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Hot Cocoa
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Lone Ly
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November 5, 2004 - 6:42 am
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I have tried the Domori hot chocolate once - followed the recipe on the box except that I didn't beat the h*** out of it (as we use to say on this forum). Unfortunately I accidentally had too much sugar in the milk so it was too sweet, but taste was very good. The only problem is that one box does not last for that many mugs - nine sticks for 60 ml it says.

Chocolate is cheaper than therapy and you don't need an appointment.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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Lone Ly
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November 5, 2004 - 7:20 am
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Monte, at hospitals and nursing homes some patients are in need of what we call "liquid food", mostly because they are dependent on nursing. Melted chocolate has more or less same consistency, you don't chew it but you don't drink it either 😉

Chocolate is cheaper than therapy and you don't need an appointment.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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Martin Christy
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November 5, 2004 - 10:04 am
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I found the Domori recommendation to use 9 sticks to high, about 5 will do - depending on the size of your mug of course!

Martin Christy
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Martin Christy Editor www.seventypercent.com
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Hans-Peter Rot
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November 5, 2004 - 6:14 pm
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Depends on your appetite too! Also, I suppose on how strong you like it and how much you're making too. So, Lone, you think chocolate should be free? Well, you and I are in stern agreement hehe. Martin, I think Domori recommends nine sticks so you go through the supply much quicker, which thus forces you to buy more hehe [;)] I think it's a marketing/advertising scheme [:D]

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alex_h
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November 16, 2004 - 5:13 pm
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i have lately made quite a few cups of ibarra hot chocolate and everyone who's tried has been quite happy (me included). the cinnamon makes for a nice pre-christmas spicey touch.
btw, lone, the hot chocolate cafe here in munich has resurfaced. or, to put it correctly, it has never gone missing. i just had the wrong place in my mind. i want to go sometime and try one of their 40 (or was it 80) hot chocolates.

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Lone Ly
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November 20, 2004 - 4:34 pm
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40 or 80 different??? I'm impressed. Makes it even more tempting to go to Munich. Do you know what kind of hot chocolate they're making? I guess they have with and without marshmallows. I can think of quite a few myself - I mean - I have my 5 methods (writing up an article these days) and multiplied by 10 different chocolates it is already 50. However, the difference between them is not that big, really.

Chocolate is cheaper than therapy and you don't need an appointment.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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alex_h
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November 21, 2004 - 11:49 am
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hmm, don't know what all they have, but people keep telling me about the place.

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alex_h
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January 4, 2005 - 10:06 am
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has anyone evermade hot chocolate the mexican way using water?
can i just take some of my favorite chocolate and melt it in hot water?

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Sebastian
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January 7, 2005 - 1:43 am
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sure, do it all the time 😎 usually i melt the chocolate first and add the water to it, but that's just me..

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Hans-Peter Rot
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January 7, 2005 - 6:27 am
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You know, alex, that a lot of people actually prefer using water over milk, as milk dillutes the chocolatiness, because well, that's what milk does.

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alex_h
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January 7, 2005 - 9:19 pm
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aha! thanks, sebastian, thanks, monte.
the only thing i've tried so far is to add pieces of chocolate to hot tea. i've got two teas that have a relatively high cocoa content and are yummy in their own right. the chocolate i added didn't dissolve properly (i.e. became flakey) and only became tasteless and bitter.

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Hans-Peter Rot
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January 7, 2005 - 9:33 pm
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You have tea with a high cocoa content?

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alex_h
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January 10, 2005 - 11:33 am
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well it says the tea contains 60% cocoa.

btw, lonely, yesterday i went to the cafe i mentioned before. they have 30 types of hot chocolate and i tried the aztec special. was good, though they wondered why i asked whether they made it with water or milk (they use milk).

sebastian, do you add boiling water?

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Hans-Peter Rot
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January 10, 2005 - 5:40 pm
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Cocoa powder integrates easier and quicker in hot water than cold, but the tradtional "chocolate water" was consumed cold, I believe. Basically, when you mix a solid or liquid fat with water, it should be done slowly so heat is not necessary.

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alex_h
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January 10, 2005 - 7:56 pm
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oh, ok. so mixing some of my domori madagascar is out of the question? should i revert to nibs or powder?

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Hans-Peter Rot
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January 11, 2005 - 1:14 am
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What I meant is that cocoa powder, being an almost fat-free powder, requires a hot liquid in order to be fully integrated. There is no emulsification occurring here, or at least in the same sense that mayonnaise, butter sauces, etc. require. The liquid or solid fats require slow mixing in order to achieve integration and to avoid "breaking," which is basically the separation of the fat from the non-fat. Hence, this is why you should combine these ingredients slowly. By all means, you can use solid chocolate with water or milk; it's just a personal preference.

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alex_h
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January 11, 2005 - 9:30 am
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thanks much for the info, monte. i'll give it a try.

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Lone Ly
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January 11, 2005 - 6:34 pm
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quote:


Originally posted by Montegrano

You know, alex, that a lot of people actually prefer using water over milk, as milk dillutes the chocolatiness, because well, that's what milk does.


It depends on the chocolate and the procedure. (I am still writing up an article about this.) Personally I don't like hot chocolate with water because it's just too thin. I don't drink hot chocolate as often as I used too, but a while ago I used to make it with low fat milk. In my opionion low fat milk doesn't cover the distinct flavors of the chocolate as much as full fat milk/cream does.

"Man cannot live by chocolate alone - but woman can." (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
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tworthen
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January 19, 2005 - 9:52 pm
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Starbuck's (a very large chain of coffeee houses) has recently introduced a very thick drinking chocolate called 'Chantico'. It's really really good, but I have no experience of anything in its class to compare it to. Hot chocolate in the USofA is typically thin and nowhere as intense in flavor. I'd appreciate any comments or comparisons from Europeans who have had a wider range of drinking chocolates to sample.

The lines below are compiled from articles found on the web:

"Unlike hot chocolate, which is made from cocoa powder, Chantico is steamed with cocoa butter and whole milk. It's no diet drink: A 6-ounce cup has 390 calories, 21 grams of fat and 51 carbs. Imagine melted Godiva bars covered with hot fudge and Hershey's syrup. Or my old trick of putting a pint of Ben & Jerry's Brownie Batter in the microwave and then chugging it straight.
Here's the blueprint: cocoa butter, cocoa powder, sugar and steamed whole milk, whipped to a frenzy, served hot."

Tom Worthen
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Tom Worthen San diego, CA
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Sebastian
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January 19, 2005 - 11:16 pm
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Alex - i usually add boiling water or milk, yes

The starbucks drink is very much like drinking melted chocolate. It's a very thick drink, and it's very good.

Regarding cocoa powders in liquid - there are ways to ease it's incorporation into a liquid. You can get lecithinated powders or agglomerated powders, both of which make it much more dispersible. I'm currently working on a third method that will be much, much more effective than the other two, but can't say much about it just yet 😎 most of the cocoa powders you guys would be using to blend in have a fat content of either approx 11% or 22%.

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