Posts Tagged ‘hot chocolate’
Thursday, September 15th, 2016
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
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
4 tablespoons granulated sugar
1 tablespoon ground cinnamon
To make the hot chocolate:
- In a heavy saucepan, whisk together the cocoa and sugar.
- Place the saucepan over low heat and vigorously stir in 1/2 cup of the milk, a few tablespoonfuls at a time.
- When the mixture is smooth, stir in the remaining 2-1/2 cups milk.
- Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring, for 10 minutes.
- In a small bowl, whisk the cornstarch in 1/2 cup cold milk. Stir into the hot chocolate.
- 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.
- Set aside and keep warm.
To make the churros:
- In a saucepan, bring 1 cup water, the salt and 1 tablespoon of the sugar to a boil over high heat.
- 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.
- Let the dough cool for 5 minutes, then beat in the eggs and the chocolate curls, about 1 tablespoon at a time.
- Spoon the dough into a pastry bag fitted with a large star tip.
- Line a plate with paper towels.
- 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.
- 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.
- Fry the churros, turning as needed, until crisp; 3 to 5 minutes.
- Drain briefly on the paper towels, then place in a large bowl. Continue frying in batches.
- In a small bowl, stir together the cinnamon and the remaining 2 tablespoons sugar.
- Sprinkle over the churros and toss to coat.
- Serve with the hot chocolate.
Friday, December 6th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
Friday after 6 is happy hour time at Choclatique. That’s when our team goes out to celebrate the end of the work week and see how we can make it even better on Monday. Last Friday we decided to stay a little later and get some more things off our do lists.
We had some Choclatique Dark Drinking Chocolate left in the dispenser and a bottle of tequila nearby and decided to see if we could make them work together. We started with the tequila—a good tequila is slightly spicy with vanilla back notes—which goes well with chocolate. All we had left to do was add in the coffee-flavored Kahlua, fresh milk and orange liqueur and blend—this drink is crazy good. It’s a delicious way to finish the week with great co-workers and friends with adult chocolate fun.
Prep Time: 5 minutes
Blend Time: 40-45 seconds
Serves: 12 to 16
1 tablespoon chocolate syrup
1 tablespoon Choclatique Chocolate Decoratifs
1 1/2 cups ice, crushed
1/2 cup whole milk, very cold
1/2 cup Choclatique Dark Drinking Chocolate mix
1 1/2 oz. tequila
1 oz. Kahlua
1/2 oz. Grand Marnier
- In one small bowl, add sprinkles. In another, add the chocolate syrup.
- In a blender, combine the rest of the ice, milk, drinking chocolate mix, tequila, Kahula and Grand Marnier.
- Blend in until combined and frothy.
- Dip the rims of chilled glasses into the syrup first, then the sprinkles. Pour the blended drink into the glasses and serve.
Thursday, October 27th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
The politically correct food police are out once again taking shots at providing chocolate milk in school cafeterias. So the question is; how dangerous is chocolate milk for our kids?
School officials and nutrition experts across the country are debating over whether to continue providing chocolate milk to kids in school. Of course, I would have thought the decision regarding children drinking chocolate milk was best made by parents. So here we are again debating, to drink or not to drink? That’s the hot-button question of experts across the country.
The debate over whether chocolate milk should be served in school cafeterias started all over again when the Los Angeles Unified School District announced it would ban chocolate- and strawberry-flavored milk from its schools starting the summer of 2011. Superintendent John Deasy pushed for the ban after being blind-sided by celebrity food activist Jamie Oliver, who said that flavored milk has as much sugar as a candy bar.
Fairfax County, Virginia schools reintroduced chocolate milk this year after they and the DC schools banned it last year. The new, reformulated chocolate milk is low-fat (as it was before) and now contains less sugar than previous versions (and the sugar is from sugar cane or beets instead of the more processed high-fructose corn syrup).
The chocolate milk controversy is bigger than just school board policy. Chocolate milk is higher in sugar and calories than non-flavored milk, but some kids simply refuse to drink plain milk. Dairy industry data noted that milk consumption in 58 schools dropped by an average of 35 percent when flavored milk was removed or limited.
To many kids the taste of milk is just not desirable. So are kids better off consuming a little extra sugar and calories in chocolate milk than not consuming any milk? After all milk is a vital source of calcium, vitamin D, and other vital nutrients.
Chocolate-Flavored vs. Regular Milk
All milk is loaded with nutrients. One cup of fortified low-fat milk contains around 100 calories and 13 grams of sugar (in the form of lactose, a sugar found naturally in milk) and about 300 milligrams of calcium (about 25 percent of kids’ daily need) as well as vitamin D, vitamin A, B vitamins, and minerals including potassium and phosphorus. The same size serving of typical low-fat chocolate milk contains about 160 calories and 25 grams of sugar (the increased amount comes from added sugar), with comparable levels of vitamins and minerals.
