Winter time screams hot chocolate doesn’t it? Me, being the chocoholic I’ve always been, I’m fully stuck with hot chocolate mix during winter. I do NOT like instant cocoa powder which is why I came up with my own mix. Good hot chocolate requires good chocolate (duh). The reason I mention that is because a lot of people buy low quality stuff and expect to get the best results. In this case, it doesn’t work like that but it is so worth it to invest a little more in good chocolate for any hot chocolate recipe.
Callebaut, El Rey, Valrhona Barry are some of the chocolate couvertures I like to use to make hot chocolate. There are few more out there that are excellent choices for it too… Just taste a few and find what you like, for this recipe I’m using 70% Callebaut.
I also want to say thank you to everyone sweet enough to send me emails complementing me for my new banner and some design elements in my website. I’m lucky to have a super talented husband who designed it for me. You can check his work over kartoonista.com.
-1 pound chocolate 63% to 70%
(depending how bitter you like it),
-1 cup powder milk
-1 1/2 tbsp potato starch
Mix all the ingredients and store it in an airtight container. To make hot
chocolate, combine 1/2 cup of hot chocolate mix to 1/2 cup of hot water,
boil until thick and chocolate has dissolved. If you find it too rich, you can
just add warm milk.