Robot Cocoa - Tilted Forum Project Discussion Community

robot_parade · 12-31-2008, 08:09 PM

So, I really like hot cocoa. I'm trying to perfect my method/recipe. My parameters:

o Not from a mix. Cocoa as the base ingredient.
o Really, really, chocolately. No watery brown stuff here.
o Creamy. Has to taste 'thick', like hot cocoa should.
o Easy to make, and remember the recipe.

I've tried Alton Brown's cocoa mix thing, which is ok, but not quite what I want. I've also tried experimenting from various ideas/recipes. Here's what I've got so far.

Put in a mug:
2 tbs sugar
2 tbs cocoa powder
pinch salt
pinch cayenne pepper (optional)
4 tbs (or 1/4 cup) heavy whipping cream
Stir thoroughly until mixture is thick, but still liquid. Too much mixing will make cocoa glue. I'm using a muddler (as in the bar tool) atm. A spoon might work if you're careful to get all the corners.
Fill the cup with boiling water and stir until smooth.

Add 1 oz dark rum if desired.

Drink. Marshmallows are for the weak.

This is pretty damn good. Hits the 'chocolatey' and 'creamy' requirements, and is pretty darn easy....A single measuring spoon for everything, not counting the pinches of salt and cayenne.

I'm mostly working on making it easier to mix, or at least describing the mixing method better, because the cream mixture gets very thick, and almost 'gluey' if I mix it too much.

Any opinions/suggestions?

snowy · 12-31-2008, 08:23 PM

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.

guyy · 12-31-2008, 11:00 PM

Since you asked, i think your cocoa would be too sweet for me.

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.

robot_parade · 01-01-2009, 07:23 AM

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.

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.

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.

12-31-2008, 08:09 PM	#1 (permalink)
robot_parade Junkie Location: San Antonio, TX	Robot Cocoa So, I really like hot cocoa. I'm trying to perfect my method/recipe. My parameters: o Not from a mix. Cocoa as the base ingredient. o Really, really, chocolately. No watery brown stuff here. o Creamy. Has to taste 'thick', like hot cocoa should. o Easy to make, and remember the recipe. I've tried Alton Brown's cocoa mix thing, which is ok, but not quite what I want. I've also tried experimenting from various ideas/recipes. Here's what I've got so far. Put in a mug: 2 tbs sugar 2 tbs cocoa powder pinch salt pinch cayenne pepper (optional) 4 tbs (or 1/4 cup) heavy whipping cream Stir thoroughly until mixture is thick, but still liquid. Too much mixing will make cocoa glue. I'm using a muddler (as in the bar tool) atm. A spoon might work if you're careful to get all the corners. Fill the cup with boiling water and stir until smooth. Add 1 oz dark rum if desired. Drink. Marshmallows are for the weak. This is pretty damn good. Hits the 'chocolatey' and 'creamy' requirements, and is pretty darn easy....A single measuring spoon for everything, not counting the pinches of salt and cayenne. I'm mostly working on making it easier to mix, or at least describing the mixing method better, because the cream mixture gets very thick, and almost 'gluey' if I mix it too much. Any opinions/suggestions?

12-31-2008, 08:23 PM	#2 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	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. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

12-31-2008, 11:00 PM	#3 (permalink)
guyy Addict Location: Cottage Grove, Wisconsin	Since you asked, i think your cocoa would be too sweet for me. 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.