A few weeks ago, I posted the following notes on chocolate and dairy to OEvolve. As some of them might be of interest, here they are, with some editing:
- To make unsweetened chocolate milk, just add pure cocoa powder to milk. (You might need to whisk or blend it, as it might not dissolve easily.) That’s how I make my hot cocoa — with just milk and cocoa powder. I find that the milk is sweet enough for me. (In years past, hot cocoa was just a delivery device for marshmallows. Ugh.)
- The flourless chocolate cake I made for Thanksgiving — using the Cook’s Illustrated recipe — was fantastic. I used a pound-bar of 70% dark chocolate from Trader Joe’s (obtained when I was in California). Other than that, the cake contains only 1/2 pound of butter and eight eggs. You can also add 1/4 cup of liquor or strong