Forum Activity for @Steve Schechner

Steve Schechner
@Steve Schechner
08/23/13 01:36:43AM
7 posts

Chocolate drink without milk.


Posted in: Tech Help, Tips, Tricks, & Techniques

I made a preparation and it came out quite thick so if it is not re-blended, could also be used as a dessert on its own with the consistency of chocolate mousse or chocolate pudding. For a beverage, may need to add more water than what I started with. I kept it chilled for several days (which is why haven't responded findings until now) and it tasted as good as the first day . I used a 75% from Ecuador, not sure what you are using, but if a lower percentage, probably could omit the sugar. For testing, I tripled our original recipe above. By blending with the immersion blender, it keeps the cocoa butter from separating and becoming a waxy. Sorry if didn't get the metric right.

Chilled Chocolate (as tested):

15 ounces water (450 ml)

1.5 teaspons sugar (7 ml?) - if using 75% or higher, otherwise omit

6 ounces chocolate (170 gr)

If using sugar add to pot then

Bring water to boil

Remove from heat

Slowly add in chocolate

Stir till mostly disolved

Use an immersion blender and blend until smooth

Allow pot to cool

Refrigerate several hours or overnight

If using as a dessert, carefully spoon into bowl or dessert cup, otherwise reblend and pour into serving cup.

Let me know what you think/results.

Steve Schechner
@Steve Schechner
08/17/13 05:06:05PM
7 posts

Chocolate drink without milk.


Posted in: Tech Help, Tips, Tricks, & Techniques

For the cold version, are we talking about individual portion at once or storing a quantity and pouring into a cup for service as needed? I have some ideas, I'll let you know the results when I have some time to try them out.

Steve Schechner
@Steve Schechner
08/16/13 03:04:01PM
7 posts

Chocolate drink without milk.


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Julie,

I didn't realize that you were using single origin. How about this for the chocolate to be the main component.

2 ounces single origin chocolate

5 ounces hot water

Place pieces in cup, add hot water, wait for chocolate to melt. Blend with frother or hand blender until smooth and foamy on top.

If you want thicker use less water or more chocolate. I tried with 71% and felt sugar wasn't needed (for my taste anyway).

Steve Schechner
@Steve Schechner
08/15/13 12:30:28AM
7 posts

Chocolate drink without milk.


Posted in: Tech Help, Tips, Tricks, & Techniques

Steve's Hot Chocolate Recipe:

For 1 serving:

1 ounce dark chocolate (this recipe used 75% in button form)

1/2 to 1 tsp sugar (adjust to taste if using 65% may not need to add as much sugar)

1 to 1 1/2 tsp dutched cocoa powder

1 to 1 1/2 tsp natural cocoa powder

6 to 8 ounces hot water

Place dry ingredients in cup. Add water. Wait a few moments for chocolate to melt. Blend with frother or hand blender until smooth and foamy on top.

The natural cocoa powder helps with creating foam while the dutch adds smoother taste.

Can also be made with sugar alternatives such as sweet and low, equal, or stevia powder, but I use less as these usually taste sweeter than sugar.

Steve Schechner
@Steve Schechner
08/13/13 11:54:57PM
7 posts

Chocolate Shops in Quebec


Posted in: Travels & Adventures

As a follow up, I was able to make a trip up to Quebec and visited Choco Musee Erico634 Rue Saint-Jean in Quebec City. They have a nice museum recounting the history of chocolate, a window to watch the chocolatiers (video available when they are not in production), nice selection of chocolates and gelato and even make a bean to bar chocolate that while a rougher texture is very tasty, I regret not bringing back more. Down the block is an historic grocery that is supposed to be the oldest in North America and they have a selection of chocolate bars.Chocolaterie de l'Ile d'Orlans196 Bout de l'Ile Ch, Sainte-Ptronille is also worth a visit if you have a car because there is no public transportation to there. They also have a small museum about chocolate in addition to a nice selection of chocolates, including casis and maple which are sourced locally on the island. They have a little patio where you can enjoy the chocolate, or walk down the road and you can have views of Chute Montmorency, the waterfall.

Steve Schechner
@Steve Schechner
08/13/13 11:42:42PM
7 posts

Chocolate drink without milk.


Posted in: Tech Help, Tips, Tricks, & Techniques

I will give you my recipe tomorrow as I normally do it by eye and count, so would want to provide measurements. The important component though is either a hand frother or blender to smooth it out and create a nice foam on top. Even though it uses water, I've given it to people who normally use milk and they enjoy it too.

Steve Schechner
@Steve Schechner
01/25/13 11:46:59PM
7 posts

Chocolate Shops in Quebec


Posted in: Travels & Adventures

I prepared an itinerary for a travel and tourism program I am taking that was for a trip I would like to do to visit various chocolate places in Eastern Canada (Toronto, Montreal, Quebec, Halifax) and the French Island of St. Pierre. There are chocolate places doing bean to bar, hand made chocolates, gelato, etc. I could send the itinerary in PDF, or I could extract out the names and links (if available). I do have to disclose that I have not been to any of these shops, but in the future, if I have enough money, I would like to do this itinerary and visit them all.