/ck/ - Food & Cooking

>>17052239
>>just throw a couple of dark chocolate pieces into hot milk bro trust me it's the best hot choco recipe in the world bro
Ehh, buy something more balanced for that.

I suggest Luker Morena

>>14879178
I prefer Luker Morena, which is made not just with S. American chocolate, but that delicious raw, darker sugar. Simply snap off a segment (or two!), microwave inside your mug of milk, stir, it's all melted by the time the milk is hot. A nice sludge of pure chocolate in the last few sips as well. Just the best thing ever.

For american brands, Cisse Trading Company has delicious powdered hot cocoa mix with shavings of chocolate, also a cinnamon flavor. It's excellent. Don't see it at Publix lately, so I might turn online to buy it this Winter upcoming. It's still hot in Florida this week.

>>13800369
>When's the last time you had a hot chocolate?

All winter. I usually buy Luker dark (piloncillo sugar) version, but it's been been hard since Venezuelan economy went bust. I'm pretty happy with the Corona brand (don't laugh), which I easily get on Amazon now, coming from Colombia. I like both the milk chocolate and the cinnamon/clove flavors.

Nuke milk with 1.5 sticks on microwave beverage setting. Vigorous stir, maybe a few more seconds if needed. Sometimes I add espresso and make mocha.

>>13101206
OP, if you really want to be a gourmand about this, yes, it's the fat that makes that amazing mouthfeel. Just microwave or steep some fresh whole milk, forget the water. There's no need for anything richer than that, because the chocolate should take care of the rest, but a spritz of whipped cream, or splash of half n half wouldn't be unwelcome.

For mixes, look at whole bar hispanic brands, realizing their chocolate varietal is different than euro chocolate, but in a good way, a touch roastier. My favorite is made with the piloncillo dark molasses rich sugar built right in, Luker Morena dark. Snap off individual bars of chocolate and heat with the milk. It melts a bit, and needs a good stir-in with a whisk to finish the job.
Look at powdered mixes that contain chips and flecks of chocolate or are labelled 'drinking chocolate.' There are distinctive flavors in each, like the familiar Cadbury taste. Ghiradelli sells hot cocoa mix, but they also sell ground chocolate with cocoa, as well. Just look for canisters, not packets. Main issue with most brands is when the sugar is too much.
If you want something fun, historic and really special, then consider an order of a recreation of the recipe styles for hot chocolate from pre-colombian times and exactly how the colonial era forefathers drank it.
https://www.mountvernon.org/inn/recipes/the-washingtons-and-chocolate/
Mars chocolate did research and made a presentation at the Chocolate Festival (Fairchild Tropical Garden-Miami) with all the hands-on molcajetes, various graters and grinders and processing involved to spice up and flavor bitter chocolate, from anise to orange peel. Mars American Heritage "finely grated chocolate" is sold on Amazon and it's the one to order. A rich and spicy cup of chocolate.

>>11288275
>>>11287430 (OP)
>They changed the recipe a while ago tastes like regular ass hot chocolate now
This. It's no longer laced with ground almonds, unrefined raw sugar, cinnamon and real vanilla. It's regular cocoa now, but in brick form.

I do highly recommend a brand that does taste like the way that Mexican chocolate used to taste, if you can find it, Luker Azucar Morena. They carry it at Publix in Miami right next to the Abuelita, so maybe you can ask if your local store can carry it too. It's colombian, dark piloncillo sugar flavor, and it comes in chocolate bars that contain the cocoa butter still. It blends nicely thusly. Break 1 bar into mug, add cold milk, nuke in microwave until milk hits boiling point. Leave 1 minute to warm up chocolate, stir in chocolate. I sometimes make it for breakfast and stir in 1 tsp of Bustelo instant and get my caffeine hit.

>>10601142
Luker morena is delicious