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Post by piscean on Dec 14, 2010 19:36:22 GMT -5
Hi. I am new here and by no means a chocolate maker. I am a chocolate melter. By trade I am a nurse, but dabble in making various treats, soap, shampoo and the like. I am always wanting to learn something new. I was hoping for a touch of sage advice on a project I wanted to try this winter. I would like to make hot chocolate on a stick and have the basic technique for assembling, but am having trouble figuring out which chocolate would be best to create the base out of. It has to melt readily and smoothly in warmed milk so that it turns into a creamy hot cocoa. The cheapo chocolate I had that I created my mock-ups out of is abominable. It doesn't melt into the milk, but rather looks like flecks of chocolate floating in the milk. I'd like to make this into a "drop it in and stir it" type of treat. On a sort of related note, I'd like to dip my homemade marshmallows in a tad of chocolate and haven't found a decent type to make a smooth, shiney, not to brittle coating. Anybody with ideas? Thank you in advance!
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Post by deborah on Dec 15, 2010 11:37:33 GMT -5
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Post by charlieangel on Jan 6, 2011 17:07:20 GMT -5
Make truffles, form around a stick. I use mid-range chocolate (callebaut, etc) as once you start adding cream, hot milk, etc, you lose a lot of what makes the high-end so interesting, and doubly so if you're adding spices and other adulterants. If you want to be consistent, you can certainly temper and dip marshmallows in the same chocolate your truffles are made from, but I might splurge and little and go for something like Valrhona.
I'm actually throwing a haut chocolat party (my 3rd annual!) this weekend. I don't do the single serving style, but rather a big honkin' pot, a gallon of whole milk, a pound of dark chocolate, and a stick blender. I also make marshmallows as well, which melt awesomely on top of the chocolate and provide the perfect amount of sweetness to counter the bitter.
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