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 Posted: Sat Nov 21, 2009 9:44 am
This isn't so much a recipe as it is a hobby...
Soft chocolate chip cookies - especially freshly baked ones - are amazing when dipped in cocoa.
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Posted: Sat Nov 21, 2009 10:08 am
I worked at a bakery café, and was shocked to learn that they used Nestlé packaged hot chocolate powder to make their hot chocolate and Nesquick syrup to make their mochas. Shocked and appalled.
It's a f$&#xki;ng bakery! Have a little imagination!
So, to ring in a few extra tips I went out back and got together this little recipe that I call a 'hot Cory'.
TO PRODUCE A HOT CORY
You need:
-An espresso machine or a milk frother/steamer (retail 10 bucks, worth it, you will be able to make gourmet style coffees at home with no fuss).
-A sexy mug with a nice sturdy handle
-3.25% m.f. Milk
-A thumb-sized lump of baker's chocolate, the more cocoa the better.
-A touch of cinnamon
-A shot regular filter coffee (cheap)
- - - - - - -
Combine your coffee and baker's chocolate by heating them together. This makes the chocolate easier to bind with the milk and adds a sharpness to the cocoa. The coffee also changes the consistency of the drink to make it more gulp-able on cold days.
Heat your milk to near scalding with your steamer or on your stovetop and blend with the chocolate and coffee syrup you've made.
Froth some mousse out of your milk and dollup it on top, this will insulate your hot chocolate!
Garnish with cinnamon (and chile powder for a kick to clear out your sinuses that combines well with dark chocolate)!
Enjoy.
smile
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