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Hot Cocoa
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Hans-Peter Rot
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January 19, 2005 - 11:41 pm
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Melted Godiva bars with Hershey syrup? To be honest, that sounds quite disgusting [;)] But, given consumer base and companies, it's an understandable marketing ploy, so I'll use my imagination and conjure up an image of a Manjari bar with homemade chocolate syrup [:D]

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alex_h
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January 20, 2005 - 8:38 am
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tom, i'll see if i can't find this new concoction at the local starbucks (they've finally opened two in munich). will give a general comparison to other hot chocolates/cocoas i've tried here afterwards.

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tworthen
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January 24, 2005 - 8:22 pm
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I would estimate that there are at least 30 or more Starbucks here in the San Diego, California area.
In case you are interested, the Chantico is US$ 2.65 for a 6 ounce cup. A vente (Starbuck speak for 'extra large') brewed coffee is US$ 1.80. No sales tax or VAT on drinks here. Food and drink is taxed in resturants, but Starbuck's is not considered a resturant. The average cost of a house here is currently running $500,000. Last year houses in San Diego county appreciated by an average of 24%.

Tom Worthen
San diego, CA

Tom Worthen San diego, CA
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bergmania
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April 14, 2005 - 11:08 pm
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Have any of you had spicy hot cocoa? A hint of cayenne pepper mixed into your standard hot cocoa adds a nice but not overwhelming kick. It doesn't hit you right away, but going down it definitely does. I had it at a restaurant once and loved it, so I searched the internet for it, and actually found some at http://www.capsuleshak.com if any of you cocoa lovers are interested in something different. It is just a mix, but it is in my humble opinion quite tasty [:p].

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Hans-Peter Rot
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April 15, 2005 - 5:27 am
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You are correct, Berg, and there are many other easily accessible hot cocoa and hot chocolate drink mixes for you to explore:

Slitti makes chocolate sticks which you dissolve into hot milk. Bonnat does as well. Schokiang has an entire line of different hot cocoas and hot chocolates. Vosges has a couple interesting flavors, including your coveted chile chocolate. Domori also has hot chocolate dipping sticks. Etc., etc., etc.

Since you are a fellow American, I suggest you check out http://www.chocosphere.com for your hot cocoa and hot chocolate needs. Not only do they carry chocolate bars, but of course, several hot cocoa and hot chocolate drink mixes. Give it a visit and explore each brand. There's tons for you to choose from.

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Masur
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April 15, 2005 - 5:55 am
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A few hot chocolate and other original recipes with chocolate:
[url]http://www.chokladkultur.se/recipe.htm[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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Chrissie
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July 7, 2006 - 3:58 pm
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I was inspired by this topic and decided to try making hot chocolate using real chocolate and hot milk for the first time today and it was AMAZING!

I used the following method: slowly stirring 125ml steamed milk in to 30g of chopped chocolate a little at a time (in this case I used Amedei 70%)

Wow, it's so much better than powdered drinking chocolate! You can get a lovely strong flavour without any powderiness or excessive sweetness. I was really surprised by how well the flavour of the chocolate came through. I definitely wouldn't say it's a waste of good chocolate and if you were to use a good couveture it shouldn't be too expensive.

Must explore different variations, I like the chilli or cayenne idea. I wonder if infusing the milk with grated ginger would work. Maybe a half and half mix of gianduja and dark choc would work too (I think the gianduja on it's own would be too sweet). Might try hot choc with a shot of espresso and a little sugar to make a wicked mocha. Mmmmm

So many possibilities! Pity I'm full up now or I'd get started straight away!

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alex_h
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July 7, 2006 - 4:41 pm
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i recently went out and bought domori's cocoa powder and it's also excellent for making hot chocolate. especially if you like domori's chacao absolute...

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Chrissie
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July 7, 2006 - 7:04 pm
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Not tried the domori chacao absolute since I can't find anywhere accessable to me that stocks it. Perhaps next time I get down to London I might be able to get a hold of some along with a huge list of other chocolates I've yet to try for the same reason.

Likewise I might not be able to acquire any domori cocoa powder but I've got plenty of ideas for tasting opportunities (solid chocolate and hot chocolate) to be getting on with for now.

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ellie
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July 7, 2006 - 10:06 pm
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Chrissie, only Domori you'll find in London will be some Style range bars(and never for certain) @ Fortnum&Mason and Cru 75g bars @ Harvey Nics.
70% here has Domori's Cocoa Power, and I'd second Alex, it is really special - they press it less, so it has a bit more cocoa butter then usual. Makes a difference. And of course, it's pure, nothing else added..

