If you’re new here, welcome. I’m AmberLee, and since writing this post, I’ve opened up a little chocolate shop. I’d love to have you stop by, don’t forget to send me a hot chocolate flavor suggestion. Or say hello on facebook. I’d like that too.
NOTE: If you blog this recipe, I’ll be thrilled and flattered. In fact, I kept this recipe as bare bones as possible in hopes you’d play with different flavors, molds, and sticks. If you do blog, would you link back to me here? (Like this and this kind review, thank you!) I will so appreciate it. Feel free to use a picture or two, but please don’t repost all the pictures and please don’t post the recipe without my written permission. It’s taken a few years of researching and practicing with chocolate (certainly not an unpleasant thing) and some days of a very messy kitchen (but a happy family) to provide you with this recipe and with good advice about chocolate.
Oh how I love when the weather turns cold enough for hot chocolate. Something about a good cup of hot chocolate makes the world feel like a gentler place.
This idea is something I’ve been wanting to try for a couple winters now. Chocolate, and hot chocolate especially, have always been a big deal to me. I spent the first years of my life in my dad’s hometown of Merida, Venezuela—right up the hill from Lake Maracaibo, where some of the world’s most crazy amazing cacao is grown. Our family was made up of German and Austrian immigrants who were crazy about fine chocolate. So I always felt chocolate was in my blood. Finally, my parents and family landed in Idaho, which is where I discovered that a cup of hot chocolate was the difference between a bleak winter and a cozy one.
Enough of my life story, and on to a recipe for real, amazing hot chocolate.
I’m glad I finally took the time to puzzle this through and do a little taste testing, because the recipe turned out to be so simple, and the results so delightful. Stir one of these sticks into a cup of steaming milk or cream and in two minutes you will have transformed it into a cup of rich hot chocolate, the blessed stuff. I can’t help feel that the act of stirring adds to the experience, soothing you over while building up the anticipation for that first sip.
First things first: what chocolate to buy (see a whole post dedicated to this here)
The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. A chocolate with a high percentage of cocoa butter will do that. More cocoa butter means quicker melting. A bag of every-day chocolate chips won’t melt as fast. In fact, chocolate chips are formulated not to melt as fast, so they hold shape in your yummy cookies. You can also find fake chocolate (like a bag of Wilton’s candy melts, aka summer coating), which uses vegetable fats instead of cocoa butter. It will melt well, but the resulting cup of hot chocolate won’t be transcendent. And we’re going for transcendent. The candy melts are great for coating the outside if you like, because they stay pretty and shiny even if you don’t melt them just right.
If you’re on a tight budget, try using a bag of real-chocolate wafers made for a chocolate fountain or for fondue. You can also go with a good baking chocolate bar (you’ll probably want one that is sweetened, not unsweetened). If you really want to make an incredible gift, invest in some good chocolate. You’ll have to sample to pick a favorite. For most chocolate, if you enjoy eating it, you will enjoy drinking it, though some chocolates definitely stand out as drinking chocolate (Scharffen Berger, great if you like a natural chocolate), and some seem to fall short (Lindt for me did this). Following are some good other brands to consider: Ghiradelli (great if you want a dutch processed, more cocoa-flavored chocolate), Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard, TCHO, and I’ve really been wanting to try Amano from Utah.
And if you want your chocolate to come out pretty, you’ll need to temper it. I’ve written my full tempering instructions here. But if you are new to chocolate and tempering scares you, just dip your creations in melted, chocolate-looking, summer coating.
Word of warning: no water!
There is one thing you need to know before working with chocolate if you don’t already: never let water or alcohol touch it. Not a drop. You can be stirring a potful of smooth, decadent melted chocolate, then get one drop of water in it and the whole thing will get grainy and seize up. It’s a sad experience. (If this happens to you, use the chocolate for a recipe like brownies or ganache that uses chocolate and liquids).
So then, if you’re planning to introduce vanilla, use a vanilla bean or vanilla paste, not vanilla extract. If you want to add food coloring, use a gel or powdered form, not liquid.
Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used (like these, available at any craft store)
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
3 Tbsp cocoa, sifted (dutch processed cocoais more mellow, natural cocoais stronger, pick your favorite)
6-8 Tbsp confectioner’s sugar, sifted, depending on how much sweeter you’d like your hot chocolate
pinch of salt
Feel free to play with other fun ingredients to throw in, ground spices, crushed candy. Just remember, no water and no alcohol or your chocolate will sieze.
6 cups milk and 2 cups heavy cream if you plan to enjoy these right away
(read a whole post about melting chocolate, including how to melt in the microwave, here)
- If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)
- Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.
- Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting if you’ve put in all the sugar, but stir on. You can pop it back over your double boiler for a minute to make it a bit more liquid, or pop it back in the microwave for 5 or 10 seconds on half power. If the chocolate looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.
- Scoop chocolate into a ziplock bag and clip off the corner.
- Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.
- Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.
- If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.
- In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.
Troubleshooting: A few of you have had trouble with your chocolate seizing. Tiffany provided this great note to help out (thanks, Tiffany!), “if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the hot water and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients.”
How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.
Variations: Try adding a pinch of your favorite spice. We tried adding a little extra punch by lining the outside with red hots. Very fun. You can also leave out the cocoa and sugar all together and replace it with 8 servings of your favorite packaged hot cocoa. And if you have any strokes of genius for flavors, we’re collecting flavor ideas at my hot chocolate shop, The Ticket Kitchen.
As you can see, we played around with a few different molds, like this water bottle ice cube mold from IKEA. The classic ice cube mold was my favorite though. It works best for submersing the entire block of meltable chocolate in a standard mug.
UPDATE: Love Prince Pi’s suggestion of molding these in shot glasses. Also love how the Kitchn (yea!! they tried my recipe!!) made do with a single pan. TinaMarie also made the great suggestion of using small Dixie cups. And finally, check out this beautiful version Sprinkebakes made using a chocolate transfer sheet and birch spoons. You will love it.
This was fun, but a mess to open (chocolate in egg shells).