some like it hot

~ jama

 

“Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power; but its quality must be good, and it must be carefully prepared.

It is highly nourishing and easily digested, and is fitted to repair wasted strength, preserve health, and prolong life. It agrees with dry temperaments and convalescents; with mothers who nurse their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers, and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.”
                                                      ~ Baron Justus von Liebig (1803-1973)
                                                         German chemist and dietetic expert
                 
Well, I, for one, am listening to the Baron. Did you read the part about “exhausted power,” and “wasted strength?” That’s me. And what about “severe mental strain” and lost sleep?

Oh, that’s you, too? Well, Baron Liebig really nailed what “those engaged in literary pursuits” go through every day, didn’t he? But I kinda wish his name wasn’t Lie big. 

Big or small, chocolate rules the universe. (I saw your eyes light up at the mere mention of the word.) No shame needed. Back in 2001, Americans consumed over 3.1 billion pounds of chocolate, almost half of the total world’s production. That’s a heck of a lot of Snickers bars.

Anyway, I’ve been reading a lot of chocolate books and scouring the internet, just so I can share a little fascinating history and trivia with you this month. I’m even going to test some new brands of gourmet chocolate in the name of research (yeah, right). 

First things first. Tell me about your relationship with chocolate:

1) Do you eat it as an occasional snack, as part of your daily diet, are you mildly addicted, or is Chocolate a religion with you?

2) Milk, dark, or white?

3) Candy bar, filled bonbon, or liquid?

4) Do you eat it more when you’re happy or sad?

5) Have you ever hidden your chocolate?

As for me, I prefer dark, solid bars (like Dove, Godiva, and Ghirardelli), but can easily be persuaded to eat a bonbon filled with caramel, ganache, or liquid raspberry. I eat a little every day and could easily become addicted. Mood is not a factor when I reach for chocolate. No hiding yet.

For today’s fix, I’m sharing a recipe for hot chocolate, because chocolate was first consumed as a beverage with the ancient Maya and Aztecs thousands of years ago. It really lived up to its name then, too, because it was reddish in color and flavored with chile peppers, vanilla and other spices. Bitter and frothy, xocoatl was precious and prized, and thought to be a source of wisdom and power. It took hundreds of years for hot chocolate to evolve into the sweetened form we know today, as the wonder of cacao spread to Europe and various processing methods were developed.

So, do you know the difference between hot cocoa and hot chocolate? Many people use the two terms interchangeably. But true chocophiles know that hot cocoa is made from a powdered mix of cocoa, sugar, and thickeners, without cocoa butter. Hot chocolate is made from bar chocolate (dark, semisweet or bittersweet), chopped into small pieces (or shavings) and stirred into milk with sugar. 

Last Christmas, we bought some Guittard bittersweet chocolate shavings, a new porcelain frother, and went beserk. What a HUGE difference. I highly recommend expanding your hot chocolate horizons by using real chocolate bars instead of cocoa powder. The key is good quality chocolate with as few additives as possible. Remember Baron Liebig? He stressed the importance of quality and careful preparation. So treat yourself today and toast the wonder that is chocolate! 

DECADENT HOT CHOCOLATE

1 cup milk
1 cup half and half
3 tsp sugar
1 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1 T brown sugar
1/2 tsp vanilla

Heat everything in a saucepan, except the vanilla, until chocolates melt and sugar dissolves. Pour half into a blender and mix until foamy. Return to the saucepan, and add vanilla. Stir briefly, then serve topped with whipped cream or marshmallows.

Note: Experiment with this basic recipe by using different types of chocolate, and sweetening to your taste. Stick to milk (or soy milk) only, if you are concerned about calories. 

If you are feeling especially adventurous, try some Mexican or Mayan hot chocolate, to get some sense of where it all started. You just may be one of those who likes hot chocolate even hotter!

