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Ideas anyone?

post #1 of 5
Thread Starter 

I work at a small cafe that serves breakfast and lunch. Every morning I make a pot of killer hot chocolate, from scratch using a blend of french dark and milk chocolate. It's thick and really yummy. Anyway, most days (the cold and rainy ones) we sell out of it. Warm days we will sell maybe 2 cups. The owner and I have been trying to come up with ways to use what is leftover on those days. I was thinking of making Frozen Hot Chocolates with fresh whipped cream. Which I think may be a good seller during the hot summer days we have.

Anyone have another idea? That was all I could come up with.

post #2 of 5

is it thick enough to dip a frozen banana in and have it stick?

 

my back up plan would be to turn it into chocolate milk for the kids or milk shakes

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 5

Pudding..... parfaits..frozen or not.....  frozen hot choc pie..  and ditto on malts/shakes

 

post #4 of 5
Thread Starter 

It's not quite thick enough to coat stuff with, but I could probably turn it into a pudding, or a mousse even.

 

Thanks!!

post #5 of 5

Chocolate Sauce or in any choco cake or cookie recipe that calls for milk or water.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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