That's my favorite kind of chocolate! The only kind, in fact, that I can eat in any sort of quantity. I am not generally a chocolate person. But dark chocolate is awesome. Posts: 7877 | Registered: Feb 2003
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I have searched for ages for a true Mexican hot chocolate recipe. There is no milk, it is boiled and strained, but I need an actual recipe. Ever since reading both "Chocolat" and "Like Water for Chocolate," I have wanted to try it.
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I think the key is having actual Mexican chocolate. I have a kilo of raw chocolate I got in Oaxaca last summer ^_^ that I find delicious, but they sell it too. Ibarra is a good brand, and Nestle makes one called Abuelita that's not too shabby. You can get them in the Mexican aisle and they've got the directions on them for Chocoate con Agua.
Posts: 8504 | Registered: Aug 1999
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Ingredients: (*this will make a little more than 4 cups of hot chocolate) 3 cups of milk 1 cup of cream (or half and half) 4 ounces of unsweetened baking chocolate (one package of Baker’s German’s unsweetened baking chocolate, for example) (*you can increase the amount of chocolate a bit if you want a richer beverage, but don’t overdo it!) 2/3 cup sugar (*you can increase or decrease the sugar according to your taste) Ground cinnamon (*or, you can use ground chili pepper as they did in the movie)
Directions: Combine the milk and cream (or half and half), and set aside Melt the chocolate in a pot on the stove over low/medium heat until it is liquid Slowly stir in the sugar, until the chocolate and sugar are well blended Once the chocolate and sugar are blended, increase the heat a bit and slowly add the milk/cream mixture, then keep gradually increasing the heat until the mixture starts to simmer, just short of boiling (but don’t bring it to a rapid boil!)
Once everything is well blended and properly heated, you can pour it into cups, and top it off with a sprinkle of cinnamon, or try using the ground chili pepper as was portrayed in the movie. Enjoy!
Haven't tried it yet... my hot c recipe involves ghiradelli cocoa powder, 1/4 cup of water. 3 table spoons of brown sugar. bring that to a slight boil, add milk, stir a bit, wait until it steams DO NOT LET IT GET A SKIN BECAUSE THAT'S GROSS! Try not to look at the nasty milk craters as you pour it.
Ok, that one has milk in it, both of them do, but, it's for anyone that's interested
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I'm scared to post how much I like dark chocolate, and to say a "reasonable amount" is probably not enough, for fear of extending the belief that I'm a woman. Posts: 26071 | Registered: Oct 2003
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Those recipes sound good, though milkful. It is not that I don't LIKE sweet, creamy hot chocolate, I just want to try the traditional way. My Cold Weather Cooking cookbokk also has a great recipe, which sounds similar to the first one.
Annie, thanks! I will try that! I imagine it would be bitter, like coffee(or, duh, unsweetened chocolate)
Posts: 10890 | Registered: May 2003
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It is the answer to all the squabbling in the elderly biblical dudes thread. Perhaps, just maybe, God dropped an arkload of dark chocolate on Methuselah and Company. They tried to save some for future generations, but they were too addicted, and ate it all.
And maybe the APPLE was forbidden fruit because it counteracted the effect of the chocolate, and...
OK, I need to go do some work.
Posts: 10890 | Registered: May 2003
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Another fabulous little recipe I like to make just involves melting dark chocolate (on a double boiler of course) and adding cinnamon and cayenne pepper to taste. (It's always a bit spicier after it cools for some reason) Then, pour them out into little kiss shapes and dust with powdered sugar.
My other favorite dark chocolate combination is eating dark chocolate and drinking grape juice. Mmmm.... Posts: 8504 | Registered: Aug 1999
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It is the answer to all the squabbling in the elderly biblical dudes thread. Perhaps, just maybe, God dropped an arkload of dark chocolate on Methuselah and Company. They tried to save some for future generations, but they were too addicted, and ate it all.
And maybe the APPLE was forbidden fruit because it counteracted the effect of the chocolate, and...
OK, I need to go do some work.
Curse the time zone difference!!!
Elizabeth beat me to it!!!
Posts: 22497 | Registered: Sep 2000
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Actually, if you read carefully, you'll see that I beat Elizabeth to it. I just wasn't explicit. Posts: 1114 | Registered: Mar 2004
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Yes, you lost that one due to cryptic vagueness, Mabus, and I used your post as a springboard to my Chocolate Ark Theory.
Posts: 10890 | Registered: May 2003
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I was so excited to see Mexican dark chocolate at Target recently that I bought it even for the $0.99 they were charging. Much to my chagrin it was very sweet and almost fruity tasting. They had used a mexican bean, but then had put the typical amount of American sugaring in the chocolate. Its so hard to find good dark chocolate.
Edit: Wow, Mike, Chocovic takes their chocolate VERY seriously!
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MMMM....Sharffenberger. TJ's just started carrying it for only $1.99/ 2 oz bar. I love the dark mocha bar.
Dark chocolate is proof God loves us and wants us to be happy.
I must be IMMORTAL by now!
Ganache, made with Ghiradelli double chocolate chips , is the best. 1 bag of chips,1 stick unsalted sweet cream butter, melt on low in heavy pan. Top a cake, make truffles, or just eat. Yum.
Posts: 2711 | Registered: Mar 2004
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For all you chocoholics, I've got the perfect vacation destination: Chocola, Guatemala.
Yes, this place really exists -- I've been there. It's a small village in the southwestern part of the country, in the state (departamento) of Suchitepequez. It is in the middle of a gorgeous forest, surrounded by plantations that grow coffee, pineapples and, yes, cacao, from which chocolate is derived. They process it right there, too, so you can get raw chocolate practically anywhere in town. It's good stuff, but very intense and gritty, and very rich. It bears only a passing resemblance to what we generally call chocolate in the United States.
Posts: 1652 | Registered: Aug 2003
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My new favorite chocolate is from Trader Joe's: a pound of Belgian chocolate that is 70% cocoa - and it only costs $4! I'm in heaven. Posts: 5879 | Registered: Apr 2001
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Its so hard to find good dark chocolate.
