Lightweight Formula for Making Real Chocolate
If you’re still addicted to Swiss Miss hot chocolate in winter weather – you know, the torn packs of powder that come with freeze-dried mini marshmallows – then it’s time to move on to sipping chocolate. With this simple and brainless formula, make your own chocolate drink from scratch.
Food52 Heather Hands offers both a compelling reason and an easy transition recipe. She notes that unlike hot cocoa, sipping chocolate uses real dark chocolate melted in warm milk, which means you can smell the subtle notes present in whatever chocolate bar you use.
As you sip on chocolate, you can make each cup to your liking. I prefer to use a nice dark chocolate, something with a lot of taste … I recommend using chocolate with a cocoa content of 60 to 85 percent, from a reputable store; Soma, Theo and Taza are some of my favorites.
You can actually use any milk you want, but whole milk is the best choice here, as it is dense but not as rich as heavy cream. Hands also recommends adding orange zest for some subtle citrus notes, and chili powder for a spicy note. Check out the recipe at the link below.
How To Make Chocolate By Sipping | Food52