"hotchocolate" news and stories

Jonathan was exactly right to point out that hot chocolate season is just picking up and, of course, there is no better way to get it started than with some new ideas for making some at home. Hot Chocolate: 50 Heavenly Cups of Comfort is a book full of indulgent renditions of a favorite treat, featuring high-quality chocolates and many twists that will keep the drink interesting night after night. At the beginning of the book there is some basic information to start you off on the right track, such as an overview of the basic types of chocolate and a reminder that cocoa is, in fact, good for you - just in case you were having any second thoughts about some of the richer recipes. The drinks include regional recipes, such as Ecuadorian Heirloom Hot Chocolate, spirited recipes that include Mint Julep Hot Chocolate and Hot Chocolate Nog, and ones that are just plain delicious, like Peanut Butter Dream Hot Chocolate, Vanilla Hot Chocolate and Classic American Hot Chocolate.

Don't forget the marshmallows!

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I really like hot chocolate and cocoa, now that the weather here in the northeast has started to turn chilly I'm ready to make myself a huge steaming cup for a mid-day pick me up. I've tried all the regular powders and syrups like Swiss Miss and Hershey's and find them lacking in real flavor. Slashfood has covered some of the premium hot chocolates before and written up Real Simples best picks. I've even tried some of the high end mixes like Jacques Torres Wicked Hot Chocolate which is quite good, but at around $18 for 8 servings it's more than I like to pay, especially since my large antique cocoa mug holds three servings.

My hot chocolates of choice are the myriad of excellent and affordable Latin American products. They aren't powders or syrups but instead specially made blocks of melting chocolate with a hint of salt and sugar crystals and spices like cinnamon. They don't taste too great eaten out of hand, but when you melt them in hot milk or water they are superb. Try them both ways for a completely different experience. I heat up the milk or water and drop the chocolate into the blender and add the liquid, then blend until mixed and foamy. I also like to make them Mexican style with the addition of a dash of cayenne and maybe some Penzy's real Ceylon or Vietnamese cinnamon. (The cinnamon sold in the US is in actuality Cassia, a similar spice but with a slightly different taste than true cinnamon.) More after the jump.

When I made Sandra Lee's white hot chocolate, I fell in lust. I guess I'm not the only one. I found this photo in our Slashfood flickr group and, well let's just say I'm on my way to the kitchen to chop up some Ghiradelli white chocolate. This photo, uploaded by mocmoc, was taken on the occasion of needing something to which to dip espresso chocolate-chip biscotti. Can't imagine anything better.

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