Recipe - Homemade Chocolate Syrup

That picture is not hot chocolate. It could easily become hot chocolate, though!

Today's post is about making your own chocolate syrup, which can be used for making both hot chocolate and cold chocolate milk. It's good for tons of things, as I'm sure you know. On top of ice cream, pies, in milkshakes, etc. Me? Well, I like to eat it straight from the bottle!

I'm sure everyone reading this has had Hershey's Chocolate Syrup. Good stuff! But did you ever take a look at the label? I'm not exactly a health nut (I have a blog about chocolate, after all), but once I learned how to make my own chocolate syrup, I had to wonder, what is some of the stuff on the ingredients list of Hershey's syrup?

Take a look.

The first ingredient is high fructose corn syrup. I'm pretty sure I don't need to tell you how bad that is for you. It's not regular corn syrup. It's really bad for you, and it's in so many things today. In fact, here's an article called "5 Reasons HFCS Will Kill You."

Next ingredient is corn syrup, followed by water, cocoa, and sugar. Those make sense. Then it gets crazy.

Potassium sorbate. This is a synthetic preservative. While it does occur naturally in some berries, virtually all of the world's supply is manufactured synthetically.

Salt. You know what that is.

Mono and Diglycerides. These are emulsifying agents. They help keep the product from separating into its individual ingredients and add a little shelf life to it.

Xantham Gum. Another emulsifier. Just like the mono and diglycerides, it's relatively safe to eat, but if you like knowing what you're eating, it's something extra you don't need.

Polysorbate 60. Another emulsifier. Seriously, how many emulsifiers does one product need? I suspect these emulsifiers keep the syrup flowing smoothly, as well.

Vanillin. This is vanilla flavor, basically. It's the chemical in vanilla that makes the vanilla flavor. However, in this product, it's probably synthetically created because it's much cheaper than using real vanilla.

Finally, artificial flavor. As far as I can tell, this is a "chemical mixture that mimics a natural flavor in some way." So yeah, have fun with that.

It's sad that something as simple as chocolate syrup literally has to become a chemistry lesson to learn what's in it. Does it really have to be that complicated? Heck no! In fact, if we take a look at the list of ingredients in Hershey's syrup and keep only the things we understand, it's perfect! Well, let's scratch off the corn syrup, too. We know what that is, it's used a lot in candy making, but we only need one sweetener here.

Chocolate syrup ingredient list:

4 oz hot water
1/2 cup sugar
2/3 cup natural cocoa powder

And, if you want:

Pinch of salt (optional)
1 tsp vanilla (optional)

And you'll need a bottle like the one pictured here.






The best thing about making chocolate syrup yourself is the flavor! You can choose any cocoa powder you want. There are many artisanal chocolate makers out there creating some of the best, tastiest cocoa powders ever. I'm using Scharffen Berger Natural Cocoa Powder.

Interesting that they put the word natural right there on the label. Why would they need to make a distinction from any other cocoa powder? Well, because most cocoa powder is Dutch-processed, or alkalized. To quote Askinosie Chocolate's Facebook page: "Alkalization (also called “Dutch processing”) is a chemical processing of cocoa powder. Chocolate makers do this to create a uniform color and flavor when mixing various origins together and to tame the flavor by reducing the acidity. Unfortunately, this process strips away the complexity of flavor and removes many of the beneficial compounds naturally found in chocolate, not to mention fails to maintain the integrity of the origin, which is one of our main goals as single origin chocolate makers!"

When they mention origin, they mean the cacao bean. Cacao beans from different places around the world and different trees all have different flavors. To artisanal chocolate makers, the origin of the bean is incredibly important! That's what separates them from the mass-market cheap stuff (like the folks who make chocolate syrup loaded with emulsifiers).

Some cocoa powders I would recommend:

Askinosie

Tcho

Varlhona

Scharffen Berger

Ok, let's get to making this stuff already!

Put the water in a pot on medium heat.

