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I just made some uber hot chocolate

D

darthsidious

Senior member
I had some Ghiradeli Chocolate chips sitting around, and really felt like making some hot chocolate. So I melted about half a bag of 60% dark chocolate chips into about 16 Oz of milk, added some cinnamon sugar and a touch of chili powder, and voila, you have the best tasting, creamiest hot chocolate in the world!

Seriously, you should try making hot chocolate from real chocolate sometime...soooo much better than the powder stuff
 
You know what's in the powder stuff is, right? It's the leftovers from making real chocolate 😛 Go look it up sometime, I saw that on some documentary about chocolate. It's really not suitable for consumption, but it works well to make hot chocolate. Naturally it's not as good as melting real chocolate with milk
 
damn that sounds good...too bad the only candy I have around is Starburst...somehow I dont think that would turn out well if I tried making a drink out of them...
 
Originally posted by: Eeezee
You know what's in the powder stuff is, right? It's the leftovers from making real chocolate 😛 Go look it up sometime, I saw that on some documentary about chocolate. It's really not suitable for consumption, but it works well to make hot chocolate. Naturally it's not as good as melting real chocolate with milk
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Well, not precicely. When you grind up cocoa beans, you get something called cocoa liquor, which is used to make chocolate. Then typically, the cocoa liquor is processed into 2 components - cocoa butter, and the dry cocoa powder. Extra cocoa butter is usually added to chocolates for added smootheness and texture, while the cocoa powder is used in hot chocolate and the like. Sometimes however, chocolatiers use cocoa liquor + cocoa powder instead of cocoa butter to deliver an additional cocoa flavour kick at the expense of texture; El Ray (an venezuelan manufacturer) does that commonly.

Trust me, I know altogeather way too much about chocolate. 😉
 
Originally posted by: Journer
how do you melt chocolate? ....i always manage to burn the chips 🙁
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For the hot chocolate, I just added the chips after putting the milk in, and stirred it

Typically, when I make something that involves shaping/mixing chocolate for recipies, I usually temper rather than melt chocolate. Tempering brings chocolate to a thick gooey consistency, with a glossy sheen. Tempered chocolate, when taken away from heat will resolidify on it's own, while if you completly melt chocolate, it'll never become completly solid at room temp. There's tons of ways to temper chocolate, my favourite method is to use a microwave and a glass bowl, with short intervals of heating and mixing. Tempering is as much art as science, and there are tons of different methods. Google 'tempering chocolate' to find out more.

Now, if you don't want to go to the effort of tempering chocolate, I have a couple of tips for you. First, don't turn the heat up all the way, keep it about medium-low, and STIR CONTINUOUSLY. If you're in doubt wherether the chocolate is fully melted, err on the conservative side. Once chocolate is mostly molten, you can get it more liquidy by some vigorous stirring, but it's impossible to undo the effects of too much heating. Finally, if you still have issues, use a double boiler; it makes life easier. If you don't have a double boiler pot set, two roughly equally sized pots work reasonably well
 
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