homemade dark hot chocolate mix & marshmallows too

Homemade. Yes, the marshmallows too!

I thought it would make cute gifts I could give friends and family for the holidays. The best part is that the marshmallows are good for a few weeks, at least. So, if I missed seeing someone on a particular day, it wasn't like their foodie gift would become any less indulgent, as it might with say, cookies or fudge.

I put them in these cute little cellophane bags, and tied them with a little green bow.


I like that the ribbon is green, so it's festive, but not too overdone.


I found these sweet gift tags, and scribbled the cooking instructions on the back.


I did say cooking instructions, because I added cornstarch to the mix to make it a little thicker, and in my mind just that much richer. It does need a bit of whisking, or forking, if you will, and a tad of time to simmer. The cornstarch also helps to create the illusion of dairy, so you can use water or other non-dairy beverage to avoid dairy altogether.


I have to admit though, that I did just happen (an accident of sorts) to consume vast amounts of hot chocolate and marshmallows, just to be sure that I had the mix just right. It was tough, but it appears, I am yet unscathed!


So far, that is... These homemade marshmallows are incredible. Next time, I will scrape in the seeds of a vanilla bean.  Crushed pink peppercorns would also be fun with all their little pink bits peeking out.

I mean really.


I forgot to mention that the hot chocolate mix has grated dark Callebaut chocolate. It's just so wrong that it's good. Leave a cup of this out for Santa, and he'll surely never leave.


Homemade Hot Chocolate Mix

1 cup Callebaut Dark Chocolate Chunks
1 cup cocoa
1 cup granulated sugar
1/3 cup cornstarch

For the mix:
1. Place the chocolate chunks in a food processor, and pulverize until nearly a powder. I suggest wearing ear plugs!
2. Combine the ingredients together in a large bowl, and stir until well combined

For a serving:
1. Warm one cup of whole milk slightly.
2. Add 1/4 cup of the hot chocolate mix, and whisk.
3. Continue to heat until the milk simmers, and the mixture has thickened slightly. It should resemble the consistency of heavy cream, but not quite so far as a pudding or yogurt. Add marshmallows, and enjoy!

Homemade Marshmallows

3 packets of Knorr unflavoured gelatin, or approximately 2 1/2 tablespoons of unflavoured gelatin
1 1/2 cups granulated sugar
1 cup corn syrup (light or golden)
1/4 tsp kosher salt
1 tsp best quality vanilla, or the inside of a vanilla bean
plenty of icing sugar (confectioners' sugar)
candy thermometer
pastry brush

1. Combine the gelatin and a 1/2 cup of cool water in a mixer with a whisk attachment. Allow to rest for a half hour, or as long as it takes to make the candy syrup below.
2. In medium-size saucepan, combine the sugar, corn syrup, salt, and a half cup of water. Heat to medium, and stir only until the sugar has dissolved. Stop stirring.
3. Fill a small bowl with water, and use it and the pastry brush to dissolve any remaining sugar crystals that are clinging to the sides of the pan. Be semi-generous with the water.
4. Begin to monitor the temperature with a candy thermometer. Be careful! Bring the mixture to 244 degrees Fahrenheit, and then remove from heat.
5. Being careful, pour the syrup into the mixer with the whisk attachment. Starting slowly, whisk until the total amount has tripled in volume, approximately 10 minutes in length.
6. While the mixture is whisking, place nearly copious amounts (a little less than a 1/4 centimeter) of icing sugar in the bottom, and slightly up the sides of a 9 x 9 baking pan (metal or glass).
7. Spread the whipped marshmallow into the pan, and allow to cool and dry for at least twelve hours. No need to cover.
8. Using a hot knife, loosen the marshmallow from the sides of the pan. Turn the gigantic marshmallow out onto a cutting board. Have more icing sugar at the ready. Continue to rinse and heat and dry the knife. Slice the marshmallows into desired sizes, and lightly dust with more icing sugar to prevent the creation of another giant marshmallow.
9. Place the marshmallows in an airtight container, and therefore, ready to be enjoyed!
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rosiest hot chocolate

It's a bit of an optical illusion, what you see is not only what you get. It's a bit unexpected. Finally, it is snowing outside today, and it's snowing furiously. Oh no, not just a couple flakes, but as if St. Nick himself was on the way this very night. It could be quite perfect, except that I fear I must stave off every attempt to become too festive. I am certain that I could go full force, with holiday spices, herbs, and dishes, especially baking, up until Santa's reindeer are prancing upon the roof, then I will be finished. And then how would I stay up all night, to greet the man in the red suit when he comes down the chimney? But I am in a wintery mood, and do need hot chocolate to keep warm. How else will I get through without something to subdue my anticipation? Rose hot chocolate. It's like the perfect drink for delicate palates. Nothing too heavy or overwhelmingly rich. It's lovely, and incredibly simple to make to warm up those rosy noses and cheeks. The hardest part might be sourcing rose water, which is often available at Middle Eastern specialty shops, but is often readily available in many chain grocery stores as well. I chopped 70% dark chocolate with a knife. It doesn't have to be perfect, just easily meltable. Rosiest Hot Chocolate (serves 1-2) 1/2 cup whole milk 2 slightly heaping tablespoons chopped dark chocolate (70%) 1 tsp agave nectar 1 tsp rose water 1. In a small saucepan on medium-low heat, warm the milk until steaming, and little bubbles have formed around the perimeter. 2. Whisk in the chocolate, and combine until evenly melted. 3. Add in the agave nectar. 4. Remove from heat, and add the rose water. Serve immediately.
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food boredom

