Dropsafe

by Alec Muffett

Hot Chocolate Recipe, Under Refinement

Muffett’s Near-Perfect Hot Chocolate:

  • 1/2 mug, cold organic semi-skim milk
  • 3 level tablespoons, Charbonnel Et Walker
  • 1/2 level tablespoon, Green & Blacks
  • 1 level teaspoon, fine unsweetened cocoa powder
  • 1 square, Lindt 85%
  • 2 or 3 twists of freshly ground pepper (ie: less than 1/4 teaspoon)

Into a small, small saucepan, warm over a low flame and stir constantly with a balloon whisk. Raise to above-drinking-temperature but do not boil, do not even get close to boiling.

Pour into mug, allow to drop to blood heat.

Enjoy. Do not drink the sludge. Do not adulterate with booze.

This recipe is under refinement, but is getting very close to the texture and “hit” that I am seeking. Further updates will be posted as events warrant.

⊞

Comments

7 responses to “Hot Chocolate Recipe, Under Refinement”

  1. 208.61.102.148
    re: Hot Chocolate Recipe, Under Refinement

    Charbonnel Et Walker? Green & Blacks? Speak English for goodness sake! 🙂

    Reply
  2. alecm
    re: Hot Chocolate Recipe, Under Refinement

    1) http http://www.charbonnel.co.uk/mf_chocs06.html – the white can

    2) http http://www.greenandblacks.com/beverages.php – the organic one

    Reply
  3. Maureen
    re: Hot Chocolate Recipe, Under Refinement

    Alec Tried a variation using Green & Blacks Maya Gold instead of the Lindt. Jolly nice it was!

    Reply
  4. alecm
    re: Hot Chocolate Recipe, Under Refinement

    Yo Mozza! Superb idea – gentle spicy hint?

    Reply
  5. Mozza
    re: Hot Chocolate Recipe, Under Refinement

    Indeed there was. I may try adding a split cardamom pod next time, just for the heck of it. I shall report back with the results, sir!

    Reply
  6. alecm
    More Hot Chocolate Recipes

    While you’re at it, have a go at the Castillian hot chocolate recipe at which my colleague Rob Diamond pointed me:

    http http://www.worldwideschool.org/library/books/tech/recipes/drinks/spanish-cocoa/Chap1.html

    …it’s rich and sweet and thick gooey goodness – make a 1/2 or 1/3rd recipe unless you’re having a mob around, it makes an enormous amount even at half-recipe, and the rest chills in the fridge to a pudding-like goo, possibly reheatable? – but I have an issue with the latter that it lacks the gooey, fatty creamyness that I was hoping for. Superb cookie-dunking chocolate, though.

    Even better was to pour a mug at near simmer-point, float a square of Lindt on top of it, and let it melt and cool to drinkability if you can wait that long.

    I’ve tried a little arrowroot in the muffett recipe above, but found that it killed the chocolate hit slightly; I wonder if the starch of the thickener kills the oily taste somewhat, which is why the spanish recipe is buried in cocoa… Hmmm

    Reply
  7. alecm
    re: Hot Chocolate Recipes

    Also, the Spanish stuff is enormously sweet and potent; a mugful and I was wired by sugar.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

More posts