Wednesday, March 28, 2012

Hot Chocolate on a Stick AKA Hot Cocoa on a Stick

Photo: Ticket Hot Chocolate on a Stick
Today is National Food on a Stick Day, and for me that would be Chocolate: Cookies, Truffles, Cake Pops, and lots more. I love Bakerella's Cake Pops: Tips, Tricks and Recipes and  Morgan Greenseth's Mini Pies Cookbook. This past week I got a copy of Linda Vandermeer's Sweets on a Stick. You see the theme on this bookshelf? The subtitle of this new book is More than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies and Pies on the Go. I suggest consulting all of these cookbooks for hints and tips on supplies and treats for today's Food on a Stick Holiday!

Since it's pretty blustery today, I thought I'd post about one of my favorite Foods on a Stick: Hot Chocolate on a Stick.

Several Chocolate companies make Hot Chocolate on a Stick, but one of my favorites is Ticket Chocolate. Each Hot Chocolate on a Stick is handmade in AmberLee and Andrea’s San Francisco kitchen. They have several varieties including Salted Caramel, 3-Chili, Vanilla Mint, Venezuelan Bittersweet, French Dark Truffle and Belgian Milk.

In case you want to make your own, give the following easy recipe a try. As always, use the very best ingredients. I have used all kinds of dark chocolate--something over 65% cacao, fair trade & organic. If you're adding marshmallows, you might want to make your own or buy some really good confections. It will make a difference, but if you don't have any, use what you have. You can cut the marshmallows to size (square) or use minis. You can also wrap individual Cocoa on Sticks in cellophane, add a bow and directions for use. It's the perfect gift. Want to get adventurous? Add other ingredients such as vanilla or chile to your fudge blend. Experiment.


1/2 cup whipping cream
14-oz can sweetened condensed milk
18 oz (about 3 cups) chopped semi-sweet chocolate
4 oz (about 3/4 cup) chopped unsweetened chocolate
25 lollipop sticks

Line an 8 x 8 pan  with aluminum foil. Spray foil with nonstick cooking spray.
Place chopped semi-sweet and unsweetened chocolates in large heat-safe bowl.
Pour whipping cream and condensed milk into medium saucepan and whisk until combined.
Put saucepan over medium heat. Bring liquid to a simmer, whisking frequently so condensed milk does not scorch bottom of pan.
Once liquid is simmering, pour hot cream over chopped chocolate and let sit for minute to soften. Begin whisking cream and chocolate together, until chocolate is melted and there's a smooth mixture. It will be fairly thick.
Pour chocolate into prepared pan and smooth into even layer. Allow to sit and firm up overnight, or for 3-4 hours in refrigerator.
Once fudge block is firm, use large, sharp knife to cut into twenty-five pieces (five rows and five columns). For smoothest cuts, rinse knife in hot water and dry between each cut.
Skewer each block with a lollipop stick (make sure they're natural and not colored--or meant for some other craft-might contain chemicals).

To make hot chocolate, heat mug of milk (water does not work well) and add a chocolate block on a stick. Allow to sit and soften for minute, then vigorously stir until dissolved.

Store Hot Chocolate On A Stick in an airtight container for up to a week at room temperature, two weeks in refrigerator, or up to a month in the freezer.

Get Fancier: How to use a cube mold and add marshmallows. See recipe here on 30 Pounds of Apples

1 comment:

yummychunklet said...

What an interesting concept, like frozen hot chocolate. Can't wait to try it!