So Louise, did you try the recipe I supplied?
I haven't tried it yet, but im delighted with the formula, I buy chocolate coverture not liquor, I sell hot chocolate pack basically flaked chocolate and spices etc, they sell really well for me. I am going to try to come up with a recipe to sell the chocolate flakes with the cornflour included so the result is a thickened drink. Have you any recommendation of how I might achieve this, maybe if I add a small amount of powdered sugar with the cornflour mixed in as per you recommendations and ratio, do you think this would work?
I tried the recipe. I'm going to keep trying and playing with it. When you posted it, it connected a lot of dots. :) The light especially kicked on when I thought about using chocolate liquor instead of coverture or ganache. - There is less fat in liquor! In reading other recipes, some people complain about the cocoa butter separating out and forming an unappealing layer on top.
I don't have ready access to Chocolate Liquor, although I will find some. To try the recipe (I couldn't wait) I discovered the unsweetened baking chocolate at the grocery store is chocolate liquor. - at least the ingredient list simply states that it is "chocolate". I doubt that chocolate is from high quality flavor beans, but it was a good start.
I'm looking forward to trying many variations and will hopefully be able to get my hands on some liquor from high quality beans.
- Thinking about this, I wonder how much flavor, texture, and fat variance there is amongst various beans and roasts. This is a whole new area of chocolate to discover :)
I will also admit that heading up to Canada to try some O.M.G. is on my bucket list now.
Thank you for sharing the recipe Brad!
You're welcome Larry;
There is a LOT of flavour variance from various types of beans and roasts. I currently import 5 different varieties of beans, and have found that only one of them makes an appealing drinking chocolate. The other 4 are too fruity (while I can roast out the fruitiness, it simply makes more sense to celebrate that characteristic in another way, and find a bean that works better for drinking chocolate)
In the meantime, your use of unsweetened baking chocolate (aka liquor) is a BIG improvement from cocoa powder, even if the liquor isn't as good of quality as that from premium beans. I'm sure you even noticed the difference right away.
The drinks I have created (and am currently working on) have become so popular that they represent almost 1/3 of each store's revenue, and are great for filling the sales void between "chocolate seasons". Combine that with some simple baked goods using our own in-house made liquor and it makes for pretty good months all around.
There is a big difference between corn flour and corn starch. I don't use corn flour.
Thank you for pointing out that corn starch is a different thing to corn flour, I never knew this, I have to get my hand on cor starch now, I live in Ireland and it is difficult to find some ingredients, As soon as I try it out I will let you know, it may be a few weeks before I can source corn starch.
It may be a translation thing. - I Googled "corn starch and Ireland" & found that in Europe, corn starch is called corn flour.
- Corn Starch - very fine, white powder, used to thicken gravies...
Corn Meal - Coarse bits of ground corn. i.e. Polenta.
Louise, is the corn flour you have that fine white powder?
We have a new shop with a cafe element, we've done away with pre-prepped notions. We have blocks of our ganache ready and weighed. We heat them lightly then blend them with frothed milk to a proportion the customer wants. Thick to stand a spoon up, or diluted to a more hot chocolate. It's simple, we always have ganache on hand for enrobing and it's as close to a liquid truffle as you'll get. So one further option if you don't have a cafe is to just pick up a steamer and prep on demand takes <45s per serving and you're always fresh.
This sound really interested also. The cream in the ganache would help thicken the hot chocolate I presume. Do you sell hot chocolate packs for your customer to bring home? Is it a truffle mixture you use?
We do not sell this in a take-home form. I don't think it'd be hard to make a take home form. Making it a pretty take home form would be a challenge and keep the cost down. It would also be a very temporary product since we don't add stabilizers or preservatives to our products.
Like I mentioned it's our truffles just without an enrobing. So you're dealing with a butter/cream ganache. I mix something like 31g of ganache in a demitasse with hot frothed milk to it and stir until you get something like pudding and then add more to dilute--or not depending on the customer.
Now for a hot chocolate (not sipping chocolate) which will take a vast amount more milk I make a cacao based syrup out of a dark and a mild cocoas, a little sugar, vanilla and water. Thicken, reduce, squeeze bottle it, and that just lasts.
Thank you for some great recipes, they both sound great.
I tried the drinking chocolate yesterday its wonderful so chocolaty.
I made it by mixing the corn starch with the powdered sugar first, then I added the ground cocoa paste 96% cs, I boiled the milk and whisked in the dry mix brought back to boil and let simmer for 2 minutes to thicken.
I did it this way as I intend to supply the mix in a bag for sale.
Do you think this is an ok way to make it. It tasted fantastic and I could not taste the corn starch in it.
(Also whats called corn flour in Ireland and the UK , is actually maize starch, I checked the back of the pack)