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HOTCHOCOLATEMIX
As a kid, I loved hot chocolate mix. I’d eat it straight from
the packet, licking it greedily off my finger. I’ve never,
however,likeditasitismeanttobeserved:mixedwithhot
water or milk. Thin and watery, too sweet or not sweet
enough,withlittlechocolateflavor.
Whilerealhomemadehotchocolateisnotallthathardto
make (dissolve cocoa in butter, add chocolate and sugar,
maybe some vanilla and/or bourbon, add milk, and whisk
while heating), you can’t deny the convenience of simply
stirringafewtablespoonsofpowderintoacupofhotmilk.
SoIdecidedtocomeupwithahomemaderecipethatwould
match the convenience of a powder and beat it in terms of
flavorandprice.
Tostart,Itriedsimplygrindingchocolatetoapowderin
thefoodprocessor(freezingitfirstmakesthiseasy).While
that made decent cups, by the time I’d added enough
chocolatetothemilktogettheflavorIwanted,therichness
of the cocoa butter started to dominate, making drinking a
fullmugdifficult.
I opted instead for a combination of 100%-cacao
(unsweetened) chocolate, sugar, and Dutch-process cocoa.
With these tweaks, my chocolate was tasting pretty good,
but a few problems remained: It caked in the storage
containerovernight,makingithardtodissolvethenextday.
It broke when added to the milk, dispersing a fine layer of
fat bubbles over the surface of the drink. And the result
simplywasn’trich,thick,andcreamyenough.
Many commercial mixes contain soy lecithin or dried