Bouchon Bakery's Hot Chocolate

I was perusing Food & Wine's list of best hot chocolates in the U.S. the other day (because that's the type of thing I do when I should be folding the laundry or answering emails). I couldn't help but be intrigued by the mention of coriander, so I found the recipe on delish.com and here we are. I made this recipe, in spite of the fact that I had none of the very specific brands of ingredients listed and I have no idea whether my heavy cream is 40% fat (who does?). And all I can say is that it came out thick and luscious and I now understand the term drinking chocolate (which I've heard before, but until now just thought it was someone's clever way of getting me to pony up twice as much for hot cocoa mix). This is serious hot chocolate that laughs at Swiss Miss (and not just because she's dressed like a Bavarian bar maid).

Side note: You may have noticed (or maybe you haven't), that I haven't been posting much lately. I'm just really busy at work and can't find the time to clean my house, much less cook and post on my blog. I'm not apologizing (mostly because I'm not delusional enough to think anyone cares, especially if I don't). I'm just explaining, in case you were wondering. Now back to the ultra creamy hot chocolate...

 BOUCHON BAKERY'S HOT CHOCOLATE

8 ½ ounces whole milk

1 ounce 40% heavy cream

½ teaspoon coriander seeds

1 cinnamon stick

½ vanilla bean

1 tablespoon Cacao Rouge-Guittard cocoa powder

1 ½ ounces 38% Soleil d'Or Milk Chocolate-Guittard, chopped

1 ½ ounces 61% Lever du Soleil Dark Chocolate-Guittard, chopped

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1.      Bring the milk and cream to a boil.

2.      Smash the coriander seeds and toast them with the cinnamon stick in a hot pan until fragrant. Add these spices to the hot milk to steep.

3.      Scrape vanilla bean and add to the milk mixture. Stir in cocoa powder and combine well.

4.      Strain the milk mixture over the chopped milk and dark chocolate. Mix well until the chocolate is melted. Strain one more time. It's now ready to serve!

from delish.com (originally from Thomas Keller's Bouchon Bakery)

whole coriander seeds

toasting the spices

steeping the coriander & cinnamon in the hot milk mixture

Don't be nervous, the spices are very subtle with all that chocolate!

stirring in the cocoa powder

I didn't have Cacao Rouge-Guittard cocoa powder,
so I used the best brand in my cabinet (Scharffen Berger).

I also didn't have a vanilla bean, so I used
about 1/2 teaspoon homemade vanilla extract

dark and milk chocolates

I didn't have the brands that Thomas Keller uses,
so I used Callebaut (which is a good quality chocolate).

milk mixture strained into the bowl with the chocolates

stirred and strained into my cup

Since I probably won't be posting again until after the holidays...
Merry Christmas (and possibly Happy New Year too)!

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Frozen Hot Chocolate

I've never been to Serendipity 3, the home of original frrrozen hot chocolate (I'm not taking any liberties - they spell it with three R's). But I've heard good things, so I made this version at home. It was very quick to put together (I hadn't even planned on making it, but just happened to have all the ingredients on hand). It turned out to be the perfect treat for a way too hot summer day. It's basically a frappuccino for kids or people who don't drink coffee. As a matter of fact, it would taste great with a shot of cold espresso or maybe some booze. Yes, some booze.

SERENDIPITY’S FRRROZEN HOT CHOCOLATE

Yield: about 4 cups (2 large servings)

1/3 cup nonfat dry milk powder

1/3 cup sugar

1/4 cup cocoa powder (a variety of the finest cocoas of your choice)

pinch of salt

1 cup milk

3 cups ice

for serving:

whipped cream (1 cup cream whipped with 1 tsp. vanilla extract + 1-2 tbsp. sugar)

chocolate shavings

1.      Mix dry milk, sugar, cocoa and salt in a small bowl.

2.      In a blender (in this order) add milk, dry cocoa mix and ice.

3.      Blend for 20-30 seconds until smooth daiquiri-like texture.

4.      Pour into a large glass; top with whipped cream and shaved chocolate.
Serve with a spoon and straw.

barely adapted from CBS news (originally from Serendipity 3, NYC)

mixing together the cocoas, dry milk, sugar and salt 

Apparently Serendipity uses a secret blend of 14 cocoas
(you heard me), but since no one has that in their cabinet,
I used a combination of the 4 cocoas I was pleasantly
surprised to find in my kitchen (Scharffen Berger, Callebaut,
Ghiardelli and Valrhona - not too shabby).

milk, cocoa mixture & ice layered in the blender

blended

frozen hot chocolate

You can see in the photo up top that my whipped cream
was a little on the loose side. I also didn't bother making
chocolate shavings and just sprinkled a touch of cocoa
powder on top (really just for the photo).

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Hot Chocolate on a Stick

Here's a fun food gift for the holidays. Not only do they make a great cup of hot chocolate, but they're also delicious melted into coffee or eaten on their own, like fudgy cocoa pops. You can roll them in candy canes for peppermint hot cocoa or add a little flavoring oil to make other varieties. And if you're really feeling ambitious, you can make homemade marshmallows and put one on each stick too. Or you can slap a bow on a can of Swiss Miss, that works too (only no one's going to tell you how cute it is and wonder where you came up with such a delightful gift idea).

