Make Superior Hot Chocolate Without a Mix

I have good news and I have bad news. The bad news is that you’ve been buying hot chocolate mixes unnecessarily, but the good news is that you’re going to learn two different methods for making rich, drinkable chocolate for cozy cold days, and you’re going to do it with stuff you probably already have in your kitchen.

Method 1: Use a dark chocolate bar

If you want an intense, almost aggressively chocolate beverage that demands to be sipped, not slurped, this recipe from Bean to Bar Chocolate: America’s Craft Chocolate Revolution by Megan Giller is for you. For two servings of the stuff, you will need:

1 1/2 cups water
8 1/2 ounces of your favorite dark chocolate (look for 68 percent to 75 percent cocoa), roughly chopped
Bring the water to a boil, remove from heat, add the chocolate, cover and let it sit for about half a minute. Stir and scrape the bottom of the pot with a rubber spatula, then return the pot to the hot (but still off) burner and let it rest for a couple of minutes. Stir everything with great vigor until there are no lumps and bumps, and sever warm. Though it may be tempting to top your beverage with whipped cream and other non-essentials, this sipping chocolate is best enjoyed on its own.

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