Posts Tagged ‘chocolate drinks’

The Chocolate Doctor’s Hot Chocolate & Fried Chocolate Churros

Thursday, September 15th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is a wonderful Barcelona-style, rich, thick, hot chocolate. It has a creaminess somewhere between a drink and a fondue. I first tried it from a push cart outside the La Sagrada Familia. It was thick and wonderful on a cold day.

When I made them here in the Choclatique Chocolate Studio I served them with crisp, deep-fried chocolate churros topped with a little cinnamon-sugar. Churros piping hot and crisp and are especially good when dunked into hot chocolate.

Prep time: 25 minutes
Cook time: 10 to 12 minutes
Fry time: 3 to 5 minutes (Churros)
Yield: Serves 6

Ingredients:
For the hot chocolate:

3/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/3 cup granulated sugar
3-1/2 cups whole milk
1-1/2 teaspoon cornstarch
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon pure vanilla extract

For the churros:
1 cup water
1 teaspoon kosher salt
3 tablespoons granulated sugar
3/4 cup cake flour, sifted
2 teaspoons baking powder
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder, sifted
2 large eggs, beaten
1/3 cup of Choclatique Dark Chocolate Curls
Canola oil for deep-frying

For dusting:
4 tablespoons granulated sugar
1 tablespoon ground cinnamon

Directions:
To make the hot chocolate:

  1. In a heavy saucepan, whisk together the cocoa and sugar.
  2. Place the saucepan over low heat and vigorously stir in 1/2 cup of the milk, a few tablespoonfuls at a time.
  3. When the mixture is smooth, stir in the remaining 2-1/2 cups milk.
  4. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring, for 10 minutes.
  5. In a small bowl, whisk the cornstarch in 1/2 cup cold milk. Stir into the hot chocolate.
  6. Bring the chocolate mixture to a boil over medium heat, stirring constantly, take the pot off the heat and add the chopped chocolate continuing to stir until fully melted and smooth.
  7. Set aside and keep warm.

To make the churros:

  1. In a saucepan, bring 1 cup water, the salt and 1 tablespoon of the sugar to a boil over high heat.
  2. Remove from the heat and immediately add the flour, baking powder and the cocoa powder. Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
  3. Let the dough cool for 5 minutes, then beat in the eggs and the chocolate curls, about 1 tablespoon at a time.
  4. Spoon the dough into a pastry bag fitted with a large star tip.
  5. Line a plate with paper towels.
  6. Pour oil to a depth of 1 inch into a deep, heavy fry pan and heat over medium heat until it reaches 350°F on a deep-frying thermometer.
  7. Pipe several strips of dough 4-inches long, directly into the hot oil, being careful not to crowd the pan. Use a scissor to cut the strips free from the piping tip and dip the scissor into the oil before each cut.
  8. Fry the churros, turning as needed, until crisp; 3 to 5 minutes.
  9. Drain briefly on the paper towels, then place in a large bowl. Continue frying in batches.
  10. In a small bowl, stir together the cinnamon and the remaining 2 tablespoons sugar.
  11. Sprinkle over the churros and toss to coat.
  12. Serve with the hot chocolate.

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Beat the Summer Heat… Chill Out with Choclatique

Tuesday, July 27th, 2010
— Ed Engoron, Co-Founder of Choclatique

Many chocolatiers hang up their molds and close their doors for the summer because it is normally too hot to work with chocolate and it’s also typically the only time chocolatiers can get away from it all before the busy holiday gift-giving season kicks in. But our team of Choclatique artisans and chocolatiers continue to run our Chocolate Studios in Southern California all year ‘round. The warmer weather does make it a little more challenging (but not impossible) to ship our boxed chocolates, but the summer months do not affect our ability to ship our fantastic Drinking Chocolate Beverage Mixes. In fact, iced chocolate beverages mixes are some of the most refreshing drinks you can enjoy on a hot summer day.

Even the earliest residents of the New World knew about chocolate as a cold beverage. It is a well know fact that chocolate has been enjoyed as a beverage for thousands of years. The Olmecs, thought to be the oldest civilization of the Americas (1500-400 BC), were probably the first to use cacao, followed by the Maya; they drank cold cacao-based beverages by the gallon, all made from beans off their Chontalpa plantations from what is now eastern Tabasco. Chocolatl, the original cacao recipe was a thick, foamy, slightly fermented mix of ground cacao beans, water, wine and peppers. I think of it as a kind of chocolate beer!

After the Spanish conquered the native civilizations, it didn’t take them long to begin heating the Chocolatl and sweetening it with sugar. Later, the mixture was introduced in England where the Brits added milk to the blend for an after-dinner hot beverage similar to what we now consume for breakfast.

Today, most chocolate beverages are actually made with cocoa, not chocolate. There is a big difference between the taste of cocoa-based beverages and those made with chocolate. Sometimes the terms are incorrectly used interchangeably; technically they are as different as milk chocolate and bittersweet dark chocolate. Cocoa-based beverages are made from cocoa powder—chocolate, pressed free of all its richness, meaning that the fat of cocoa butter has been reduced. Hot or iced chocolate beverages are from chocolate (not cocoa) melted into cream. The latter is a much richer, decadent beverage. And, that’s exactly how we blend our chocolate drinking mixes at Choclatique.

Dark Chocolate Drinking MixChoclatique Dark Chocolate Drinking Mix is a blend of our award-winning crushed dark chocolate and select cocoa powders, pure Tahitian vanilla and Hawaiian cane sugar. Our special ingredients are all-natural making for a richer, more flavorful hot or iced chocolate beverage.

But we don’t stop there… we now offer Choclatique Dark Chocolate Peanut Butter Drinking Mix made with our lightly roasted, high-protein peanut flour, and Choclatique Dark Chocolate Cinnamon Drinking Mix made with the finest and most intense Saigon cinnamon.

For those who want to try a sample of each this summer we are offering our Chocolate Trifecta—a delightfully tasty trio that has a flavor for everyone… zesty Cinnamon Drinking Chocolate, nutty Peanut Butter Swirl Drinking Chocolate, and our original rich Dark Chocolate Drinking Chocolate at a 20% discount on Choclatique’s Drinking Chocolate Sampler.

How to Make Really Cool or Iced Chocolate!

For hot drinking chocolate—simply add 4 tablespoons of the Dark Chocolate Drinking Chocolate Mix of your choice to cold milk (whole, 2%, 1%, non-fat or soy); whisk and heat for a steamy cold-weather chocolate treat. Add a dollop of whipped cream or a marshmallow for a wonderfully warm chocolaty indulgence.

Iced Drinking ChocolateFor iced drinking chocolate—simply add Drinking Chocolate Mix to cold milk (whole, 2%, 1%, non-fat or soy) and blend with ice for a summer time refresher. Add a dollop of vanilla ice cream or whipped cream for an iced chocolaty treat.

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