Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 > > > This seemed to come out good: > > > > 3 tbsp cocoa powder > > 3/8-1/4 tsp white stevia powder > > 1/2 tsp vanilla extract > > 3/4 cup milk > > 3/4 cup water > > Wow, your cocoa in the US must really be diluted if you have 3 tbsp! in the UK, 1tsp is sufficient for 1 mug of cocoa. And the cocoa here is pure cocoa, it's not cut with anything. When I make cocoa, I use half a muf of heavy cream and half a mug of water. I don't need sweetener in it. Jo ________________________________________________________________________ BT Broadband - Save £80 when you order online today. Hurry! Offer ends 21st December 2003. The way the internet was meant to be. http://uk.rd./evt=21064/*http://bt..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 > >No one else has a problem dissolving the cocoa > powder in simply warmed milk? I use a dash of boiling water to dissolve the cocoa, then add cold cream, more hot water and then stick it in the microwave (the only use I have a for microwaves except for defrosting and reheating soup) JO ________________________________________________________________________ Download Messenger now for a chance to win Live At Knebworth DVDs http://www..co.uk/robbiewilliams Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 --- Rundle <Dpdg@...> wrote: > < > I've also made hot coconut-milk chocolate using > Green & Black cocoa powder... > we mix the cocoa with a little hot water to form a > paste then add the coconut milk and some honey or > maple syrup... we use about 2 teaspoons of maple > syrup or honey for every 2 tablespoons of cocoa... > guess most would find this not sweet enough for > their taste. Oh wow! Now that never occurred to me! COconut chocolate - I would be in heaven!. And I have a about 5 pots of honey right now, as I have been trying to find a raw one and seeing if it improves my digestion. Dairy free, grain free, and low carb - the ideal drink! Jo ________________________________________________________________________ BT Broadband - Save £80 when you order online today. Hurry! Offer ends 21st December 2003. The way the internet was meant to be. http://uk.rd./evt=21064/*http://bt..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 I just made " chocolate broth " on the weekend for a dinner party. Break up bitter-sweet chocolate (I used Lindt 70%) into almond-sized chunks. Heat cream until just starts to simmer, take it off heat, add the chocolate chunks and stir around until they melt. Then you're supposed to add warm water but I didn't as I used it as a sauce over raspberries. I also added cointreau and put it in the fridge where it went quite thick. It was DE-LISH. So this is another way to make cocoa I guess, add water to thin the cream down or drink it like thick soup. Mmmmmmmmmmmmmm Filippa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 This really sounds yummy. I want to try it but what is cointreau? When you add this cointreau and put in the fridge and it gets thick, what to you use it for and how long will it keep? Do you have a web site where you order Lindt chocolate? I used to get it in Richmond Va but since I have moved, I can no longer find it. Thanks, Del --- In , " Filippa " <filippa91@y...> wrote: > I just made " chocolate broth " on the weekend for a dinner party. Break up bitter-sweet chocolate (I used Lindt 70%) into almond-sized chunks. Heat cream until just starts to simmer, take it off heat, add the chocolate chunks and stir around until they melt. Then you're supposed to add warm water but I didn't as I used it as a sauce over raspberries. I also added cointreau and put it in the fridge where it went quite thick. It was DE-LISH. So this is another way to make cocoa I guess, add water to thin the cream down or drink it like thick soup. > > Mmmmmmmmmmmmmm > > Filippa > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 That sounds DELISH and similar to what I had in mind at the beginning when I suggested trying cocoa butter instead of cocoa powder (which I have never tried). Tom > > > have you tried melting REAL dark chocolate in milk? > > Dedy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 Chris- If you use actual chocolate, there's no paste. You just melt it in a little water and then start adding cream and/or milk. It's easier if you grate or break up the (unsweetened) chocolate before melting it, though. >Maybe it would be easiest to melt it right in the pan, with a >tiny bit of water to keep it from burning? (I assume you meant crumbling >up to >pour hot water on it? Or to make a paste with warm milk?) - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2003 Report Share Posted December 10, 2003 Elainie wrote -- Doesn't Lindt chocolate have processed sugar in it? And what about all the pesticides in non organic cocoa and chocolate? ~~~ you're right... we hardly ever use Lindt... last time we had Lindt was on our holiday in France this summer... nothing else was available except a very dark chocolate with the added ingredient 'wheat gluten' !!! Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2003 Report Share Posted December 10, 2003 >This really sounds yummy. I want to try it but what is cointreau? ===> It's orange liqueur, therefore optional. I just wanted to jazz it up with a bit of alcohol. When you add this cointreau and put in the fridge and it gets thick, what to you use it for and how long will it keep? ==> In the cookbook " Splendid Soups " , he says it will keep for at least 2 weeks but I used it all on the day I made it. Do you have a web site where you order Lindt chocolate? ===> No, I just got it at the supermarket. Better would be organic chocolate but didn't have any on hand. Hope that info helped Del! --- In , " Filippa " <filippa91@y...> wrote: > I just made " chocolate broth " on the weekend for a dinner party. Break up bitter-sweet chocolate (I used Lindt 70%) into almond-sized chunks. Heat cream until just starts to simmer, take it off heat, add the chocolate chunks and stir around until they melt. Then you're supposed to add warm water but I didn't as I used it as a sauce over raspberries. I also added cointreau and put it in the fridge where it went quite thick. It was DE-LISH. So this is another way to make cocoa I guess, add water to thin the cream down or drink it like thick soup. > > Mmmmmmmmmmmmmm > > Filippa > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2003 Report Share Posted December 10, 2003 Thanks! I will " havta " go find that book! Del > > I just made " chocolate broth " on the weekend for a dinner party. > Break up bitter-sweet chocolate (I used Lindt 70%) into almond- sized > chunks. Heat cream until just starts to simmer, take it off heat, > add the chocolate chunks and stir around until they melt. Then > you're supposed to add warm water but I didn't as I used it as a > sauce over raspberries. I also added cointreau and put it in the > fridge where it went quite thick. It was DE-LISH. So this is > another way to make cocoa I guess, add water to thin the cream down > or drink it like thick soup. > > > > Mmmmmmmmmmmmmm > > > > Filippa > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2003 Report Share Posted December 10, 2003 In a message dated 12/9/03 7:05:28 PM Eastern Standard Time, jopollack2001@... writes: > Wow, your cocoa in the US must really be diluted if > you have 3 tbsp! in the UK, 1tsp is sufficient for 1 > mug of cocoa. And the cocoa here is pure cocoa, it's > not cut with anything. > > When I make cocoa, I use half a muf of heavy cream and > half a mug of water. I don't need sweetener in it. Jo, Perhaps, but perhaps we just like things stronger in the US. If you don't need sweetener, that's probably a reflection of how little cocoa you use. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2003 Report Share Posted December 10, 2003 In a message dated 12/9/03 8:11:38 PM Eastern Standard Time, jopollack2001@... writes: > I use a dash of boiling water to dissolve the cocoa, > then add cold cream, more hot water and then stick it > in the microwave (the only use I have a for microwaves > except for defrosting and reheating soup) That seems it would destroy the effort I put into making reasonably healthy hot chocolate. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2003 Report Share Posted December 10, 2003 > In a message dated 12/9/03 7:05:28 PM Eastern Standard Time, > jopollack2001@y... writes: > > > Wow, your cocoa in the US must really be diluted if > > you have 3 tbsp! in the UK, 1tsp is sufficient for 1 > > mug of cocoa. And the cocoa here is pure cocoa, it's > > not cut with anything. > > > > When I make cocoa, I use half a muf of heavy cream and > > half a mug of water. I don't need sweetener in it. > > Jo, > > Perhaps, but perhaps we just like things stronger in the US. > If you don't need sweetener, that's probably a reflection of > how little cocoa you use. Your 3 Tbls. cocoa to 1½ cups of liquid would be a little strong for me too Chris. I use 2 Tbls. cocoa with 2 cups of milk, and when it's close to bedtime, less than that. Are you an (ex-)coffee drinker by any chance, Chris? I find that when coffee drinkers try to make tea for me, the spoon will almost stand up in it! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 In a message dated 12/11/03 12:44:27 AM Eastern Standard Time, liberty@... writes: > Your 3 Tbls. cocoa to 1½ cups of liquid would be a little > strong for me too Chris. I use 2 Tbls. cocoa with 2 cups > of milk, and when it's close to bedtime, less than that. > Are you an (ex-)coffee drinker by any chance, Chris? I > find that when coffee drinkers try to make tea for me, the > spoon will almost stand up in it! :-) Nope, a current coffee drinker ;-) LOL! Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2003 Report Share Posted December 12, 2003 Helen East wrote - Green & Black's is just delicious (I'm a 2 tsp girl myself) but can't imagine drinking it without sugar. Have not tried using cream though - perhaps this will sweeten it. Helen, I add some cinnamon to the G & B cocoa... it adds to the overall sweetness and 'yumminess' of the drink. Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2003 Report Share Posted December 12, 2003 Re: Re: hot chocolate > Perhaps, but perhaps we just like things stronger in the US apart from tea ;-) Green & Black's is just delicious (I'm a 2 tsp girl myself) but can't imagine drinking it without sugar. Have not tried using cream though - perhaps this will sweeten it. Thanks for the inspiration for a new evening routine.....mmmmmmmmmmmmmm. Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2003 Report Share Posted December 12, 2003 I made some hot chocolate the other day with half raw cream and half raw milk and broken pieces of 70% lindt chocolate. It was okay for me but my hubby said it tasted flat. I will look for some organic chocolate to use next time and only use cream. Del --- In , " Helen East " <helen@p...