What’s not to love about hot chocolate. It’s an extra special treat to me and I don’t have it often, but now, with this sugar-free dry mix, there’s nothing to it, to make myself a nice cup.
As most of you know, I’m an avid reader. At any one time I have at least two books I’m reading – one on any of my three iPads (they have different purposes and are in different places in the house – I know, decadent to have three), and the other on my Kindle beside my bed. I read historical fiction by first choice, but also some nonfiction, some romances, some mysteries and spy novels and plenty of current day novels that don’t necessarily have a genre. The reason I’m mentioning this is that recently in some of the period novels I’ve read of life in England during the 1800s perhaps, in the aristocracy, ladies of leisure, in stately homes, had the maid deliver a breakfast tray each morning. After putting down the tray, she’d throw open the heavy velvet curtains, light the fireplace and on the tray would be toast, perhaps and a pot of hot chocolate, for the lady in bed. Not coffee. Not tea, either. I didn’t know this was a thing back then, hot chocolate in bed. I’m too ingrained to coffee to consider having hot chocolate first thing in the morning. Maybe a maid to deliver coffee to me in bed would be nice. Not sure I could stay in bed to do that as once I’m awake I’m ready to start my day, and that doesn’t ever include lounging in bed.
In 2015 a group of four girlfriends took a trip to Europe and one of our stops was in Paris. Darlene and I went to one of the famous hot chocolate shops to enjoy the very decadent, thick hot chocolate that’s actually made like a thin gravy – with flour – a very different species of hot chocolate. I wrote a post about it on this blog, if you’re interested.
So, back to dry hot chocolate mixes. Some years ago I made a mix similar to this, and thought it tasted awful. Just awful. Threw it out after one sample. A waste of good cocoa. But this one intrigued me because it also contains some bar chocolate that’s ground up into a fine dust in the food processor with the other ingredients. The other ingredients include some kind of artificial sweetener (I use erythritol, because that’s my fake sugar of choice), some dry collagen, cocoa powder, vanilla bean paste and a dash of salt.
The recipe came from one I found on the web, but I changed it a little bit – by using erythritol, for one, by using dark cocoa powder, and by using vanilla bean paste rather than ordinary vanilla. I also used really good bar chocolate, Ghiradelli unsweetened. Not Baker’s or German. Having gone through that other iteration (above) I knew I wanted to use good quality ingredients. The recipe suggested using Dutch cocoa powder – you can – I just decided to use Guitard (dark) cocoa powder. So intense. And I used a tad more sweetener than the recipe called for. Add more if you prefer a sweeter hot chocolate.
The only little caveat I’ll explain is that after you add all the ingredients in the food processor (I have one of the newer Cuisinart models that has a smaller workbowl that fits inside the larger one, for making smaller batches of things), drizzle the vanilla bean paste into the center (middle) of the dry stuff. If you pour it in on the side, much of the paste ends up smeared on the side of the workbowl and doesn’t get incorporated into the dry mix. Or at least you lose some of it that way. The bar chocolate I broke up into quite small pieces so the food processor would grind it into a dust. Running the processor for about 12-15 seconds seemed to do the trick. You can tell by the sound when it’s ground up all the bar chocolate pieces.
You’ll laugh, though – be careful when you unbutton the processor – all that dry dust can fly all over everywhere. I held my hand over the feed tube as it ran, so I knew it would billow. That cocoa dust gets into everything. Just do it slowly and you shouldn’t have a problem!
When you’re ready to make a cup of hot cocoa, DO heat the milk to a very high temp, without boiling it, obviously. You need the heat to melt that bar chocolate (even though it’s a dust in the mix) or the hot chocolate will become a not-very-hot-chocolate. I heated it afterwards in the microwave (do it in very short few-second amounts), and I also used a whisk (they’re called a French whisk, with an up-and-down motion) to thoroughly dissolve the dry mix. No matter what you do there will be some chocolate sludge at the bottom of the mug.
What’s GOOD: I like this very much. Enough that the glass jar of it sits out on my counter waiting for the right moment for a mid-afternoon pick-me-up. Love the intense chocolate flavor. Yes, I’ll be making this mix again, using the same alterations and with very good quality ingredients.
What’s NOT: nothing that I can think of, really. It’s easy to make. Easy to serve.
Dry Hot Chocolate Mix Sugar Free
Serves: 16
2 1/2 tablespoons Erythritol or other sugar substitute, or more if you prefer a sweeter beverage
3/4 cup Dutch process or unsweetened cocoa powder, Guitard
1/3 cup collagen, optional
2 ounces unsweetened baking chocolate, Ghiradelli bar chocolate
1/4 teaspoon salt
1 teaspoon vanilla bean paste
1. Place all of the dry ingredients in a food processor bowl, breaking up (or chopping with a knife) the unsweetened chocolate bar into very small chunks. Add the vanilla bean paste last and drizzle it into the middle of the dry ingredients (toward the edge will smear the wet paste onto the workbowl side and not get incorporated into the mixture). Process on high until well combined. The cocoa powder tends to fly all over everywhere so put your hand over the top of the feed tube and be careful as you disassemble the food processor.
2. To make hot chocolate: Heat about 8-10 ounces of your favorite milk to a very high temperature but without boiling it. Once you add the dry mixture it cools off the milk, hence you want the milk to be extra hot. For extra richness add about one tablespoon of heavy cream to the hot milk. Stir in 1 – 1 1/2 tablespoons of mix until well dissolved. Use a French egg whisk (the kind with an up/down motion) to dissolve the mixture well, scraping to the bottom. Top with whipped cream if desired.
VARIATIONS (additions to the mixture above):
MOCHA: Add 2-3 tablespoons of espresso powder.
Salted CARAMEL: Add salted caramel collagen in place of the plain collagen, and add 1 teaspoon caramel extract if you have it.
MEXICAN: Add 1 ½ teaspoon cinnamon and ½ teaspoon chipotle powder or a couple of dashes of cayenne.







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