Comments on: Hot Cocoa & Hot Chocolate http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 27 Aug 2008 23:10:23 +0000 http://wordpress.org/?v=2.3.3 By: s.j.simon http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-2013 s.j.simon Tue, 06 Nov 2007 17:34:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-2013 lol. did you know that chocolate was banned in switzerland for many years. <a HREF="http://www.swissworld.org/en/switzerland/swiss_specials/swiss_chocolate/chocolate_arrives_in_switzerland/" REL="nofollow">read this</a> lol. did you know that chocolate was banned in switzerland for many years. read this

]]> By: mo http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-2001 mo Fri, 02 Nov 2007 19:53:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-2001 This was so interesting! According to it, I've made hot chocolate only once in my life, and I've been making hot cocoa wrong for quite a few years now. Hmmmm. Must fix that.<br/><br/>It also seems that in Europe, they always make hot chocolate, and never hot cocoa. I wonder why that is... This was so interesting! According to it, I’ve made hot chocolate only once in my life, and I’ve been making hot cocoa wrong for quite a few years now. Hmmmm. Must fix that.

It also seems that in Europe, they always make hot chocolate, and never hot cocoa. I wonder why that is…

]]> By: shuna fish lydon http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1997 shuna fish lydon Fri, 02 Nov 2007 17:27:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1997 Jennywenny,<br/><br/>I am so so glad you enjoyed Sahagun! That little red shop is one of the calls Portland makes when I stare at the future's horizon.<br/><br/>Thank you anonymous.<br/>But your blender sounds more powerful than my home blender--- asking a blender to break up hard, tempered chocolate is no easy feat. I might break up chocolate in a food processor or chop it myself first. (A serrated knife is best for this job.)<br/><br/>Bandit.<br/>Oh, yes The Cookies! Believe me, I will never forget about the cookies You Made Famous! xo<br/><br/>Brett.<br/>I am floored. Literally. You are definitely a stronger man than I. As much as I love chocolate, one tiny sip of Maury's hot chocolate satiates me. Come into the restaurant and I will have a gallon jug and a 8 ounce marshmallow waiting for you...<br/><br/>Aaron,<br/>My favorite cocoa for baking is either Valrhona, if one can afford it or Cacao Barry "Extra Brute" which I use at the restaurant.<br/><br/>For drinking cocoa I prefer the Scharffen Berger because it reminds me of childhood. But the Scharffen Berger cocoa is also quite pricey... so for diners I might make a mixture. Nowadays it seems American need stronger and stronger flavored foods. Jennywenny,

I am so so glad you enjoyed Sahagun! That little red shop is one of the calls Portland makes when I stare at the future’s horizon.

Thank you anonymous.
But your blender sounds more powerful than my home blender— asking a blender to break up hard, tempered chocolate is no easy feat. I might break up chocolate in a food processor or chop it myself first. (A serrated knife is best for this job.)

Bandit.
Oh, yes The Cookies! Believe me, I will never forget about the cookies You Made Famous! xo

Brett.
I am floored. Literally. You are definitely a stronger man than I. As much as I love chocolate, one tiny sip of Maury’s hot chocolate satiates me. Come into the restaurant and I will have a gallon jug and a 8 ounce marshmallow waiting for you…

Aaron,
My favorite cocoa for baking is either Valrhona, if one can afford it or Cacao Barry “Extra Brute” which I use at the restaurant.

For drinking cocoa I prefer the Scharffen Berger because it reminds me of childhood. But the Scharffen Berger cocoa is also quite pricey… so for diners I might make a mixture. Nowadays it seems American need stronger and stronger flavored foods.

]]> By: Aaron http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1994 Aaron Fri, 02 Nov 2007 14:23:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1994 Shuna,<br/>I must ask...what is your favorite cocoa powder of the moment? Have you jumped on the Scharffen Berger bandwagon? And what do you prefer for baking?<br/>I figure such issues must be on your mind with the recent necessity to stock an entire new kitchen! Shuna,
I must ask…what is your favorite cocoa powder of the moment? Have you jumped on the Scharffen Berger bandwagon? And what do you prefer for baking?
I figure such issues must be on your mind with the recent necessity to stock an entire new kitchen!

