* National Hot Chocolate Day
- Invent a new hot chocolate recipe with secret ingredient
How to make the best hot chocolate:
1) Use the best chocolate you can find. Don't go too high with the percentage - for hot chocolate it should be somewhere between 65 and 75%. Taste the chocolate before making the drink, because if you don't like the chocolate as it is, you won't like it as hot chocolate either. The taste will come through.
2) Don't use sugar to sweeten the chocolate, use milk chocolate or white chocolate. Just switch a couple of square of dark to milk. I think there's enough sugar in chocolate and milk, so I don't sweeten my hot chocolate at all. I also want it chocolate-y.
3) The same thing with milk - taste the milk. Some milk is better than others. Also, test the milk fat percentage. Some like rich hot chocolate, some don't. If you do, use fattier milk, or even cream, if you don't, use lighter milk. It's usually 1-2 percentage milk that is used, because of cocoa butter.
4) It is OK to add some corn starch to make the chocolate thicker. Some people love the thick texture, and you get that by thickening it with corn starch. It has to be corn starch, though, no other starch has the same softness and velvetiness.
5) Use 20% or more chocolate to milk.
To make the chocolate: shred the chocolate. Pour hot (not boiling) milk over the chocolate and mix until it's melted.
How to make hot chocolate with cocoa powder.
Mix the cocoa powder with sugar or butter. Cocoa butter is great, but real butter is also good. You can also use hot milk. Add it a little at a time. The thing with cocoa is that it doesn't melt, so what you are doing is separating the cocoa powder particles with sugar or fat from butter or milk. This is also why you would need fattier milk when you make hot chocolate with cocoa powder than with chocolate. You can easily use cream or half-and-half when making hot chocolate with cocoa powder.
Use unsweetened, alkalized cocoa powder, as dark as you can find. Taste it before you make it, because there are differences with cocoa powder as well. Find your favorite. You can use the cocoa powder that doesn't taste as good as spice in cooking, or in baking.
Use 1 tbls (or more) for each cup of milk
It gets better if you "burn" the sugar before making the hot chocolate. There is a recipe of "butterbeer" that starts with you making caramel first by "burning" the sugar and then pouring milk over it. Then you whisk in a nob of butter and that's it. If you use this as liquid for your hot chocolate; put a spoonful of good quality cocoa in a cup, and pour in about a spoonful of hot "butterbeer", mix, until there are no lumps left, and then pour in the rest of the "butterbeer", you get really delicious hot chocolate.
I like to add a dash of vanilla, cinnamon, coffee and salt to my chocolate. I also add some golden syrup, brown sugar, maple syrup or molasses in it, for taste. Yummy.
But for the special Ketutar hot chocolate, I'll melt in a couple of Turkish peber candies. Hot salted liquorice... Aaaaah!
* National Gorilla Suit Day
* Inspire your heart with art day
* yaD drawkcaB
Do things backward, upside-down, inside-out...
- pineapple upside-down cake
- tarte tatin
- try Leonardo daVinci's mirror writing
- eat the dessert first - hey, why not eat the dessert for breakfast and breakfast for dinner?
- walk backward
- say "bye" when you arrive and "hi" when you leave
- watch a series from last episode to the first
- wear your underwear over your clothes like any superhero
- Invent a new hot chocolate recipe with secret ingredient
How to make the best hot chocolate:
1) Use the best chocolate you can find. Don't go too high with the percentage - for hot chocolate it should be somewhere between 65 and 75%. Taste the chocolate before making the drink, because if you don't like the chocolate as it is, you won't like it as hot chocolate either. The taste will come through.
2) Don't use sugar to sweeten the chocolate, use milk chocolate or white chocolate. Just switch a couple of square of dark to milk. I think there's enough sugar in chocolate and milk, so I don't sweeten my hot chocolate at all. I also want it chocolate-y.
3) The same thing with milk - taste the milk. Some milk is better than others. Also, test the milk fat percentage. Some like rich hot chocolate, some don't. If you do, use fattier milk, or even cream, if you don't, use lighter milk. It's usually 1-2 percentage milk that is used, because of cocoa butter.
4) It is OK to add some corn starch to make the chocolate thicker. Some people love the thick texture, and you get that by thickening it with corn starch. It has to be corn starch, though, no other starch has the same softness and velvetiness.
5) Use 20% or more chocolate to milk.
To make the chocolate: shred the chocolate. Pour hot (not boiling) milk over the chocolate and mix until it's melted.
How to make hot chocolate with cocoa powder.
Mix the cocoa powder with sugar or butter. Cocoa butter is great, but real butter is also good. You can also use hot milk. Add it a little at a time. The thing with cocoa is that it doesn't melt, so what you are doing is separating the cocoa powder particles with sugar or fat from butter or milk. This is also why you would need fattier milk when you make hot chocolate with cocoa powder than with chocolate. You can easily use cream or half-and-half when making hot chocolate with cocoa powder.
Use unsweetened, alkalized cocoa powder, as dark as you can find. Taste it before you make it, because there are differences with cocoa powder as well. Find your favorite. You can use the cocoa powder that doesn't taste as good as spice in cooking, or in baking.
Use 1 tbls (or more) for each cup of milk
It gets better if you "burn" the sugar before making the hot chocolate. There is a recipe of "butterbeer" that starts with you making caramel first by "burning" the sugar and then pouring milk over it. Then you whisk in a nob of butter and that's it. If you use this as liquid for your hot chocolate; put a spoonful of good quality cocoa in a cup, and pour in about a spoonful of hot "butterbeer", mix, until there are no lumps left, and then pour in the rest of the "butterbeer", you get really delicious hot chocolate.
I like to add a dash of vanilla, cinnamon, coffee and salt to my chocolate. I also add some golden syrup, brown sugar, maple syrup or molasses in it, for taste. Yummy.
But for the special Ketutar hot chocolate, I'll melt in a couple of Turkish peber candies. Hot salted liquorice... Aaaaah!
* National Gorilla Suit Day
* Inspire your heart with art day
* yaD drawkcaB
Do things backward, upside-down, inside-out...
- pineapple upside-down cake
- tarte tatin
- try Leonardo daVinci's mirror writing
- eat the dessert first - hey, why not eat the dessert for breakfast and breakfast for dinner?
- walk backward
- say "bye" when you arrive and "hi" when you leave
- watch a series from last episode to the first
- wear your underwear over your clothes like any superhero
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