Category Archives: Chocolate
Humans have very strong scent memory. Tell us about a smell that transports you.
Someone else wrote about the smell of freshly baked bread… and OH how I agree with that; but there IS another smell that I will never forget, smelled it once a good 48 years ago and it’s still so fresh in my head….
…. and that’s the smell of the chocolate at the Hershey’s factory. It was so strong and permeated the air around me. I couldn’t get enough of it. The headiness was not duplicated until my teens when I experimented with marijuana and never again since those days. They say that when you visit the Hershey factory that after a while the smell sickens you. I didn’t feel sick but it seemed LOUD, if a smell can be loud.
To this day, I love chocolate and I can’t seem to get enough of it. Is it more psychological than a physical hunger or desire? I’m not sure, but I know that if giving a zillion choices at the ice cream shop or bakery, or for anything sweet once chocolate is mentioned don’t tell me any more. I choose the darkest chocolate I can. Or, maybe it was my friend John who turned me on to chocolate when he gifted a group of us with Godiva chocolate. Though I forgot the holiday it was representing, St. Valentine’s Day or Christmas, I will never forget the taste of that chocolate. You ruined me for others, sir! My favorite ice cream is Häagen-Dazs Belgium chocolate. The mall by us has a Häagen-Dazs vendor stand in the middle of the food court. Gotta know where those safe places are.
OOH my GOD… Lindt Dark Chocolate Truffles melt as soon as they hit your tongue…. and YEAH the darker the chocolate, the healthier it is for you… HA, like I need an excuse!
This is the drink that got bumped from last week. A little “controversial” to some, but I can assure you that, if you like tea, you will love this recipe. I have tried it and it’s really good as long as the tea is made on the strong side. It’s very simple to make and yummy any day of the week.
Today happens to be a damp, miserable day and I will surely treat myself after the little one goes down for his nap. Right now, he is throwing his toys into my bedroom as I have “gated” him out so I can write.
So, if you’re the adventurous type, this is a great way to feed that spirit on a day where you just want to snuggle up with a warm blanket.
Darjeeling Tea Hot Chocolate
4 oz. milk chocolate, chopped
1 black tea bag, such as Darjeeling
1 cup boiling water
Cream to taste
Sugar to taste
- Place the chocolate in a small bowl and heat in a microwave until melted, being careful not to burn it.
- In a large mug, steep the tea bag in the hot water for 5 minutes.
- Stir in the melted chocolate. Add cream and sugar to taste and serve immediately.
I am trying to keep these recipes on my knitting blog, but this one looks too good to not let you guys know about it, too. Of course, this is the no-holes-barred version, with all the extra fat and calories. I post it, as is, to keep the integrity of the recipe; but as always, you can modify it to fit your dietary needs and tastes.
In celebration of the warmer weather we’ve been having, I’ve decided to bump the recipe originally planned and post the one below. Apparently, this is a very popular drink at New York City’s Serendipity 3. It’s noted as being a celebrity hang out place on East 60th Street; so if you’re in the area, you might like to try it out… OR you can try the more economical version at home! Fred Thompson says that if you were to follow the original recipe, you’d have to go shopping in Europe. His version makes the shopping a lot easier. I really recommend this book if you love chocolate there are SO MANY creative ideas packed in this compact little book.
Summer’s Frozen Hot Chocolate
1 1/2 tsp. sweetened cocoa powder
1 1/2 tsp. Dutch-processed cocoa powder
1 1/2 tbsp sugar
1 tbsp salted butter, at room temperature
1 1/2 cups whole milk
2 oz. bittersweet chocolate, chopped
2 oz. semisweet chocolate, chopped
2 oz. milk chocolate, chopped
4 cups crushed ice
Sweetened whipped cream for garnish
Grated chocolate of your choice for garnish
- Place a double boiler over medium heat. Add both cocoa powders, the sugar, and the butter. Whisk until the cocoas and sugar have melted and creamed together with the butter.
- Add a little of the milk. Add the chocolates, whisking as they melt. Slowly pour in additional milk, reserving 1 cup milk for step 3. Whisk until the mixture is smooth. Remove from heat and let cool to room temperature.
- In a blender, make 3 servings at a time. Add 1/2 cup of the chocolate base, 1/2 cup milk, and about 2 cups crushed ice. Blend until smooth, adding more ice or liquid as needed to reach a perfect texture. (Repeat with remaining ingredients or store any unused chocolate base in the refrigerator, covered.) Pour frozen hot chocolate into large goblets and top with whipped cream and grated chocolate. Serve immediately with a straw and a long spoon.
Good Day, all! Welcoome to Hot Chocolate Wednesday. Today I thought I would bring you a recipe for a “mix”. A mix is a premixed preparation of hot chocolate, like Swiss Miss and other commercial ones. Now you can take your HC with you. Isn’t that great? The BIG difference here is that YOU are in control of the ingredients that go into it. From a very young age, I dismissed those instant mixes because they were of a too thin consistency, definitely NOT chocolaty enough for me and I would use 2-3 envelopes for one cup!
If you have been following along and trying out these recipes, you will have accumulated enough experience to do some tweaking on your own. I would LOVE to hear about any variations that you come up with. Don’t be shy!
Please keep in mind that I relate the recipe, as is, from the book “Hot Chocolate~50 Heavenly Cups of Comfort”, written by Fred Thompson. These recipes are easily open to modifications needed for diet and nutritional needs. This one refers to “cinnamon chips”. I am assuming he means melting chips, like for chocolate making; but still, I have never seen that flavor. You could possibly find them in a candy making store or a craft store that sells candy making supplies. Here is this week’s recipe. It’s called:
Cinnamon Chip Hot Chocolate Mix
1 cup granulated sugar
1 cup natural cocoa powder
1 cup nonfat dry powdered milk
1/2 cup cinnamon-flavored chips
2 tsp. kosher salt ~ for full flavor advantage GET kosher salt, or don’t use salt at all.
