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(Buzzfeed)   The 10 Commandments Of Awesome Hot Chocolate: never ever use powder   (buzzfeed.com) divider line 183
    More: Advice, whisk, brown sugars, half-and-half, nutmeg  
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15589 clicks; posted to Main » on 04 Dec 2012 at 3:58 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-04 05:11:55 PM
caramelofoto.smugmug.com 

This is really good, bitter and all. I like my chocolate to be bitter.
 
2012-12-04 05:13:22 PM
2.bp.blogspot.com

What does the old secret decoder ring say?
 
2012-12-04 05:19:19 PM

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 milk
1/4 cup of heavy cream
4 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 sugar

Use 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.


Jacques Torres in NYC does a kick ass hot chocolate, either plain or spicy.

an alternate suggestion to your above recipe to make ganache:
ditch the whole milk, add a teaspoon of butter. stir until creamy.
let cool to room temperature, and top with a pinch of sea salt and a drizzle of good olive oil.

ermagherd
 
2012-12-04 05:21:45 PM
Honestly... nothing is more satisfying to me when I want hot chocolate than Swiss Miss hot cocoa packets with the tiny marshmallows in, and I use water. Nostalgia and ease mean a tremendous amount for enjoyment.
 
2012-12-04 05:22:11 PM

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 me

Is two flavors really worthy of being called a "sampler?"


I'll have to ask my next date for the sampler.
 
2012-12-04 05:24:01 PM

emiliogtz: I like my chocolate to be bitter.


You are wrong. That is all.
 
2012-12-04 05:29:11 PM
Glad to see the old Hot Cocoa Sampler Box thread got mentioned high in the thread. I like all kinds of hot chocolate. Caribou dark is good if I am splurging, Swiss Miss Dark, made with milk and a shot of Hershey's syrup is fine at home.
 
2012-12-04 05:29:58 PM

ProfessorOhki: Wait wait, you can MAKE marshmallows?


You can make fake imitation ones, like the ones that you buy in the store. Real hot chocolate enthusiasts like those in this thread know that true marshmallows are hand-plucked from marshmallow bushes high in the Andes, dry-aged for at least six weeks in a climate controlled dehydration longhouse and have the marshmallow husks removed immediately prior to serving. Anything less is just uncivilized.
 
2012-12-04 05:30:00 PM
and elk turds
never forget the elk turds

encrypted-tbn1.gstatic.com
 
2012-12-04 05:33:58 PM
1. Use solid chocolate, NOT cocoa powder.

fark you
www.acqm.com.au
 
2012-12-04 05:34:59 PM
Oh FARK. Only you could produce a hot chocolate snob thread.
You crazy little website, you.
 
2012-12-04 05:36:19 PM

bim1154: Swiss Miss or Carnation works for me. Marshmallow fluff on top for that extra treat.


Agreed. Add a little Baileys and I'm set.
 
2012-12-04 05:37:40 PM

Tax Boy: All these recipes are FAIL because none have chili powder in them.

MMMMMMMMMMMMMMMMMMMMMMMMM


My 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...
 
2012-12-04 05:38:18 PM
farm5.staticflickr.com
 
2012-12-04 05:38:30 PM

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?


Amusingly, Alton Brown's hot cocoa recipe is pretty simple: Dutch cocoa powder, powdered sugar, milk, tiny pinch of salt. Mix powders, heat milk, mix. Drink.
 
2012-12-04 05:38:32 PM
i bought the 6 pack for post apocalpytic drinking. it's not bad really. and only has 5 mg caffeine

ecx.images-amazon.com
 
2012-12-04 05:38:52 PM

Complicit: 2. Do not accept cocoa from a Sampler Box.


Heheh, this.
 
2012-12-04 05:44:28 PM

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 milk
1/4 cup of heavy cream
4 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 sugar

Use 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.


You have me thinking of the chocolate served with Churros back when I lived outside of Madrid.

I'm betting it's the same thing.
 
2012-12-04 05:48:30 PM
thecouponsweeper.com
 
2012-12-04 05:51:50 PM
I buy E. Guittard chocolate 20 pounds at a time because of a side thing I do making truffles, so I'm getting a kick out of these replies.