In a bowl, mix the cocoa powder and the sugar. Cocoa powder on its own has a tough time blending into water, so mixing it beforehand with the sugar will help a lot.

Once the water is hot, but not boiling, slowly add in the powder mix while you whisk. Keep whisking while the sugar melts and everything dissolves nicely and becomes delicious, amazing chocolate syrup. If you want to add vanilla or a pinch of salt, now would be the time. Don't let the mixture boil, just whisk until it's smooth.

Turn off the heat and let it cool. I like to keep whisking slowly while it cools.

Once it's cool, go ahead and pour it into your dispenser. Or pour some right into some warm milk for a great hot chocolate!

It may thicken or solidify slightly in the bottle, since we've left out all those emulsifiers that keep it smooth and runny. Just pop it in the microwave for 10 seconds and you're good to go.

Or, you could even pour it into a jar instead of a bottle, and simply spoon portions out whenever you want some.

Review - Christopher Elbow Mocha Drinking Chocolate

One awesome benefit of having this blog and being so open about my love of good chocolate is that my friends love to tell me about chocolates I may not have heard of yet. My friend Jonathan lives in Kansas, and his local chocolatier is Christopher Elbow out of Kansas City, MO.

Around Christmas, Jonathan sent me a couple bars of Christopher Elbow chocolate. It was really great chocolate! Checking out their website and seeing that they offer a few drinking chocolates, I ordered a couple immediately.

I ordered the Mocha and the Venezuelan Spice. The Venezuelan Spice is great, but that's a review for another day. The Mocha is the one that really blew me away here.

As someone who does not like coffee, I can say that if I had a nickel for every time a coffee drinker told me I would love a mocha coffee because it has a slight amount of chocolate in it, I could probably stop working. When coffee is the dominant flavor, it just doesn't appeal to me at all.

This Mocha Drinking Chocolate, however, is how it should be done! A rich, strong drinking chocolate with only a hint of coffee flavor, the exact opposite of what coffee shops do with their mochas. When coffee is ever-so-slightly introduced to chocolate, it really gives it a nice strong kick. It's almost not even identifiable as coffee. It's really tasty.

The ingredients are simple. Dark chocolate, ground coffee, and vanilla bean. And the directions call for a massive amount of the mix to be added in to the milk. This makes me so very happy.

The mix itself is very finely ground, so it dissolves smoothly. And man, that tin, when you open it... It just smells heavenly!

I made it according to the directions, and I used 2% milk. Eventually I'll try it with the water, as well. With the milk, it was astounding. Rich and strong, creamy and perfect. This is definitely a drinking chocolate worth ordering, but if you try any of the other flavors, please leave me a comment and let me know how they are.

Review - Bissinger's Hot Cocoa

Today as I was making my morning hot chocolate, I reached for the Bissinger's. I noticed I was starting to get low on this one, so I grabbed my camera and snapped some pictures for a review.

Have you heard of Bissinger's? Here in Southern California, you can find their chocolates in Whole Foods markets, which is where I found this hot cocoa. Oddly, I can't find it online anywhere. Maybe they've stopped making it? Their website store has all of their products, of course, but the hot cocoa is missing.

They make a lot of very interesting chocolate products, and have a very long history which began in Paris, France. In 1668, King Louis XIV granted the Bissinger family the title of "Confiseur Imperial" because of their amazing confections. Eventually they brought their treats to America.

This is a hot cocoa, not a hot chocolate. Hot chocolate has actual chocolate in it, whereas cocoa usually only has cocoa powder. The ingredients include dried cream, vanilla powder, cinnamon, and rice bran. Interesting stuff! Most of the less expensive hot cocoas usually have some type of milk powder in them, but this is the first I've seen with dried cream.

The cinnamon is a nice touch. It's not strong and recognizable, like in a Mexican hot chocolate. It's subtle, but it certainly adds a flavor that elevates this cocoa. And rice bran? I had to look that one up! Apparently, it's "the layer between the inner white rice grain and the outer hull. While comprising just 8% of total weight, rice bran accounts for 60% of the nutrients found in each rice kernel." It's got antioxidants, too, so it's pretty good for you.

