Cyberluddite: If you really like chocolate, and you've ever had the super-rich, super-intense hot chocolate at the famous Angelina cafe in Paris (or similar places in France and Italy), you'll never want to have anything else:[www.jodyrobbins.com image 500x375]It's think and intense--it tastes like a liquified chocolate bar--and it's delicious, as long as you're really into chocolate. Of course, you can't drink it too often, or it will kill you. Here's the recipe:3/4 cup of whole milk1/4 cup of heavy cream4 oz of really good dark (at least 72%) chocolate (not Hershey's or Ghirardelli or similar mass-market crap--think something at least of the quality of Scharfenberger or Valrhona, or better)1 teaspoon of confectioner's sugarUse a double-boiler to heat the milk and cream, when it gets warm, throw in the sugar and chocolate (cut into small chunks). Whisk as chocolate melts, until smooth (and until it looks like the picture above). Serve when it just starting to get to the boiling point, or just below. Whipped cream on top is optional.You will not be sorry. But only, as I said above, if you really like chocolate. As I do. But a warning: After having this, every other hot chocolate will taste like Swiss Miss or Nestle's cocoa.
ProfessorOhki: illannoyin: Hai gize! Whuz goin on in this thred?[www.magicmoviemachine.com image 582x289]/My penis tastes like chocolate//It squirts diamonds and coupons for free shoes///That's right ladies, I'm the perfect man\Call meIs two flavors really worthy of being called a "sampler?"
emiliogtz: I like my chocolate to be bitter.
ProfessorOhki: Wait wait, you can MAKE marshmallows?
bim1154: Swiss Miss or Carnation works for me. Marshmallow fluff on top for that extra treat.
Tax Boy: All these recipes are FAIL because none have chili powder in them.MMMMMMMMMMMMMMMMMMMMMMMMM
Eirik: You know, some cold evenings, I just want a quick hot chocolate. It doesn't have to look like Alton Brown invaded my kitchen and take $50 worth of ingrediants to make something passable. I just make it strong, use my hot water dispenser to hydrate it, and use a splash of sugar free syrup like the kind tha tyou get at coffee stands to add extra flavor (usually vanilla, but occationally Kaluha, peppermint, or lately, gingerbread).Yeah, it the Queen of England was coming over I wouldn't serve it, but what are the realistic chances of that?
Complicit: 2. Do not accept cocoa from a Sampler Box.
ChubbyTiger: gopher321: Cyberluddite: If you really like chocolate, and you've ever had the super-rich, super-intense hot chocolate at the famous Angelina cafe in Paris (or similar places in France and Italy), you'll never want to have anything else:i>You went to a cafe in Europe and all you had was hot chocolate? Not even with a nip of brandy in it?You've obviously never seen this place. There's a line out into the street every damn morning for the hot chocolate. Magic doesn't really describe it.
Espertron: [thecouponsweeper.com image 225x225]
Bendal: Tax Boy: All these recipes are FAIL because none have chili powder in them.MMMMMMMMMMMMMMMMMMMMMMMMMMy wife just brought home 8 oz bags of both Mayan and Mexican cocoas. Mayan cocoa has cayenne pepper in it; Mexican cocoa has cinnamon in it. Both types have instructions on how to make hot chocolate with them...
oldfarthenry: Step 1 - think about making hot chocolateStep 2 - remember that you're an adultStep 3 - drink a glass of Scotch instead
Smeggy Smurf: oldfarthenry: Step 1 - think about making hot chocolateStep 2 - remember that you're an adultStep 3 - drink a glass of Scotch insteadStep 1 think about making hot chocolateStep 2 understand that women tend to get frisky under blankets when you serve them rich hot chocolate spiked with peppermint boozeStep 3 make hot chocolate spiked with peppermint boozeStep 4 serve to frisky woman who is under a blanketStep 5 join herStep 6 get frisky because you didn't get whiskey dick from drinking distilled bog water
Cyberluddite: Cyberluddite: It's think thick and intense--it tastes like a liquified chocolate bar--and it's delicious, as long as you're really into chocolate. .FTFM.
Tanthalas39: Stop with the goddamn Buzzfeed links.
Publikwerks: Smeggy Smurf: oldfarthenry: Step 1 - think about making hot chocolateStep 2 - remember that you're an adultStep 3 - drink a glass of Scotch insteadStep 1 think about making hot chocolateStep 2 understand that women tend to get frisky under blankets when you serve them rich hot chocolate spiked with peppermint boozeStep 3 make hot chocolate spiked with peppermint boozeStep 4 serve to frisky woman who is under a blanketStep 5 join herStep 6 get frisky because you didn't get whiskey dick from drinking distilled bog waterIf they got whiskey dick from a glass of scotch, they are most likely posers who took a break from wine coolers to have a man's drink.
James!: Bonus: you get to use a hammer.
Shostie: Recipe: Hot CocoaJack Bishop mentioned this recipe on today's Fresh Air and we couldn't help but get the entire recipe.Serves 4 in small mugsWhy This Recipe WorksOur ideal hot cocoa recipe would give us serious chocolate flavor and a rich, satisfying consistency. We found that 1 1/2 tablespoons of cocoa powder sweetened with 1 tablespoon of sugar added enough chocolate flavor to our hot cocoa recipe without being overpowering. Many recipes recommend mixing cocoa powder and sugar with a little water before adding the milk, and we found this to be worthwhile. Water has the effect of releasing the cocoa powder's fruit, chocolate, and coffee flavor nuances. We also discovered that heating the mixture of cocoa powder, sugar, and water for two minutes before adding milk further deepens the flavor.If you want to increase or decrease this recipe for hot cocoa, the key ratio to remember is one and one-half tablespoons of cocoa and one heaping tablespoon of sugar per cup of liquid. If you have whole milk on hand rather than low-fat, go ahead and use it, omitting the half-and-half.Ingredients6 tablespoons Dutch-processed cocoa powder, measured by dip-and-sweep4 tablespoons granulated sugarPinch table salt1cup water3 cups low-fat milk (1 or 2 percent)1 teaspoon vanilla extract1/4 cup half-and-halfInstructions1. In heavy 2-quart saucepan, whisk together cocoa, sugar, salt, and water over low heat until smooth. Simmer, whisking continuously, for 2 minutes, making sure whisk gets into the edges of pan.2. Add milk, increase heat to medium-low, and cook, stirring occasionally with whisk, until steam rises from surface and tiny bubbles form around edge, 12 to 15 minutes. Do not boil.3. Add vanilla and half-and-half. For foamy cocoa, beat hot cocoa with hand mixer or transfer to blender and blend until foamy. Divide between four mugs, top with whipped cream or marshmallows if desired, and serve immediately.
elmixtli: Did someone say Hot Chocolate....[3.bp.blogspot.com image 326x387]
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