Isn’t a steaming cup of hot chocolate one of the best things about winter? I love enjoying a creamy, sweet mug full of hot cocoa on cold days!
I hope you’ll try this recipe for hot chocolate on a stick. It makes a solid confection that, when stirred into a cup of hot milk or cream, transforms into a cup of the most rich and satisfying hot chocolate.
This recipe yields 10 1oz cubes of hot chocolate, which is a cube about the size of a standard ice cube.
Use 1 oz. hot chocolate on a stick per every 1 cup milk or cream.
(This is the original method from AmberLee in 2010)
First things first: what chocolate to buy (see a whole post dedicated to this here)
The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. A chocolate with a high percentage of cocoa butter will do that. More cocoa butter means quicker melting. A bag of every-day chocolate chips won’t melt as fast. In fact, chocolate chips are formulated not to melt as fast, so they hold shape in your yummy cookies. You can also find fake chocolate (like a bag of Wilton’s candy melts, aka summer coating), which uses vegetable fats instead of cocoa butter. It will melt well, but the resulting cup of hot chocolate won’t be transcendent. And we’re going for transcendent. The candy melts are great for coating the outside if you like, because they stay pretty and shiny even if you don’t melt them just right.
If you’re on a tight budget, try using a bag of real-chocolate wafers made for a chocolate fountain or for fondue. You can also go with a good baking chocolate bar (you’ll probably want one that is sweetened, not unsweetened). If you really want to make an incredible gift, invest in some good chocolate. You’ll have to sample to pick a favorite. For most chocolate, if you enjoy eating it, you will enjoy drinking it, though some chocolates definitely stand out as drinking chocolate (Scharffen Berger, great if you like a natural chocolate), and some seem to fall short (Lindt for me did this). Following are some good other brands to consider: Ghiradelli (great if you want a dutch processed, more cocoa-flavored chocolate), Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard, TCHO, and I’ve really been wanting to try Amano from Utah.
And if you want your chocolate to come out pretty, you’ll need to temper it. I’ve written my full tempering instructions here. But if you are new to chocolate and tempering scares you, just dip your creations in melted, chocolate-looking, summer coating.
Word of warning: no water!
There is one thing you need to know before working with chocolate if you don’t already: never let water or alcohol touch it. Not a drop. You can be stirring a potful of smooth, decadent melted chocolate, then get one drop of water in it and the whole thing will get grainy and seize up. It’s a sad experience. (If this happens to you, use the chocolate for a recipe like brownies or ganache that uses chocolate and liquids).
So then, if you’re planning to introduce vanilla, use a vanilla bean or vanilla paste, not vanilla extract. If you want to add food coloring, use a gel or powdered form, not liquid.
For the Sticks
- 8 oz. high-quality chocolate, chopped. (bittersweet, semisweet, milk, and white chocolate all work, see post for details)
- 3 tbsp cocoa, sifted (dutch cocoa is more mellow, natural cocoa is stronger, pick your favorite)
- 6-8 tbsp confectioner’s sugar, sifted, depending on how much sweeter you’d like your hot chocolate
- pinch of salt
- To Make a Cup of Hot Chocolate
- 1 cup milk
- If your chocolate is in a block, chop it into small pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)
- Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.
- Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting if you’ve put in all the sugar, but stir on. You can pop it back over your double boiler for a minute to make it a bit more liquid, or pop it back in the microwave for 5 or 10 seconds on half power. If the chocolate looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.
- Scoop chocolate into a zip-top bag and clip off the corner.
- Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.
- Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.
- If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.
- In order to enjoy these, heat up any combo of milk, water, half and half, or cream. One ounce of chocolate on a stick should be melted into one cup milk or cream.
How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.
Amount Per Serving: Calories: 200