MY CUPCAKE NOTEBOOK

Chocolate your Milk!

Anna Carrera CastellarnauComment

Hello everyone!

{Spanish Here}

Today's post is very similar to some of the "hot chocolate in a stick" posts that you can easily find on Pinterest. I, however, do not agree with the fact that this is hot chocolate. 

For me, hot chocolate is rich, and so thick that you can stick a spoon in it and it will stand. Hot chocolate is a Christmas morning, when my dad would go out and buy some "churros" for us to have breakfast. So no, this is NOT hot chocolate.

However, it can be a great alternative for a day you are feeling lazy and you want to treat yourself. Maybe it's rainy outside, and you crave something that will warm you up inside and you are not in the mood for tea.

This is it. I have made three different kinds: unsweetened chocolate with salted caramel, milk chocolate with hazelnut and white chocolate with cinnamon. Choose your poison!

Chocolate in “blocks”

Ingredients

(

yields 12-16 of each type

)

  • 120ml heavy cream
  • 397g condensed milk
  • 200g unsweetened chocolate
  • 2 Tbs caramel Click for the recipe: Salted Caramel
  • 210g milk chocolate
  • 1 tsp pure hazelnut paste
  • 225g white chocolate
  • 1 tsp cinnamon

Directions

  • Chop the chocolate.
  • Prepare three molds: if they are not silicone molds, line the molds with parchment paper.
  • In a pot, heat 40ml of heavy cream and 132g of condensed milk until it starts to smoke a little (this step must be repeated with each chocolate type).
  • Take the pot out of the heat and pour the chopped chocolate in it, stirring for 5 minutes until it melts.
  • Heat the chocolate again at low heat until it has completely melted.
  • Unsweetened chocolate: pour the chocolate in the mold and swirl the caramel on the surface.
  • Milk chocolate: add the hazelnut paste once you have taken the pot out of the heat for the second time and stirr until well incorporated.
  • White chocolate: add the cinnamon once you have taken the pot out of the heat for the second time and stirr until well incorporated.
  • Let it cool down for an hour and refrigerate for at least 5 hours before unmolding.
  • Cut the pieces with a sharp knife.
  • Pin the sticks in the center of each block.

To use them, simply heat a cup of milk and put one of the blocks inside. You can use the stick to stir it while it melts.

Here's the pdf with the recipe:

Chocolate in Blocks

.

Anna