Episode 54: Hot Chocolate

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

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4 thoughts on “Episode 54: Hot Chocolate

  1. Kristy

    Molly, I’ve never heard of Hairy Bears, but they do the upside-down shake thing at Dairy Queen with their Blizzards. Hairy & Dairy rhyme, so maybe that’s what you were thinking?

  2. Michael

    Mini-marshmallows? Bloody *#^&$@^ heretics!

    Can’t say for sure from the podcast, but likely you’re missing two crucial components of the hotchoc/cocoa experience. Suggest hershey’s ‘special dark’ cocoa btw.

    1 – probably needs to be thickened, esp using milk. Guar gum is your hydrocolloid of choice for this, and you will probably not find it at the megamart. This ought to be in your cuisine arsenal anyway; Barryfarms.com has pretty good prices on this sort of thing. If not lightly sprinkled on while stirring it tends to clump, and it’s easy to use too much – 8X the thickening power of whimpy cornstarch.

    2 – whip cream, superfine sugar (which you can make from regular sugar with a blender, food processor, or ultrasonic tissue homogenizer), and this is important at least 1/2 t ceylon cinnamon AKA ‘real cinnamon’. A dash of cognac only makes things better. Molly has a labrat background and knows all about homogenizers, waycool a good one can liquify a mouse in 90 seconds, but don’t put the mouse goo in the cocoa. On second thought throw down the gauntlet before Andrew Zimmern you try it first and let us know. Anyway ceylon cinnamon is another item you won’t find in the megamart and ought to have onhand. Try Penzys. If you’ve never smelled it before has intense floral aromatics, which -poof- exposed to any heat. As you sip the cocoa and whipped topping the ceylon releases those aromatics in your mouth and puts major pleasin’ torque to your olfactories. Serve this to guests but do not reveal its secrets. They will speak of you in hushed reverential tones ever after – enjoy:)

    Happy New Year, and thx for the podcasts always a treat!

  3. Donna

    The thick style of hot chocolate is traditional in Spain. But there it is usually served with whipped cream on top. Think of is less as a drink than as a dessert. It is also usual to dip churros or toasted bread strips in the chocolate. It’s nice on a cold day. Do have a glass of water on the side though.

  4. Lily

    There is an incredible drinking chocolate cafe in Santa Fe, New Mexico. They have about seven different flavors that change often that are intensely flavorful and rich, but they are served in little espresso cups. The cafe is full of people just sipping insane hot chocolate, it’s great! Here’s the link http://www.kakawachocolates.com/

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