{"id":14760,"date":"2020-12-11T14:57:34","date_gmt":"2020-12-11T09:27:34","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14760"},"modified":"2023-12-09T14:32:48","modified_gmt":"2023-12-09T09:02:48","slug":"classic-hot-chocolate","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/classic-hot-chocolate\/","title":{"rendered":"Classic Hot Chocolate"},"content":{"rendered":"\n

There is just one quintessential winter drink and it\u2019s the classic hot chocolate<\/strong>. Anyone who says otherwise hasn\u2019t had the pleasure of sipping the right one. A warm hug in a mug, it\u2019s the perfect antidote to a cold, foggy winter night.<\/p>\n\n\n\n

\"Classic<\/figure>\n\n\n\n

The trick is to invest in decent ingredients. It has such few, and you don\u2019t drink it every day, so splurge as much as you can. I promise the result will be wickedly decadent.<\/p>\n\n\n\n

The cocoa butter content in good quality dark chocolate gives a luxurious mouthfeel. Blended with cocoa powder, and the hot chocolate gains so much flavor and body. Last but most definitely not least, a dash of vanilla brings beautiful caramel notes into play. And our favorite spice, cinnamon brings it all alive!<\/p>\n\n\n\n

\"Classic<\/figure>\n\n\n\n

Jump to:<\/strong><\/p>\n\n\n\n

How to Make<\/a><\/p>\n\n\n\n

Recipe Notes<\/a><\/p>\n\n\n\n

Serving Suggestions<\/a><\/p>\n\n\n\n

More Recipes<\/a><\/p>\n\n\n\n

How to make hot chocolate from scratch<\/h2>\n\n\n\n

The recipe is so simple that it doesn\u2019t even feel like one. It\u2019s the ingredients that you have to pay attention to. Get hold of the best quality you can, and the rest will be smooth sailing. <\/p>\n\n\n\n

Step 1:<\/strong> Start by heating milk, chocolate, and cocoa powder in a saucepan and bring it to a simmer. On low heat, please.<\/p>\n\n\n\n

You want the ingredients well combined. Since chocolate tends to stick to the pan and burn, you will have to keep stirring<\/strong>. This is essential \u2013 whisk, whisk, and whisk away to dissolve the cocoa and chocolate<\/strong>. <\/p>\n\n\n\n

\"Classic<\/figure>\n\n\n\n

Step 2:<\/strong> Next, take it off the heat and add the sugar. Do it gradually with taste tests in between because sweetness is a profoundly personal preference. <\/p>\n\n\n\n

I\u2019ve been using raw sugar for everything lately \u2013 even tea and coffee. But regular, white sugar will be fine here. Just keep in mind that the chocolate you use will have some sugar unless you are using unsweetened chocolate. So, you don\u2019t want to go overboard.<\/p>\n\n\n\n

Step 3:<\/strong> Add the end, sprinkle some cinnamon powder and a dash of vanilla extract. <\/p>\n\n\n\n

And that\u2019s it; your hot chocolate is ready to be served. <\/p>\n\n\n\n

\"Classic<\/figure>\n\n\n\n

Tips for making hot cocoa <\/h2>\n\n\n\n

It\u2019s in the name \u2013 the chocolate. That\u2019s how you make the drink intensely creamy and rich. I prefer to use 70% dark chocolate<\/strong> because then the flavor truly shines through. But 50 to 55% dark chocolate<\/strong> will do in a pinch. <\/p>\n\n\n\n

Some of the couverture chocolate I recommend are:<\/p>\n\n\n\n