However, on days (usually weekends) where I do have the chance to spend the extra time, I like to make it from scratch. And though we don’t mind our hot chocolate plain, there are a lot of other yummy things you can add — or even make it from — to it to give it a bit of a boost, like peanut butter candy bars.

Peanut Butter Hot Chocolate

2 cups milk
4 oz. Butterfinger or Crispy Crunch (Canada) bar, broken into small pieces (add more to taste, if desired)
Vanilla syrup to taste
Top with whipped cream and nut chips for mini marshmallows

~ Heat milk gently over medium-high heat in a medium size pan to scalding — do not boil.

~ In a separate pan or heat-proof bowl, slowly pour milk over chopped chocolate bar, whisking to a froth. Pour into mugs and top with whipped cream or marshmallows, if desired.

[image: flickr]

Post from: Chocolate Bytes

Though Thanksgiving doesn’t usually have a lot to do with chocolate (it’s all about the pumpkins and turkey!), you can always sneak some in anyway. I made a batch of glazed pumpkin chocolate chip cookies yesterday to take to my daughters’ classes at school. If you’re looking for a quick, delicious treat to serve to guests today, make sure you check those out. They’re always a huge hit.

And after the festivities are over, family and friends have left and the cleaning is done (or waiting patiently in the sink until tomorrow), you can relax on the couch with a nice mug of hot chocolate and a good movie or book!

[image: chocolate.com]

Post from: Chocolate Bytes

Now that the leaves in my area are finally turning and the air has a wonderful chill to it, it’s time to pick up some hot chocolate supplies on my next grocery ship to stock up the pantry.

I prefer a creamy hot chocolate, as opposed to a watery one or something from a packet, and the recipe below is one I just found that fits the bill perfectly. If you’re looking to relax a bit after the day is over and the kids are in bed, add some peppermint schnapps to the final product, or if you don’t want alcohol, you can add a bit of flavored coffee syrup instead.

Creamy Hot Chocolate

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

~ Combine the cocoa, sugar and pinch of salt in a saucepan.

~ Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Take care that it doesn’t scorch.

~ Stir in 3 1/2 cups of milk and heat until very hot, but do not boil.

~ Remove from heat and add vanilla. Divide between 4 mugs.

~ Add the cream to the mugs of cocoa to cool it to drinking temperature.

[image: sxc]

Post from: Chocolate Bytes

With White Chocolate Day coming up on September 23, I thought I would see what I could find that doesn’t involve the typical uses of white chocolate, like cookies, coatings, etc. I came across white hot chocolate and I’m intrigued.

I’m not a huge fan of white chocolate, but I’ll give anything a shot, so I might be able to talk myself into either getting the ingredients to make my own batch, or at least invest in a canister of pre-made mix and see what we think. It definitely won’t go to waste — anything with “chocolate” in it is sure to be a hit with the kids!

White Hot Chocolate
from Martha Stewart

2 ounces milk chocolate, for garnish
12 ounces good-quality white chocolate, coarsely chopped
6 cups whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
Peppermint sticks, for garnish
Whipped cream, for garnish

~ Using a vegetable peeler, shave milk chocolate into curls; set aside.

~ Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.

~ Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.

[image: flickr]

Post from: Chocolate Bytes

Now that the weather has cooled down I’d love to have one of these Hot Choctail Makers in my kitchen! Sure, it’s easy enough to throw a pot on the stove or a mug into the microwave, but how cute is this thing? The kids could even do it without me hovering!

Bringing a whole new meaning to the term hot chocolate, this smart contraption is capable of melting, mixing and frothing chocolate. This means you can create chocolatey smoothies, beautifully blended ‘choctails’, frothy chocshakes, gloopy mochas – you name it, the Choctail Maker can make it. ~firebox

Just add your favorite chocolate – from morsels to chocolate bars – add some milk (and extras like liqueur, espresso, etc.) and turn it on. That’s it! It even has a tap for easy dispensing.

[image]

Post from: Chocolate Bytes

This week’s Chocolate Zen is a delicious-looking hot chocolate. I’m not sure why it’s in a glass but it sure looks pretty!

Now if you’ll excuse me, I think I need to make a Starbucks run for another Salted Caramel Hot Chocolate (get it with a shot of espresso – it’s amazing! Thanks for the idea, 6thFloor!).

