hot chocolate three-ways ;)

I think I'm going on strike today. I've just finished cleaning the house, the windows are open, there is a chill in the air & to be quite honest, I don't think I'm going to get out of my PJs. It's all about oversized hoodies & a good pair of thick slipper socks.

I'm not going on strike completely though, just a little. There's still hot chocolate. It kind of feels like the right day for hot chocolate though. It kind of feels like the right day for a fire-place too. Maybe a few movies.

I want to make a point here before I share the recipe:

I absolutely, 100%, did not take the easy way on this one. In facet, I made my life somewhat complicated.... & a little expensive too since the snob in me insisted on buying valrhona chocolate.

Even though I chose the more complicated way, it's because I was trying to make it completely amazing. Sure, hot chocolate can be easy. You can buy a pre-made pack of powder, pour it into hot water & you're done. Or you can turn it into a science like I attempted to do, and gain a result where that every sip is rich, creamy, heavenly bliss. There's always a choice.

...I'm having four, full, hot cups. There is a chocolate & orange hot chocolate. There is a cinnamon & chocolate version. There's one with fresh chilli in it... & another with five-spice.

Then, there is me on the couch, in the previously mentioned hoodie, enjoying every sip. Going to end up putting myself in a hot-chocolate coma.

Ingredients: serves 4 - 700 ml milk - 100 ml heavy cream - 60g milk chocolate - 100g dark chocolate 70% - 2 tbs cocoa powder - 2 tbs light brown sugar - 1 vanilla pod - either the peel of half an orange - or 1 tsp five spice mix - or 1 cinnamon stick - or 1 tsp chili extract

Directions: 1. add all the ingredients & make sure to sift in the cocoa otherwise it will remain lumpy (choosing one of the three flavoring suggestions, or one of your own. If you chose the 5 spice powder, that will need to be sifted too) to a pot on low heat. Stir regularly in the beginning until the chocolate has melted, then you can lessen the frequency. 2. keep the pot on low heat for at least 15 minutes to allow for the flavors to really infuse. 3. turn the heat up to medium until nice & hot, stirring occasionally. Remove just before it boils and serve. 4. add a dollop of freshly whipped cream if desired.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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