In my quest to satisfy all poeple in my house I was wondering what brand of hot chocolate people use. Having 2 little junior coffee snobs to be (and visitors) this is becomming a prevelant question. Dad if you are making coffee can I have a hot choc?
I have tried a few. Gloria Jeans (White and brown) vittoria and indulge your sensors.
Looking forward to your answers
Ive been using the Cote dIvoire Red African Cocoa from Beanbay in a 1/3 cocoa 2/3 Caster Sugar mix and we have found it to be excellent.
It is also in my shaker for cappucinno dustings.
I use what is sold here, Crisp Image. Andy often offers it unadulterated with sugar already so you can add your own variety or amount. By variety I mean you can add either white, caster, icing sugar etc.
The Vittoria dark was pretty good, but doesnt match the home-made using the Ivory Coast Red African from the Bean Bay.
Sorry but Cadbury drinking chocolate is just rubbish! I would say go with something like KoKo Deluxe, Kali or even CS Cocoa mixed with sugar.
Well, I think its the best you can get from super market shelf... *:DOriginally Posted by 1D3F3922252F394A0 link=1245228460/5#5 date=1245229717
I might try KoKo deluxe next time...... but I really hate paying for shipping... especially when the shipping cost is like 50% (or more) of the price..
If Beanbay can be get from local store, then Id be buying there .... :)
the two Andy offers here are VERY different to each other. If the kids like it chocolatey then go the Dutch which is smoother not the Red which is more spicey and bitter (my preference).
Check out the cupping section on the cocoa tastings
I use Callebaut Belgian chocolate, my wife uses it to make her chocolates. I just melt it down with hot water and add the steamed milk, the darker the chocolate the better I like it.
I use the eating chocolate i like, generally dark, which I melt and blend with water and/or milk and keep it in the fridge to put into hot milk and/or water.
I also have tons of different cocoa from fancy to bog standard coles stuff (most of it is used for cooking) and they can all make nice hot chocolate too but I prefer the melted chocolate.
the earthy taste of the red african might put kids off, but its a fantastic cocoa. mix with honey/brown sugar/white sugar or any combination with hot water and store in a squeeze bottle in the fridge. excellent for mocha and hot chocolate alike. I would also consider something like Haighs drinking chocolate for a more "milk chocolate" flavour, but its not exactly cheap either. In the supermarket, theres a european hot chocolate mix that looks OK, and if it is anything like the italian hot chocolate at Cibo then it is like thick melted chocolate in a cup.
Ive got a silly question :-[
Are there any notes for the dutch chocolate from beanbay on how to prep it etc. Ive got some arriving soon...Got keep the wife happy ;)
Since we’re on a Cocoa topic, I like to jam in a question….
Not sure if many of you have tried a Hot Chocolate or a Mocha at “Max Brenner”… *very rich in taste and thick in texture… THE BEST I’ve ever tasted so far!!…. YUMMY!! [smiley=engel017.gif]
The question is: how to make my drink like theirs? *Do they use a malted chocolate bar or something like that? *Surely they’re not using powder based cocoa.
Much the same as the African EXCEPT I like it a little stonger (more cocoa) than the other. And I like Denniss method of steaming it with the milk :)Originally Posted by 7F7A7D7B677473150 link=1245228460/11#11 date=1245316231
...even when the product is half the price including shipping?Originally Posted by 594D4B4B515D5A4D5F5F5959380 link=1245228460/6#6 date=1245230375
The cocoa is 100% cocoa, you are not paying for shipping the sugar (which you can still buy in a local shop).
The 500g of cocoa will make between 1 and 1.5 kilos of drinking chocolate or if you want to mix with amount of sugar that cadbury uses then it will make 5kg but you will have to add your own chemicals and fillers to make it taste the same!
Chemicals? Yuk! :P No Thanks...
Buy some Callebaut chocolate in block form. With a knife (or grater) make some shavings and stir them into the steamed milk. Trick is to keep the milk warm while the chocolate melts. Very decadent and delicious.
I love the cocoas available through Andy and Beanbay... Makes the best choc drinks Ive ever had and I have complete control of what goes into the cup which is very important ;)
I bought my first lot of hot chocolate yesterday whilst at the supermarket. I bought some stuff called La Bella, Im not a big choccy drinker but this stuff tasted ok, I wouldnt mind getting some of the ducth beanbay stuff when this runs out though.
Originally Posted by 713635767D6D050 link=1245228460/18#18 date=1245361438Chalk and cheese! ;)Originally Posted by 713635767D6D050 link=1245228460/18#18 date=1245361438
Get it from beanbay and opt to have it shipped to the most convenient pickup point. That way beanbay is your local store and your freight is $1 per kilo. Simple.Originally Posted by 7E6A6C6C767A7D6A78787E7E1F0 link=1245228460/6#6 date=1245230375
And get to meet fellow CSrs... ;)
With the caveat that the BeanBay pickup point option is only available during the once-a-month BeanBay saleOriginally Posted by 222A323825410 link=1245228460/20#20 date=1245366491
See this post:
Originally Posted by 4F606A770E0 link=1244562292/110#110 date=1245284483
Of courseOriginally Posted by 2C263324242B3F394A0 link=1245228460/21#21 date=1245379708
If you want cheap freight, then it has to be once a month. Forward planning is important.
Bundle the chocolate in with your green bean purchase and the shipping is further reduce for that specific item. I havent tried the dutch chocolate yet but will hopefully next beanbay.
Had an earlier one that was orange flavoured and that was fantastic so i can vouch for the quality, well you can do that yourself with the quality of the coffee.
After reading this thread though it as given me good options for mixing and matching ingredients to make that perfect cup.
Also interested on thisOriginally Posted by 3D292F2F35393E293B3B3D3D5C0 link=1245228460/12#12 date=1245316371
a trick I learned from a cafe was to melt your chocolate with cream so that you have a thick sauce - a ganache really. Actually I keep a stock of ganache in the fridge as its great on cakes and icecream. I make it with Kahlua, and I have to warm it up to do anything with it.
Anyway, I do the same with my CoffeeSnobs African Red & Dutch cocoa. Put a few teaspoons of cocoa in the cup with a couple of tablespoons of cream & warm in the microwave for 30 secs. stir until it is thick & the lumps are gone. and then pour your hot milk over the top.
I have to try real hard not to eat it before I add the hot milk. If youre looking for the diet option I guess you could just use water or milk.
I dont use any other choc powders as Im Gluten intolerant, besides the Snobs stuff is brilliant and lasts for ages.
I used to work at MB a LONG time ago. So things may have changed.Originally Posted by 504442425854534456565050310 link=1245228460/12#12 date=1245316371
There a few different types of hot choc. The standard "hot chocolate" (we used to have five varieties) and mochas are made with a powder based cocoa, which is just steamed on an espresso machine.
The italian hot chocolate was made with the darker cocoa powder and creme anglaise. I think.
And then those candle thingys are just steamed milk with melted chocolate.