HOT CHOCOLATE ON A STICK

Yield: about 3 dozen

½ cup heavy cream (4 oz. or 113 g.)

1 (14 oz.) can sweetened condensed milk (1 1/4 cups)

3 cups semisweet or bittersweet chocolate, chopped or chips (18 oz. or 510 g.)

3/4 cup unsweetened baking chocolate, chopped (4 oz. or 113 g.)

optional: flavoring oil (such as hazelnut, coffee or vanilla)

optional: cocoa powder for sprinkling and rolling

optional: crushed candy canes or peppermint candies

about 3 dozen lollipop sticks

1.         Line the bottom and sides of an 8" x 8" pan with parchment paper or aluminum foil.

2.         Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add all the chocolate; allow it to gently melt.

3.         After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add a few drops of flavoring oil if desired.

4.         Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.

5.         Run a knife around the edge of the pan and turn out onto a clean cutting surface.

6.         Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest results.

7.         Insert a stick into the center of each block.

8.         Roll in cocoa or crushed peppermint candy, if desired.

9.         Wrap in waxed paper, parchment, or plastic wrap. Can store at room temperature for up to 2 weeks (well wrapped and in an airtight container) or in the freezer for up to 30 days.

10.     To make hot chocolate: dissolve each cube in 6-8 oz. hot milk (to taste) and stir.

from Cocoa Blocks by King Arthur Flour 

pouring sweetened condensed milk into the cream

adding chocolate chips (I used Callebaut bittersweet)

mixed

I almost forgot to add the unsweetened chocolate too.
So I added it when I was reheating the chocolate mixture. Phew!

spread in the pan

the next morning

I only lined the bottom of my pan with parchment and it was
a little hard to remove, so I do suggest lining the sides too.

cutting

some with sticks

rolling one in crushed candy canes

I probably could have crushed them a little finer.

in cocoa powder

I left that one plain on the sides.

mixing into hot milk

hot chocolate...it works!

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Bloody Mary Brain

Whether you're an actual zombie or just play one on tv, this brain's for you. It's got all the complexity you love in a real bloody mary (including the vodka), just molded in brain form. Normally I make this into cubes that I loosely call "jello shots". But with my brain mold just gathering dust all year (relax, I washed it) and Halloween right around the corner, making a brain just seemed like the way to go. So if you plan on dressing up as the walking dead for your Halloween party this year, I recommend you make the ultimate prop and surprise your friends by eating an actual brain (use your hands, zombies aren't big on utensils or manners).

BLOODY MARY BRAIN

4 (1/4 oz.) envelopes Knox gelatin

3/4 cup water

4 cups tomato juice

3/4 cup vinegar

1/3 cup fresh lemon juice

1 cup sugar

1 teaspoon salt

1/2 teaspoon celery salt

1 1/2 tablespoons drained bottled horseradish, or to taste

1 1/2 tablespoons worcestershire sauce, or to taste

1 teaspoon hot sauce (like Tabasco), or to taste

1/2 teaspoon black pepper, or to taste

9 oz. vodka (1 cup + 2 tablespoons)

1.          Mix gelatin and water in a 2-cup measuring cup; let congeal in refrigerator.

2.          Combine the remaining ingredients (except the vodka) in a saucepan and heat, stirring to dissolve the sugar. Add congealed gelatin and stir well until gelatin is dissolved. Add vodka.

3.          Pour into a large brain mold* and chill until firm, about 6 hours (even better, overnight).

4.          Unmold gently. If you have any trouble, just run a little warm water over the sides first.

5.          Serve cold, preferably over ice (it will begin to melt if too warm). 

*For jello shots:

Pour the bloody mary mixture into little plastic shot glasses and chill until firm. Or pour into a lightly oiled, large, shallow baking pan and chill until firm, then cut into cubes.

pouring gelatin in the water

gelatin congealed

adding celery salt to the tomato juice
(everything else, except the vodka, is already added)

measuring the vodka

I don't recommend adding any more than
the recipe calls for (otherwise it might not set).
Also, if you think my measuring cup looks dirty,
that's because it's the same one the gelatin was in.

everything added

brain mold

It's a good idea to wrap a towel around the
bottom so it doesn't tip over while you're filling it.

brain mold filled

I recommend keeping the towel around
the bottom in the refrigerator too.

bloody mary brain, unmolded and being dissected

It also makes a nice prop for anyone dressing up as a doctor.

I had about 1 cup leftover, so I poured it into a
ramekin so I could cut it into little "jello shots".

bloody mary jello shots

If you follow the recipe as is, these are pretty spicy.

I also made a cranberry-orange brain (that's
right, I'm the proud owner of two brain molds).
It was okay, but I wasn't blown away by it.

cranberry orange brain
(I think this is the occipital lobe view.)

Side note to you zombies: The best flavor is in the frontal lobe.

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