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August 20, 2006
August 1, 2006
August 20, 2006
April 20, 2006
Most hot chocolate is simply cocoa powder and sugar mixed in with milk. Whole milk tastes better than non-fat or half-fat milk I think. But, other, better hot chocolates have melted dark chocolate in them often with the addition of a very small amount of sugar. Sometimes additional cream is added. Sometimes melted dark chocolate, cocoa powder, and sugar are all added. It really depends on the desires of the person who is making it (i.e., how chocolatey, creamy, rich, and sweet one wants it). At any rate, hot chocolate is not difficult. It just requires good quality raw ingredients and a few minutes of time. I prefer the thicker, richer, and more chocolatey variety, but a little cup of that goes a long way. As for cold chocolate drinks, I’ve messed around with making a few types, but I don’t like them as much usually. I’m certainly not a big fan of some of the Mexican-style cold cacao drinks like Polvillo which have a tendency to be very rough ground (sometimes with corn) and often over-spiced with cinnamon and vanilla. On the other hand, I don’t mind some of the hot cacao drinks that I’ve had from certain Maya groups. They didn’t always have corn in them, and were often more finely ground, though that wasn’t always the case.
P.S. Hopefully I understood the question about “liquid chocolate”
August 20, 2006
yes you did-thank you for that- i have a great book by Michael Turback on hot chocolate from various chocolate shops around the world- i’m going to try some of the recipes in the book at home-my ultiamte aim is to see how easy some of these recipes are to recreate on a retail basis -what i was looking for was some course can teach me how to do that, what equipment i need, who are good suppliers etc etc
there are a couple of courses i may indulge in to get the basics
thank you so much both of you-i am a complete beginner in all this and really appreciate the advice
August 5, 2006
it surprises me that you are amazed by discovering ‘liquid chocolate’ I guess it’s cultures coming together. However I just wanted to add that chocolate liquids as you tasted are indeed very easy to make, as describes Alan, just pick your quality ingredients.
One of the best hot chocolates I had was in Stockholm at a special choc bar called ‘Chokladkoppen’ (which is swedish for “cups of chocolat”) in the Gamla Stan area. They even have an execptional one based on white chocolate. That one was really good. Also cafe/bar ‘Shilling’ in Barcelona, near place Real, pleased me.
have fun with the liquids
Pierre Hermes also has some great drinking chocolate recipes…let’s not forget that chocolate was a drink exclusively for the several thousand years up to 1849. Drinking chocolates have a wonderful rich and varied history, and there are many many wonderful permutations possible.