"I made a preparation and it came out quite thick so if it is not re-blended, could also be used as a dessert on its own with the consistency of chocolate mousse or chocolate pudding. For a beverage, may need to add more water than what I…"
"For the cold version, are we talking about individual portion at once or storing a quantity and pouring into a cup for service as needed? I have some ideas, I'll let you know the results when I have some time to try them out."
I didn't realize that you were using single origin. How about this for the chocolate to be the main component.
2 ounces single origin chocolate
5 ounces hot water
Place pieces in cup, add hot water, wait for chocolate to…"
"Steve's Hot Chocolate Recipe:
For 1 serving:
1 ounce dark chocolate (this recipe used 75%)
1/2 to 1 tsp sugar (adjust to taste if using 65% may not need to add as much sugar)
1 to 1 1/2 tsp dutched cocoa powder
1 to 1 1/2 tsp natural cocoa…"
"As a follow up, I was able to make a trip up to Quebec and visited Choco Musee Erico 634 Rue Saint-Jean in Quebec City. They have a nice museum recounting the history of chocolate, a window to watch the chocolatiers (video available when…"
"I will give you my recipe tomorrow as I normally do it by eye and count, so would want to provide measurements. The important component though is either a hand frother or blender to smooth it out and create a nice foam on top. Even though it…"
"I prepared an itinerary for a travel and tourism program I am taking that was for a trip I would like to do to visit various chocolate places in Eastern Canada (Toronto, Montreal, Quebec, Halifax) and the French Island of St. Pierre. There are…"