Hot Chocolate Recipes
molinillo | Chocolate Class
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20 feb. 2015 - As all chocolate comes from the cacao pods on a cacao tree, it is best to start there. ... The Princeton Vase is a Maya artifact and according to Michael Coe, .... How the Molinillo Historically Changed Chocolate Drinks, Leading to a ... that releases hot air pressure and froths the milk into a wet or dry foam, ...industry | Dandelion Chocolate
https://www.dandelionchocolate.com/.../industry/
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27 oct. 2015 - For the Maya, the cacao beverage was a treasured drink of the ruling ... II consumed up to 50 servings of the spiced foamy cacao drink a day.random | Dandelion Chocolate
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14 sept. 2015 - Generally, the lack of added cocoa butter is why our bars tend to have .... For the Maya, the cacao beverage was a treasured drink of the ... be heated and poured from vessel to vessel to produce a frothy foam. ..... Cam tried to toss a piece ofchocolate into the air and catch it in his mouth, but failed miserably.Tales from Chocolate Mecca: Oaxaca - Madre Chocolate
madrechocolate.com/.../24_Tales_from_Chocolate_...
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24 jul. 2011 - ... Rosita de Cacao flowers and the foamed chocolate drink Tejate they are used ... can get plenty of chocolate drink bases (with the rich cocoa butter still in there, ... centuries ago where they quickly supplanted the Mayan foaming technique of ... in chocolate laced with the beautiful scent of the Oaxacan air.http://whatscookingamerica.net/Beverage/HotChocolate.htm
Hot Chocolate Recipes
The Secrets of Making Hot Chocolate like a Professional
Anybody can make a cup of hot cocoa, but did you know that anyone can also make a delicious rich cup of hot chocolate? The terms Hot Cocoa and Hot Chocolate are often used interchangeably, but technically they are as different as Milk Chocolateand bittersweet chocolate. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into cream. It is a rich decadent drink. Read more on the Hot Chocolate History page.
All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter the chocolate contains. The cocoa butter is where all the flavor and texture is. The higher the percent of cocoa butter, the better the chocolate. The cooking or baking chocolate is usually found in a block or bar that are then shaved or chopped for use in cooking. Please visit the Chocolate Glossary for more information on types of chocolate. Do not use Milk chocolate as it is not suitable for use in making hot chocolate recipes.
Another important element in the perfect cup of hot chocolate is the sugar. It is used for sweetening, adding volume, and texture to drinking chocolates. Although Granulated White Sugar (table sugar) is most commonly used for cooking, you will find that using the following sugars can add a new life to your drink:
- Confectioner’s or Powdered Sugar: Melts fast and leaves no grain
- Brown Sugar: Adds butterscotch flavor
- Sucanat: Adds caramel flavor.
- Muscovado Sugar: Adds depth to chocolate.
Time to Rest:
After you make your hot chocolate, take a break and let it cool down before drinking. If you are a patient soul or a good planner, let it rest overnight. When the mixture cools down, the chocolate crystallizes and binds with the other ingredients resulting in a soft silky texture. After it cools, reheat in a pan on a stovetop stirring often or in a microwave 30 seconds at a time stirring between each session until it reaches the desired temperature.
Frothing:
To add texture and fullness mix vigorously with a wire whisk to produce a mass of small bubbles. The more air you can incorporate into the drink the frothier it will be. My tip, to reduce the calorie and fat of my drink I like to have a nice layer of foam on top of my hot chocolate, I then use a non-fat or 1% milk and forego the whip cream and still enjoy a full texture when sipping my chocolate concoction. Remember you can use an immersion blender or the steamer on an espresso machine to build a foamy bed of sweet bubbles. If you are a traditionalist try using a Spanish Molinillo, a wooden hand churn used to build the froth. If you are a traditionalist try using a Spanish Molinillo, a wooden hand churn used to build the froth (see photo on left).Whipped Cream:
Basic Whipped Cream Recipe - Here is your chance to top your hot chocolate with a touch of heaven. A light, sweet fluffy cloud floating on the hot chocolate is the finale to a beautiful cup. Don’t settle for processed canned whipped topping. Take a few minutes and blend your own real cream. Real whipped cream is rich and decadent and it's flavor is very superior to that of its artificial counterparts. There is nothing better than a dollop of whipped cream to add a sweet finish to specialty drinks. Do not reach for that frozen non-dairy topping at your grocery store. Homemade whipped cream is easy-to-make at home using a mixer or manual whisk in just a few minutes.