[image: flickr]

Post from: Chocolate Bytes

I’m so glad it’s time for hot chocolate! Even though I live in the desert I love the cold: I live for fall and I don’t mind winter and snow. That’s why I’m always happy when I realize that it’s time for Starbucks to launch their pumpkin and peppermint flavor shots. This year, however, they’ve launched something new – premium hot chocolates!

Though they’ve been available in Europe and Asia for the last two years, Starbucks decided to bring things home as the demand for premium chocolate has increased. I had the chance to try one and I don’t know what I’ll do to get my caffeine kick at the same time, because my visits to Starbucks for the rest of the season will include a hot chocolate!

They’ve launched three flavors:

~ Starbucks Signature Hot Chocolate: “Starbucks Signature Hot Chocolate is a rich, creamy European-style hot chocolate made with our signature blend of four cocoas. This sophisticated hot chocolate is pure indulgence, made with no artificial ingredients – just four distinctive cocoas, sugar, natural vanilla extract, and milk! It is topped with fresh whipped cream and a dusting of cocoa powder.”

~ Salted Caramel Hot Chocolate: “This delicious sweet and salty combination brings together our rich, indulgent Signature Hot Chocolate and the flavors of buttery caramel and smoked sea salt. It is topped with whipped cream, a swirl of caramel and a sprinkle of our sea salt topping – a combination of artisan sea salt and Turbinado sugar from Hawaii.”

~ Hazelnut Hot Chocolate: “We’ve accented our rich, creamy European-style Signature Hot Chocolate with hazelnut syrup to create a classic chocolate and nut flavor combination. It is topped with fresh whipped cream and a dusting of cocoa powder.”

I had to try the Salted Caramel Hot Chocolate because I can’t resist a drink with both chocolate and salt. I’m only human. I’ll eventually get around to trying the other two, but the Salted Caramel Hot Chocolate is only available for a limited time, so I’m taking advantage of it while it’s around!

The new drinks seem to concentrate more on chocolate than milk (using four different cocoas from West Africa), resulting in a richer-than-usual drink. The salt is French sea salt blended with Hawaiian Turbinado sugar. The salt is smoked over burning chardonnay barrels and sprinkled on top of the whipped cream. Pure heaven.

Have you tried the new premium hot chocolates? What did you think?

[image used with permission from starbucks.com]

Post from: Chocolate Bytes

I know it’s not really the time of year for hot chocolate, but the recipe for this one intrigued me and I wanted to share.

Rob, owner and chocolatier of Kingsbury Chocolates in Old Town Alexandria, Virginia shares his recipe for lavendar hot chocolate (complete with chopped pistachios on top!). I like that you can use any kind of milk, from whole to soy, and anything from dark chocolate to white chocolate!

Post from: Chocolate Bytes

It may officially be spring but that doesn’t necessarily mean the days are warming up and staying warm! Instead of making hot chocolate one cup at a time, why not make an entire batch of mix that you can pull out whenever Mother Nature decides to throw a cold front around?

Hot Cocoa Mix

10 cups dry milk powder
4 3/4 cups sifted confectioners’ sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer

In a large mixing bowl, combine milk powder, confectioner’s sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

[image: stock.xchng]

Post from: Chocolate Bytes

I set out on a search last night for tricky things you can do with chocolate for April Fool’s Day today. Sadly, there’s not much. I thought about a “chocolate cake” for dinner (really meatloaf and mashed potatoes dressed up like a cake), but I had no pictures of the few times I’ve done it and what fun is that?

I came across the video above which really doesn’t have much to do with April Fool’s except that it has “trick” in the title, but it does have Tim Tams and hot chocolate and an adorable Australian guy.

I also wanted to share one of the best tricks my step-mom ever pulled on us, and it involves chocolate: She worked at See’s for close to 20 years. One of those years on April Fool’s Day she came home from her usual shift with a one pound box of molasses chips, saying that they had been returned so she brought them home (back when they could do that – they can’t anymore).

Anyway, this was a usual occurrence except that she walked the box around to whomever was home. We should have known something was up because usually the boxes were just left on the kitchen counter for us to forage through, but we were kids and it was a box of chocolate. Except what we didn’t know was that before her shift started that morning she had carefully cut up little strips of cardboard and melted down some chocolate, and carefully dipped the cardboard into the chocolate to resemble the molasses chips, and then tucked them into cups before putting them into a box. Though they didn’t look exactly like molasses chips it just didn’t click at first, and she got all of us good!

Post from: Chocolate Bytes