]]> By: JEP http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1992 JEP Fri, 02 Nov 2007 01:12:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1992 This was such a delightful post to read! Shows your passion for the best hot cocoa & chocolate! This was such a delightful post to read! Shows your passion for the best hot cocoa & chocolate!

]]> By: Brett http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1991 Brett Fri, 02 Nov 2007 00:41:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1991 This may ~ or may not ~ surprise you, but the first time I tried the hot chocolate at City Bakery, I liked it so much I ordered a second (full-sized)cup. It was a cold winter day. I finished them both. Easily. I can't imagine going there and only ordering the demi-tasse. Inconceivable! In fact, just reading this post inspired me to make a cup of rich hot chocolate (Scharffen Berger chocolate, Valrhona cocoa powder, milk, pinch of fleur de sel), which I finished in the time it took to write this comment. This may ~ or may not ~ surprise you, but the first time I tried the hot chocolate at City Bakery, I liked it so much I ordered a second (full-sized)cup. It was a cold winter day. I finished them both. Easily. I can’t imagine going there and only ordering the demi-tasse. Inconceivable! In fact, just reading this post inspired me to make a cup of rich hot chocolate (Scharffen Berger chocolate, Valrhona cocoa powder, milk, pinch of fleur de sel), which I finished in the time it took to write this comment.

]]> By: bandit http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1989 bandit Thu, 01 Nov 2007 18:17:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1989 you didn't mention the cookies that are the BEST with the hot chocolate, I guess I will have to go to Sens and remind you :) you didn’t mention the cookies that are the BEST with the hot chocolate, I guess I will have to go to Sens and remind you :)

]]> By: Anonymous http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1988 Anonymous Thu, 01 Nov 2007 17:00:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1988 A quick&easy method for good hot chocolate: Fill a mug 2/3 to 3/4 with milk. Microwave for about 2 minutes. While that's going, put your chocolate in a blender along with any sugar, cinnamon, salt, cayenne, vanilla (powder works great) or whatever you like. Use the blender to chop your chocolate. Then wait for the milk (check to make sure it doesn't boil over) and pour it into the blender. Wait a little, then blend.<br/><br/>You get frothy, foamy hot chocolate with very little work. Just be sure to rinse out the blender jar before it hardens. A quick&easy method for good hot chocolate: Fill a mug 2/3 to 3/4 with milk. Microwave for about 2 minutes. While that’s going, put your chocolate in a blender along with any sugar, cinnamon, salt, cayenne, vanilla (powder works great) or whatever you like. Use the blender to chop your chocolate. Then wait for the milk (check to make sure it doesn’t boil over) and pour it into the blender. Wait a little, then blend.

You get frothy, foamy hot chocolate with very little work. Just be sure to rinse out the blender jar before it hardens.

]]> By: Aaron http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1987 Aaron Thu, 01 Nov 2007 15:44:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1987 What's your favorite cocoa of choice right now? Have you jumped on the Scharffen Berger train? (I love that stuff, so no sass, please!) What are you baking with? <br/>Cocoa is so intriguing to me, and I'd love to hear what you are looking for in a cocoa, especially as I presume you've done some recent tasting and research for the new gig. What’s your favorite cocoa of choice right now? Have you jumped on the Scharffen Berger train? (I love that stuff, so no sass, please!) What are you baking with?
Cocoa is so intriguing to me, and I’d love to hear what you are looking for in a cocoa, especially as I presume you’ve done some recent tasting and research for the new gig.

]]> By: Jennywenny http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1986 Jennywenny Thu, 01 Nov 2007 15:27:00 +0000 http://blogs.kqed.org/bayareabites/2007/11/01/hot-cocoa-hot-chocolate/#comment-1986 mmmm<br/>Perfect timing, just when we're getting a bit chilly here. Sounds lovely.<br/><br/>I had the pleasure of trying the chocolate at sahagun chocolate which was particularly memorable, thanks for the tip.<br/><br/>I also remember the shaffenburger factory have some delicious small cups of chocolate. mmmm
Perfect timing, just when we’re getting a bit chilly here. Sounds lovely.

I had the pleasure of trying the chocolate at sahagun chocolate which was particularly memorable, thanks for the tip.

I also remember the shaffenburger factory have some delicious small cups of chocolate.

]]>