![]() ![]() Measuring trick: if you don’t have a tape measure, wrap a ribbon or towel around the object to be measured, mark the end point, and then lay the fabric against a ruler. Bustelo requires a 5 3/8″ x 13″ rectangle to cover the can, which we simply attached with school glue. (Read here about why I love Bustelo Cuban espresso.)Įvery brand has a slightly different can size, so you’ll need to measure from top to bottom and around the middle. I love drinking espresso at home, so I’ve been saving coffee cans since last Christmas when we first made hot chocolate gifts. Spoon into containers and label with directions and ingredients (see below). Mix together in a very large container (or new trash bag), making sure that all the ingredients are incorporated by scraping the bottoms and sides. Makes 44 cups of mix (about 10 cans of hot chocolate) Big Batch Recipe of Gourmet Hot Chocolate This year, I scrubbed clean a plastic bin that used to house Christmas decor and used it to stir up the mix, which was better than having to do several batches in a large bowl. I’m psyched to have all the hot chocolate to give away, but it is quite a messy operation to mix it all up. of fresh, non-expired powdered non-fat milk (stale powdered milk tends to lump)Īs you can see from the photo, this year I doubled my big batch and bought 2 bags of cocoa powder. bag or box of powdered sugar (you’ll have some left over) bag of Callebaut cocoa powder (see above if you want to try a different brand) Ingredients for a double-double batch of gourmet hot chocolate (It might sound like a lot of mix, but remember that the largest ingredient is powdered milk.) How to Make a Big Batch for Giving 2 1/2 cups powdered non-fat milk (NOT whole milk, which tends to lump)įill mug halfway with mix.1 cup cocoa powder, preferably Dutch-processed.( Droste, an imported Dutched cocoa, came in second for its “round,” “bold” flavor and “depth,” but like Callebaut, it’s more of a splurge.) The tasters rated Hershey’s Natural Unsweetened Cocoa number one for it’s “assertive” chocolate flavor, and Hershey’s Special Dark Cocoa in third. Cook’s Illustrated also did a taste test of supermarket cocoa powder, and two Hershey’s varieties were in the top three. Among the dutch-processed cocoa powders, the Belgian brand Callebaut got the highest mark in a Cook’s Illustrated blind taste test, so that’s the one I have used, and it is exquisite. Dutch-processed cocoa is going to give you the strongest chocolate taste without acidity or bitterness. If you prize chocolate, you’ll want your mix to be made with the best-tasting cocoa powder. ![]() Here is Alton Brown’s Hot Cocoa Recipe, without the cayenne pepper. ![]() When are you not in the mood for that? Gourmet Hot Chocolate Recipe And most importantly, it’s like drinking warm European chocolate. It’s instant: no whisking and no burning milk in a pan. I’m happy to say that Alton Brown’s hot cocoa recipe is it. Plus I wanted one that was deep and chocolatey, not sweet and cloying. I wanted one that would be complex-tasting yet simple to make. I looked a long time to find the perfect recipe. Make extra of this hot chocolate, because you’ll want to keep some luxury for yourself. ![]()
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