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Hot Chocolate
I just made myself a mug of hot chocolate following the recipe at http://www.cookingforengineers.com/recipe/308/Hot-Chocolate, by Michael Chu.

I used Wegman's house-brand of semi-sweet chocolate chips (made of sugar, chocolate, cocoa butter, soy lecithin, and vanillin), lactose-free fat-free milk (Lactose brand), and a pinch of salt.

As promised, it was richer and fuller than the hot cocoa one tends to make. I think I might be willing to try it with just water next time, although I'd like to try it at both fat extremes: water and heavy cream.

I don't think I succeeded in totally eliminating the grittiness Mr. Chu was complaining about, but I can see that it would be possible. I think next time I'll double the recipe and use a cappuccino mug instead of a standard mug. I think the round bottom would help with the mixing.