Cocoa Creations

By Hklbrries

Recipes in collection associated with this article: Bloem Caramel Sipping Chocolate, Peppermint Patty, White Chocolate with Lemon and Ginger, Abuela Hot Chocolate, Non-Dairy Hot Chocolate with Agave Nectar and Rocky Mountain Chocolate Factory Cocoa.


Put down that packet of instant hot chocolate mix. With a little more time than it takes to microwave a cup of water and stir in that powder, you can make a soul-soothing cup of cocoa that rivals one served in a European café.

Just follow these tips from our local experts.

Choosing the chocolate:
“I recommend the darkest chocolate possible. You can add sugar to taste,” says Johanna Julyan, who owns Bloem Chocolates and Flowers (formerly Boehms) in River Park Square.

Starting with a chocolate bar and melting it into hot milk is far superior to using cocoa powder, she says, explaining that cocoa powder lacks the richness of melted chocolate since the cocoa butter has been removed.

Susan Davis, owner of the Chocolate Apothecary, recommends starting with a good artisan chocolate bar and using about two ounces for each eight ounces of milk. Look for chocolate with 50 to 60 percent cocoa butter for optimal melting properties.

You can use milk, semisweet, dark or white chocolate, but stay away from chips, which don’t melt as well, Davis says. The sky’s the limit in playing with flavored chocolate bars to give your cocoa an extra flavor dimension; just watch out for bars with nuts, or seeds from berries, which won’t melt.

Before adding the chocolate to the hot milk, grate it with a cheese grater, shave it with a knife or chop it finely. Don’t use a food processor – the heat from the motor might melt the chocolate.

Make it with milk:
“Start with milk,” suggests Davis. “It makes a nice foundation and adds smoothness.”

Use a small whisk to incorporate the chocolate into the warm milk, which will give the milk a nice foamy texture.

“We use half-and-half in our hot chocolate to make it really rich,” says Julyan. “You can grate the chocolate right over the pan.”

Heat the milk to a simmer so it is hot enough to melt the chocolate, but be careful not to scald it.

Sara Wolff, a South Hill mother of three, likes to make non-dairy hot chocolate with almond milk as a treat for her kids.

“I like the taste of almond milk, and it has more protein than soy or rice milk,” she says.

Soy and rice milk work well too, says Wolff, whose son is allergic to dairy.

“I use cocoa powder instead of melting chocolate because a lot of chocolate has dairy,” she explains.

Spice it up:
Adding a little ginger, cinnamon, cloves or star anise can make regular cocoa into a savory treat.

“If you have a favorite spice, just play with it,” Julyan recommends.

A few grains of cayenne pepper or a square of chili chocolate creates an interesting, sweet-and-spicy drink. Add a pinch of sea salt in sweet cocoa or a twist of fresh black pepper to a spicy hot chocolate. Or make a batch of hot chocolate and put out a variety of spices and let your guests customize their cocoa.

Use freshly ground spices whenever possible.

“Grinding fresh nutmeg is so simple, but tastes so much better,” says Julyan.

Sipping and dipping:
“Sipping chocolate is really popular right now,” says Rachelle Blackmer, owner of Rocky Mountain Chocolate Factory in Spokane Valley.

To make the thick, European-style chocolate drink, use a little milk and a lot of chocolate.

“It’s more like a dipping chocolate – it’s great with cookies or biscotti,” Blackmer says.

Tempting toppings:
“Whipped cream is the finishing touch,” says Davis. “You can flavor the cream with a few drops of mint or almond, or use small amounts of food coloring for a party look.”

Any type of sprinkles that you would use for cookies, cakes, cupcakes or ice cream will also work well on top of the whipped cream.

Blackmer likes to add a scoop of vanilla ice cream to turn her hot chocolate into a dessert-like creation.

A touch of spirit:
Flavored liqueurs can add extra flavor and a hint of heat to a grown-up mug of cocoa.

“Coffee flavors, spicy and nutty flavors work well in hot chocolate,” says Bardenay Restaurant and Distillery bar manager Sean Early.

Malibu rum, ginger vodka, Frangelico and amaretto are good choices, says Early. Stay away from citrus liqueurs, which might curdle the milk. Try some orange zest on top of the drink instead.

Start with a heated mug and add one to two ounces of liqueur, then pour in your favorite hot chocolate.

“You want the flavor (of the alcohol) to come through, but not overpower the drink,” Early says.

For a tasty topping, add an ounce of Frangelico or chocolate liqueur to 12 ounces of heavy cream and whip until thick and creamy but still pourable. Finish with a sprinkle of nutmeg, cinnamon or chocolate.

Don’t forget the marshmallows:
Marshmallows are just plain fun, adding a foamy texture and sweetness to cocoa.

Once you try homemade, you won’t go back to store-bought. They are simple to make, and can be stored in the freezer for up to a month. Just put marshmallows in an airtight container and when your cocoa is ready add them straight to the cup; they don’t need to be defrosted.

Try Alton Brown’s recipe for homemade marshmallows on the Food Network at foodnetwork.com

Ingredients

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Preparation

Step 1

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