Thursday December 5, 2013
You can drink Hot Cocoa and Hot Chocolate any time of the year, but both seem to taste more magical with Christmas lights and Bing Crosby. Falling snow would be ideal, but I’ve been known to do without.
Hot Cocoa, whipped up from a (homemade) mix, makes a slightly indulgent alternative to tea or coffee, but Hot Chocolate is liquid dessert. To that end, it needs plenty of chocolate. As with Chocolate Chip Cookies, using a variety of chocolates will build an irresistible depth of flavor that makes each mug memorable.
Well, that and a big, fat, melty marshmallow.
At home, I use Hot Chocolate as an excuse to clean out my cupboard, combining all the bits and pieces of the various chocolate bars I’ve amassed. I’m often asked to recommend my favorite chocolates for baking, but that can include a pretty obscure range of special order items. Instead, this is a list of the chocolates I like to buy at the store for snacking (and thus what I tend to use in Hot Chocolate).
Breakfast sausage, cornbread, toasted pecans, sage butter and evaporated milk. Who needs Thanksgiving to justify a batch of this stuffing?