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Chrissie
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July 7, 2006 - 11:38 pm
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Thought as much. Harvey Nics here in Edinburgh have some Domori but it's very expensive, £4.60 for the cru 75g bars and £3.35 for the Chateau 25g bars! Would rather get it here.

Must have overlooked the cocoa in the seventypercent shop. Probably because previously I wasn't much of a fan of hot chocolate (for reasons mentioned previously). I may get some now I've seen it recommended here twice. Does it produce a powdery texture like I've experienced before with other cocoa powders or is it more finely ground than more commercial brands. The only cocoas I've really tried before are cadburys and Green and Blacks so perhaps it was an issue of the quality of the cocoa used rather than the very nature of cocoa powder that produced the unpleasant powderiness?

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ellie
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July 8, 2006 - 1:08 pm
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Can't say much about powderness - don't make hot drink with cocoa. I use it to make very thick paste with little water and some spices - and definitely Domori cocoa powder has such a great melty texture and taste, even at room temp and no sugar!

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alex_h
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July 10, 2006 - 10:32 am
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chrissie,

i find it is very finely ground and dissolves nicely in hot milk. i haven't compared it to other brands though, so can't say much on it.

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Chrissie
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July 14, 2006 - 4:36 pm
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Just tried using domori cocoa powder to make a hot chocolate. It does dissolve nicely and has a wonderful flavour. A tiny hint of powderiness is just perceptable though in comparison to using chocolate from a bar. It's also slightly less creamy, probably due to the lesser cocoa butter content.

Definitely glad I got the cocoa powder though, it makes a lovely drink that doesn't feel quite so heavy and sinful as one made with chocolate but with all the chocolatey flavour. For sheer rich creamy indulgence tho I'd use a chocolate bar.

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Chrissie
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July 14, 2006 - 4:42 pm
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Oh,
Alex and Ellie, I meant to thank you both for your advice. Much appreciated thanks :)

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paulr
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September 14, 2006 - 2:13 am
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old thread, but i wanted to share this recipe ... it's just about the most intensely flavored hot chocolate I've had. I think of it as a simultaneous substitute for both coffee and dessert.

It actually started out more intense, but I backed off a bit to make it more enjoyable and not just mind-blowing. It's based on a few different ideas in Pierre Hermés books.

1/2 to 1 cinnamon stick
1-1/2 cups water
1/3 cup sugar
4-1/4 oz Bittersweet chocolate
1/4 cup dutch cocoa
1 cup whole milk

-Heat sugar and cinnamon, undisturbed, in a heavy saucepan.
-boil the water separately
-when sugar starts to caramelize, stir vigorously until amber
-pour water on sugar/cinnamon, and keep stirring and heating until clumps liquefy
-whisk in cocoa
-stir in chocolate, continuing to stir until melted
-stir in milk
-keep on heat until the first bubble pops on the surface
-remove from heat and whisk until slightly frothy

Notes:

-you can make it with all milk, but making it with water is actually more intense. milk mellows the chocolate flavors significantly. originally i made this with all water (which is actually the way hot chocolate was originally done) and it was so intense you could feel the chocolate passing right into your blood stream! i decided to mellow it a bit with the addition of milk.

-you can make it without the cocoa, if you want to mellow the chocolate flavor. if so, reduce sugar to 1/4 cup.

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green
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October 2, 2006 - 7:54 pm
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I tried making hot chocolate with the 100% sambirano the other day. I find it a little less edible than the other 100's (strange to me, that since I always prefer Madagascar over Venezuela, I feel just the oposite with 100% bars...), so I dissolved some in hot milk and added just a hint of sweetener (all natural stevia, no artificial stuff 😉 ). The sour and dry sambirano turned into the fruity and fresh it tastes like in the 70% version!
Domoris hot chocolate is also very good, but the very hot does not beat adding some cayenne and vanilla yourself. That is always a winner! (And a necessity now that winter is closing in on us up here in the north 😉 )

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Hans-Peter Rot
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October 3, 2006 - 5:39 am
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I found the same for Domori's Ocumare 67. The 100% wasn't inedbile, per se, but it was not nearly as good as the 70% version. Apply the same to the Chacao line, but here, Puro was (imo) almost inedible. I have another bar that someone gave me but have not found the means to "dispose" of it. With this little tidbit of inspiration, though, I may just melt it down and make it into a cup of hot chocolate. Here in the desert, there's no such thing as appropriate weather!

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green
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October 3, 2006 - 4:12 pm
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quote:


Originally posted by Montegrano

Apply the same to the Chacao line, but here, Puro was (imo) almost inedible.



Why does so many people find Chacao Puro inedible? I love it, best 100 I have ever tasted, actually.
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