on the plus side...

Mar 23, 2010 10:33

While Hotel Chocolat chocolate flakes don't actually make very good hot chocolate - the little buggers just don't dissolve, they are bloody marvellous on porridge. Just having my second bowl of chocolate porridge for breakfast - porridge oats in bowl, add lots of skimmed milk, tablespoon of chocolate, microwave for 2 minutes ( Read more... )

food

Leave a comment

Comments 4

dragonlord66 March 23 2010, 10:49:28 UTC
ooohhh sounds nice

Reply


kelemvor March 23 2010, 12:48:59 UTC
I've had several chocolate flake-type hot chocolates in the past, and never had a problem with getting them to dissolve. The trick was a couple of dessertspoons of boiling water.

Reply


baratron March 23 2010, 23:59:14 UTC
I have no experience with Hotel Chocolat chocolate flakes, but my experience with the Montezuma's version is that you start by microwaving the chocolate by itself, so that it melts. Melting chocolate by microwave is rather difficult for the uninitiated, as chocolate maintains its shape even when almost completely liquefied, so it is easy to burn. It is necessary to go very slowly, with much stirring, and do it in a glass rather than a ceramic mug to avoid hot spots. Then you warm the milk separately, in a different glass or mug. (You don't want to go pouring fridge temperature milk into melted chocolate - it undos all the good of the melting).

Once the milk is warmed (but not HOT/boiling) and the chocolate is melted, you can combine the two and they should mix together fairly well. Then microwave for 10-30 more seconds to get the drink to the desired temperature.

Yes I am a big dork of chocolate, why are you surprised? ;)

Reply


artremis March 24 2010, 01:08:34 UTC
sounds tasty

Reply


Leave a comment

Up