Comments on: Authentic Hot Chocolate http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/ Candy bars, artisanal chocolates, bubble gum and every sugary thing in between. Thu, 08 Jan 2009 13:43:39 +0000 http://wordpress.org/?v=2.0.4 by: mayte http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-19939 Fri, 24 Aug 2007 10:55:34 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-19939 I'm Spanish and the way we get the Spanish hot chocolate so thick is not because of cornflour. The real Spanish hot -choocolate doesn´t include this ingredient, actually. We just use 1 litre of milk and a chocolate bar (special for making hot-chocolate) There is a Spanish specialized chocolate brand which is VALOR. But if you go to any supermarket in Spain You should find any other brands. I’m Spanish and the way we get the Spanish hot chocolate so thick is not because of cornflour.

The real Spanish hot -choocolate doesn´t include this ingredient, actually.

We just use 1 litre of milk and a chocolate bar (special for making hot-chocolate)

There is a Spanish specialized chocolate brand which is VALOR.

But if you go to any supermarket in Spain You should find any other brands.

]]> by: Anna http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-17979 Sat, 21 Jul 2007 02:43:54 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-17979 It must be the corn flour that also makes the Spanish hot chocolate so thick...interesting. I'll have to try making it sometime. I also didn't know about the interaction of milk protein and the antioxidants of the cocoa. However...as a child I was told it was better to mix cocoa with milk because otherwise it could damage your bones. I wonder what the truth about this is? Because I've also heard cocoa would contain calcium as well. It must be the corn flour that also makes the Spanish hot chocolate so thick…interesting. I’ll have to try making it sometime.

I also didn’t know about the interaction of milk protein and the antioxidants of the cocoa. However…as a child I was told it was better to mix cocoa with milk because otherwise it could damage your bones. I wonder what the truth about this is? Because I’ve also heard cocoa would contain calcium as well.

]]> by: Sugar Savvy - » Midnight Hot Chocolate http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-9781 Tue, 13 Feb 2007 11:31:29 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-9781 [...] At midnight last night, in Kiwi wine country, I knew it was time for a hot chocolate. And while I had left my 400-gram block of Tava chocolate behind in Auckland (about seven hours away by bus), I did have a cardamom-infused bar made by the chocolatiers at Melbourne’s Cacao, intriguingly marked “Claypots Blend.” Claypots is a sublime Melbourne fish restaurant, with a new next-door bar that stocks (among other things) its own blend of chocolate. I also had a container of whole milk, a bottle containing a few tablespoons of fresh cream, and some resolve-weakening cinnamon bark imported from India and sold by the pioneering small business Coffee and Spice Central here in New Zealand’s Hawke’s Bay. In other wine regions, in other countries, in other hemisphere’s, I’ll remember that midnight hot chocolate. [...] […] At midnight last night, in Kiwi wine country, I knew it was time for a hot chocolate. And while I had left my 400-gram block of Tava chocolate behind in Auckland (about seven hours away by bus), I did have a cardamom-infused bar made by the chocolatiers at Melbourne’s Cacao, intriguingly marked “Claypots Blend.” Claypots is a sublime Melbourne fish restaurant, with a new next-door bar that stocks (among other things) its own blend of chocolate. I also had a container of whole milk, a bottle containing a few tablespoons of fresh cream, and some resolve-weakening cinnamon bark imported from India and sold by the pioneering small business Coffee and Spice Central here in New Zealand’s Hawke’s Bay. In other wine regions, in other countries, in other hemisphere’s, I’ll remember that midnight hot chocolate. […]

]]> by: Sam from Tava http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-9418 Thu, 01 Feb 2007 00:11:45 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-9418 For Marjorie, and anyone else who's concerned about Tava's quarantine inspection fee: this fee only applies to bulk orders of unprocessed cocoa beans (which we sell, as well as chocolate). A handling fee of AU$10 does apply for chocolate going to the USA, because of the amount of USFDA paperwork involved. For Marjorie, and anyone else who’s concerned about Tava’s quarantine inspection fee: this fee only applies to bulk orders of unprocessed cocoa beans (which we sell, as well as chocolate). A handling fee of AU$10 does apply for chocolate going to the USA, because of the amount of USFDA paperwork involved.

]]> by: Lena http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-8625 Sat, 20 Jan 2007 07:20:34 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-8625 Corn flour is the same as corn starch. Corn flour is the same as corn starch.

]]> by: Marjorie http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-6763 Sun, 07 Jan 2007 05:19:20 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-6763 Yikes! I just checked out Tava and they have to tack on a AU$70 fee for quarantine inspection of your package (if shipped outside of AU). I was going to buy some, but really don't want to pay that much! Anyway, thanks for the recipe! Yikes! I just checked out Tava and they have to tack on a AU$70 fee for quarantine inspection of your package (if shipped outside of AU). I was going to buy some, but really don’t want to pay that much! Anyway, thanks for the recipe!

]]> by: Sarah http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-6537 Tue, 02 Jan 2007 18:49:04 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-6537 I am unfamiliar with corn flour . . . where would you purchase it? I am unfamiliar with corn flour . . . where would you purchase it?

]]> by: Marc http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-5853 Sat, 30 Dec 2006 18:49:04 +0000 http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/#comment-5853 Very interesting -- I didn't know about the interaction between milk and chocolate's anti-oxidants. The use of corn flour reminds me of Mexico's <i>champurrado</i> or <i>atole de chocolate</i>, in which lime-treated corn flour (<i>masa harina</i>) is used to thicken the drink. It also gives the drink a slightly unusual "savory" flavor that makes me think of tortilla chips and tacos while I drink it. Very interesting — I didn’t know about the interaction between milk and chocolate’s anti-oxidants. The use of corn flour reminds me of Mexico’s champurrado or atole de chocolate, in which lime-treated corn flour (masa harina) is used to thicken the drink. It also gives the drink a slightly unusual “savory” flavor that makes me think of tortilla chips and tacos while I drink it.

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