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Calling New Jersey the "Garden State" sounds odd to modern ears. Still, it does offer an astounding wealth of resources, one of which is Mexican Drinking Chocolate. ( It's a product of Columbia, probably has crack in it. )
This is essentially baker's chocolate, though processed a little differently. Getting it from little bricks to silky heaven can be a challenge. The Internet offers numerous methods of preparation, I've tried most of them. Most result in some unpleasant, undissolved bits. Some even call for a sieve as part of the process.
Here's what works for me.
If there's one rule, it's adding cold to hot will cause seizure and other bad things. Even if you have enough hot liquid that you think just a little cold wont matter, it will. Don't do it.
Quantities are consistent for both of the following methods. One individual square of Luker is about 1/3 Tbs and is probably good for 8oz of liquid. I like two squares for 8oz. Three will probably get you reasonably close to Starbucks Chantico with method two. An amount of sugar equal in volume to the chocolate is a good.
Method One
Bring water to a boil. In a separate sauce pan, combine chocolate and an equal amount of the water that just boiled. Melt chocolate completely. Add some more water, combine until completely dissolved. After about half the water is added, add the sugar ( more on this, later.) Also add a dash of salt, you'll miss it if it's not there. Continue to add rest to the water.
Think of this as coffee. Add cream or milk to taste. Enjoy.
This kind of preparation is probably most common in South America. And the result is delicious. However, without tons of creamy dairy goodness, it's just not the decadent heart stopping treat it could be. The kind of thing we've come to expect from overpriced pushers of latte, coco, sugar loaded French roast. For that, continue to Method two.
Method Two
In addition to milk, you'll need cream. I never have cream to hand, but I have butter. I know, it's sounds a little funky, but it's not. Read on.
While water is the universal solvent, milk isn't. Getting chocolate to combine smoothly with just milk is not a guarantee. Milk will actually do strange things if you get it do hot. That's why were' making what could be thought of a coca-roux.
Warm the milk, but don't boil. In a separate sauce pan, combine chocolate and fat, either butter or cream. You want the same amount of fat by volume as chocolate. Once the chocolate is completely melted, you can begin to add warm milk; a little bit at a time.
When about the half the milk is added, add the sugar (and a pinch of salt, if you didn't use salted butter.) The reason to add the sugar now and not before is kitchen alchemy. Sugar might try to get in the way of our chocolate fat bonding, it's best to only let it in after such combining is done.
Finish adding the warm milk. If all goes well, the product should be smooth and completely mixed. If not, simmering it a little can improve things.
Enjoy.
This is essentially baker's chocolate, though processed a little differently. Getting it from little bricks to silky heaven can be a challenge. The Internet offers numerous methods of preparation, I've tried most of them. Most result in some unpleasant, undissolved bits. Some even call for a sieve as part of the process.
Here's what works for me.
If there's one rule, it's adding cold to hot will cause seizure and other bad things. Even if you have enough hot liquid that you think just a little cold wont matter, it will. Don't do it.
Quantities are consistent for both of the following methods. One individual square of Luker is about 1/3 Tbs and is probably good for 8oz of liquid. I like two squares for 8oz. Three will probably get you reasonably close to Starbucks Chantico with method two. An amount of sugar equal in volume to the chocolate is a good.
Method One
Bring water to a boil. In a separate sauce pan, combine chocolate and an equal amount of the water that just boiled. Melt chocolate completely. Add some more water, combine until completely dissolved. After about half the water is added, add the sugar ( more on this, later.) Also add a dash of salt, you'll miss it if it's not there. Continue to add rest to the water.
Think of this as coffee. Add cream or milk to taste. Enjoy.
This kind of preparation is probably most common in South America. And the result is delicious. However, without tons of creamy dairy goodness, it's just not the decadent heart stopping treat it could be. The kind of thing we've come to expect from overpriced pushers of latte, coco, sugar loaded French roast. For that, continue to Method two.
Method Two
In addition to milk, you'll need cream. I never have cream to hand, but I have butter. I know, it's sounds a little funky, but it's not. Read on.
While water is the universal solvent, milk isn't. Getting chocolate to combine smoothly with just milk is not a guarantee. Milk will actually do strange things if you get it do hot. That's why were' making what could be thought of a coca-roux.
Warm the milk, but don't boil. In a separate sauce pan, combine chocolate and fat, either butter or cream. You want the same amount of fat by volume as chocolate. Once the chocolate is completely melted, you can begin to add warm milk; a little bit at a time.
When about the half the milk is added, add the sugar (and a pinch of salt, if you didn't use salted butter.) The reason to add the sugar now and not before is kitchen alchemy. Sugar might try to get in the way of our chocolate fat bonding, it's best to only let it in after such combining is done.
Finish adding the warm milk. If all goes well, the product should be smooth and completely mixed. If not, simmering it a little can improve things.
Enjoy.