The directions specify to make it with milk. Another surprise. Usually cocoas that include a dried milk product are to be mixed with water, the dried milk product being there to help make it creamier once it's rehydrated. Which means this dried cream must be there make it even richer. Nice!

Prepared as the directions instruct, it's very rich and strong. You could cut the amount of mix they tell you to use in half and still have a great cup of cocoa. It's not the smoothest mix, mainly because cinnamon and rice bran don't actually dissolve like sugar does. But I wouldn't call this a grainy cocoa at all. It's very creamy. It's a wonderful hot cocoa, and it would be a shame if they're not making it anymore.

1/10/14 edit:  I just received a message from Bissinger's, and unfortunately, they're not selling hot cocoa mix anymore. That's too bad, it was really good!

Recipe - Eggnog Hot Chocolate

Eggnog, another classic Christmas flavor! Do you like eggnog? I didn't when I was a kid, but that's probably because I was afraid to try it. I assumed with a name like eggnog, it was probably nothing but raw eggs and a little milk. Man, did I miss out! Ever since I tried it, I've pretty much become an eggnog addict.

I first tried a chocolate eggnog by simply adding chocolate syrup to a full glass. It's great like that! Naturally, at Christmas, I had to come up with a simple, delicious hot chocolate that lets the flavor of the eggnog really come through. I think I did pretty good, but you'll have to try it for yourself and let me know!

If you've never dared to try it, eggnog is really thick, incredibly creamy, and very sweet. It tastes of vanilla and spices, mainly nutmeg. Every glass is like its own little serving of dessert.

We only need a few things for our eggnog hot chocolate.

Ingredients:

¾ cup eggnog, your favorite brand
½ cup milk (1% or 2%)
1 tbsp 99% (or 100%) chocolate, chopped
1 tsp vanilla extract













99% chocolate (or 100%, also known as baking chocolate) is another thing that fooled me when I was a kid. The package says chocolate, and it sure looks like chocolate. But taste it. It's bitter and strong, very much like cocoa powder. It has no sugar or sweetener of any kind, so it's very unpleasant. In fact, it's pretty much cocoa mass, or cocoa liquor, which is simply the ground cacao beans. In this case, it's ground and refined just like regular eating chocolate, but no sweetener is ever added. It's different from cocoa powder in that the cocoa butter from the bean has been completely retained. In cocoa powder, the butter is pressed out.

The Scharffen Berger chocolate I'm using is 99% because they added a tiny bit of vanilla when they made it. Chop that chocolate up small, like we always do on this blog.

I'm using eggnog from Broguiere's Farm Fresh Dairy, which is a great local Southern California dairy. Their eggnog is thick, creamy, and amazing! So rich! And they still use glass bottles, which is great.

Ok, let's get busy! We're going to thin out the eggnog a tiny bit by adding milk to it. Grab a measuring cup that holds at least 2 cups and fill it up to ¾ with eggnog.

Then add milk until the level reaches 1¼.

Of course, you can adjust this ratio to your liking, but this is a good starting point.

Put into a saucepan on the stove top, set the heat to medium. Don't let it boil, but get it as close as you can. Once it's nice and hot, add in the chocolate and whisk until it's completely melted. Then turn off the heat and add the vanilla.

Traditionally, eggnog is served with grated nutmeg on top. Once our hot chocolate is in the mug, top it with whipped cream, then sprinkle nutmeg on top! Perfect! Or, even better, if you happen to be making your own fresh whipped cream, add nutmeg into the cream before you beat it.

If this isn't the perfect Christmas comforting drink, I don't know what is!

Recipe - Gingerbread Hot Chocolate

December, finally! It's the time of year when everyone pays attention to hot chocolate! While I continue on in my effort to make hot chocolate accepted as a year-round beverage, I can't help but get a little extra excited about this time of year. I've got some absolutely amazing hot chocolates lined up for the next few weeks, with flavors that are distinctly in the holiday spirit.

