Hints for the best cup of Drinking Chocolate
Use premium quality dark chocolate that you also enjoy eating. The best drinking chocolate contains about 70 percent cocoa solids.
Types of chocolate
- Columbian is known for its berry and spice notes
- Ecuadorian for earth hint of licorice
- Venezuelan is deep and fruity
- Look for chocolate that is smooth not gritty and has a very long aftertaste
Use a chef's knife or serrated bread knife.to slice and chop chocolate bar into slivers.
Use whole milk as it softens the chocolate's earthy intensity. If your cup of chocolate is too bittersweet and strong, add more milk or stir in cream or half and half to taste.
Whip drinking chocolate with a blender or immersion blender for a frothy cup of rich drinking chocolate.
If you make your drinking chocolate ahead and refrigerate, the flavors will develop and blend. Gently reheat before serving and whisk or use a blender to froth it up.
Add Flavorings to your Drinking Chocolate for Variety
To add variety to your drinking chocolate, use the same syrups that coffee shops use to flavor coffee. These are readily available in flavors like amaretto and French vanilla. You need only about a tablespoon per cup of hot drinking chocolate. Chocolate absorbs flavors and aromas so only a small amount is needed.
Try seasonings such as cinnamon, cayenne or ancho chili pepper or a pinch of salt or drop of vanilla.
For variation add a pinch of grated orange zest to the top before serving
Serve in pretty demitasse cups for an elegant end to your meal.
Recipe for Luscious Drinking Chocolate
Ingredients
2 1/4 cups whole milk
1/4 cup water
1/4 generous cup of superfine Baker's Sugar
1 3.5 ounce bar of bittersweet chocolate-at least 70% cacao, chop finely
1/4 cup unsweetened cocoa loosely packed.
Directions
Combine milk, water and sugar In a medium saucepan. Heat mixture over medium until it reaches a rolling boil. Add the chopped chocolate and cocoa powder. Whisk these ingredients into milk mixture and return to rolling boil.
Mixture will thicken. Reduce heat to very low.
Blend for 5 minutes with an immersion blender or in a regular blender for 1/2 minute or until drinking chocolate is thick and foamy.
Add Elegance with a Chocolate Fountain or Chocolate Shot Machine
For your next get-together serve drinking chocolate as a dessert or aperitif with a chocolate shot machine or a chocolate fountain. Provide flavored syrups so guests can add their own. Even liquors such as amaretto can be added to these cups of drinking chocolate. Provide coffee as well so guests can make a steaming cup of Irish coffee with chocolate.
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Copyright 2008 by Joan Jones
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