I looove hot chocolate! The more chocolaty it is the better! We once had Charlie's Sipping Chocolate at Joe Chocolate Co and it was so rich! Simply heavenly! It was really like sipping chocolate. I had had a similar concoction at another place in Seattle and it was called European hot chocolate. You get the idea - I'm always searching for real good hot chocolate. That includes searching for recipes that would make one. Not necessarily as rich as the sipping chocolate because it is not something that you can drink daily and not hurt your health; but something better than just adding cocoa and sugar to a cup of milk.
Since I trust KAF for their recipes I decided to try their hot chocolate. I made half the quantity because the full recipe seemed a lot. It turned out so good even though I used half the suggested quantity of the mix! trust me - it's the real deal!
Ingredients:
- 1 cups granulated sugar
- 1 teaspoons vanilla
- 1 1/4 cups semi-sweet chocolate (I was a little short on it, so used a little bit of dark baking chocolate chunks)
- 3/8 cup milk chocolate (I used Theo chocolate)
- 1 cup (85g) Double-Dutch Dark Cocoa
- pinch of salt, optional
Method:
- In the bowl of a food processor, combine the sugar and vanilla and pulse for 5 to 6 seconds until well combined.
- Coarsely chop the semi-sweet and milk chocolates and add them to the bowl.
- Add the dry cocoa and salt. Process in the food processor till everything is mixed. The mix will be slightly coarse, like brown sugar. Pour into a large glass or plastic jar for storing.
- For each cup of hot chocolate, combine 1/4 cup of mix with 8 ounces of hot milk. Stir until all of the chocolate is melted. Top with whipped cream, marshmallows or your favorite topping. Makes 24 8-ounce servings.
- Store airtight for 6 to 9 months. Excellent for holiday gift giving. Try packing in pretty mason jars tied with bright ribbons. Be sure to add a card with the mix directions.
