Feb 14, 2006, 1:05 PM
Post #4 of 5
The best hot chocolate I've ever had on either side of the border was at Cafe Azul y Oro on the UNAM campus in D.F. It was water based and the chocolate is a proprietary blend made for the chef in Oaxaca (I suspect MayorDomo does the blend, but I'm not 100% certain on that). It was the most remarkable hot chocolate, thick, rich and utter beguiling.
Right now at home I have chocolate from MayorDomo (available in the U.S. from www.chocosphere.com), Popular that I picked up in Monterrey last year, which was surprisingly good and some chcolate from Michoacan. The directions on the MayorDomo box (which was purchased in Oaxaca) are bilingual, and, IIRC, for 1 liter of milk or water it suggests using 1 bar (250 gms, or 4 oz) of chocolate. The directions on the Popular, which also comes in scored bar form, are a "tazo" (I'm assuming 6 oz) of milk or water to 1 square (16 gms, or about 3/4 of an oz) a of chocolate. So the ratio is roughly 6-8 oz. water or milk to 1 oz. of chocolate.
A variation that I'm doing right now when I make milk based hot chocolate is to add a few cloves (3 or 4), about a 1/4 tsp. of crushed red chile flakes and a strip of orange peel (or a few drops of Boyijan Orange Oil), white pith removed, and let steep while the milk is heating to scalding. Add the chocolate, stir to melt/dissolve, strain into a blender, process on highest speed for what seems like a long time in order to get it to foam enough. Yeah, I know a molinillo works better, but I don't need the upper body workout and by this time I'm usually a little too impatient to drink the hot chocolate. :-D
Of course, it's been 80* + in San Diego for the last 2 weeks and, alas, a little too warm for hot chocolate
(This post was edited by Gayla on Feb 14, 2006, 11:24 PM)