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Hot Chocolate/Cocoa - Page 2

post #16 of 24
11/10/10 at 4:57pm
I heat up some milk then toss in a few wedges of Ibarra and use an immersion blender to dissolve the Ibarra and foam it up. Then I add some vanilla extract and almond extract to taste.
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post #17 of 24
11/10/10 at 5:16pm
Abuelita and a molinillo.
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post #18 of 24
11/11/10 at 1:41am
Does anyone have any recommendations for "artisan" hot chocolate or stuff that's higher end? I am fine with solid shavings too rather than powder. I have had good chocolate in Montreal and most recently in New York and it's really nice and thick and delicious. I would like to make it at home.
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post #19 of 24
11/11/10 at 9:44am
Half and half, dark shaved chocolate, and a splash of Frangelico
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post #20 of 24
11/11/10 at 3:18pm
Quote:
Originally Posted by DocHolliday View Post
And a pinch of salt. Really brings out the flavor.

That. I'd say 1/8 to 1/4 of a teaspoon depending on the level of sweetness/nuttiness you want. If you're not counting calories, a bit of half and half will make it creamy as it can get.
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post #21 of 24
11/11/10 at 4:58pm
Whatcha ya'll know about CHAMPURRADO? Shit is good, but hard to find even in the Mexican districts of San Francisco. There is one place that does a good one on 24th @ Folsom, Taqueria Vallarta.
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post #22 of 24
11/12/10 at 3:17pm
Consumer Reports just released their new rankings: Godiva Dark Chocolate was the only one to get EXCELLENT Ghirardelli, Dagoba, Hershey's, and Swiss Miss Dark all got VERY GOOD
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post #23 of 24
11/12/10 at 3:20pm
I highly recommend the Eastern European Hot Chocolate at Boulette's Larder to any San Francisco members. It is a perfect replica of hot chocolate from those years when sugar was illegal.
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post #24 of 24
11/13/10 at 5:38am
I have a cigar in my hand and eating Cafe-Tasse with a hot cup of coffee
And I am enjoying it...
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