                    

37 thoughts on “some like it hot”

  1. 1) I probably eat some chocolate every day, despite my pleas to stay away.
    2) The darker the better.
    3) Truffles with cocoa powder on top are the best. So are the red Lindt’s!
    4) I’m an Equal Opportunity Chocolate Eater.
    5) Only from my kids when they were preschoolers and would want to eat chocolate for breakfast.
    I’m Catholic, it’s Lent, and I was thinking of giving up chocolate, but not sure I’m able to – especially after this post! I can’t stand it anymore! *runs off to raid chocolate stash…KYM

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  2. As I sit here sipping my coffee with chocolate milk, I will admit to a need for a daily dose of both caffeine and chocolate.
    As to the rest of your probing questions:
    Dark. Fillings: caramel or mint only. Mid-afternoon. I like a square of dark chocolate with a graham cracker and milk.
    Why hide it? Then I might forget where I put it!

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  3. 1) Do you eat it as an occasional snack, as part of your daily diet, are you mildly addicted, or is Chocolate a religion with you?
    Just as a snack nowadays. As much as I love chocolate, it doesn’t love me so much.
    2) Milk, dark, or white?
    Dark!
    Milk is too sweet and white is just an abomination.
    3) Candy bar, filled bonbon, or liquid?
    Candy bar, an occasional truffle.
    4) Do you eat it more when you’re happy or sad?
    Probably sad, usually when I have PMS.
    5) Have you ever hidden your chocolate?
    :::blinks innocently::: I don’t know what you mean.

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  4. “But I kinda wish his name wasn’t Lie big.”
    LOL!
    Chocolate-dipped soft ice cream my guilty pleasure. (So much for gourmet tastes, eh?)
    A whole month of chocolately indulgence…you’re spoiling us, you know.

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  5. 1. Occasional
    2. Dark
    3. Candy bar
    4. Happy
    5. Of course. Especially when traveling in developing nations and I get sort of a fear of scarcity going. The only problem is, in those circumstances, it tends to melt. Wherever I hid it.
    NOTE to self: Do not let my daughter’s see this hot chocolate post or we will never get out the door to school in the morning.

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  8. Dark definitely seems to be the concensus. As for the PMS thing, a dip in hormone levels causes those sweet cravings. I firmly believe the body knows what it needs, and that cravings should be heeded. Some say a craving for chocolate is the body asking for magnesium!

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  10. Mmmmm. Mmmmm mmmmm mmmmmm. What was I saying? Oh yeah.
    1. All of the above choices, depending on various factors… Okay, addicted.
    2. Dark preferred but milk chocolate has been known to find its way to my mouth if there’s nothing else handy.
    3. Usually candy bar. For a special occasion and when we’re near a Godiva store, I like any of their dark chocolates with raspberry filling. But not truffles.
    4. Yes, please.
    5. No.

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  11. Your melting problem could be solved. I read about how a company makes special candy bars for soldiers that don’t melt as easily in warm climates (think Desert Shield, et al). But you might have to join the army to get some. Better stick with hot chocolate at home with your girls.

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  12. Oh, Jama, I’ve just committed myself to a non-sugar lifestyle for a while. I guess it won’t hurt to answer a couple questions, right?
    Why is mouth watering?
    1)I’m not an addict, but the potential is there.
    2)Dark, with a bitter taste. I also think it makes a difference if the chocolate is organic, but maybe it’s my imagination.
    3)I can easily pass up a Snickers or a Milky Way. I think I like chocolate best in the form of cakes, brownies, and pies.
    4)Happy or sad and everything in between.
    5)I’ve got some hidden right now. 😉
    Okay, *shakes away thoughts of chocolate* I think I’m going to go back and read your soup posts.

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  13. Oh my. OH. MY. Creamy, delicious, decadent chocolate first thing in the morning–what could possibly be better? Well, except maybe waking up to that delicious hot chocolate recipe under my nose, that is. 🙂
    I love your posts—L-O-V-E them.
    Oh, and I’m a milk chocolate girl. I just bought the Ghiradelli chocolate book while I was in San Francisco and I cannot wait to dive in!!!!
    Yay chocolate!
    :)Cathy

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  14. Truffles are my FAVORITE. I love love love Teuscher truffles at Fashion Island, and I sheepishly admit I indulge in them from time to time and don’t even cringe at the price tage. heheheehe
    Ah, truffles…

