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  • Campton Place Hot Chocolate

    Ingredients

    2 cups whole milk
    1/2 cup cream
    2 tablespoons unsweetened cocoa powder
    1 recipe Master Ganache, recipe follows, using 2 cups cream instead of 1
    1/2 teaspoon Tia Maria or vanilla extract
    Whipped cream, for serving
    Chocolate shavings, for serving

    Directions

    Bring the milk, cream, and cocoa powder to a boil in a small saucepan over medium heat. When it reaches a boil, remove from the heat, and add the ganache. Let sit for 1 minute, then stir well until combined, about 4 minutes. Stir in the Tia Maria or vanilla.

    Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top with whipped cream and chocolate shavings.

    Master Ganache:

    Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!

    This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.

    My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.

    8 ounces bittersweet chocolate

    1 cup heavy cream

    Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.

    Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.

    Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.

    Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)

    Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.

    Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

    Yield: 2 cups

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Inactive Prep Time: 2 to 4 hours

    Ease of preparation: Easy

    --

    I have only ever used this recipe to make hot chocolate, so I have no others to use for comparison. However, this recipe makes some reeeeeaaaaly good hot chocolate.
  • 2. Do not accept cocoa from a Sampler Box.
  • www.lovechoco.orgView Full Size
     
     
    Bonus: you get to use a hammer.
  • chocolatechicgifts.comView Full Size


    +

    burlapanddenim.comView Full Size


    Don't use powder my ass.
  • Hey, some Swiss Miss in a mug with a bunch of marshmallows is good enough for me, snobmitter. It's hot chocolate. It doesn't need to be fancy. It's supposed to be hot and chocolaty.
  • 24.media.tumblr.comView Full Size


    why would you? he's about as far from chocolate as you can get
  • If you really like chocolate, and you've ever had the super-rich, super-intense hot chocolate at the famous Angelina cafe in Paris (or similar places in France and Italy), you'll never want to have anything else:

    www.jodyrobbins.comView Full Size


    It's think and intense--it tastes like a liquified chocolate bar--and it's delicious, as long as you're really into chocolate. Of course, you can't drink it too often, or it will kill you. Here's the recipe:

    3/4 cup of whole milk
    1/4 cup of heavy cream
    4 oz of really good dark (at least 72%) chocolate (not Hershey's or Ghirardelli or similar mass-market crap--think something at least of the quality of Scharfenberger or Valrhona, or better)
    1 teaspoon of confectioner's sugar

    Use a double-boiler to heat the milk and cream, when it gets warm, throw in the sugar and chocolate (cut into small chunks). Whisk as chocolate melts, until smooth (and until it looks like the picture above). Serve when it just starting to get to the boiling point, or just below. Whipped cream on top is optional.

    You will not be sorry. But only, as I said above, if you really like chocolate. As I do. But a warning: After having this, every other hot chocolate will taste like Swiss Miss or Nestle's cocoa.
  • Cyberluddite: It's think thick and intense--it tastes like a liquified chocolate bar--and it's delicious, as long as you're really into chocolate. .


    FTFM.
  • inb4 hot cocoa sa

    Complicit: 2. Do not accept cocoa from a Sampler Box.


    ... fack....
  • Jeffrey Steingarten had a great article about this in December's Vogue. He says that perfect hot chocolate is one of the few world-class foods that's affordable to pretty much everyone. He uses mostly chopped chocolate, but adds a teaspoonful of cocoa too.
  • Okay, listen... that's all really well and good. I understand that it makes a better cup of hot chocolate than Swiss Miss.

    But it's a lot of work. Caribou Coffee is a five minute walk from my office and uses real bits of chocolate, not powder. It's fast and simple, even though they pour the chocolate in the milk and then steam it all together. I can get some kind of flavor shot if I'm feeling it -- dark chocolate + cherry flavor shot = Black Forest Hot Chocolate.

    And even though I prefer dark chocolate like the article suggests, there's nothing wrong with the milk chocolate version. It's a comfort drink. Whatever floats your boat.

