Chocolate World

Wednesday, January 31, 2007

Recipes: Chocolate drinks

by startribune.com

Chocolat Chaud

Makes 4 ( 3/4 -cup) servings.

This recipe, adapted by Vogue magazine food editor Jeffrey Steingarten from legendary Parisian pastry chef Pierre Herm, gets its extraordinary depth from a blend of melted bittersweet chocolate and a small amount of cocoa.

• 2 1/4 c. whole milk
• 1/4 c. water
• 1/4 generous cup superfine Baker's Sugar (brand name)
• 1 (3.5-oz.) bar bittersweet chocolate, as close to 70 percent cacao as possible, finely chopped
• 1/4 c. unsweetened cocoa powder, loosely packed (preferably Valrhona brand)

Directions
In a 2-quart saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat. Add the chocolate and cocoa and return to a boil, whisking until ingredients are well-blended and mixture has thickened. Reduce heat to very low.Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a blender for half a minute, until thick and foamy.

Dark Chocolate Mint Drink

Makes 2 (1-cup) servings.

Mint's intensity matches the flavor of the dark chocolate in this drink. The recipe is made with peppermint extract, but you could use fresh peppermint leaves if you have them. (Steep a few tablespoons of julienned fresh leaves in the hot milk for 15 minutes and strain before adding chocolate. Adapted from "Chocolate Obsession," by Michael Recchiuti and Fran Gage.

• 1 3/4 c. whole milk
• 2 oz. bittersweet chocolate (61 percent to 65 percent cacao), finely chopped
• 1/4 tsp. peppermint extract

Directions

Bring milk to a simmer. Pour it into a deep 1-quart bowl or heatproof container. Add the chocolate and peppermint extract.Blend with an immersion mixer until the chocolate has melted and the drink is smooth. Divide between 2 mugs or cappuccino cups and serve warm.

Ghirardelli "Square" Caramel Hot Chocolate

Serves 4 to 6.

• 2 c. half-and-half
•1 (6.9-oz.) bag Giradelli milk chocolate squares with caramel filling
•Whipped cream for garnish
• Store-bought caramel sauce for garnish

Directions

Pour the half-and-half into a medium-size saucepan and warm over medium heat. Meanwhile, unwrap all of the chocolate squares and cut them into quarters.
When the half-and-half is just below a boil, with bubbles around the sides, whisk in the candy and continue whisking until all the chocolate is melted and the mixture is smooth.

Serve immediately in cups with a dollop of whipped cream and a drizzle of caramel sauce.

John's Classic Drinking Chocolate

Makes 6 ( 1/2 -cup) servings.

What's chocolate entrepreneur John Scharffen- berger's favorite dessert? Really good, thick hot chocolate, served in a demitasse cup with a few slices of a perfect pear or two pieces of shortbread. During the holidays, he likes to add rum or brandy to drinking chocolate and serve it instead of eggnog. You can make this recipe without the spices, but for an authentic Mexican-style chocolate, add the cinnamon and cayenne. It can be prepared ahead (it will keep up to three days refrigerated), but know the flavors of the spices will intensify and the mixture will thicken. From "The Essence of Chocolate" by John Scharffenberger and Robert Steinberg.

Note: John Scharffenberger prefers to use Scharffen Berger 99 percent cacao solid chocolate, which contains a small amount of sugar. If you choose this chocolate, reduce the sugar in the recipe by 2 teaspoons.

• 2 1/2 c. whole milk
• 4 oz. unsweetened chocolate, coarsely chopped
• 1/3 c. plus 2 tsp. granulated sugar
• 1 1/2 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ancho chile powder or cayenne pepper, optional

Directions

Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar. Continue whisking for 1 to 2 minutes until the sugar has dissolved. Add the vanilla, cinnamon and cayenne, if using, and whisk for 1 minute.

Serve in small mugs or, for a lighter, airy consistency, remove the hot chocolate from the heat and blend with an immersion mixer on low speed just before serving. It can also be made ahead and refrigerated and then reheated with the frother of an espresso machine.

Labels: chocolate drink, hot chocolate

posted by All About Home @ 9:27 PM

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