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Old 11-07-2006, 07:12 AM   #21
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Quote:
Originally Posted by skilletlicker
For several years now I've kept Alton Brown's Hot Cocoa Mix in the cupboard. It's much more of a homemade convenience product than the "warm the milk with chunks of a very good quality semi-sweet chocolate, some sugar, a vanilla bean..." recipe VeraBlue described but nonetheless, I think it's very good.
That is a nice recipe for using confectioner's sugar, I think. Most don't. Thanks.
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Old 11-14-2006, 02:33 PM   #22
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Iíve not seen this in the US but in other countries Iíve been served very thick hot chocolate (so thick you could rest your spoon on top of it) that was always served with cinnamon donut sticks. Anybody know how to make that kind of hot chocolate. Is there a mix?
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Old 11-14-2006, 02:34 PM   #23
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Wow! That sounds good!
Let me know about that if I miss it, please.
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Old 11-14-2006, 04:09 PM   #24
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Hot White Chocolate with Ginger

I have not tried this yet, but it looks amazing and a cool change of pace from normal hot chocolate.

Hot White Chocolate with Ginger

2/3 c chopped peeled fresh ginger
1/2 c sugar
1/4 c water
8 c fat-free milk
1 c chopped premium white baking chocolate (about 4 oz; such as Ghiradelli)

Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 mintues), stirring frequently. Remove from heat, cool slightly.

Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180F or until bubbles form around the edge of the pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.
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Old 11-14-2006, 04:15 PM   #25
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I just heat milk, and add cocoa and powdered sugar.
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Old 11-14-2006, 05:04 PM   #26
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If any of you hot chocolate lovers get the chance to sample/purchase some of Schokinag's hot chocolate, do NOT pass up the opp!

I sampled it at the Restaurant Show in Chicago in May, and again at the Fancy Food Show in NY in July, and it is better than any I have ever enjoyed -- and believe me, that's a lot!
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Old 11-14-2006, 05:16 PM   #27
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Thanks for th tip, ChefJ. I respect your opinions based on your background. Is that an Amerikansky company, or other?
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Old 11-14-2006, 08:41 PM   #28
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Well here's a recipe for the hot chocolate I described above. I haven't tried this yet, but if it's anything like what I had in spain, I'm sure it will be excellent.

Thick Spanish Hot Chocolate
½ cup (55g) Unsweetened powdered cocoa
§1 cup (200 g) sugar
§7 tsb (25g) cornstarch (cornfour)
§½ cup (120 ml) water
§4 cups (1 l) milk

§Mix the cocoa and sugar together.
§Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste.
§Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer.
§Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.
Serves with churros (a sugary doughnut stick)
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Old 11-14-2006, 09:13 PM   #29
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Quote:
Originally Posted by kitchenelf
That's what I use too.

Am I one of the few that REALLY likes just a cup of warm milk on a chilly night? It has to be whole milk though - skim just doesn't cut it this time.
I didn't eat chocolate as a child so my mother would make me a drink called Melted Ice Cream.

Heat the milk in a mug with some vanilla and sugar. When it's ready to drink, grind some nutmeg on top. This is so good to me.
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Old 11-14-2006, 09:31 PM   #30
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Originally Posted by mudbug
Thanks for th tip, ChefJ. I respect your opinions based on your background. Is that an Amerikansky company, or other?
It's NOT American, MB, and I'm not sure whether it's Swiss, German, Austrian... but it sure is deeeeelicious!
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