Hot chocolate on sticks.

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I have never tempered chocolate before… Until tonight, when I made over 80 hot chocolates on sticks for favours at a Christmas Craft Cafe I’ve organised for this coming Saturday. I’m not sure what possessed me to do it in such vast quantities. I guess I like a challenge. My husband thinks I’m off my rocker, and I think he might be right. I would not advise doing it on the scale I did. I used 50 100g bars of dark chocolate. The tempering technique I used is on the BBC Good Food website.

The idea of a hot chocolate stick is that you swirl it into a mug of hot milk, to create an indulgent and delicious treat.

Apart from the tempering, the process is so straightforward. Basically, pouring melted chocolate into moulds, sticking a stick in it and topping it with mini marshmallows. Here are some pics, including ones from the tempering process.

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Lay your moulds out

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Melt in a bain-marie

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For tempering dark chocolate the temp needs to get to about 55oC before lowering the temperature by seeding.

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Hubby trying to lower the temp! Outside, in the UK on a December evening!

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It took longer than we expected!

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Heating the mixture up again using the seeding technique.

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Pour into moulds.

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Stick a stick in it and top with mallows.

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Et voila!

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Enjoy!

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3 thoughts on “Hot chocolate on sticks.

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