Angelina’s Hot Chocolate Recipe:
6 ounces fine-quality semisweet or bittersweet chocolate, chopped
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
Sugar to taste Whipped Cream, if desired
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
Sugar to taste Whipped Cream, if desired
In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.
Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.
Makes 4 servings.
Chocolat Hot Chocolate Recipe:Have you seen the movie, Chocolat? This is like the hot chocolate that was served in the movie. Hot Chocolate Photo from Phoenix Magazine
2 cups boiling water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces
2 tablespoons granulated sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped Cream
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces
2 tablespoons granulated sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped Cream
In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
Serve in small cups and offer ground almonds or hazelnuts and whipped cream.
Italian Hot Chocolate - Cioccolato Caldo Recipe:
Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn't make it that thick. The luxurious richness comes from using top-quality chocolate.
5 tablespoons Dutch-process Cocoa powder
2 tablespoons granulated sugar
6 ounces dark chocolate (at least 70% cacao solids), finely chopped
2 cups milk
In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk, Heat until the sugar melts and no lumps remain, stirring well. Bring to a low boil, stirring constantly; add the remaining milk. Turn off the heat, add the chopped chocolate, stirring until smooth.
Pour into serving cups and enjoy!
Makes 2 servings.
Forró Csokoládé - Hungarian Hot Chocolate Recipe:
4 cups milk (the higher the milk fat percent the richer the drink)
1 teaspoon finely-ground Hungarian hot paprika
1/2 teaspoon finely-ground white pepper
1/2 teaspoon ground cloves
5 ounces 72% chocolate, chopped
In a saucepan over medium-low heat, combine milk, paprika, pepper, and cloves. Heat, stirring constantly, until almost boiling. Reduce heat to low and remove the cloves. Add the chocolate and stir in to the milk mixture until the chocolate is melted.1 teaspoon finely-ground Hungarian hot paprika
1/2 teaspoon finely-ground white pepper
1/2 teaspoon ground cloves
5 ounces 72% chocolate, chopped
Whisk briskly to build a rich froth and pour into pre-warmed mugs and serve.
Makes 4 Servings.
Tea Time Hot Chocolate:
Also check out Ellen Easton's delicious Hot Chocolate recipe that she serves for afternoon tea.
Mexican Hot Chocolate Recipes
In central and southern Mexico, people commonly drink chocolate twice a day year-round. Having a layer of foam on hot chocolate is as important today in Mexico as it was in ancient times. Mexicans believe the spirit of the drink is in the foam. The chocolate is whipped to a froth with a carved wooden utensil called a Molinillo and served in mugs. Molinillo [moh-lee-NEE-oh] is the Mexican chocolate "whisk" or "stirrer." It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.Mexican Hot Chocolate I Recipe:
6 cups milk1/2 cup granulated sugar
3 ounces unsweetened Mexican Chocolate, coarsely chopped
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2 teaspoons pure vanilla extract
Stick cinnamon (for optional garnish)
In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)
Beat 2 eggs in a mixing bowl. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.
Remove from heat. Add vanilla. Beat with a Molinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve. Makes about 6 (8-ounce) servings.
Makes 6 servings.
Mexican Hot Chocolate II Recipe:Chocolate is hugely popular and hot chocolate is right in there among the ranks. It may be more popular when the weather is cold, but among many in New Mexico, hot Mexican Chocolate is drank as the morning beverage, just as coffee or tea is among other people. I personally love a bit of Mexican Chocolate all frothed up and hot on a cool morning, so I wanted to share this recipe with you that came from my husbands grandparents long ago.
Orange Hot Chocolate Recipe:4 cups milk
Zest of 3 Clementine oranges
1 teaspoon ground cayenne pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
5 ounces 72% chocolate, chopped
3 ounces Grand Marnier (Optional)Whipped Cream
In a sauce pan over medium-low heat, combine milk, zest, cayenne, nutmeg and clove. Heat until almost boiling, stirring constantly. Reduce heat to low and remove the cloves. Add the chocolate and stir into the milk mixture until the chocolate is melted. Whisk briskly to build a rich froth and pour into pre-warmed mugs and serve. Garnish with a dollop of whipped cream.
