Hot chocolate thread!
>favorite brand of cocoa to use while making it from scratch
>one big marshmallow or lots of little ones
>best alcohol to add to it
>your own personal additions when making the dry mix at home
>make a cup of coffee
>stir in some Abuelita mexican chocolate
i use just cocoa powder and add in some sugar or honey. then i'll add some spices like nutmeg or cinnamon, cardamom, y'know. vanilla is neat too.
i don't add in marshmallows. sometimes a bit of whipped cream. i also like to make hot cocoa from dark chocolate. just melted in milk.
i've experienced that homemade chocolate mixes way better if you melt a piece of chocolate in milk. i guess the fat binds the cocoa and thus makes it creamier and more homogen. let's see, i'm going to try making one with cocoa powder right now.
meh, i combined cocoa powder (33% cocoabutter) with a bit of salt, cinnamonand vanilla. mixed it into milk and let it cook up once. stirred in some honey. no problems with blending. it's smooth and homogene.
NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER NIGGER
Rumplemintz and 151 with hot chocolate... rectal opener.
Tastes like a chocolate candy cane.
Face plant amount of booze.
Heat up some milk on the stove then stir these bad boys in slowly.
Maybe I'm biased by my culture, but I prefer Filipino-style tablea hot chocolate over Swiss Miss any day.
My family always drinks this every New Year, it's comfy as hell. Highly recommended to use it as dip for pandesal, too.
My dad used to make me hot chocolate as a kid, for many years. Pretty cozy, as this was in Alaska so it was very cold out.
Started out with packaged stuff, but it quickly escalated into him upping and upping the insanity, going from scratch and trying to get the finished product thicker, denser, and richer each time.
I was pretty much the guineau pig side of the team, but obviously it was a good place to be.
The gold standard was having the spoon stand free in the cocao.
Try adding some caro syrup. Thickens the mixture without changing the flavor much.
Also, I preferred toast (buttered) to dip in - the slight salt of the butter and the crunch of the toast is a better accompaniment than marshmallow.
Add two tbs milk to the powder, whisk like crazy with a fork to make a paste, add a bit more milk, whisk like crazy to make it all dissolve, add the rest, stir like a normie so it doesn't spill. Wa la.
Thanks, it was very good, at least to my young palate.
But sorry, I don't know what petit chocolate is. Little chocolate?
Google just pulls up chocolate stores and forest gump style boxes of chocolates.