Chocolate. Ooooh. The word, alone, makes my knees quiver. I guess it helps that I actually have some in my mouth right this very minute. I’m hoping that the “Don’t talk with your mouth full” rule only applies to talking with your mouth. If it applies to talking with your fingers, too, I guess I can expect a visit from the Manner’s police.
Bring them on – I’ll win them over with my stash of Green & Black’s Organic Chocolate. Yes, stash. I keep, at all times, a nice supply of Green & Black’s Organic chocolate bars on hand and in mouth. They are incredibly special, incredibly amazing, and (best of all) incredibly chocolate.
See theirwebsite for more details, including where you can get your own stash. I do know that Target (my personal supplier) carries these bars. And I love them for it.
Look out – here comes the biggest understatement you’ve ever heard. I also love Starbucks. That brings me to the next bit of information you fellow chocolate lovers must know. This caffeinated institution recently introduced a drink that redefines hot chocolate. It’s their Salted Caramel Hot Chocolate and it’s out of this freaking world. My daughter, Stephany, always orders a little extra salt on hers (sea salt) – and after tasting hers once, I think it might just be the way to go.
The flavors of caramel, chocolate, and sea salt go together in such a way that you won’t just smile, you’ll break out in what I call the “Idiot smile.” Man, I love myself the idiot smile.
Finally, when you’re at home – very late at night, and Starbucks isn’t open. Or you’re home and too comfy to get back out, I have a Hot Chocolate recipe you’ll love. It’s actually based on a recipe from the back of Kroger’s Cocoa. But I add vanilla extract and homemade whipped topping – it’s the best hot chocolate recipe I’ve ever tried… and, believe me, with a house full of fellow chocolate lovers, I’ve tried them all. Enjoy!
1/2 cup sugar
1/3 cup cocoa
1 tsp vanilla extract
4 cups milk
In a large saucepan, blend the sugar and cocoa. Gradually add 1/3 of the milk, stirring constantly, until smooth. Stir in the remaining milk and the vanilla extract. Cook over medium heat, stirring frequently until hot. DO NOT BOIL (sorry, I didn’t mean to yell, but it’s an important tip).
Serve with either marshmallows or the whipped topping (below). This makes about 4 servings.
Homemade Whipped Topping
Use an electric mixer to combine 1 cup heavy whipping cream with 1/4 cup sugar. Mix until it’s as stiff as your 9th grade Biology teacher. (This cream is also great in coffee!)
BTW, I’ve also substituted Imitation Brandy flavor for the vanilla extract with great results.