For my sister's baby shower this week I did a hot chocolate bar with some amazing hot chocolate, and all kinds of lovely junk to stir in and add flavor (like the marshmallows!)
I started out with sipping chocolate recipe collected from the same Chef who taught me about the stuffing. Serves 4 - small sizes.
Luscious Sipping Chocolate
2 ¼ cups whole milk
¼ cup water
¼ cup sugar (or less if your chocolate isn’t bittersweet)
I started out with sipping chocolate recipe collected from the same Chef who taught me about the stuffing. Serves 4 - small sizes.
Luscious Sipping Chocolate
2 ¼ cups whole milk
¼ cup water
¼ cup sugar (or less if your chocolate isn’t bittersweet)
Bring to rolling boil in a medium saucepan. Add the following:
4 oz. bittersweet chocolate
¼ cup unsweetened cocoa powder
Add to liquid. Whisk in. Return to rolling boil. Reduce heat to very low. Blend one minute in a blender or 5 minutes with immersion blender until thick and foamy.
(Hint - a rolling boil is hard to manage with whole milk, and it boils over in the blink of an eye.)
After making a batch though, I knew I couldn't use something so rich for a cocoa bar. One mug and I was BUZZED! (Not even joking - a mug was way too much, I was wired and driving across town to be social at 9pm on a work night.) There would be no non-lethal way to stir in anything else… So I played around a bit with lightening things up, and ended up using the same process with the following amounts:
16 C whole milk
1 1/4 C sugar
3 C water
20 oz semisweet chocolate
1 1/4 C cocoa
This ended up still being plenty rich, with a nice chocolate flavor, but without the risk of a diabetic coma. I actually made two of these batches, each batch easily made enough for 16 people (I had lots left over). For a more manageable batch, serving four (larger sizes) try with the following amounts:
4 C Whole milk
5 Tbs C Sugar
5 oz Semisweet chocolate
5 Tbs Cocoa
Prepare it following the process in the original recipe, and make sure you whip it really well just before serving - it adds a great finishing touch!
Stir in options include: crushed candy canes, chopped andes, homemade marshmallows, toffee bits, caramel sauce, butterscotch chips, cinnamon chips, gingersnaps, cinnamon, nutmeg, cloves, maple sugar candies, pirouettes, candy canes, oreo crumbles… and just about anything else that tickles your fancy.
4 oz. bittersweet chocolate
¼ cup unsweetened cocoa powder
Add to liquid. Whisk in. Return to rolling boil. Reduce heat to very low. Blend one minute in a blender or 5 minutes with immersion blender until thick and foamy.
(Hint - a rolling boil is hard to manage with whole milk, and it boils over in the blink of an eye.)
After making a batch though, I knew I couldn't use something so rich for a cocoa bar. One mug and I was BUZZED! (Not even joking - a mug was way too much, I was wired and driving across town to be social at 9pm on a work night.) There would be no non-lethal way to stir in anything else… So I played around a bit with lightening things up, and ended up using the same process with the following amounts:
16 C whole milk
1 1/4 C sugar
3 C water
20 oz semisweet chocolate
1 1/4 C cocoa
This ended up still being plenty rich, with a nice chocolate flavor, but without the risk of a diabetic coma. I actually made two of these batches, each batch easily made enough for 16 people (I had lots left over). For a more manageable batch, serving four (larger sizes) try with the following amounts:
4 C Whole milk5 Tbs C Sugar
3/4 C Water
5 Tbs Cocoa
Prepare it following the process in the original recipe, and make sure you whip it really well just before serving - it adds a great finishing touch!
Stir in options include: crushed candy canes, chopped andes, homemade marshmallows, toffee bits, caramel sauce, butterscotch chips, cinnamon chips, gingersnaps, cinnamon, nutmeg, cloves, maple sugar candies, pirouettes, candy canes, oreo crumbles… and just about anything else that tickles your fancy.
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