And the first one is gingerbread. Gingerbread houses, gingerbread man cookies... Mmm... Gingerbread just has that flavor that stirs up wonderful memories from when I was a kid.

Capturing the gingerbread flavor was an interesting and fun process. I researched what spices and flavors actually create that specific flavor of gingerbread cookies. Once I had it, finding the right combination with the right amount of chocolate took over five tries. My earliest attempts were far too strong!

The picture above shows the basics of the gingerbread flavor. Pumpkin pie spice and clove, along with molasses. Pumpkin pie spice is simply a blend of cinnamon, ginger, nutmeg, and allspice. That's a lot of spices for a cup of hot chocolate! You'll see, it's totally worth it.

All ingredients are as follows:

1½ cup 1% milk
2 tbsp chopped 85% dark chocolate
1 tbsp molasses
1½ tbsp brown sugar
¼ tsp pumpkin pie spice
⅛ tsp ground clove




Alternatively, you could use 1 cup of half & half and ½ cup of milk for a very thick, creamy version of this recipe. I tend to like the thinner version of this one.

I'm using Lindt chocolate here. We need a strong, very dark chocolate to counter all the sweetness of the brown sugar and molasses. 85% works great, and I'm sure an 80% or 90% would be fine, as well. I'd steer clear of going under 75%, though. Or if you do, cut back on the amount of brown sugar proportionally. You'll have to do some taste tests to find the right balance.

Molasses is a very interesting product. I didn't know where it came from until I bought some to use in recipes for this blog and researched it. It is the by-product of processed sugar. When sugar cane is boiled to create crystals, those crystals become table sugar as we know it. What's left behind is molasses. Well, actually it's called cane molasses. Once you boil it two more times, continually refining more sugar out of it, you end up with blackstrap molasses. Blackstrap molasses is actually good for you! It's filled with calcium, magnesium, potassium, and iron, and one tablespoon provides 20% of your daily value of those nutrients. Awesome, huh?

On that same note, brown sugar is simply sugar that hasn't been refined enough to be table sugar. The brown color is a result of there still being a bit of molasses left in it. In this recipe, you could use regular sugar, but using brown sugar just enhances that molasses flavor a little.

Put the milk on the stove over medium heat. Once it's warm to the touch, add in the spices and the brown sugar. Let it get to just about boiling, then add in the chocolate. Once the chocolate is melted and incorporated, turn off the heat and add the molasses. Keep whisking it for a minute or so to be sure it's blended perfectly.

Pour and serve. Amazing, right? This is truly a great holiday hot chocolate. I'd advise against serving it with gingerbread cookies, as together, it could be a bit overwhelming. Try something milder, like speculoos or shortbread cookies.

And don't forget, December 13th is National Hot Cocoa Day! Celebrate it by not  dumping a packet of cocoa powder and powdered milk into a cup of hot water, but by making a real, delicious, perfect cup of real hot chocolate.

Review - American Heritage Hot Chocolate

It's Thanksgiving time! Turkey, pumpkin pie, cranberry sauce, those mashed sweet potatoes with the marshmallows melted on top... Mmmmm.... The Pilgrims at Plymouth Colony probably loved those sweet potatoes with the marshmallows on top! Ok, ok, they probably didn't have marshmallows.

Sadly, the Pilgrims didn't have chocolate, either. Reports online vary, but I've read that chocolate did not arrive in the American colonies until about 1670, when European chocolate was being sold in Boston. While Baker's Chocolate is arguably the oldest producer of chocolate in America, setting up shop in 1764, I also read that cacao beans were being imported into Boston as early as 1682. Benjamin Franklin was reportedly selling chocolate from his printing shop in 1735!

So what is this I have here? American Heritage Chocolate's Finely Grated Chocolate Drink. As I've mentioned before, chocolate was a drink long before it became an edible bar. This is hot chocolate as the colonists may have enjoyed it. It's a brand created by Mars (the folks who make M&M's and Snickers bars) using a recipe from 1750 and ingredients only available at that time in the United States.

