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Hot Chocolate Vs. Cocoa
what’s the difference ? |
 There
is a great deal of difference between a cup of hot
chocolate and a cup of hot cocoa, all of which has to do
with whether one uses chocolate or cocoa powder. Both
beverages are delicious, and can be topped off with
lightly whipped cream, and embellished with orange slices,
cinnamon sticks, powdered cinnamon, peppermint candy
sticks, chocolate sprinkles, etc.
Hot chocolate is made with milk, cream, sugar and
shaved or chipped pieces of bittersweet chocolate that are
melted in the milk/cream mixture as it is heated. Hot
chocolate is what is traditionally served in
France....rich, creamy, substantial and rather thick in
the cup, like a cup of hot, melted ice cream.
Hot cocoa is made with water, a few tablespoons of
cream, sugar and cocoa powder. The cocoa powder and sugar
are mixed with the cream until a paste is formed, then hot
water is added to the paste and mixed until a smooth
consistency is reached. Hot cocoa lacks the
creaminess and luscious mouth-feel, but it has a drier,
more concentrated and chocolaty-y taste.
It was not until the 19th century that the process for
extracting cocoa powder from cacao beans was discovered.
Prior to that, the Aztecs roasted cocoa beans over a fire
and then pounded them into a paste with water, thus
creating the first ‘drinking chocolate’. The Spanish took
this new beverage back to Spain, and from there ‘drinking
chocolate’ changed from a cold beverage to a hot one,
which the Europeans sweetened heavily to satisfy their
cravings for sugar.
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HOT COCOA |
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HOT CHOCOLATE |
• 2 teaspoons European cocoa powder
• 2 teaspoons sugar
• 2 tablespoons cream
• 6 ounces boiling water
Optional: whipped cream or marshmallows for
garnish
Put the cocoa powder and sugar into a mug and mix
well. Add the cream and stir into a smooth paste. Add
the boiling water, and stir until smooth. Ladle hot
chocolate into mugs.
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• 4 tablespoons cream
• 6 ounces milk
• 2 teaspoons sugar
• 1 ounce European semisweet or bittersweet chocolate,
chopped
• ¼ teaspoon vanilla extract
Optional: whipped cream or marshmallows
for garnish
Put the cream, milk, and sugar into a small saucepan
and heat to a simmer. Add the chocolate and stir and
heat until melted. Add the vanilla extract. Ladle hot
chocolate into mugs. |
Espresso-Cinnamon Hot Chocolate
Serves 4
½
cup whipping cream
4 teaspoons light brown sugar
4 cups whole milk
6 tablespoons light brown sugar
3½
tablespoons instant espresso powder
½
teaspoon ground cinnamon
¼
cup unsweetened cocoa powder
4 ounces European milk chocolate, chopped
Optional: 2 -1/2 inch thick orange slices,
halved
1. Beat the
whipping cream with 4 teaspoons light brown sugar and set
aside.
2. Bring the milk to a simmer. Add the remaining light
brown sugar, the espresso
powder and cinnamon and mix well.
3. In a heatproof bowl, add a small amount of the hot milk
to the cocoa powder and blend into a paste. Add this
mixture to the pan of hot milk, and whisk to blend well.
Add the chopped milk chocolate and whisk and heat until
the chocolate has melted.
4. Ladle hot chocolate into mugs and top each with whipped
cream.
If you wish, make a slit in the cut edge of each orange
slice and place over the rim of each mug.
‘Almost Pudding’ Hot Chocolate
Serves 4
1 cup heavy cream
2 tablespoons light brown sugar
¾
cup European cocoa powder
1-teaspoon vanilla extract
½
cup sugar
¼ cup caramel syrup
1 quart whole milk
4 ounces European 70% dark chocolate, chopped
Optional: dash of cinnamon
1. Beat ½
cup of the heavy cream with the light brown sugar and set
aside.
2. In a small bowl, whisk the cocoa powder, vanilla
extract, sugar and a few teaspoons of milk into a thick
paste. Set aside.
3. Put the remaining cream and milk into a saucepan and
carefully bring to a simmer over low heat. Remove from the
heat and add the caramel syrup and the cocoa mixture, stir
to blend well.
4. Return the pan to low heat and add the chopped
chocolate, and stir and heat until melted.
5. Ladle hot chocolate into mugs and garnish with the
whipped cream and a dash of cinnamon.
White Chocolate-Peppermint Hot
Chocolate
Serves 4
1 cup whipping
cream, divided
2 tablespoons light brown sugar
3½
cups whole milk
8 ounces European white chocolate, chopped
½
teaspoon peppermint extract
Optional:
coarsely crushed
red-and-white striped peppermint candies
1. Beat ½
cup of the whipping cream with the light brown sugar and
set aside.
2. Carefully bring the milk and remaining cream to a
simmer over low heat. Add the
white chocolate and stir and heat until melted.
3. Remove the chocolate mixture from the heat and stir in
the peppermint extract.
Blend well and set aside.
4. Ladle hot chocolate into 4 mugs and top each with
whipped cream.
Sprinkle crushed peppermint candies over the whipped cream
and serve.
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