Hot Chocolate

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TooPhat
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2008/02/27 14:49:35 (permalink)

Hot Chocolate

I love hot chocolate made with the recipe on the can of Hershey's cocoa. My kids hate it, they'd rather have the instant Swiss Miss. Any one else out there like real hot chocolate versus the instant stuff? Seems like a good topic with all the nasty weather lately!
Pam
#1

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    lynndunham
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    RE: Hot Chocolate 2008/02/27 14:51:44 (permalink)
    I like a cup of coffee with two teaspoons of sugar and two rounded tablespoons of Droste baking cocoa at work first thing in the morning. That's also good with Myer's Coconut Rum at home in the evening!
    #2
    leethebard
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    RE: Hot Chocolate 2008/02/27 14:52:22 (permalink)
    That's the trouble with young people today...they don't know REAL food...everything is instant..quick or imitation... Real Hersey's chocolate is far better than most powdered quick stuff...period
    #3
    divefl
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    RE: Hot Chocolate 2008/02/27 14:52:47 (permalink)
    That's still not real hot chocolate. Powdered cocoa?

    http://www.digsmagazine.com/host/host_hotchocolate.htm
    #4
    TooPhat
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    RE: Hot Chocolate 2008/02/27 14:57:30 (permalink)
    Thanks for the link divefl! I will definately have to try a couple of those out.
    Pam
    #5
    divefl
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    RE: Hot Chocolate 2008/02/27 15:07:27 (permalink)
    I have been repremanded told that you are not allowed to try and drink the pot of chocolate fondue.
    #6
    lynndunham
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    RE: Hot Chocolate 2008/02/27 15:10:29 (permalink)
    quote:
    Originally posted by divefl

    That's still not real hot chocolate. Powdered cocoa?

    http://www.digsmagazine.com/host/host_hotchocolate.htm
    Okay, sometimes at home I also add a small handful of Ghirardellis dark chocolate chips. But really, The unsweetened baking cocoa from Droste is great and has enough fat that you don't need to add butter. Lots of times in cooking I will substitute a good quality cocoa powder for the squares of unsweetened chocolate that have to be melted. It seems to give a stronger chocolate kick. Of course, in baking I also add the tablespoon of butter.
    #7
    Frankman
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    RE: Hot Chocolate 2008/02/27 15:25:30 (permalink)
    I make mine with heavy cream, unsweetened cocoa and sugar.
    Amount of cream = How many cups you want.
    Amount of cocoa = How dark you want it.
    Amount of sugar = How sweet it is!
    It's so rich you'll think it should be chewed. Santa would be proud.
    #8
    NYNM
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    RE: Hot Chocolate 2008/02/28 09:14:24 (permalink)
    Yes, mmmm, hot chocolate! I have a few thoughts:

    1. I like to try unusual brands, maybe cut 1/2 1/2 with Swiss Miss. Last year when I was in Belgium I bought a large box of Belgian hot chocolate powder and have been stretching it out.

    2. In New Mexico they make HC with a pinch of red chile (of course)

    3. Fun with minimarshmallows, a candy cane around the holidays. Last week I bought some "cinnamon stirrers", like a candy cane made of cinnamon flavor specifically to stir in hot beverages.

    4. What about Mexican HC with cinnamon and other spices?

    5. My friends in Germany add a pinch of HC powder to their regualr coffee brew. Tastes great!!

    6.
    #9
    jimsock9
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    RE: Hot Chocolate 2008/02/28 09:30:07 (permalink)
    One time I put instant cappuccino powder into a cup, added one Swiss Miss mocha cappuccino packet to that, and then after filling the cup with some good ol' microwaved water I stirred in a good tablespoon of Hershey's chocolate syrup. Hey, it was pretty good!
    #10
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