There is no reason anyone should be drinking a poor quality, less than seriously delicious, hot chocolate. Oh... don't get me started. This post will end up running off the page! I am always amazed at the inferior hot chocolate being sold in many cafés and coffee shops. I like my hot chocolate rich, bitter, and thick. That's not asking a lot, is it? I was recently sipping a hot chocolate at the Lodge at Pebble Beach in California. I heard that a round of golf there costs an astronomical $495, and because of that, I wasn't surprised that a cup of hot chocolate with whipped cream, a homemade marshmallow and Grand Marnier sells for ten dollars (I drank mine sans liquor, thank you). But please... it was made with Hershey's chocolate syrup !?@!# I just don't have any tolerance for bad coffee or bad hot chocolate (especially if it's expensive).
It's not hard to combine the ingredients for good drinking chocolate and have it at the ready. And yes, the chocolate you use is like anything else in cooking and baking; you want to use the best ingredients you can. It really does make a difference.
Homemade Hot Chocolate
via Serious Eats | 15 December 2011
• 2 (4-ounce) bars 100% cacao baking chocolate
• 1 cup Dutch process cocoa powder
* 1 cup sugar
* 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
1. Place chocolate bars in the freezer until completely frozen, about 10 minutes. Remove from freezer and break into rough pieces. Place in a food processor with the remaining ingredients and process until completely powdered, about 1 minute. Transfer to an airtight container and keep in a cool, dark place for up to 3 months.
2. To make hot chocolate, combine 2 tablespoons, or more, with hot milk. To thicken further, return to low heat and and simmer for 30 seconds, until thick and smooth.
3. Garnish with whipped heavy cream, peppermint marshmallows, or orange marshmallows.
TAKE a LOOK: