| Recipes Looking for a recipe, or do you just have a great one that you think everyone will enjoy? Share recipes with people from around the world. |
 | 
01-10-2007, 12:39 PM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| |  Hot Chocolate Recipe Wanted
Hi,
I'm looking for a good, rich, hot chocolate recipe, preferably something that'll be good for breakfast or an afternoon snack. Any thoughts?
Kind regards,
Shel |
01-10-2007, 02:33 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2006 Location: California
Posts: 127
| | Hot Chocolate
16 oz. Milk
3.8 oz sugar
4 tbls cocoa powder(unsweetened)
1 tsp vanilla
Heat the milk and sugar to a close to a boil and turn off heat....sift the cocoa powder and then wisk it into the hot milk...once fully incorporated add the vanilla...heat the milk again if it cools too much...
Great hot chocolate...
Robert www.chocolateguild.com |
01-10-2007, 03:29 PM
|  | Forums' Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,604
| |
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
01-10-2007, 08:24 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,231
| |
Jim, that qualifies as dessert!
I've used this one from Gale Gand, but I use 2% milk and maybe a splash of half and half. It's pretty good even if you sub Splenda for the sugar (as I must these days....). http://www.foodnetwork.com/food/reci...ml?rsrc=search
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.*** |
01-10-2007, 08:37 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Oct 2005
Posts: 582
| |
I'm particularly fond of Mexican Hot Chocolate, especially Ibarra brand. Just mix with whole milk per the directions and be sure to froth. Also, I like mine just this side of searingly hot. |
01-10-2007, 09:13 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,451
| |
This one is from Robert Linxe of La Maison Du Choclat
7 oz Bittersweet chocolate
2 cups Whole milk
1 cup water
2-1/2 Tablespoons Unsweetened Cocoa Powder
1/2 Vanilla bean (split) Optional
Finely chop the chocolate and set aside. In a saucepan combine the water, milk, cocoa powder and vanilla bean, and bring to a boil. Once it boils turn down the heat and add the chocolate. Stir occasionally.
Strain through a fine chinoise over another sauce pan and allow to cool, Stir occasionally.
Just prior to serving, gently reheat, but don't allow a boil.
If you make this several hours in advance it allows the flavors and texture of the chocolate to develop |
01-12-2007, 05:34 AM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Jan 2007 Location: Kuala Lumpur, Malaysia
Posts: 17
| |
whoa... yummy! I think the bittersweet chocolate is a great addition to it.
__________________  | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
|
