Season 2 Episode 5
Chocolate, Chocolate, Chocolate
Adam's Hot Chocolate
½ cup Granulated Sugar
1 Tablespoon + 1 tsp Cornstarch
¼ cup Cocoa Powder
1/8 tsp Salt
2 tsp Vanilla Bean Paste/Vanilla bean extract
¾ cup Dark Chocolate chopped into diced pieces (70%-80% chocolate percentage recommended)
6 oz. of whole warm milk to ¼ cup of hot chocolate mix
1.) Using a chef's knife, chop your chocolate pieces or bars into a small dice and place in a small bowl.
2.) Using a medium-size bowl, combine the granulated sugar, cornstarch,
unsweetened cocoa powder, and salt, whisking together until fully combined forming a cocoa mix.
3.) Add the vanilla paste/Extract to to the whisked cocoa mixture until
evenly distributed, creating a slightly moist mix
4.) Finally, add the chopped chocolate pieces that were set aside to
the moistened cocoa mix, and whisk until incorporated.
5.) We now have our finished dried hot chocolate mix!
6.) Portion your cocoa mix into bottles or mugs using a ¼ cup of mix per each cup or bottle.
If storing for another day, be sure to have an airtight seal on your bottles. The shelf life is 2-3 months.
Enjoying Your Hot Chocolate
1.) Using your one portioned bottle or mug, gently heat 6 ounces of whole milk to just under a boil.
2.) Pour the milk into the glass bottle and seal with the gold cap ensuring
the cap is securely in place before proceeding.
3.) Shake the bottle vigorously (careful bottle will be warm) until the powder
has been fully incorporated and dissolved
4.) Remove the cap carefully (the mixture can be very warm still) and enjoy!
5.) Shake or stir periodically to ensure your hot cocoa always has the best chocolatey taste.
Sugar and Spice Pecans
8oz Pecans (halved)
½ Cup Sugar, ½ Cup Water
⅛ tsp each: Ground Cloves, Powdered Ginger,
Ground Cardamom, Ground Cinnamon. Allspice
1 tbsp Powdered Milk
½ tsp Vanilla Extract
Bring sugar and water to a boil and reduce heat to low. Add pecans and cook until liquid has almost evaporated. In a separate bowl, mix spices and powdered milk together. Add pecans to spice mixture along with the Vanilla extract. Toss to coat and then spread on a cookie sheet to cool!
Exploding Chocolate Bark
10oz 60% Bittersweet Chocolate Chips (good quality)
10oz White Chocolate
Melt 8oz of the chocolate over a double boiler until smooth
Remove from heat and add the remaining 2oz to temper the mixture
Spread unto a piece of wax paper using an offset spatula.
Let cool for 5 minutes.
Add ½ cup natural or your favorite flavored Pop-Rocks Candy over the chocolate. Refrigerate until cool.
Melt the white chocolate the same as the dark chocolate.
Add a layer of the white chocolate and use your offset spatula again to smooth.
Sprinkle course ground sugar over the top at and let cool!
Break apart and enjoy!