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Hot Chocolate on a Stick


A few years ago I saw hot chocolate on a stick and have wanted to make it ever since. What a cute little invention and perfect for chilly days. You have your chocolate and marshmallow all ready to go so all you do is add it to hot milk; stir and you’re ready to go. I made a new batch of my homemade marshmallows, recipe here. This time I just left them white and used a small cook cutter to cut them out. They turned out perfect and after this I could never imagine using store bought ones.

Not only are these perfect to have around the house but they make really cool gifts. You can get creative with how you wrap them up. I used plastic coffee stirrers that I broke in half but you can use anything you have on hand like wooden sticks maybe. After my chocolate was done I just slid a marshmallow on top and stored them in a a Ziploc bag in the refrigerator.

1/2 cup heavy cream
14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups semisweet or bittersweet chocolate (chopped chocolate bars or chips)
3/4 cup unsweetened baking chocolate
Sticks (wooden or plastic)

1.  Line an 8" x 8" pan with parchment paper or aluminum foil.

2.  Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt.

3.  After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.

4.  Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.

5.  Run a knife around the edge of the pan and turn out onto a clean cutting surface.

6.  Slice into 1-1/4 cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.

7.  Stick a wooden stick into the center of each block.

8.  Roll in cocoa or crushed peppermint candy, if desired. Wrap in waxed paper, parchment, or plastic wrap to store.

Yields: about 3 dozen blocks

adapted from King Arthur flour

4 comments:

  1. Maryam Khalifa12/11/2012

    I have a suggestion, you could pour the chocolate into sillicone ice cuble moulds which saves the cutting and gives a cleaner finish?

    www.jadoreik.blogspot.co.uk

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    Replies
    1. That is actually what I did with these and it was a bit hard to get them out. The mixture is fudge like not pure chocolate so this way I think would be a lot easier.

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