.......and I probably won't be posting very regularly for a while. Life just kind of got in my way and probably will continue to do so. In the meantime I have a pretty awesome Hot or rather Haute Chocolate Recipe to share.
The recipe is from a blog I follow, Full Disclothsure, who if you watch Grimm you might recognize as Adalind. Claire has a really cute blog and seems really down to earth and she actually lives in Portland.
Hot Chocolate from the store can be pretty filled with unpronounceable ingredients. This recipe is so simple and produces some really delicious results.
1 cup sugar
6 ounces unsweetened chocolate - I used Ghirardelli 100% Cacao Bars I found at Whole Foods. If you want to use a less than 100% cacao bar, reduce the sugar.
1 cup unsweetened cocoa powder – I used Droste – but you can also find Ghirardelli in powder form. I probably wouldn’t use Hersey’s. But that’s my personal preference.
1/2 cup nonfat dry milk powder – I used Bob’s Red Mill
5 teaspoons cornstarch
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
I actually doubled this recipe in my beast food processor, a single recipe makes about 4 – 8oz jars.
Combine sugar, cornstarch, cocoa powder, salt and dry milk powder and pulse until combined.
Break up the chocolate bars into small chunks. I put mine in a ziplock and pounded it with a meat tenderizer. Seemed to do the trick.
Slowly add a few chunks of the chocolate at a time, and pulse, you don’t want to overload the blade. It took me about 20 minutes to get mine incorporated. Then add the vanilla and pulse for a few more seconds.
Scoop into mason jars and make labels (I just printed mine and cut them into circles the size of the mason jar lid).
One Word of Caution - it can make a bit of a mess - as you can see by the photos..... cocoa does have a tendency to explode a bit, so proceed with caution if you end up doubling the recipe. Enjoy!
Haute chocolate mix
Whisk ¼ cup mix into
1 cup warm milk, enjoy!