I use the semi-sweet for most things, and leftover chopped chocolate has been known to make its way into mugs full of heated milk and cream.
 
2012-12-04 05:52:30 PM
Hot apple cider is better anyways.
 
2012-12-04 05:53:39 PM
Did someone say Hot Chocolate....

3.bp.blogspot.com
 
2012-12-04 05:55:24 PM

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.


"Magic" doesn't really describe any food unless you're making it appear from behind someone's ear.
 
2012-12-04 05:55:42 PM
Here's my Foul Bachelor Frog version:

Take a large bowl and a strainer, line strainer with cheesecloth or a mostly clean tshirt and place in bowl.

Pour one box of Cocoa flavored rice cereal into strainer.

Slowly drizzle one gallon of hot milk in a spiraling pattern over cereal, from the edge in. Let drain into bowl.

Drink bowl contents.

Let cereal dry and pour back into box, label it "crisped rice".

Sure it's more chocolate milk, but when you're a Foul Bachelor, does it matter?
 
2012-12-04 05:59:59 PM

Espertron: [thecouponsweeper.com image 225x225]


Do they still have toys in Quik? Somewhere I think I still have the MUSCLE Men that they had for a while back in the 80's.
 
2012-12-04 06:08:24 PM

Bendal: Tax Boy: All these recipes are FAIL because none have chili powder in them.

MMMMMMMMMMMMMMMMMMMMMMMMM

My 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...


Mexican hot chocolate is pretty much all I ever drink.
Extra frothy please....
 
2012-12-04 06:13:41 PM
Some soft-spoken guy from Italy opened a gelato shop. They make an unbelievably great hot chocolate there. I do occasionally mix up some Swiss Miss, but the usual is Ibarra with whipped cream and nutmeg.
 
2012-12-04 06:20:10 PM

oldfarthenry: Step 1 - think about making hot chocolate
Step 2 - remember that you're an adult
Step 3 - drink a glass of Scotch instead


Step 1 think about making hot chocolate
Step 2 understand that women tend to get frisky under blankets when you serve them rich hot chocolate spiked with peppermint booze
Step 3 make hot chocolate spiked with peppermint booze
Step 4 serve to frisky woman who is under a blanket
Step 5 join her
Step 6 get frisky because you didn't get whiskey dick from drinking distilled bog water
 
2012-12-04 06:21:37 PM
I work for a living. I sure as hell don't want to have to work for my hot chocolate too.

Actually though, i don't drink hot chocolate. I generally find it to be cloyingly sweet, and it is usually a weird form of "too thick" for me to enjoy. I drink Hot Cocoa instead, which the article appears to have confused with Hot Chocolate for some reason.

I don't know about you guys, but when I make Hot Cocoa it comes out rich and smooth, and completely without grit. Grit comes primarily from using crappy Cocoa, but even then it can be fixed if mixed properly. Also, thanks to my Utilitea, I can have it ready to drink (including being the right temperature) in just 2.5 minutes. It's not the same as Hot Chocolate, but it is very good, and super fast.
 
2012-12-04 06:24:03 PM
The trick to using cocoa powder is that you add just a little milk to the powder, and mix until all the powder is absorbed. Then add a little more milk and mix until it's even consistency. Repeat, adding more milk each time, until you've used all your milk. This way you don't end up with cocoa lumps.
 
2012-12-04 06:26:10 PM

Smeggy Smurf: oldfarthenry: Step 1 - think about making hot chocolate
Step 2 - remember that you're an adult
Step 3 - drink a glass of Scotch instead

Step 1 think about making hot chocolate
Step 2 understand that women tend to get frisky under blankets when you serve them rich hot chocolate spiked with peppermint booze
Step 3 make hot chocolate spiked with peppermint booze
Step 4 serve to frisky woman who is under a blanket
Step 5 join her
Step 6 get frisky because you didn't get whiskey dick from drinking distilled bog water


Step 7 Emergency room from hot chocolate burns on... well, that's not important.
 