If you’re having trouble getting your children to drink milk and you’re concerned about the extra sugar and calories I suggest you consider putting a little a chocolate peanut butter cup in your child’s glass.
Nothing goes better together than our award-winning dark Choclatique chocolate and lightly roasted Virginia Peanuts & Peanut Butter. That’s the inspiration for our delicious Peanut Butter Swirl Drinking Chocolate Mix. It is full bodied, creamy in texture with a rich, dark chocolate color. It‘s a chocolate beverage with an intense yet comforting peanut butter flavor with only 24 grams of sugar and loaded with over 13 grams of healthful protein. Use this mix as you would traditional hot chocolate. Top with light whipped cream and crushed peanuts for additional protein. For the ultimate in chilled chocolaty refreshment, combine Peanut Butter Swirl Drinking Chocolate Mix together with cold milk and ice, blend until frothy then sprinkle with cocoa powder and crushed peanuts! Yum!
Peanut Butter Swirl Drinking Chocolate Mix is made with crushed Choclatique chocolate, premium cocoa powder and low-fat peanut flour made from USA-grown peanuts. It is all natural—no preservatives or artificial colors or flavors. It is also Gluten-Free and is perfect for everyone all year ‘round.
Customers who like Choclatique’s Peanut Butter Swirl Drinking Chocolate Mix also like our Drinking Chocolate Mix Sampler. And it so easy to make… simply add 4 tablespoons of Hot Drinking Chocolate Mix to cold milk (whole, 2%, 1%, non-fat or soy); whisk and heat for a steamy cold-weather chocolate treat. Add a dollop of light whipped cream for a sinfully chocolaty indulgence.
For the ultimate in chilled chocolaty refreshment, combine Cinnamon Drinking Chocolate Mix together with cold milk and ice… blend until frothy and sprinkle with cocoa powder and cinnamon. Enjoy!
If you’re looking for more chocolate beverage recipes and learning more about chocolate, its affects on the human body and improving your (and your children’s) disposition, buy my new book—Choclatique—150 Simply Elegant Desserts. The recipes make luscious tasting desserts perfectly the first time and every time there after. It is a foolproof guide to making all of your favorite chocolate desserts and beverages.
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.
Choclatique 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.
For 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.
Monday, May 17th, 2010
— Joan Vieweger, Co-Founder of Choclatique
It was a Friday… like any other Friday until… I clicked open the e-message from Urban Daddy/LA. In a moment, my spirits were lifted as I read the headline that I would soon be able to enjoy Enchiladas and Tequilas from one of my favorites, Rick Bayless, in Los Angeles. My only disappointment was the Red O would not be open until the 26th of May, as I was looking for a great spot to share dinner with friends on the 22nd.
So, what’s so special about Rick Bayless… and why am I writing about his new restaurant in a blog dedicated to all things chocolate? Quite simply, he’s nothing short of a culinary genius, he’s a really nice guy to boot and he loves chocolate, too! Some of his chocolate creations were the inspiration of our wonderfully rich and exotic Azetca chocolate available in our Bars section and select truffles as well.
I first became aware of Rick Bayless during one of my many trips to Chicago back in the late eighties. Chicago is one of the best restaurant cities in the country though, at the time, there wasn’t a lot of great Mexican or Latin cuisine in the mix (not withstanding some killer taco stands). Frontera Grill changed all that. Chef Bayless introduced vibrant flavors, bold colors and exciting textures from Mexico that, while foreign to most Midwesterners, created a buzz so intense that even one of his fabulous margaritas couldn’t extinguish it. Just two short years later, Topolobampo was born… an elegant sister to Frontera Grill located right next door. Chef Bayless educated Chicagoans about the regional flavors of Mexico and showed that the French have nothing on Mexico when it comes to fine cuisine.
While I could always count on finding a great chocolate dessert on either of Chef Bayless’ menus, his next creation—XOCO (slang for “little sister”), put chocolate front and center. Believe me, there’s nothing like quite being handed a rich and frothy cup of hot chocolate ground from Mexican cacao beans on a cold Chicago morning. It’s the perfect chaser for one of Rick’s sinful chocolate churros and is guaranteed to warm the cockles of your heart and other body parts, too. YUM! Of course, you can enjoy a similar sensation—piping hot or chillin’ out—with Choclatique’s beverage mixes, each made from real ground chocolate (no cheap cocoa powders here!).
I’ve never met the Chef, but after watching him on Top Chef Masters last year, seeing both his creativity and humility on display under pressure, I can’t wait to do so. So, rest assured that come Tuesday, I’ll be priming my dialing finger to get a table at Red O as soon as the reservations line opens!
Are you a Bayless fan, too? Let me know what you love about Chef Rick… and chocolate, too!