Never promise hot chocolate and deliver hot cocoa, or you’ll be sorry. What’s the difference? Let’s spend some time together confusing the issue amid slurps of chocolaty goodness. Recipes: Laduree hot chocolate; Matthew’s hot cocoa. www.spilledmilkpodcast.com
LADUREE HOT CHOCOLATE, via Orangette
MATTHEW’S HOT COCOA
We recommend a high-fat, natural (not Dutch-processed) cocoa powder such as Penzey’s or Scharffen-Berger.
2 tablespoons natural cocoa powder
2 tablespoons sugar
6 to 8 ounces whole milk, heated to just bubbling on the stove or in the microwave
Stir together the cocoa powder and sugar in a mug. Add a splash of milk and continue stirring until a thick paste forms. Continue adding milk and stirring until the cocoa is rich and well-blended, 6 ounces for extra-rich cocoa and 8 ounces for classic, mini-marshmallow-oriented cocoa.
Yield: 1 serving
We found a list of chocolate tasting terms on the Internet, and we’re not afraid to use it. Prunes, ash, wax, coffee beans, smoker’s breath: this episode has it all! Plus: we speak French (poorly) a lot. Grab a bar of dark chocolate and join in.