On a very cold and rainy day, I’m reading Wired Magazine (don’t ask why) and in their “science” section there is a feature article entitled: Hot Cocoa Mix Has the Same Stuff Your iPhone Screen Is Made Of. So, of course, I have to read this since its talking about a supposed chocolate product and I end up down rabbit hole into a realm of processed foods that I really didn’t want to go into. Spoiler alert, if you click on the link above you will probably end up throwing out that case of hot cocoa mix you got at Costco last year.
BUT here is the really, really good news: If you love hot chocolate, you don’t (and I repeat don’t) have to buy packaged cocoa mix with all sorts of ingredients that you don’t want to ingest.
It’s super easy to make your own hot chocolate. You just need to have on hand: milk*, great tasting dark chocolate, and marshmallows if you are so inclined (which I often am).
Here is our Ecole Chocolat basic recipe for REAL HOT CHOCOLATE. Get ready for a chocolate taste, texture, and ingredients that are 100% better (and better for you) than the hot chocolate mix you grew up with!
Enjoy the process while you anticipate the result. This is one of those recipes where the experience is definitely worth the wait.
Yield: 2 large (12 oz./340 g.) cups or 4 small (6 oz./170 g.) cups
8 oz./227 g. bittersweet chocolate (I think a 60 – 65% cocoa is perfect for this recipe but if your taste buds like bitter you can go higher to 75% cocoa but no higher as you need some sweetness)
20 fluid oz./591 ml. milk
Chop chocolate into small shavings.
Measure 8 oz./237 ml of milk into a microwave-safe measuring cup or bowl. Add the chocolate to the milk and microwave at full power for 1 minute.
Carefully remove from the microwave and stir slowly to incorporate both the milk and chocolate thoroughly. Return to microwave and warm at full power for 1 minute or until chocolate is completely melted.
Put the remaining milk into a saucepan, warm, and stir in the chocolate mixture until well incorporated.
Cook the chocolate mixture over medium heat for 5 – 8 minutes, stirring to make sure the chocolate doesn’t burn, but is totally emulsified with the milk. Do not boil. Serve immediately.
Tip: Start with using small cups for serving, as this recipe is very, very rich.
*You can also cater to dietary restrictions by using other liquids – water, soy milk, coconut milk or juice, teas and even fruit juices! Play and experiment to see what flavors you want!
Just had to include this image of a pitcher of Chocolat Chaud, French hot chocolate, served at the Maurice Hotel in Paris which was so over the top good.