What’s hotter than chocolate?
It’s the end of January. If you live in snow prone areas, this is the time to seek warmth. And, today is the perfect day for that. It’s national hot chocolate day. When you think about it, what’s hotter than chocolate? It’s a staple for valentines day (that’s just 2 weeks away, so don’t forget). Many consider it an aphrodisiac. Researchers agree (to a certain extent). Although, the results are mixed, and adjusted by age. So, if chocolate doesn’t get you hot, perhaps you should get chocolate hot. And, this is the perfect day for that.
Regardless of folkloric claims, chocolate has an undeniable mystique and allure. And, there are all kinds of people telling you the proper way to prepare it, and claiming proprietary techniques. While there is an art to making hot chocolate, you don’t need to buy into the hype. You can go to a gourmet store and get the most expensive, imported, select, premium, cocoa powder or hot cocoa kit. Or, you can just take the chocolate you have and make hot chocolate on your own. While a finely crafted chocolate can make a difference, when it’s below freezing, any hot beverage will do. Swiss Miss in hot water outsells all the other brands. And, it’s pretty middle of the road. On the plus side, it has a long shelf life, so if you don’t use it all this season, it will be fine next year.
Plus, most commercially available ho cocoas come in portion controlled pouches for convenience. So they are easy to use.
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Winter answers the question: What’s hotter than chocolate?
A pack of stale cocoa powder and sugar isn’t the only way to make hot chocolate. Pre-measured pouches take the guesswork out of the process. But, they aren’t exactly sexy. Yet, they make sense. It’s the middle of winter. Everything is frozen. You want something easy, quick, and stable to warm you up. Coffee and tea have their place. But, the sugar high from cocoa warms you through and through. And, it brings back childhood memories. You’re older now, though. Your tastes have evolved. So, why not kick it up a notch by using real chocolate?
It comes down to the actual difference between hot cocoa and hot chocolate. Some people use the terms interchangeably. But, there is a difference. Hot cocoa is cocoa powder and sugar stirred into hot milk or water. Hot chocolate is actual chocolate melted into a dairy or or non dairy base. Since chocolate has cocoa butter in it, it’s richer to begin with. And, since cocoa powder is bitter by nature, you have to add sugar to make it drinkable. So, today, skip the powder. Go for the real stuff. And, remember, you can use all sorts of different types of chocolate, anything from white to milk to bittersweet. It’s up to your preference. Forget the pouch of dried powder. We’re doing the real thing today.
Add your own touch
If you do want to use cocoa powder, you can. But, don’t just buy a hot cocoa mix. Do you know what that is? Cocoa powder and sugar. Just get cocoa powder and add the amount of sweetener you like. Most mixes are more sugar than cocoa. And, it shows in the flavor (you wonder why kids like it so much?). If you make your own, you can adjust the amount of sugar. Or, you could use other sweeteners as well, like agave. This comes in handy for people with diabetes, or if you just want to control your sugar intake.
And, the other beauty of make your own is flavor possibilities. While hot cocoa is just hot cocoa, you can add all kinds of things. I like a touch of cinnamon and chili for an Aztec chocolate. You could do mint, berry, citrus, or a host of other flavors if you like. How about a touch of Matcha? For a mocha variety, add in some espresso. Some adventurous people even get into adding some savory elements like mushroom. It may sound weird. But, in the proper balance, it works. Perhaps a smoked salmon hot chocolate may be a bit beyond the pale. But, if you’re in Alaska, maybe you’re up for some adventure. Then again…NO.
Of course, since we are talking about adult versions of a kid’s classic, booze is definitely recommended. Irish cream, or Irish whiskey are definitely on the top of the list. Think of it like a sweeter version of Irish coffee. There is a local distiller here in Boston that makes a wonderful Maple Cream liqueur that goes perfectly. And, don’t forget Kahlua or other coffee liqueur. Or, Grand Marnier.
To warm your soul, what’s hotter than chocolate?
When Cartman mistakenly drank Kenny’s ashes, thinking it was hot chocolate, he ingested his friend’s soul. But, you don’t have to go that far. Just like chicken soup, hot chocolate fills your soul with warmth. And, it can be just the start. Many people use mini marshmallows or whipped cream in theirs. They add a different dimension and mouth feel. It’s definitely better than ashes. In the catering world, we often do hot chocolate bars where you get your hot chocolate and then have a choice of toppings from cinnamon to candies, sprinkles, marshmallows, and other sweets. Usually, these are designed for kids. But, adults always make their way over too. So, don’t be afraid to add booze too (did we say that already?).
While the accoutrements aren’t a necessity, they sure make the experience more fun. And, who said warming your soul can’t be fun (other than millennia of religious zealots)? Having a variety of toppings isn’t practical if it’s only a couple people drinking the chocolate. But, marshmallows are a staple that you may not want to forego. And, we have a recipe for homemade ones here:
Tequilla Agave Marshmallows
Ingredients
- 1 Tbsp Agar Agar
- 1 cup Agave Syrup
- 1 cup water
- 2 cups sugar
- 1 tsp vanilla extract
- 1/2 tsp corriander
- 1/2 tsp Chili Powder
- 1/4 tsp kosher salt
- 1 oz tequilla
- 1 cup powdered sugar
- 1/4 cup corn starch
Instructions
- Mix the cornstarch and powdered sugar. Dust a 9 inch baking pan with half of the powdered sugar mix.
- In the bowl of a mixer, mix the agar agar in 1/2 cup water. In the meantime, Boil the remaining water, agave, and sugar until it reaches the soft ball stage (240 degrees). You can use a candy thermometer, or take a little of the syrup and drop it in a glass of water. If it forms a soft ball, it's there.
- Whisk the agar in the mixer at low speed. Drizzle in the hot syrup until incorporated. Add the rest of the ingredients. Turn up the speed and continue whipping until frothy like a meringue.
- Spread the mix evenly in the dusted pan. Dust the top with more powdered sugar mix. Refrigerate or set aside at least an hour until the marshmallows set up.
- Once set, Cut the marshmallows with a knife dipped in water. Then spread them out on a sheet pan and put in an oven set on warm (150 to 170 degrees). Let them sit in oven about 10 minutes to dry them out a bit and create a bit of a crust. This step is optional. But, it helps with the consistency of the marshmallows. when done, Toss them in more powdered sugar.
While you don’t have to do our Tequila flavored ones, they are a perfect foil for Aztec Hot chocolate. So, warm your soul through and through, because there’s nothing hotter than chocolate.
Aztec Hot Chocolate
Ingredients
- 1 Quart Light Cream or half and half May substitute milk
- 8 oz Chocolate shavings, chips, or drops (use your favorite type)
- 1 3 inch Cinnamon Stick
- 1/2 4 inch Vanilla Bean
- 1 small Hot fresh Chili (may substitute chili powder)
- Marshmallow, whipped cream, or other garnish
Instructions
- Put the cream in a heavy pot. Split the vanilla bean and scrape the seeds into the cream. Add in the pod as well. Split the chili and remove the seeds and stem. Add the cinnamon stick and chili. Bring the cream up to a low simmer over low to medium heat. You don't want to boil it. You just want to infuse the cream with the flavors. Simmer for about 10 minutes.
- Whisk in the chocolate until it is evenly dissolved. Stir constantly to avoid scorching and sticking.
- Remove the vanilla pod, cinnamon stick, and chili. Pour into prepared glasses or mugs. A nice touch is to dust the rims with a mixture of sugar, cinnamon, and chili powder. Top with marshmallows or other topping if desired.