Hot Chocolate!
Dec 4, 2006, 8:15 pm
#1
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Hot Chocolate!
Sitting here drinking chocolat chaud de Noel that we picked up in Normandy.
free trade cocoa, cane sugar and cinnamon.
Yum.
free trade cocoa, cane sugar and cinnamon.
Yum.
Dec 4, 2006, 8:54 pm
#2
Join Date: May 2005
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... so long as it wasn't made w/water. Blech.
I never understood why people (and so many of them do) make hot chocolate w/water. Chocolaty water?
My favorite:
Add to saucepan and heat...
whole milk (not skim, not 1%, not 2%)
Hersheys cocoa (powder, unsweetened)
Sugar
1/2 tsp vanilla extract
I never understood why people (and so many of them do) make hot chocolate w/water. Chocolaty water?
My favorite:
Add to saucepan and heat...
whole milk (not skim, not 1%, not 2%)
Hersheys cocoa (powder, unsweetened)
Sugar
1/2 tsp vanilla extract
Dec 4, 2006, 9:28 pm
#3
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I have had hot chocolates neat, but this was made with milk.
Very yummy and not very sweet.
Very yummy and not very sweet.
Dec 4, 2006, 9:46 pm
#4
FlyerTalk Evangelist
Join Date: Sep 2000
Posts: 37,486
... so long as it wasn't made w/water. Blech.
I never understood why people (and so many of them do) make hot chocolate w/water. Chocolaty water?
My favorite:
Add to saucepan and heat...
whole milk (not skim, not 1%, not 2%)
Hersheys cocoa (powder, unsweetened)
Sugar
1/2 tsp vanilla extract
I never understood why people (and so many of them do) make hot chocolate w/water. Chocolaty water?
My favorite:
Add to saucepan and heat...
whole milk (not skim, not 1%, not 2%)
Hersheys cocoa (powder, unsweetened)
Sugar
1/2 tsp vanilla extract
My hot chocolate is made with whole milk, Charbonnel et Walker cocoa, Bernard Callebaut shaved chocolate (milk or pure) and a little sugar. If I'm out of the Charbonnel I'll use Droste or Van Houten.
Dec 5, 2006, 9:20 am
#6
Join Date: Feb 2003
Location: New York, NY, USA
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Really good cocoa takes great when mixed just with water instead of milk. Milk tends to dilute that cocoa tastes. Just like dark chocolate tastes better than milk. IMHO. In general, I think US chocolate is way too sweet. It masks the real cocoa tastes.
Although, in HK once I had dark Belgium cocoa powder mixed with condense milk and shake it up with chopped ice, it's sweet & heavenly.
Although, in HK once I had dark Belgium cocoa powder mixed with condense milk and shake it up with chopped ice, it's sweet & heavenly.
Dec 5, 2006, 10:34 am
#7
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My favorite hot chocolate is at a chocolatier just off of Harvard Square called Burdick's. I can't afford the chocolate by the piece, so I get a small hot chocolate for dessert.
52D Brattle St
Cambridge, MA 02138-3731
+1 617 491 4340
8am-11pm Tue-Sat; 9am-9pm Sun-Mon
http://www.laburdick.com/
52D Brattle St
Cambridge, MA 02138-3731
+1 617 491 4340
8am-11pm Tue-Sat; 9am-9pm Sun-Mon
http://www.laburdick.com/
Jul 23, 2007, 7:05 am
#10
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Location: London
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Spanish hot chocolate, thick enough to stand your spoon in, with hot crispy churros on the side.
If you want to taste good hot chocolate in Spain, there's Villajoyosa, or perhaps better still, a place called Totel in Elda run by this guy: http://www.pacotorreblanca.com/index-en.htm. Elda & Villajoyosa are both are in Alicante.
(There's a lot of bad hot chocolate in Spain too)
If you want to taste good hot chocolate in Spain, there's Villajoyosa, or perhaps better still, a place called Totel in Elda run by this guy: http://www.pacotorreblanca.com/index-en.htm. Elda & Villajoyosa are both are in Alicante.
(There's a lot of bad hot chocolate in Spain too)
Jul 23, 2007, 7:28 am
#11
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It's probably something of a cliché, but the hot chocolate from Ladurée on rue Royale in Paris (accompanied by macaroons for that full-on afternoon-long sugar rush) is probably the best I have tasted.
Jul 23, 2007, 8:03 am
#12
Join Date: Dec 2006
Location: GVA
Programs: LH KL PC
Posts: 393
Mix these 3 ingredients in a cup (same quantity for each of them) :
Cocoa (powder)
Sugar
35% fat cream (or milk or whatever it's called)
Pour hot milk on it, yummy !
You can also make an excellent chocolate sauce for your vanilla ice-cream by heating up cocoa powder, sugar and water (same quantities for each of them again).
Cocoa (powder)
Sugar
35% fat cream (or milk or whatever it's called)
Pour hot milk on it, yummy !
You can also make an excellent chocolate sauce for your vanilla ice-cream by heating up cocoa powder, sugar and water (same quantities for each of them again).
Jul 23, 2007, 8:29 am
#13
Moderator: Flying Blue (Air France & KLM), France and TravelBuzz!
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Some photographs are included in this mini-Do report
Paris mini-DO - July 21st, 2007
with a specific picture for the chocolate known as l'Africain
Last edited by JOUY31; Jul 23, 2007 at 11:08 am
Jul 23, 2007, 9:55 am
#14
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Jul 23, 2007, 6:14 pm
#15
Join Date: Sep 2005
Location: Abu Dhabi
Posts: 6,422
I always thought that instant hot chocolate had powdered milk in it, so there was no need to add milk, just water to reconstitute what was already in it.
Land O'Lakes used to make flavored instant hot chocolate (or maybe still makes -- I can't remember seeing them recently, though). The raspberry flavored one (which I made with water) was soooooo good, and I don't even like raspberries that much.
Another fun thing to do with instant hot chocolate is add those flavored coffee creamers to them. Amaretto flavor is great, so is irish cream.
Land O'Lakes used to make flavored instant hot chocolate (or maybe still makes -- I can't remember seeing them recently, though). The raspberry flavored one (which I made with water) was soooooo good, and I don't even like raspberries that much.
Another fun thing to do with instant hot chocolate is add those flavored coffee creamers to them. Amaretto flavor is great, so is irish cream.