2012-12-04 06:28:31 PM

Smeggy Smurf: oldfarthenry: Step 1 - think about making hot chocolate
Step 2 - remember that you're an adult
Step 3 - drink a glass of Scotch instead

Step 1 think about making hot chocolate
Step 2 understand that women tend to get frisky under blankets when you serve them rich hot chocolate spiked with peppermint booze
Step 3 make hot chocolate spiked with peppermint booze
Step 4 serve to frisky woman who is under a blanket
Step 5 join her
Step 6 get frisky because you didn't get whiskey dick from drinking distilled bog water


If 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.
 
2012-12-04 06:31:05 PM
Anyone else remember that super-rich chocolate concoction that Starbucks used to have about 8-10 years ago? Very small serving size. I can't remember the name.
 
2012-12-04 06:32:22 PM
I've been to Angelina and it's really good, but I still normally drink my hot chocolate from a mix...with milk, not water.
 
2012-12-04 06:51:14 PM
i863.photobucket.com
 
2012-12-04 06:52:17 PM

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.


Thick and Intense. Thatswhatshesaid.jpg
 
2012-12-04 06:55:22 PM
*vomit*
 
2012-12-04 06:59:44 PM
I love powder. You wanna know why? Where I work, it's FREE, along with coffee and tea.
 
2012-12-04 07:05:52 PM
If you've never had Amarula in hot chocolate, give it a try. I bring two bottles back each year from Africa, gets me through the winter.
 
2012-12-04 07:06:01 PM
Or you can do this:

www.officehell.co.uk
 
2012-12-04 07:20:04 PM
I predict all you hot chocolate snobs weigh about 300 pounds each.
 
2012-12-04 07:27:55 PM
Stop with the goddamn Buzzfeed links.
 
2012-12-04 07:34:19 PM

bim1154: Swiss Miss or Carnation works for me. Marshmallow fluff on top for that extra treat.


The only problem I have with Fluff is I buy it for occasional hot chocolate treats and end up eating it all as Fluffernutters. I can lay off of marshmallows, but Fluff is gone before I get a hot chocolate craving. Personally, I just warm some milk in the microwave and use powder. There is a big difference in the quality of powder brands though.
 
2012-12-04 07:39:55 PM
www.britstore.co.uk

does me fine

just make sure you form a paste with the sugar and cocoa before you add the hot milk
 
2012-12-04 07:50:29 PM

oldfarthenry: Step 1 - think about making hot chocolate
Step 2 - remember that you're an adult
Step 3 - drink a glass of Scotch instead


DING DING DING! We have a Winner!
 
2012-12-04 07:50:50 PM

Tanthalas39: Stop with the goddamn Buzzfeed links.


No one makes you click them...
 
2012-12-04 08:00:11 PM

Publikwerks: Smeggy Smurf: oldfarthenry: Step 1 - think about making hot chocolate
Step 2 - remember that you're an adult
Step 3 - drink a glass of Scotch instead

Step 1 think about making hot chocolate
Step 2 understand that women tend to get frisky under blankets when you serve them rich hot chocolate spiked with peppermint booze
Step 3 make hot chocolate spiked with peppermint booze
Step 4 serve to frisky woman who is under a blanket
Step 5 join her
Step 6 get frisky because you didn't get whiskey dick from drinking distilled bog water

If 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.


To be fair, I use a big cup for my scotch or whiskey. One's plenty
 
2012-12-04 08:07:35 PM

James!:  
 
Bonus: you get to use a hammer.


F*ck yes.
 
2012-12-04 08:10:20 PM

Shostie: Recipe: Hot Cocoa

Jack Bishop mentioned this recipe on today's Fresh Air and we couldn't help but get the entire recipe.

Serves 4 in small mugs

Why This Recipe Works

Our 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.

Ingredients

6 tablespoons Dutch-processed cocoa powder, measured by dip-and-sweep
4 tablespoons granulated sugar
Pinch table salt
1cup water
3 cups low-fat milk (1 or 2 percent)
1 teaspoon vanilla extract
1/4 cup half-and-half

Instructions

1. 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.


This is howe grandma taught me to make it, except with coffe instead of water and 1/4 t cinnamon. This or Mexican hot chocolate. Again, F*ck yes.
 
2012-12-04 08:15:21 PM

elmixtli: Did someone say Hot Chocolate....

[3.bp.blogspot.com image 326x387]


Pn Greer is a fraking goddess.
/My contribution to the mega data Drew is collecting for Gahwd knows what.
 
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