From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Chocolate & Churros summary
Date: 14 Sep 92 23:53:17 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu


Greetings, everyone.  Things have been hectic over here, and so I
apologize for the long delay in getting this out, but finally it's
here:  the summary and repost of all those delicious recipes I got in
response to my request.  I'm sorry the churros recipe is buried in the
middle of the chocolate recipes, but no matter which chocolate you
prefer, the churros are an absolute must (to be dipped in the prepared
chocolate).  As I say at the bottom of the file, thank you to all who
contributed!  If I got contributors' names, etc. wrong, or left
something out, let me know & I'll post an addendum.

__________

How about Castillian hot chocolate?  The recipe below is taken from
Anna  
Thomas' "The Vegetarian Epicure Book Two."

Castillian Hot Chocolate
Anna Thomas, _The Vegetarian Epicure Book Two_

      1/2 c.  cocoa
      1   c.  sugar
      7   t.  cornstarch
      1/2 c.  water
      1   qt. milk

Shift the cocoa and sugar together into a medium-sized saucepan. 
Dissolve the  
cornstarch in the water, and stir into the cocoa and sugar until it is
a smooth  
paste.  Begin heating the mixture, stirring it with a whisk, and
gradually pour  
in the milk.  Continue stirring with the whisk as you bring the liquid
to a  
simmer.  Allow the chocolate to simmer for about 10 minutes, stirring
often,  
until it is thick, glossy and completely smooth.  Serve steaming hot.

Serves six.

To quote the author, "This is the thickest hot chocolate you'll ever
drink -  
any thicker, and it would be a pudding."

Enjoy . . . .

__________

				Churros (about 15 or so)
(to be dipped in thick Castillian chocolate)

1 c. water
1/2 T. oil
dash salt
1 c. flour
(oil for frying; granualted sugar for sprinkling)

	Bring water, oil, and salt to boil in a saucepan. Add the flour all at
once, reduce heat, then stir (vigorously) with a wooden spoon until it
forms a
ball. Let cool at bit, then put into a pastry bag with 1/2 in. star
tip. Heat
1/2 in. oil for frying. Squeeze dough into oil in 4 in strips. (Do a
few at a
time.) When golden on one side, turn over. Drain on paper towels, then
sprinkle
in sugar.

__________

CASTILLIAN HOT CHOCOLATE

     SPANISH-COCOA - Thick, rich Spanish hot chocolate

     I first tasted this wonderful beverage while touring in
     northern Spain with a choir.  It's not like any hot cho-
     colate I've had anywhere else, and I was delighted to find a
     recipe in The Vegetarian Epicure Book Two. It is the best
     hot chocolate in the world (at least to me.)

INGREDIENTS (Serves 6)
     1/2 cup   unsweetened powdered cocoa
     1 cup     sugar
     7 tsp     cornstarch (cornflour)
     1/2 cup   water
     4 cups    milk

PROCEDURE
          (1)  Mix the cocoa and sugar together.

          (2)  Dissolve the cornstarch (cornflour) in the water
               and combine with the cocoa-sugar mixture in a
               medium-sized saucepan.  Stir this until it is a
               smooth paste.

          (3)  Begin heating this mixture, continuously stirring
               it with a whisk.  Gradually pour in the milk.
               Continue stirring as you bring it to a simmer.

          (4)  Simmer, stirring often, for about 10 minutes.  The
               cocoa is ready when it thickens and is glossy and
               smooth.

NOTES
     The consistency of the finished product should resemble cho-
     colate pudding that didn't quite set.  If you halve this
     recipe, you'll get just the right amount for two large mug-
     fulls.  This cocoa is especially fantastic when you dip
     churros into it (a churro is a sugary, deep-fried,
     doughnut-like stick, and if anyone wants to send out a
     recipe, I'd be most grateful).

RATING
     Difficulty: easy.  Time: 15 minutes.  Precision: measure the
     ingredients.

CONTRIBUTOR
     Tovah Hollander
     UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
     {sdcrdcf,hao}!cepu!tovah

------------------------------------------------------------------------
-----
From mrd@ddd.prepnet.com Mon Aug 26 09:58:11 1991

One of my favorite drinks.  

2 oz of heavy cream
6-8 oz of milk
1 stick of cinnamon
1 vanilla bean, split in half length wise
2 oz of some excellent dark chocolate, finely chopped.  I suggest
Lindt.
freshly made wipped cream

heat the cream and milk with the cinnamon and vanilla bean very slowly
for 15-20 minutes. (if you don't have any beans add 1-2 tsp of vanilla
after heating).  remove the bean and cinnamon.  add the chocolate.
mix until fully melted.  serve topped with some very dense fresh
wipped cream. serves 1-2 depending upon how much of a glutton you are.

[To be honest with you, I prefer 4 oz of milk, 4 oz of cream, 4 oz of
chocolate but some people find this too rich.]
------------------------------------------------------------------------
------
From ed1t+@andrew.cmu.edu Mon Aug 26 10:26:25 1991

It is always difficult to duplicate what you eat ot drink
in a restaurant but it's true that there exists almost always  
a "home-made" version ...