In keeping with the theme of being historically accurate and tied to America's founders, American Heritage Chocolate is only sold at museums and historic sites here in the States. Places like George Washington's Mount Vernon and Thomas Jefferson's Monticello. In fact, Washington served chocolate to guests of Mount Vernon from 1758 until his death in 1799!











I bought mine from their website and had it shipped. If you go now, you'll notice the packaging has changed. When I got mine, it came in this cool little burlap bag. I had also purchased some chocolate sticks, and those came in a little burlap sack, too. Very cool! The new packaging is a canister. Not bad, but not as fun as the burlap bag!

But what really matters is what's in the bag.

It's not a powder mix but ground up chocolate, which is always preferable. It smells sweet and very much like cinnamon and vanilla. It's a very pleasant smell, and very different from other chocolates I've had, even though I've certainly had plenty with vanilla and cinnamon.

The instructions say to make it with water. Water always lets the real flavor of the chocolate come through, so I stuck with the instructions.

It's very good, definitely a distinct flavor, very tasty. It's easy to believe the colonials drank chocolate similar to this. Something about it feels very earthy. Maybe there's even a potpourri essence about it.

Using the amount of chocolate listed in the instructions made this a rather thin hot chocolate, and a very small portion, only about half a cup. Out of curiosity, I went ahead and made another small batch with milk instead of water.

This one was much more satisfying! Creamy and yummy, the milk was perfect with the flavors of the chocolate. While it may not be historically accurate, I much prefer it with milk.

If you're a history buff, or maybe want to bring a touch of old time charm to your Thanksgiving, this is definitely worth checking out. It's also a great hot chocolate to have on hand for Christmas!

Happy Thanksgiving!

Recipe - Easy Salted Caramel Hot Chocolate

Ok, buckle up. This one is going to knock you right out of your seat! After that strawberry hot chocolate just didn't turn out to be good, I felt like I should make amends for it. And believe me, this more than makes up for it!

Salted caramel has been growing in popularity for the past few years. Even without the salt, this recipe is mind blowing! It's also one of the easiest. It came from a great recipe book I have, Hot Chocolate by Fred Thompson. The version in the book does not include the salt, however.

The easiest thing about this amazing recipe is that we don't have to make the caramel or figure out what kind of chocolate to use. Ghirardelli has done that for us! They make a huge variety of single portion chocolate squares. They're meant for snacking, but wow, do they make a good hot chocolate!

Ingredients:

6 squares of Ghirardelli Milk & Caramel
1 cup half & half
1/4 tsp salt

Pretty easy list! You should be able to find Ghirardelli squares at almost any grocery store or drugstore.

Unwrap them and cut them all up. As always, the smaller the pieces, the faster and easier it melts. It's a little messier than our usual chocolate chopping, thanks to the gooey caramel inside.

Instead of milk, we're using half and half. Half and half is 50% milk, 50% cream. It's thicker than milk, obviously, and definitely creates a much more textured and creamy hot chocolate.

Heat up the half and half in a saucepan. Don't boil it, and keep stirring so it doesn't scald. Once you think it may be just about to boil, add in the chocolate squares. Again, because of all that caramel, it's going to be a little bit messier while you whisk it together, but eventually it all melts smoothly. 

If you decide you like caramel just fine on its own without the salt, then you are done. Grab a mug and pour!

If you're going all the way, turn off the heat and add in the salt. Once you have stirred the salt in and given it a minute or so to dissolve, taste it. 

Not salty enough? Add a little more. Too strong? Add a little more half and half.

I topped mine with a bit of homemade whipped cream and a drizzle of store-bought caramel sauce, which I found in the ice cream section of my local grocery store.

See?! Incredible, isn't it? I just had one of these, and now, looking at these pictures again as I write this, I want another. Insanely sweet and chocolaty, with the caramel and salt playing off each other just perfectly, it really is one of the best hot chocolates you can make.

I'd love to do another in the future, using homemade caramel and a great artisan dark chocolate.