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Monthly Archives: February 2015

Vegan Aztec Hot (Dark) Chocolate Recipe: A mess for your pleasure

So yesterday morning I made 10+ cups of hot chocolate (for myself) in an effort to perfect vegan hot chocolate.

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Recipe:
Ingredients:                                                                                                Turbinado or Raw sugar 3 Tablespoons per serving                                         Raw/Whole cocoa powder 2 Tablespoons per serving                                     Vanilla unsweetened soy milk (I like WestSoy brand, but use which ever you’d like) Instead of using vanilla soy    milk  you can use pain and add 3 drops of vanilla to your soy milk while heating. 8oz. per serving
Red Chili Powder 1/16 Teaspoon per serving                                                   Cinnamon 1/8 Teaspoon per serving

Directions: 1. In a sauce pain heat soy milk to 170 degrees Fahrenheit             2. Reduce temp to low and immediately add sugar and stir until dissolved.       3. Add remaining ingredients to pan while on low and mix/froth for approximately 2 minutes with an immersion or stick blender. Alternatively you can pour the heated Soy milk sugar mixture and the remaining ingredients into a blender and blend on high for 2 minutes. Remember hot liquids have a tendency to steam/splash in a running blender so use caution. Addationally if you have a glass blender vessel like myself pre-heat it with hot water (possibly poured out of your preheated mugs.                                                              4. Pour into mugs, sip, and enjoy!!

I’ve come to the following conclusions in my quest:

1. Making 10+ cups of hot chocolate with no one else to drink them but you leaves your housemates thinking you’ve finally lost it.

2. There’s a lot of debate out there about just how hot you can heat soy milk, 170 degrees Fahrenheit was the winner for me.

3. Always preheat your hot chocolate mugs, this can be done by putting your mug (microwave safe of course) in the microwave full of room temp water for approx 2 min (dump out the water and you have a nice preheated mug). Alternatively you can fill you mug with boiling water from another source and let sit approx 1 minute. (dump out the water and you have a nice preheated mug). This will ensure your liquidy chocolaty goodness will stay hotter longer and its a cozy pick me up for cold hands.

4. Vegan hot chocolate made with soy milk and raw cocoa will always leave a minuscule amount of gritty taste in your mouth. Sorry folks unprocessed whole foods tend to taste a bit more earthy… nonetheless this stuff is absolutely delicious. I’ll try experimenting with Almond, Coconut, and Rice milk in the future to see if this increases silkiness.

 
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Posted by on February 27, 2015 in Uncategorized

 

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Extreme from: Nib Mor

This one, this one, this one! This is the one that’s going to come the closest to getting 10’s across the board. A wonderful harmony of bitter sweet dark chocolate and crunchy goodness.

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Extreme from: Nib Mor

This week’s posting comes from a a complete hole in the wall organic market in the middle of nowhere. I can’t even remember the name, but thank goodness Nib Mor’s site provides a store locator. http://www.nibmor.com/store-locator/

Color/Appearance~9.5/10

Deep dark beautiful brown with a flat sheen (flat is a sheen at least according to paint scales). The cast or stamped logo is a wonderfully fun font and includes a leaf for the dot over the i to remind you of the natural origins of the bar. Much like other bars the scoring is a wonderful forethought; it’s great for promoting the thought that snapping off individual rectangles will keep you from devouring the entire bar in one sitting. (It probably won’t)

Texture~10/10

Keeping in mind some bars are supposed to be smooth and some bars are meant to be textured out of the wazoo, this bar falls smack in the latter category. This chocolate provides a satisfying and dare I say aggressive crunch in every single bite. It’s unlikely you’ve experienced this kind of crunch in any other chocolate bar. Sure some bars contain nuts, puffed rice, or even potato chips but their crunch is found wanting in the presence of this glorious work of culinary genius.

Taste~10!!/10

Golly is it good, so good! When I tell friends about this bar I find my self gushing in the manner of a 90’s tween discussing the latest frosted tipped hair, white jeans sporting, indoor sunglasses wearing, boy band sensation. Its dark and dry with a fine red wine paired with an in-you-face unapologetic crunch.

Fun factor~10/10

From the graphic art of a mountain biker catching mad air (so much air) to the crunch, crunch, crunch (did I mention the crunch yet?) Its great all around. The taste is the strong dark but not overly bitter taste one would come to expect from an 80% cocoa and the unexpected crunch from the inclusion of raw cocoa nibs.

From the manufacture ” A dark chocolate experience to the extreme.
This bar combines added antioxidant power with the crunch of cacao nibs.
Satisfying the ultimate dark chocolate enthusiast.”

Ingredients: INGREDIENTS Organic Cacao, Organic Cane Sugar, Organic Cacao Butter, Organic Cacao Nibs, Organic Non-GMO Soy Lecithin (an emulsifier), Organic Vanilla, , Nutrition Facts: , , *Allergen Statement: Created in a facility that handles milk, peanuts, tree nuts, soy and wheat. Allergen Information: Gluten free. Dairy free. Vegan. Warning Information: Created in a facility that handles milk, peanuts, tree nuts, soy and wheat.

Summary: … cases of 12 are available. http://www.abesmarket.com/natural-products/food-and-drink/chocolate/natural-organic-chocolate-bars/extreme-80-dark-chocolate-bar-with-cocoa-nibs-12-pack-2-2-oz-ea.html and my half birthday is coming up. P.S. Yes I know they’ve changed their package design and I’m slightly disappointing but not enough to write a strongly worded letter or to stop eating these delicious chocolates.

 
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Posted by on February 24, 2015 in Uncategorized

 

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Chocolate by the week’s quick (Aztec) extra-hot chocolate pick me up.

So it snowed here in Maryland on Valentines day. The perfect weather for a romantic cup of good ol’ hot chocolate, with a twist. I’ll type up more on what Aztec hot chocolate is, exatly, later on. For now just experience it. As with all the best foods, this one is best made from scratch. You’ll need the following:

1. Raw Cocoa powder

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2. Turbinado type sugar (think Sugar in the Raw)

3. Vanilla extract

4. Red Pepper, powder not flake (thats right, good old red pepper… trust me)

5. Cinnamon

6. Milk, whole milk will give you the creamiest texture, but its still great if you’re a skim milk kinda person. If you want to make this vegan I recommend West Soy Unsweetened Vanilla Soy milk (skip the vanilla extract when making your hot chocolate)

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Bringing it all together:
In a sauce heat your milk or soy milk, be careful not to scorch your milk!  8oz. of milk per serving. Once milk is heated turn the burner to low, or off if you’re using tri-ply copper pans or other high end type pan. Combine the following in your hot milk. 3 Tbs. Cocoa powder, 2 Tbs. Sugar, 3 drops vanilla extract, 1 tbs. Cinnamon, and a pinch of Red Pepper. Now whisk until frothy or if you’re lucky enough to own an immersion or stick blender, run it until you get nice bubbly froth. Transfer to a preheated mug (try putting it in the microwave filled with water for 2ish minutes. Preheating your mug will keep your hot chocolate hot longer. Neat trick!
Sip and Enjoy!

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Posted by on February 16, 2015 in Uncategorized