Makes 4 servings.
Fireball Mexican Hot Chocolate RecipeCheck out this fantastic hot chocolate recipe that has alcohol in it. Both my daughters got together to have a hot chocolate cooking day and came up with some wonderful flavor combinations. For this recipe, they even flavored the whip cream with a little bit of the Fireball Whisky. This turned out so good, they were ready to finish off the entire bowl of Whipped Cream! They garnished the top with some cinnamon and crushed red hot sprinkles.
Aerated chocolate - Wikipedia, the free encyclopedia
https://en.wikipedia.org/wiki/Aerated_chocolate
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Due to the isolating effect of the bubbles, air chocolate melts differently from compact bar chocolate ... "The Foaming Abilities of Surfactants in Cocoa Butter".
Falta(n): drink
Technology Guide: Principles - Applications - Trends
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Hans-Jörg Bullinger - 2009 - Technology & Engineering
There are a number of food products that are considered foams. Ice cream is a typical example of a frozen foam, which typically contains 50 vol.% of air. ... as are chocolate drinks, which consist of an aqueous phase containing cocoa particles. In meltedchocolate, mass cocoa particles are suspended in liquid cocoa butter.Hot Chocolate - What's Cooking America
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The higher the percent of cocoa butter, the better the chocolate. ... The more air you can incorporate into the drink the frothier it will be. My tip, to reduce the calorie and fat of my drink I like to have a nice layer of foam on top of my hot chocolate, ...Foams and Foaming - Modernist Cooking Made Easy
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Foams are one of the techniques most associated with modernist cooking. ... At the most basic level, foams are a structure that traps air in bubbles. .... Whip cream is a good example of a dense foam. .... Like this chocolate whipped cream with berries dessert, sometimes the most impressive dishes to my guests are theChocolate part 1:3 - why it seizes with just a little water
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por E Fooladi - Artículos relacionados
15 mar. 2009 - cocoa fat (cocoa butter) - water repelling; sugar particles - water loving; cocoa ... such as drinking cocoa, chocolate sauce, ganache/truffles, foam/mousse .... chantilly as starting point and stir in oil instead of whipping in air.Cocktail Science: All About Foams | Serious Eats
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22 jul. 2013 - Likewise, some drinks need a thick, heavy foam while others benefit most ... form more easily when warm, but any technique for introducing air works. ..... I wish to make a cocoa creamy foam, similar to whipped cream (can be a bit ... How Baking Soda Works · Cookie Science: Why Cream Butter and Sugar?How to cook perfect chocolate macarons - The Guardian
www.theguardian.com › ... › French food and drink
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17 may. 2012 - French food and drink ... One of Felicity's perfect chocolate macarons. .... Zumbo adds 2g of powdered egg white to strengthen the foam, and Hermé ... Zumbo adds cocoa butter as well, which makes it rather oily, and ... Don't worry about beating the air out of it: you don't want too much trapped in the shells.Mayan Chocolate Drink - Instructables
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Chocolate was first cultivated by the Ancient Mayans, however the way they ... You need a very liquidius drink to be able to froth it. ... mold) for however many hours it takes (with air acess breeze if possible) to become dry ..... cornsyrup and or cornoil would act as an emulsifier as well, along with cocoa butter, that being said.Aerated chocolate: new method for bubbles in cocoa butter
www.confectionerynews.com/.../New-train-of-thoug...
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13 mar. 2013 - “The foaming ability of phospholipids in the cocoa butter was found, which can ... working with the European Space Agency to create better chocolate airbubbles .... The Information Resource for Food and Drink Processing.Food Physics - Text Only Version | physics.org
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When you dunk your biscuit into your drink, the liquid is drawn up through the ... During baking the bubbles in cake mix expand giving the cake a foam-like structure. ... One of the main ingredients of chocolate is cocoa butter which has a crystal ... If the airpressure surrounding the liquid is reduced, then the molecules are ...
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