    /white chocolate is right out
  • FishyFred: /white chocolate is right out


    White chocolate is what's left after you take chocolate and remove everything that makes chocolate good.
  • Huck Chaser: FishyFred: /white chocolate is right out

    White chocolate is what's left after you take chocolate and remove everything that makes chocolate good.


    Heeeey. I like good quality white chocolate.
  • BKITU: inb4 hot cocoa sa

    Complicit: 2. Do not accept cocoa from a Sampler Box.

    ... fack....


    Ha! I love the older memes.
  • 1) Melt down an iron skillet's worth of Three Musketeers bars.
    2) Pour melted chocolate and nougat into a glass of milk.
    3) BAM. Tell the results don't shock you.
  • Recipe: Hot Cocoa

    Jack Bishop mentioned this recipe on today's Fresh Air and we couldn't help but get the entire recipe.

    Serves 4 in small mugs

    Why This Recipe Works

    Our ideal hot cocoa recipe would give us serious chocolate flavor and a rich, satisfying consistency. We found that 1 1/2 tablespoons of cocoa powder sweetened with 1 tablespoon of sugar added enough chocolate flavor to our hot cocoa recipe without being overpowering. Many recipes recommend mixing cocoa powder and sugar with a little water before adding the milk, and we found this to be worthwhile. Water has the effect of releasing the cocoa powder's fruit, chocolate, and coffee flavor nuances. We also discovered that heating the mixture of cocoa powder, sugar, and water for two minutes before adding milk further deepens the flavor.

    If you want to increase or decrease this recipe for hot cocoa, the key ratio to remember is one and one-half tablespoons of cocoa and one heaping tablespoon of sugar per cup of liquid. If you have whole milk on hand rather than low-fat, go ahead and use it, omitting the half-and-half.

    Ingredients

    6 tablespoons Dutch-processed cocoa powder, measured by dip-and-sweep
    4 tablespoons granulated sugar
    Pinch table salt
    1cup water
    3 cups low-fat milk (1 or 2 percent)
    1 teaspoon vanilla extract
    1/4 cup half-and-half

    Instructions

    1. In heavy 2-quart saucepan, whisk together cocoa, sugar, salt, and water over low heat until smooth. Simmer, whisking continuously, for 2 minutes, making sure whisk gets into the edges of pan.

    2. Add milk, increase heat to medium-low, and cook, stirring occasionally with whisk, until steam rises from surface and tiny bubbles form around edge, 12 to 15 minutes. Do not boil.

    3. Add vanilla and half-and-half. For foamy cocoa, beat hot cocoa with hand mixer or transfer to blender and blend until foamy. Divide between four mugs, top with whipped cream or marshmallows if desired, and serve immediately.
  • Coco LaFemme: It's supposed to be hot and chocolaty.


    They make Swiss Miss in chocolate now? That's new. Last I checked, the only flavor was brown chalk.
  • t3knomanser: Coco LaFemme: It's supposed to be hot and chocolaty.

    They make Swiss Miss in chocolate now? That's new. Last I checked, the only flavor was brown chalk.


    You have to use 3 packets for it to metamorphosize into "chocolate".
  • Beerguy: You have to use 3 packets for it to metamorphosize into "chocolate".


    I assume you have to pass it under the philosopher's stone as well.
  • Cyberluddite: If you really like chocolate, and you've ever had the super-rich, super-intense hot chocolate at the famous Angelina cafe in Paris (or similar places in France and Italy), you'll never want to have anything else:

    i>

    You went to a cafe in Europe and all you had was hot chocolate? Not even with a nip of brandy in it?

  • Pocket Ninja: 1) Melt down an iron skillet's worth of Three Musketeers bars.
    2) Pour melted chocolate and nougat into a glass of milk.
    3) BAM. Tell the results don't shock you.


    ... It's you, so, my default reaction is that this must be a TERRIBLE idea.

    ... but it's YOU, so, what if it's actually THE BEST idea?
  • Complicit: 2. Do not accept cocoa from a Sampler Box.


    Came here solely for this. Leaving satisfied.
  • My recipe is never fail good, and much easier.

    1. Heat Water
    2. Use Swiss Miss
    3. Drink
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