Witchin' in the Kitchen (kitchenwitchen) wrote,
Witchin' in the Kitchen
kitchenwitchen

Hot Chocolate

So here in DC its May; sunny, delightful--wait no, its been rainy and miserable 9 out of the past 11 days. But even if it were 90 degrees outside, I'd be pretty likely to have hot chocolate/cocoa at least once a week. I love it. I am obsessed with it. And I don't have to be cold to drink it.

I tried to start a diet the last week in April, because I tend to eat mostly non-veggie carbs and protein, and that's not a balanced diet. I'm not good at denying myself, particularly when it comes to sweets and bread, but I tried. I did okay for about two weeks. Then after a migraine, I NEEDED some ice cream. That was the end of the diet. Boy was that the end. But while I was still being good I bought diet hot chocolate mix from Swiss Miss.

Don't do that unless you hate yourself. We've always done Swiss Miss in our house, although the past few years we've been doubling up the packets to make it more chocolatey, and I make it with milk (though my mom stands by using water). The diet Swiss Miss tastes fine doubled--until you swallow. So just skip it.

I also bought Bellagio Sipping Choocalte for really stressful days. It is much MUCH better. To make hot chocolate with it, you heat up 6 ounces of milk and then add 3 tablespoons of the mix to the milk. Then add sugar or syrup to taste. The first few times I drank it, I did without sweetening it. Its slightly bitter but entirely rich, something you want to slowly savor, not gulp down. Tonight I added a spoonful of sugar, and it's delightful. Rich, but without that bitter note (not that there's anything wrong with bittersweet chocolate!! or any chocolate...) When I get to the end of the cup, there are even, somehow, some mild marshmallow notes.

Earlier today, I made Alice Medrich's Rich Hot Chocolate (I told you I love the stuff!)

6 ounces bittersweet or semisweet chocolate, coarsely chopped
     1 1/2 cups boiling water
     1 1/2 cups milk
     

     Place the chocolate in a small saucepan.
     Pour about half of the boiling water over the chocolate and stir until the chocolate is melted and smooth.
     Stir in the rest of the boiling water and the milk.
     Heat over medium heat, whisking continuously, until hot but nowhere near boiling (the texture and flavor are both best if the hot chocolate never exceeds 180 degrees).
     Serve immediately, or set aside and reheat just before serving.
     Serves 6.
I only made 1/3 of the recipe, since it was just me, using semisweet ghiradelli chocolate. It was like melting the bar and drinking it, only not as thick. This is definitely a recipe for chocolate you REALLY like, and I think it was a touch to sweet with that particular chocolate, but it was also really good. When you make cocoa from a mix, there's an off white scum that forms on the surface (any cocoa will have a scum, really, from the fat rising to the top) because a lot of the fat in cocoa mixes are from dried milk powder. Both Bellagio's and Alice Medrich's hot chocolate have a richer, darker scum, because the fat is from the chocolate (moreso for Alice Medrich's--I think there is a small amount of milk powder in the Bellagio)

in conclusion, yay hot chocolate! boo, diet.
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