> wrote: > > Re: Re: hot chocolate > > > > > Perhaps, but perhaps we just like things stronger in the US > > apart from tea ;-) > > Green & Black's is just delicious (I'm a 2 tsp girl myself) but can't imagine > drinking it without sugar. Have not tried using cream though - perhaps this > will sweeten it. > > Thanks for the inspiration for a new evening routine.....mmmmmmmmmmmmmm. > > Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 Has anyone suggested using coconut milk for the liquid? I use it all the time as the base for hot chocolate. ) Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 >Has anyone suggested using coconut milk for the >liquid? I use it all the time as the base for hot >chocolate. (Carol) Yes, i tried it the other night. It was yummy but I found it very rich. Filippa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 >>Has anyone suggested using coconut milk for the >>liquid? I use it all the time as the base for hot >>chocolate. (Carol) > >Yes, i tried it the other night. It was yummy but I found it very rich. > >Filippa I've been thinking about it ... I think it would need to be cut with water. Coconut milk is SOOOO rich ... -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 With all this talk about hot chocolate, just had to make some tonight. Mind you, we use Rapadura, I have no idea if the sweeteners some of you use would stand up to being boiled. This was so smooth and creamy... 1/2 cup Rapadura 1/4 cup cocoa 1/3 cup hot water Bring the above to a boil and then boil for two minutes. 1 can coconut milk 2 cups milk Add the above and heat until hot. Delicious. Rhea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 >I've been thinking about it ... I think it would need to be cut with water. Coconut milk is SOOOO rich ... (Heidi) I agree. I was even thinking of half milk / half coconut milk. Might try the water next time. I really found it too rich. Filippa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 >I have no idea if the sweeteners some of you use would stand up to being boiled. (Rhea) I put honey in my cup. I heat the milk on the stove, add cocoa powder (black & green organic). Then pour it into my mug. Yum yum. I guess the hot milk isn't good for the enzymes in the honey but it's yummy. Filippa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 "Hot" Chocolate 4 cups almond milk* 1 sun cured vanilla bean (seeds only)4-6 ounces raw peeled cacao bean pieces 3/4 cup agave nectar or yacon syrup or soaked dates1 tsp. maca powder (optional)1/4 tsp. cayenne powder How to: Add the nut milk, vanilla bean seeds, maca, raw cacao bean pieces, and a sweeter of your choice into a blender cup. Blend on high speed till creamy and smooth. Strain this mixture through a strainer or nut milk bag and add back into the blender. From here you can blend it up till warm or drink as is. Before serving, add some hot pepper to it for a warm sensation. Serve immediately. *Almond milk is made by soaking 2 cups of almonds and adding them to 3 1/2 cups pure water with 2 pinches of salt and blending till smooth, then straining the mixture through a nut milk bag. Almond milk keeps for 1-3 days in the refrigerator. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ www.onegrp.com/?mamanott organic cosmetics http://suziesgoats.wholefoodfarmacy.com/ FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 Thank you Karma, that was really good!  Connie Hot Chocolate 'Hot Chocolate' A group of graduates, well established in their careers, were talking at a reunion and decided to go visit their old university professor, now retired. During their visit, the conversation turned to complaints about stress in their work and lives. Offering his guests hot chocolate, the professor went into the kitchen and returned with a large pot of hot chocolate and an assortment of cups - porcelain, glass, crystal, some plain looking, some expensive, some exquisite - telling them to help themselves to the hot chocolate. When they all had a cup of hot chocolate in hand, the professor said: Notice that all the nice looking, expensive cups were taken, leaving behind the plain and cheap ones. While it is normal for you to want only the best for yourselves, that is the source of your problems and stress. The cup that you're drinking from adds nothing to the quality of the hot chocolate. In most cases it is just more expensive and in some cases even hides what we drink. What all of you really wanted was hot chocolate, not the cup; but you consciously went for the best cups... And then you began eyeing each other's cups. Now consider this: Life is the hot chocolate; your job, money and position in society are the cups. They are just tools to hold and contain life. The cup you have does not define, nor change the quality of life you have. Sometimes, by concentrating only on the cup, we fail to enjoy the hot chocolate God has provided us. God makes the hot chocolate, man chooses the cups. The happiest people don't have the best of everything. They just make the best of everything that they have. Live simply. Love generously. Care deeply. Speak kindly... And enjoy your hot chocolate. Quote Link to comment Share on other sites More sharing options...
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