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  15. Liebig= “loving” if I’m not very much mistaken.
    So it’s right on target.
    Me= hopeless addict, any form.
    Even take carob in a pinch.
    (though I must say I am not wild about the kind that mixes chocolate with ginger or chili, for some reason– makes me a bit queasy.)
    Your hot chocolate recipe sounds divine! I will definitely try it when I’m not buried deep in essay land.
    Now to the important stuff….
    *trots off for the bag of Doves Dan brought home yesterday*

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  16. Oh– and that last?
    Mine usually doesn’t stick around long enough to be hidden. But if I’m sated, absolutely. And Dan warns the kids– “Now, that’s MOM’s Chocolate– leave it alone! Here! I got you this instead…”

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  18. What is that mouthwatering creation in your user pic?
    You’re the first addict brave enough to confess — congratulations! At least you’re not hiding (or hoarding) yet.

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  19. I totally get the no-sugar thing. I did that for a couple of years, and wasn’t very happy. But here’s the thing: chocolate with higher cocoa content (easy in your case because you like the bitterness)really has some great health benefits. There’s a mistaken notion that chocolate is fattening, when sugar is really to blame. So I’m thinking if you stick to bittersweet or even unsweetened stuff, you’ll get chocolate benefits without so much added sugar.
    I agree with your candy bar avoidance. I’m trying to be more selective in my chocolate choices.

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  20. Lucky you to be in San Fran. What a beautiful city! Loved Ghirardelli Square. They used to have a teddy bear shop there ;).
    You’re the first milk chocolate girl. There must be something psychological about that. Hmmm. Must investigate.

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  22. So sweet of Dan to differentiate “your” chocolate from the kids’!
    Another hopeless addict, huh? Not a weakness, by any means. And thanks for the “Liebig” translation! It makes perfect sense, as you said!!

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  26. Mmmm. Sounds delicious. I usually make cocoa (mixing it myself, not out of a tin or packet). The trick when making cocoa is to use just a bit of warm water with your cocoa and sugar mix to make a thick syrup before you add the heated milk.
    I adore chocolate. Good chocolate is best, but Hershey’s will do me fine. Dark or milk is fine. Solid chocolates are best, but certain fillings will work, although I’m not keen on chocolate-covered jellies. I can’t stand Russell Stover anymore, either.
    And in recent years, I have hidden chocolate because my husband will consume all of it, straight through, sometimes in one sitting, if he finds it. Sad, but true – the man has no self-control when it comes to candy.

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  29. Ok, no fair.
    I HAD a double size Mr. Goodbar stashed away for my Sweetie for Valentine’s Day.
    Now it’s gone.
    And is resting comfortably in my stomach.

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  30. Chocolate!
    1) I eat chocolate nearly every day. I love cocoa in winter and chocolate ice cream in summer.
    2) Milk is my most favourite, white is next. Dark….only in cookies, or Hershey Special Dark.
    3) I will eat it in any form.
    4) Emotion is not part of the equation. Ever.
    5) Chocolate doesn’t usually last long enough to be hidden in my house. 🙂 I remember my mom hiding chocolate though. I also remember her saying things like, “Every time I buy good stuff you kids just eat it!” As if! What were we thinking?

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  32. Re: Chocolate!
    Judging by your preference for milk chocolate, I would venture to guess that you are under the age of 35. Maybe under the age of 30. Am I close?

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  33. Re: Chocolate!
    Um, well, I was under the age of 35 two years ago at this time. *sigh* Next thing you know I will be in menopause…though I am kind of looking forward to that in the winter because I am so sick of being cold! LOL Is milk chocolate just for kids?
    Lisa

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  34. Re: Chocolate!
    I don’t think milk chocolate is just for kids, necessarily, but it is the form most of us are first exposed to in life. We hold such fond memories of chocolate from our childhoods, that even as adults we may gravitate to the same favorites — Hershey bars, Butterfingers, etc. Maybe we’re eating the same bars as adults because of the pleasant associations they hold, rather than for taste reasons. But it could be a change in palate as we age. I remember hating dark chocolate as a child, but now I definitely prefer it over milk.

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  37. MY GOD, that hot chocolate looks good. I have a yummy recipe for white hot chocolate that I like to occasionally make (very sugary, though).
    jules, 7-Imp

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