the Scharffen Berger Factory Store in Berkeley and I swear it duplicates the Parisian stuff exactly!! You’ll have to tell me what ya think. It’s still my favorite recipe for thick hot cocoa. :) Copying this right from my wrinkled old slip of paper…

    Scharffen Berger Factory Store Hot Cocoa

    You can adjust to your taste, but this seems to come out with a nice cocoa intensity. This is enough for two people OR one person who really likes hot cocoa!

    [Amie’s note: You don’t have to use Scharffen Berger brand cocoa, but the secret to theirs is that it is NON-Dutch processed or NON-alkalized cocoa powder, so it has a more fruity & intense chocolate flavor. Another good brand is Rapunzel.]

    7 tablespoons Scharffen Berger Natural Cocoa Powder (unsweetened)
    3 1/2 tablespoons sugar
    2 cups whole milk

    In a saucepan, whisk together the cocoa, sugar, and milk. Stir or whisk over low heat for a couple of minutes–just long enough to dissolve most of the sugar and incorporate the cocoa smoothly.Continue heating over medium heat, stirring often, just until steam rises. Do not boil. Pour into mugs and enjoy!

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