Chef's Corner: Getting hot for Chocolate
Are the two pairs of mittens you are wearing compromising your dexterity? Does the sweater you wear to bed keep you up scratching all night? Is your space heater and electric blanket causing the “Amount Due” on your hydro bill to rise astronomically? Does the bus driver shoot funny glances your way when you board the bus wrapped in the afghan your grandmother made you? If you are suffering from any one of these predicaments, then you need a better way to stay warm: Hot Chocolate!
Double hot double chocolate
For the real HOT chocolate lover, the cayenne pepper gives this liquid confection an unmistakable flavour creating an unmistakable chocolate experience.
4 cups milk
2 oz (or 2 squares of baker's) bittersweet chocolate, coarsely chopped
2 oz (or 2 squares of baker's)
semisweet chocolate, coarsely chopped
5 tbsp brown sugar
1/2 tsp vanilla
1/8 tsp cayenne pepper
In a medium saucepan, heat milk over a medium-low setting stirring constantly, never letting the milk boil. Once milk is hot to the touch, whisk in chopped chocolate until completely melted and homogenous with the milk. Add all remaining ingredients, whisking to combine. Serve warm.
VOC hot chocolate
The cinnamon, cloves and ginger in this recipe highlight the richness of chocolate. Though the ingredient-list calls for both milk and cream, the recipe does not suffer too much if made with only milk and half the amount of each spice.
2 cups milk
2 cups half and half cream
4 oz (or 4 squares of baker's) semisweet chocolate, coarsely chopped
5 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
In a medium saucepan, heat milk and cream over a medium-low setting, stirring constantly, never letting the milk and cream boil. Once milk and cream are hot to the touch, whisk in chopped chocolate until completely melted and homogenous with the milk and cream. Whisk in remaining ingredients. Serve warm.
Terry and Tim's hot chocolate with added warmth
Like peanut butter, the flavours of orange and coffee seem to improve on the perfection that is chocolate. For a non-alcoholic version of this recipe, try adding the zest of an orange and about 1/2 tsp of instant coffee instead of the liqueurs.
4 cups milk
5 oz (or 5 squares baker's) bittersweet chocolate, coarsely chopped
1/2 cup Triple Sec (or other orange flavoured liqueur)
1/2 cup Bolivar (or other coffee flavoured liqueur)
In a medium saucepan, heat milk over a medium-low setting, stirring constantly, never letting the milk boil. Once milk is hot to the touch, whisk in chopped chocolate until completely melted and homogenous with the milk. Remove from heat and sir in both liqueurs. Serve warm.
Double hot double chocolate
For the real HOT chocolate lover, the cayenne pepper gives this liquid confection an unmistakable flavour creating an unmistakable chocolate experience.
4 cups milk
2 oz (or 2 squares of baker's) bittersweet chocolate, coarsely chopped
2 oz (or 2 squares of baker's)
semisweet chocolate, coarsely chopped
5 tbsp brown sugar
1/2 tsp vanilla
1/8 tsp cayenne pepper
In a medium saucepan, heat milk over a medium-low setting stirring constantly, never letting the milk boil. Once milk is hot to the touch, whisk in chopped chocolate until completely melted and homogenous with the milk. Add all remaining ingredients, whisking to combine. Serve warm.
VOC hot chocolate
The cinnamon, cloves and ginger in this recipe highlight the richness of chocolate. Though the ingredient-list calls for both milk and cream, the recipe does not suffer too much if made with only milk and half the amount of each spice.
2 cups milk
2 cups half and half cream
4 oz (or 4 squares of baker's) semisweet chocolate, coarsely chopped
5 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
In a medium saucepan, heat milk and cream over a medium-low setting, stirring constantly, never letting the milk and cream boil. Once milk and cream are hot to the touch, whisk in chopped chocolate until completely melted and homogenous with the milk and cream. Whisk in remaining ingredients. Serve warm.
Terry and Tim's hot chocolate with added warmth
Like peanut butter, the flavours of orange and coffee seem to improve on the perfection that is chocolate. For a non-alcoholic version of this recipe, try adding the zest of an orange and about 1/2 tsp of instant coffee instead of the liqueurs.
4 cups milk
5 oz (or 5 squares baker's) bittersweet chocolate, coarsely chopped
1/2 cup Triple Sec (or other orange flavoured liqueur)
1/2 cup Bolivar (or other coffee flavoured liqueur)
In a medium saucepan, heat milk over a medium-low setting, stirring constantly, never letting the milk boil. Once milk is hot to the touch, whisk in chopped chocolate until completely melted and homogenous with the milk. Remove from heat and sir in both liqueurs. Serve warm.
