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Okay, that's a misnomer, because white chocolate doesn't have cocoa in it. But "hot white chocolate-like lactic drink" just doesn't have the same appeal.
I found this recipe today and thought I would make this for the kids, who will be trudging in the door around 3 p.m., all cold and snowy. It's a crock pot recipe, so I'll put it together around 1. I have to go to the hardware store for a bucket of de-icing stuff for the driveway, and there's a market next door where I can get some half-and-half or cream. I might use 1 cup of each--not sure yet. We usually drink skim or 1% milk, so even half-and-half is very creamy for us.
I did make the cocoa on Friday, but despite its good reviews, I didn't care for it so much. If you think that white chocolate can have a strange aftertaste, you'll think it's very noticeable in this cocoa. There aren't many other flavors to temper it, unlike, say, cookies with cranberries and macadamias in there too.
If I make this again, I will buy higher-end white chocolate chips, like Ghiradelli.
If I make this again, I will buy higher-end white chocolate chips, like Ghiradelli.
I have always believed that if I am going to spend money on ingredients, take the time and make the effort to produce something, then I should get the best quality available. This is particularly true of snacks or dessert type dishes. There are times when I do not have the money to purchase the better ingredients, which, when that happens, I scale back on what I am preparing. If all I can afford is a hot dog, then I buy the best ones I can afford. If I cannot afford the good cocoa to make chocolate, I would rather have a cup of good earl gray tea.
I have always believed that if I am going to spend money on ingredients, take the time and make the effort to produce something, then I should get the best quality available. This is particularly true of snacks or dessert type dishes. There are times when I do not have the money to purchase the better ingredients, which, when that happens, I scale back on what I am preparing. If all I can afford is a hot dog, then I buy the best ones I can afford. If I cannot afford the good cocoa to make chocolate, I would rather have a cup of good earl gray tea.
Nothing is quite as artificial as "white chocolate". If you're going to serve it warm & melted anyway, you can make better than any you can buy; just synthesize your own. Go buy absolutely pure cocoa butter (even suppositories!) and just add sugar and good vanilla.
White chocolate is made the same way as milk chocolate and dark chocolate -- the difference is the ingredients. In fact, because of the ingredients, many people After the ingredients are mixed, the product is further refined to create chocolate suitable for solid bars and pieces. It's mixed, heated, and cooled very precisely in methods called "conching" and "tempering." These processes can take up to a week for the finest chocolates. don't consider "white chocolate" to be chocolate at all.
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White chocolate cocoa