Confectioner’s sugar for serving
- Combine the granulated sugar, cocoa powder, powdered milk, cinnamon-flavored chips, and salt in a large bowl. Pour into a 1-quart airtight container.
- For a single serving, scoop 1/3 cup of the mix into a mug and pour 1 cup boiling water over it. Stir until the cinnamon chips have melted and the mixture is smooth. Dust each serving with confectioner’s sugar and serve immediately.
Now, you may have been wondering why you must serve the hot chocolate immediately, and you have every right to ask. The reason is that once the hot chocolate starts cooling off, the actual chocolate, or melted chips will start to solidify again and will no longer be fully integrated into the drink.
Tonight I received a question about the last posted recipe. It was submitted by Chicks Love Chocolate and I want to thank her for asking… so if anyone else needs clarification, I have reposted her question here for everyone:
“Please let me know how to make this sugarfree! I am confused as to whether you added coffeemate instead of the half and half. What was the water about?
Chicks Love Chocolate”
Hi Chicks Love Chocolate! Thanks for stopping by and I’ll see if I can clarify what I did so that you can make this sugarfree.
The recipe called for half-and-half, so I wrote that down for people who want the full works. For myself, I use the powdered, flavored, sugarfree coffeemate to sweeten the Hot chocolate; and today, it was the Vanilla Caramel… YUM. Since discovering that people outside the United States do not use milk, but use water, I have started doing that in order to make my drink with less fat and carbs. I use 1/4 tsp. of arrowroot, per cup, to thicken it up and make it creamy… just as if I used regular heavy cream, without the calories. Oh, if you want more caffeine, you can use fresh brewed coffee instead of just plain water…. OR you can use at least a tsp. of instant coffee with the water.
So glad to hear that a few of you are willing to try some of these recipes… especially this first one which is spice hot, but supposed to be authentic of the first cocoa drink. Did you know that the first drink was actually consumed cold? It was a cold, spicy, and viscous (from the fat content) drink. Thanks for your comments and I will definitely make Wednesdays my Hot Chocolate recipe day and as I find some other chocolate recipes, I will let you know.
I am sitting here 10:30pm eastern time, with 30 minutes to go for my “new look”. We went to the company (L’Oreal) store and they did not have the product that I really love to use because it’s temporary color. It was called Color Pulse and my color is Red Pulse. Alas, they are discontinuing it in the company store, though they still sell it on the outside. I need at least two, maybe three of these babies to get good coverage on my longish hair… ker-ching! Having the opportunity to shop at a discount for this stuff has been great for me, and even allows me to try products that I would never even think of buying because of the ungodly price. Anyway, I settled on a highlighting product that I used on just my gray hair, which is mostly concentrated toward the front of my head, then did a few more strands… very sloppily I must say; but did okay for a regular Jane.
Tonight I was thinking about a beef that I have with these companies. They pack only as much of product that will service short to top-of-the-shoulder length hair. If your hair is longer or thick, you most certainly need to purchase another box or package, no matter what the product is- hair color, deep conditioner, whatever. My hair is thick and long, so I need double, maybe triple the amount and that is just not fair, especially since some of these cost $8-10$ and up. They’ve got us strung up by our Hair!
Okay, it’s almost time! I’m so excited… Even though I’ve been pretty happy with growing my hair out and having my natural grays, I do also ADORE changing it every so often and going to the extreme with the color… which I must say that the Color Pulse is very capable of doing just that even right over my dark brown hair… drat, wish I had that… oh well, I will definitely critic this new product I used.
Wish me luck!
As promised, this is the first hot chocolate, henceforth will be known as HC. Oh, keep in mind that there is no need to give up HC in the summer months. If you don’t want it hot, just have it COLD. Yeah, am I the problem solver or what! Just so you know, I am sipping on some HC right now and it reached almost 80 degrees today. I wanted to try it without the milk and just got some arrowroot to try. It really IS creamy, using only water… PRESTO, a NO-fat drink.
I am going to start this off with a recipe the ancients used. Originally, I wanted to start with a more mellow, traditional recipe; but then I got the idea to go all the way and show you what HC is capable of! It might not be good for the faint of heart as it’s HOT, I mean spicy hot. This is not your grandmother’s hot chocolate. Here goes:
Ancient Aztec Cacahuatl
- 5 cups Half-and-Half
- 1 Vanilla bean, cut in half lengthwise
- 8 oz. Mexican chocolate, such as Abuelita, chopped
- 1/4 cup Natural cocoa powder (you can use unsweetened baking chocolate powder)
- 1 to 2 tsp. Ancho chile powder, to your taste
- 3 tbsp. Honey
- Whipped cream for garnish
- 1 to 2 tbsp. Slivered unsalted roasted almonds for garnish
- In a medium sized saucepan over medium heat, combine the half-and-half and vanilla bean. Heat until the mixture comes to a simmer.
- Reduce the heat to low and add the chocolate and cocoa powder. Whisk to combine. Simmer for 5 to 10 minute, or until the mixture coats the back of a spoon. Watch it closely so that it does not boil over.
- Add the chile powder, a little at a time, to taste. Stir in the honey and blend. Discard the vanilla bean.
- Pour the hot chocolate into 8 small cups and top with the whipped cream and slivered almonds.
Chocolate Tidbit~In 1764, in Dorchester, MA, USA, the first American chocolate manufacturer was founded; and Baker’s Chocolate is still in business today.