Hot Chocolate On a Stick
I came across this gift idea before Christmas, and thought it was one of the coolest make-your-own gifts out there. (I stalled so long before posting, because I needed to give out all of my gifts first). The original idea and recipe is courtesy of Amber Lee @ Giverslog. Check out her postings, they are adorable! Not only that, but she has an online store that specializes in making these delicious concoctions. [But why buy what you can make yourself in any flavor you want?] It may seem a tad intimidating, but they are is very easy to make. Also, if your chocolate loses temper and doesn’t look as pretty, its ok because you will probably be dipping them in extra chocolate and fun add ins! Also losing temper doesn’t affect taste 🙂
The original instructions, as well as some very insightful chocolate selecting tips can be found at the Giverslog post. I highly recommend going over her notes on choosing chocolate and melting tips!
Makes 10-15 hot chocolates (more or less depending on your mold)
One Hot chocolate makes 1 cup prepared (depending on preference)
- 8oz good chocolate like Ghiradelli bakers chocolate (the better the chocolate the better the product. Don’t use baking chips, they are made to resist melting. Can use any type: Dark, Milk, White, or Bittersweet.
- Extra chocolate for dipping (Use a different type for color contrast)
- 1/4 cup cocoa powder
- 1/2 cup confectioners sugar sifted
- pinch of salt
- Any add-ins
- 1 candy cane
- 2-3 tsp cinnamon
- ANYTHING you can imagine!
- Ziplock or Piping Bags
- A chocolate mold (candy molds, ice-cube trays, mini-brownie pans (link to what I used),…)
- A double boiler, or a large glass bowl that can sit over a pot of boiling water
- Sticks (are great!)
- Chop up/ break up chocolate into small pieces and begin to melt in a glass bowl set over (not sitting in) boiling water [or use double boiler]. When 3/4 the way melted, take off heat, dry bowl with a towel, and stir until all lumps gone (over heating chocolate causes it to lose its “temper.” Resulting in a product that although will work, won’t melt as easily or be as shiny)
- Mix in sifted sugar and cocoa powder (as well as any mix ins. See note below)
- Stir until frosting like in consistency
- Scoop into Ziploc bag with one corner snipped
- Place molds on a baking sheet (makes moving easier)
- Pipe into molds, jiggle molds to get chocolate to settle
- Let sit for a 1-2 minutes, then insert sticks (Can lie horizontal sticks lengthwise along both sides of the horizontal sticks to keep them standing straight if you are having trouble)
- Stick into freezer to set for 5-15 minutes [don’t store there, will absorb weird flavors]
- Pull out when very firm and pop/tap/wiggle/pull your hot chocolates out.
- If dipping:
- melt dipping chocolate in the same way as above
- dip hot chocolates in 1/2 way and shake off excess
- Can set back on baking sheet (with parchment paper) or dip in extras (chopped candy canes, cinnamon and sugar, cocoa powder) to keep bottoms from sticking while drying ->
Add ins (these are just what I tried):
For candy cane hot chocolates: finely chop one large candy cane (2 regular sized) Add 1/2-3/4 into melted chocolate before adding cocoa powder and sugar. At end when dipping, use reserved candy cane to dip in and finish
For Cinnamon spice: Add in 2-3 tsp of cinnamon (to taste) at same stage as above. Use a cinnamon sugar mixture for dipping.
Keep in sealed airtight containers. Dark chocolate will keep up to a year. Milk/white several months. Don’t keep in fridge because it will absorb odors. (remember candy-canes/candy used for dipping can get sticky in our Hawaii weather, so I mean Air-tight! 🙂
To serve: Heat one cup (measure varies on strength preference) of milk, half-and-half, cream, or a mixture. Stir in Hot Chocolate
(Fun idea: maybe use candy-canes as sticks. HMMMMM….)
Please post any ideas, variations, photos, or experiences you have! 🙂