So there's been no posts on here in over a week. And today should have been "fri five fave food finds", but it's not done yet, and I'm tired of finishing it on Saturdays. I guess this last while has been a bit of a food rut, but lots has been going on. Jeff and I took in an opening of a wheel of parmigiano last Saturday morning. There's nothing quite as delightful as taking a full inhale of a freshly opened wheel. Sure, I've cooked quite a bit lately, and certainly eaten enough to prepare for an upcoming holiday overdose, but somehow no new recipes have been that exciting. Good, but not great. Just hum-dee-haw. Or just haven't turned out quite right. Or just don't seem very creative, or good for sharing. A lettuce and tomato salad is delicious, but boring. I thought I'd make chocolate oatmeal cookies for you. I have made them a million times. But then I forgot the right amount of flour, and they weren't as beautiful (albeit nice and buttery), as they should have been. Just nothing has been good enough for you. And to be a whiner, I also have a smidgen of a cold, so am avoiding dairy products somewhat; this complicates my glorious hot chocolate scheme... yes I'll sacrifice myself to test so many of them, but I have to draw the line somewhere. Or the picture, just wasn't quite right. So that has been on hold too. I might be getting a new camera soon, so there is some inspirational hope to come. However, here are a few tastes from couple recent dining adventures. These photos are from a friend's birthday at Bonavista Peking House. Dinners with J are nearly always multi-course affairs, whether you like it or not. (Several courses beyond this post!). And you won't find these dishes on the English menu, and they are very, very good: Peking duck; place it in a wrapper with some green onion, hoisin and cucumber. Delicious. Roast chicken with shrimp chips and sea salt. Shrimp and scallops with vegetables Yin and Yang rice. Fried rice hiding underneath these sauces. This chestnut soup with a truffle infusion and truffle foam, was part of one of the best meals I've ever had, AND it was here in Calgary. Hooray! Chef's Table at the Kensington Riverside Inn = worth every penny. Not an everyday splurge, but I would rather dine here, and then eat frugally for weeks; than to dine elsewhere five times, for "high-end" food that doesn't even come close. It's like going to gastronomic heaven for an evening. Ok, Ok, I'll get on with those promises of more hot chocolate to come!
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chestnuts roasting.... over hot chocolate

Chestnut hot chocolate is for the chestnut connoisseur. The chocolate is not too overpowering, as to prevent the flavour of the chestnuts from singing through. Orange blossom honey helps to round out the flavours, by adding a slightly floral element. This is a welcome addition to satiate my hot chocolate cravings. Chestnut Hot Chocolate (serves 1-2) 1 cup whole milk 10 unsweetened chestnuts, jarred 20 g 70% dark chocolate, chopped 1 tbsp orange blossom honey 1. In a blender, combine the milk and chestnuts until smooth. 2. Heat the milk and chestnut mixture in a small saucepan, on low heat, until bubbles begin to form around the edge. 3. Add the dark chocolate, and whisk until combined. 4. Mix in the honey, until well combined, and remove from heat. Serve immediately.
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glorious cinnamon hot chocolate

Either I am in love with winter, or perhaps just the idea of it. I am certifiably nuts over hot chocolate. It's not something I can totally control either. It just starts with a craving, and develops into something more. It's like eating chocolate, but better; you don't have to wait for it to melt on the tongue to be able to savour it's beauty. In the next while, I'm going to feature, well, virtually endless varieties of hot chocolate. It's not that cold out yet, but we can all use a head-start on deliciousness to keep our wits about us. It's fairly simple to prepare, doesn't require hours of time, or overtly expensive ingredients. It can be humble, and still thrill us to no end. Cinnamon is an intriguing flavour to me. It has been demanded for hundreds of years, and is used in virtually every type of dish, from dessert to liqueur. And why not? It is sweet and spicy, an undeniably versatile and delicious spice. In this recipe, I used ground cinnamon, and the stick form, to ensure a thorough cinnamon luxuriousness. Cinnamon and chocolate paired together, makes me think of something very earthy, but also something exotic. Aztecs meet Silk Road. Cinnamon Hot Chocolate (Serves 2) 1 cup whole milk 1 10 cm cinnamon stick 2 tbsp best quality cocoa 2 tsp ground cinnamon 1 tbsp honey 1 tbsp, 70% dark chocolate (20g, chopped) 1 tsp best quality vanilla extract 1. In a small saucepan, heat the milk, cinnamon stick, cocoa, and the ground cinnamon. Whisk constantly. Bring to a boil, and immediately reduce heat to low. Continue to whisk and heat on low for three minutes. 2. Still using a whisk, add the dark chocolate, honey, and vanilla extract to the heated mixture. 3. Once all the ingredients are silky smooth, pour into warmed cups. Garnish with a small cinnamon stick for each serving.
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pink peppercorn hot chocolate

Winter is a time to be cozy, curl-up and cuddle. It becomes exquisitely delicious and enticing with hot chocolate. It should be rich and aromatic, with a lingering thickness which remains on the palate just a second longer than expected. Something to be savoured. It may as well be a tad spicy, but a delicately sweet and subtle spice. A cure for all that ails you; affectionately known as drinkable chocolate goop, but ultimately much more refined. My favourite hot chocolate. pink peppercorn hot chocolate (Serves 1-2) 1/2 cup whole milk 1/2 tsp cornstarch 60g, 70% dark chocolate, shaved or finely chopped 1 tbsp honey 1/2 tsp best quality vanilla extract 1/2 tsp crushed pink peppercorns 1. Pre-heat cups with hot water, to help the hot chocolate remain hot. 2. In a small saucepan, bring the milk and cornstarch to a simmer over medium-low heat. 3. Lower the heat, and whisk in the chocolate, honey, vanilla and peppercorns, until velvety smooth. 4. Empty the water from the cups, and dry. 5. Pour the hot chocolate into cups, and garnish with additional whole peppercorns, or whipped cream. Enjoy!
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