How to prepare a flawless hot chocolate: Tips famous chocolatiers

This article contains tips finest chocolatiers of New York: Dominique Ansel (Dominque Ansel), Jacques Torres (Jacques Torres), Maury Rubin (Maury Rubin) and Michael Klug (Michael Klug). Guru chocolate cases reveal all the secrets of a perfect drink.

Use high-quality chocolate

It would seem that this is obvious, and still remember this principle. Michael Klug, chocolatiers from L.A. Burdick, said that the unique taste chocolate not fail, if diluted with warm milk or water. On the contrary, he will feel more clearly: even the smallest variations in the taste of chocolate, you will feel in the finished beverage.

Not all mixtures of the same for hot chocolate Chocolate

Mixes for the preparation of hot chocolate made from cocoa powder, which remains after the cocoa beans extracted oil. Cocoa beans are roasted, the shells are then removed and ground to obtain a fat (cocoa butter), which is used for preparing chocolate.

Cocoa powder may be alkalized, ie, alkali-treated or chemically treated. For example, Swiss Miss the company employs alkalized cocoa powder: it is more soluble in liquids, the color of his pleasant, and the taste is softer than that of natural chocolate.

However, some of the mixture made from natural chocolate, crushed into powder. And while many fans prefer to take a hot drink tiles chocolateJacques Torres uses exactly the powder as it dissolves faster. In general, if you want to drink it natural chocolate, carefully read the description of the powder on the pack.

Decide how strong and sweet hot chocolate you want

Most chocolatiers agree that a cup of hot chocolate with rich flavor can be obtained only from the chocolate with a high cocoa content.

Mauri tastes are more diverse: it can be used even chocolate with 50% cocoa content, but typically takes 60 percent chocolate.

Maury compares the choice of chocolate with a selection of cheese for the sandwich: There is no right answer.

You can make a hot drink in dark, milk, white chocolate, depending on whether you have a sweet tooth. For a sweeter drink, do not add sugarJust take the chocolate milk.

But the percentage of cocoa - that's not all

When choosing chocolate, do not look only at interest.

How to find high quality chocolate? Try different, until you find the perfect for you.

Decide on the density and saturation of hot chocolate

Density of hot chocolate - an important indicator, because it can vary from viscous masses almost to the water. In Good chocolate is so much cocoa butter, it is not necessary to use fat milk.

Jacques uses milk fat content of 2% and mixes it with cocoa powder, which contains a bit of milk powder and very little of corn starch, which gives the beverage creaminess.

Michael in L.A. Burdick also uses two percent milk for hot chocolate. He says that in his family the father is a chocolate too fat, but my mom he does not seem crowded.

In The City Bakery prepare sumptuous hot chocolate with cream. Mauri explains that it was so thick and greasy hot chocolate is full: warms and energizes.

And only high-quality milk advises to choose more Mauri.

Prepare a hot chocolate

Once you have found a flawless chocolate - in powder or tile - you need to turn it into the perfect hot drink. You will need a few tips on how to do it.

Ratio

It is difficult to make a mistake and add too much chocolate. Michael says that in L.A. Burdick they take about 80-90 grams at 175 ml chocolate milk to obtain a very thick hot chocolate. Jacques Torres takes 450 grams of cocoa powder per liter of milk, and then topped up with milk, depending on individual preferences. Mowry says that about 20%, but if you want something special in every chocolate recipe, this number should increase.

method

Fortunately, for the preparation of hot chocolate will not need special equipment. If you have a stove, saucepan and whisk, you will succeed. Heat the milk in a saucepan, but do not let it boil or it will change the consistency. The hot milk chocolate, add room temperature and then heat the mixture to a high temperature, stirring chocolate whisk until it is completely melted. To drink is not burnt, Michael recommends warm milk, and then pour it into the chocolate. By the way, we have already published Layfhakere a detailed recipe for hot chocolate with pictures.

If you like hot chocolate foam, place the chocolate in a blender, pour the hot milk and whisk immediately.

additives

There is an endless variety of ways to apply hot chocolate and diversify its taste by adding spices or liqueur. See our infographic 20 about different embodiments of hot chocolate.

Maury adds citrus, spices, which are typically used for beer nuts, liqueur. In L.A. Burdick Michael preferred to mix cocoa powder with nutmeg, pepper, cinnamon and sprinkle beverage. Take a look at your rack with spices and experiment.

What serves hot chocolate

As can be infinitely many things add to the drink itself, and to submit to it can be a lot of goodies from marshmallow to the whipped cream. Dominique top of hot chocolate adds the same drink, only chilled and shaken.

Do you like hot chocolate? How did you prepare? And add that if you have a cooking secrets? Tell us in the comments!