Re: [CH] hmmm
John H. Sphar (jsphar@pacbell.net)
Thu, 15 Dec 2005 11:01:13 -0800 (PST)
Our first batch of hot chocolate disappeared quickly,
and the girls are not even home from school yet! I
used to make them "Grandma's hot chocolate" with
Hershey's powder, sugar and a pinch of salt made into
a paste. Add vanilla. Almost like yours but no corn
syrup.
But then I started making Ibarra hot chocolate. Just
milk with the tablets, blended up. (I use 1.75
tablets per 48 oz. of milk.) My kids went crazy over
that, and I occasionally apologize to my departed mom.
The one thing that was consistent in both versions was
my mom's use of 1 part canned (full fat) evap milk to
one part water, instead of milk. That give the drink
a velvety texture that people really remember.
The latest iteration is the hab powder you mentioned.
Excellent. However the blender container needs more
frequent washings!
John S.
--- Bill Woodward <wpwood@gmail.com> wrote:
> On 12/15/05, Gerald Schmidt <geraldq@gmx.at> wrote:
> > Fascinating... I know Venchi's Peperoncino bar,
> but not that small
> > version...
> > I'd decided that there were enough websites on
> chile pepper varieties, so
> > I'm working on a virtual collection of chile
> pepper chocolate varieties, see
> >
>
http://www.positive-ecology.org/chillilaboratory/chocolates1.html
> >
>
> I've bought Prairie Thyme habanero chocolate sauce
>
(http://www.tearsofjoysauces.com/store/catalog/product_16835_Prairie_ThymeChocolate_Habanero_Fudge_Sauce.html)
> before. *Very* good on ice cream. I now usually
> just make my own,
> though. I start with the Good Eats chocolate syrup
>
(http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17909,00.html)
> and add some Mild to Wild red savina powder.
>
> - Bill
>
>
> --
> Bill Woodward wpwood@saifa.net
> http://www.saifa.net
>
> "I have more trouble with D. L. Moody than with any
> other man I ever
> met." -- D. L. Moody
> s/D. L. Moody/Bill Woodward/g
>