The food lab better home cooking through science ( PDFDrive ) 193
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (131.46 KB, 2 trang )
cornstarchtomymix.Notonlydiditpreventcaking,italso
thickened the milk, giving it a nice, smooth, creamy
richnesswithoutadverselyaffectingflavor.
HOMEMADEHOT
CHOCOLATEMIX
MAKESENOUGHFORABOUT18TO36SERVINGS
Two4-ouncebars100%-cacaobakingchocolate
1cupDutch-processcocoapowder
1cupsugar
2tablespoonscornstarch
½teaspoonkoshersalt
1.Freezethechocolatebarsuntilcompletelyfrozen,about
10 minutes. Remove from the freezer, break into rough
pieces, and place in the food processor, along with the
cocoa powder, sugar, cornstarch, and salt. Process until
completely powdered, about 1 minute. Transfer to an
airtightcontainerandstoreincool,darkplaceforupto3
months.
2. To make hot chocolate, add 1 to 2 tablespoons of the
mixture,ormoreifdesired,to1cupboilingmilkandstir
orwhiskuntilcombined.Tothickenitfurther,returnthe
pan to the heat and simmer for 30 seconds, until thick
andsmooth.
________________
*Tobeperfectlyhonest,mywifelikeshereggscooked
wellpastdryandfluffy.She’llcookthemoverhighheat,
pokingthemconstantlywithawoodenspoon,untilthey
