October 18, 2005
April 24, 2004
Don't know if this is what you mean, but: I often add some cocoa powder to hot chcocolate, to increase strength without getting the sugar from the chco - even a 75% can be to sweet if there is too much of it. I often see that the extra powder increases the thickness of the chcoolate, probably the same way as flour is used to thicken sauces.
My name is Polarbear and I am a chocoholic...
September 5, 2004
If you are talking about Spanish type thick hot chocolate,
it usually contains corn starch as a thickening agent
Otherwise, increase the chocolate, use more cream than milk and
do not drink immediately after making, let it cool and reheat
We usually make it 1 day in advance.
August 1, 2006
I wouldn't recommend excessive corn starch use, because then the drink takes on a dreadful water-like porridge consistency (like one of those canned gravies), especially if you don't use real chocolate. But I usually use 2 (or 1.5, depending upon chocolate) parts chocolate to either 1 part milk or water, then allow to cool slightly. Basically, make a think ganache. Hot chocolate shouldn't drunk hot anyway, but warm.
If using milk, another trick is to simmer until much of the moisture has evaporated and the remaining milk is noticeably thicker. If you're adventrous, use coffee. It makes for an excellent beverage.
October 18, 2005
I got some sachets of yummo thick hot chocolate in different flavours (mint, orange, coconut etc) from this little market in Wimbledon a month or so ago. Their website is http://www.torrone.co.uk but they mainly do nougat and that's really the focus of their site.
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