I bought real 100% unsweatened chocolate, added homo milk, vanila extract, coco extract, brown sugar. How come I can't get that smooth finish? I get a bunch of things (chocolate particule) floating. The taste is bang on but the texture lacks perfection. HELP!
2007-12-02 15:42:40 · 7 answers · asked by YannDumont 1 in Food & Drink ➔ Cooking & Recipes
The easiest way to make hot chocolate is to get semi-sweet chocolate chips (6 oz) and milk (2 cups) and heat over medium heat stirring constantly. Add about a teaspoon of vanilla and if you want Mexican hot chocolate whisk in some ground cinnimon and a pinch of nutmeg. You can add more or less chocolate depending on how sweet you like your hot chocolate. The nice thing about doing it this way is that you don't have to add sugar. This makes the best hot chocolate I have ever had.
2007-12-02 15:59:53 · answer #1 · answered by sadangelsaza 2 · 0⤊ 0⤋
You can't melt chocolate in boiling water! Or any water. It will seize.
I make a ganache first. I slowly warm equal parts milk/cream with chocolate in a pot. When everything is all melted, I slowly whisk in my warm milk until I get the consistency I want. I add some milk....whisk it until smooth, then add more. Then I add any vanilla or sugar. Slowly raise the heat until you get it the temperature that you like.
I find working with your ingredients slowly, and using a wire whisk makes everything smoother. You can't rush a good, proper hot chocolate. I usually keep some ganache in the fridge, so I can make hot chocolate any time.
I've never added cocoa extract, but I suppose you could add it when you add the vanilla.
2007-12-02 16:28:34 · answer #2 · answered by Anonymous · 0⤊ 0⤋
lumping is often caused adding a dry substance to a hot liquid. the soldis clump together in a hot liquid and no amount of stirring will separate the lumps. Now here is how to avoid the problem. combine all of the solid ingredients and mix really well. in a separate container combine all of the liquid ingredients. make sure that the liquid was very cold. Before heating add a few drops of liquid to the solids and make a paste. add more and more liquid to loosen the paste. When it gets to that point then add the paste to the liquid and after you have whisked the mixture together. Or you could do as I do and use bars of chocolate.
2007-12-02 16:00:29 · answer #3 · answered by dpon62 3 · 0⤊ 0⤋
make sure all chocolate is heated all the way through by adding boiling water and stirring until it makes a smooth consistency (only melted chocolate & boiling water), then add the milk & whatnot. You will only need a little bit of boiling water though!
2007-12-02 15:54:11 · answer #4 · answered by Anonymous · 0⤊ 0⤋
specific that's a great concept, in case you desire to make it realllllly specific, bypass to the greenback keep and purchase a espresso mug (or use one out of your cabinet, in basic terms be useful it would not have any cracks or chips on it), then get a pair packets of those one cup servings warm goodies (you're able to purchase a field of swiss leave out or nestles for a pair of greenback - use 2 or 3 packets tucked interior the cup and you have the different 9 or 10 leftover for your self!!!) then use a sheet of tissue paper or some newspaper or paper towels and wrap that around the cup then stuff it right into a lunch bag sized paper bag, if the bag is real user-friendly you are able to beautify it with drawings of marshmallows :)
2016-10-02 05:59:23 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Melt the chocolate in a small amount of boiling water, stirring often. If the problem is the chocolate itself, try using semi-sweet and reducing the sugar you add.
2007-12-02 16:03:42 · answer #6 · answered by rohak1212 7 · 0⤊ 1⤋
i dont know(does the chocolate/milk split?Chocolate is trick that way(cocoa butter/fat ratio)Liquid causes choc.to seive.
I just warm&bring up to the boil slowly&whisk&serve.
2007-12-02 16:06:47 · answer #7 · answered by fighterfish 4 · 0⤊ 0⤋