Personal Thoughts
I love hot chocolate and nothing beats it during a cold raining day. By far, the best one i had was at Paul Launer but i suspect its not the best. Somehow it doesnt feel rich enough and pretty sweet. However, Starbucks/Coffee Bucks wins the sweetest award. Please dont waste the money on sugar. The most convenient one i had at home was the instant add hot water and voila by Cadbury. Pretty lame, isnt it. Furthermore, its quite thin. I did a bit of research online and discovered a few tricks to DIY that great gourmet chocolate beverage.
Background
There is a difference between cocoa and hot chocolate. Cocoa is made from cocoa powder, and hot chocolate is made from shaved chocolate bars. Hot chocolate is richer because chocolate bars have a higher cocoa butter content than cocoa powders. However, cocoa powder can also be mixed with milk to achieve the richness of chocolate shavings mixed with water.
Best Chocolate Powder:
- Mariebelle Hot Chocolate Aztec Hot Chocolate Original
(recommended by Oprah) $24/20-ounce
Its not cheap! Has anyone tried this? Is it really good?
- Godiva Dark Chocolate Truffle Hot Cocoa Canister
$10/17.4oz Makes about 12 servings
According to customers’ reviews (gourmet included) at Amazon, this seems to be the best powder! Read them here you’re interested.
- Ghirardelli Hot Chocolate Mix – Double Chocolate
$5.45/16 oz Makes 20 Servings
This tops the Amazon best-selling list and cheap too! Now where can i get this?
- Jacques Torres Classic Hot Chocolate mix
$18/18oz Makes 8-10 cups
Another instant best seller and recommended in Oprah Winfrey show too. See the website here.
Dark Chocolate Vs White Chocolate
What is your choice? I secretly think white chocolate is more fattening.
Heres one Martha Stewart’s Recipe:
2 cups of heavy cream
6 cups of whole milk
12 ounces white chocolate, finely chopped
1 teaspoon pure vanilla extract
1 block of dark chocolate
Using a vegetable peeler, shave chocolate into curls; set aside.
Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes). Do not boil.
Remove mixture from the flame. Immediately pour over white chocolate. When chocolate begins to melt, gently stir to combine.
Whisk in vanilla. Continue whisking until light foam forms.
Making a Great Choco Drink By Jamie Oliver
This a great way to make the best hot chocolate, cappuccino or frothy milk drinks at home without having to buy any expensive machinery. All you need is a good-sized thermos flask or a plastic jug with a screw-top lid. I’ve even made pukka ovaltine like this! This takes around 3 or 4 minutes to make.
1 pint milk
2 tablespoons the best hot chocolate powder
A handful of marshmallows
Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it’s heating, put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan to each mug, you just need enough to dissolve the chocolate powder.
At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up
spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: you need the extra space for shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp your way to heaven!
Tips for Richer Chocolate
- Use whole milk or ultrapasteurized version for fat-free milk
- Add a teaspoon or more of sweet butter (Note: don’t make this with 2% or fat-free milk)
- Shave your own chocolate (If you think Godiva is an expensive choice, fat-free single-serve commercial cocoas like Nestle and Swiss Miss are best choices)
Flavored Hot Chocolate
- Banana Hot Chocolate
Puree half a ripe banana for each 8-ounce cup of hot chocolate. Add 1/4 teaspoon cinnamon and a grind of fresh nutmeg to the banana puree, warm it in the microwave for 20 seconds, and stir the puree into the hot beverage. You can garnish the beverage with a side of banana chips (or for kids, marshmallows and graham crackers). We’re not saying this is a “health drink,” but it combines potassium and anti-oxidants, and it sure is a mood elevator!
- Cinnamon Hot Chocolate
Stir hot chocolate with a whole cinnamon stick for a classic flavor pairing. You don’t need a cloud of whipped cream to make this trick work: serve the cinnamon stick on the saucer, or in a dish on the table as hot chocolate “condiments” so guests can help themselves. (If you inherited a glass cigarette jar from Grandma, it will make a great server for cinnamon sticks).
- Liqueurs
Strictly for adults, but oh-so-wonderful: bring out all of your too-seldom-used liqueurs and let guests select their favorites. Many flavor families work: fruit flavors like Grand Marnier and Framboise; coffee flavors like Kahlua; chocolate flavors like Godiva chocolate liqueurs; creamy liqueurs like Bailey’s and Voyant Chai; and spicy flavors like Anisette. Start with a tablespoon per cup, and provide liqueur glasses: guests may enjoy a chaser.
- Mint Hot Chocolate (Id love to try this)
Smash the stems of a few sprigs of fresh mint, and add them to the hot chocolate as it cooks; strain before serving, and add a fresh sprig to garnish. You can use mint extract if you don’t have fresh mint. It’s a fresher, zingier, more natural alternative to the peppermint stick approach—with no added calories! Alternatively, use Peppermint Whipped Cream. Grind three candy canes or eight 1-inch peppermint candies to a fine powder in a food processor or spice mill. Set aside 3 to 4 tablespoons of the powder, depending on how strong a flavor you like, and reserve the rest in a small container for future use. Beat two cups of cold heavy cream in a small bowl until soft peaks form; fold in the peppermint powder. Garnish hot chocolate with the whipped cream.
- Raspberry Hot Chocolate
Puree six raspberries for each cup of hot chocolate, and add them to the milk and chocolate mix. Continue to prepare the recipe according to directions. Garnish with a fresh raspberry skewered on a cocktail pick. Frozen raspberries work fine for the puree. If you have neither fresh nor frozen but adore raspberries and chocolate, try 1/4 teaspoon of raspberry extract per 8-ounce cup. This also works with blackberries, strawberries or any berry you’re particularly fond of.
