Quote:
Originally Posted by onesnowyowl
I'd probably use half and half instead of heavy cream to avoid the thickening, using a little more than the amount of heavy cream you've called for and adding less water.
Personally, I like using Ibarra for my hot chocolate. |
Thick (in the end product) is what I'm going for, really. Last time I tried it with half and half, it didn't have the mouthfeel I was looking for. Maybe I'll try again with the half and half and see if I can get it to where I like it. The thickening when stirring isn't a major problem, except I'm trying for 'easy' as well, and don't want to have to worry about overstirring.
-----Added 1/1/2009 at 10 : 28 : 12-----
Quote:
Originally Posted by guyy
Since you asked, i think your cocoa would be too sweet for me.
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Yeah, this robot has a sweet tooth. That said, I could probably dial back the sugar another TBS and still be happy with it. Another thing to try.
Quote:
Originally Posted by guyy
I tend to eyeball things and use imprecise measurements, but i think i use 3 or 4 mountainous teaspoons of cocoa per mug of chocolate. Sugar or honey ranges from none at all to 2 scant teaspoons if children will be drinking. I make an emulsion with the cocoa by stirring in a few drops of liquid. When i have worked in the liquid, i add a little bit more. I use whatever liquid is handy. It's usually milk, but if the kettle is handy, i might use water, and sometimes, if there is a cup of cold coffee on the counter, i'll use that. Once the cocoa emulsion is runny enough, i dump it in the saucepan of warm milk. Steamed milk from an espresso machine works very well.
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Yeah. My problem is, when eyeballing it, sometimes I end up with "Now *this* is hot cocoa!" and sometimes I end up with "Meh!". I'm looking for a nice easy way to get something I'll like consistently.
Thanks for the feedback, guys!
One of my difficulties perfecting this is that a robot can only stand so many cups of hot cocoa in one sitting. I think I'm close, though.