In the family, there are 2 things we call "hot chocolate" : the one for
the morning, which is only hot milk into which we pour 2 or 3 Tbsp
powdered cacao 
(mainly for kids)...
And the one we'll serve at 4 o'clock (instead of the English tea) or
after a light diner ... closer to the one you find in the restaurants
and cafes: it's actually what you tried: melted chocolate bar into milk
...

To make it better though: use a very good bitter-sweet chocolate, use
creamy (not the skim one) milk, (add sugar if needed) beat all the time

with a wire-whisk until the milk start to boil .... then pour in the
mup ...
for a split seconde, it does look like the one you get in the cafes...

Emm.
------------------------------------------------------------------------
-----

From shankar_k@mscf.med.upenn.edu Fri Jan 11 10:17:53 1991

I recently bought "Sundays at the Moosewood". It looks great!  Where
else can
you find recipes from Finland, Provence, India, Japan, the South, and
Great
Britain in one book.  A friend sent me the recipe for Mexican Hot
Chocolate in
her Christmas card; here it is (modified for REAL chocolate fiends):

               Mexican Hot Chocolate (serves 3-4)

Melt 3-4 squares semi-sweet baking chocolate over low heat.  Meanwhile,
heat
1.5 cups heavy cream and 2 cups milk until hot but not boiling.  Stir a
litte
of the hot milk into the chocolate, to make a paste, then add the rest.
 Keep
stirring over low heat.  Add 1 tblsp sugar (or to taste).  Then, beat 1
egg
with vanilla (this part can be omitted).  Stir a little hot chocolate
into egg
to warm it up, then add the egg to the chocolate.  Stir over low heat
for 3
minutes.  Add a good hard sprinkle of cinnamon and serve.  YUMMY.

                      Kalpana Shankar (shankar_k@a1.mscf.upenn.edu)
------------------------------------------------------------------------
-------


There is a mexican version of 'hot chocolate' called champurrado which
is basically unsweetened chocolate with milk, nutmeg and cloves, a
little sugar and a little corn flour to make it thick.  It is very
rich and wonderfully spicy (not spicy hot, spicy tasty).

--Cindy
--
The probability of forgetting      | ARPA:   tittle@glacier.ics.uci.edu
something is directly proportional | UUCP:  
{sdcsvax|ucbvax}!ucivax!tittle
to .... to .... uh ....            | BITNET: cltittle@uci.bitnet

__________

Spanish chocolate (Chocolate Espanol)
from Time-Life Series "the Good Cook" Beverages pg. 116

2 cups milk
2 oz. sweet chocolate, broken or grated ( Ybarra from Mexico or swiss
would
probably be best.)
1/2 tsp. cinnamon
2 eggs, beaten (probably better to use just the yolks as the whites may
curdle.
)
Stir the milk with the chocolate and the cinnamon over low heat until
the
chocolate dissolves.  Add the eggs and beat the mixture until it
becomes thick,
taking care not to boil.

__________

Here is the recipe for Orange - Scented Hot Chocolate

from the May 1992 Bon Appetit

2 Cups milk
4 Ounces bittersweet (not unsweetened ) or
   semi-sweet choclate, chopped
3  2X1 inch orange peel strips (orange part only)
1/2 teaspoon instant espresso powder or
    instant coffe powder
1/8  teaspoon ground nutmeg

Combine all ingredients in heavy medium saucepan.Stir over low heat
until 
chocolate melts. Increase heat and bring just to a boil, stirring
often. 
Remove from heat and whisk untily frothy. Return to heat and bring to
boil again. Remove from heat; whisk until frothy. Repeat heating and
whisking once again. Discard orange peel. (Can be prepared 2 hours
ahead. Let stand at room temperature. Before serving, bring just to
boil,
remove from heat and whisk until frothy.)
Pour hot chocolate into mugs, 2 servings.

I tried this last night, it tasted great, had a wonderful texture, and
was
the perfect refreshment for sitting on the balcony and watching the 
rain fall while talking to friends.  Bon Appetit, recommends it with
Churros for breakfast.  Maybe on Sunday morning.  Enjoy.

__________
Contributors (those who forwarded recipes to me, & aren't mentioned in
the text):
Jana Dunn       (jana@unssun.scs.unr.edu)
Nancy Marino    (HCLS7@Jetson.UH.EDU)
Toki Noguchi    (tokin@hpmwmat.sr.hp.com)
Eric Urquhart   (eurquhar@sfu.ca)
Ted Taylor      (Ted.Taylor@p4214.f104.n109.z1.fidonet.org)
Rodney J. Mertz (rjm@chaos.aqeng.cdc.com)

Thanks everyone!  The responses were great (and tasty =)).  I apologize
if I left anyone/anything out or otherwise scrambled the signals. 
Enjoy, all!

Jane Deering
fury.eyes@dartmouth.edu