Hot Chocolate on a Stick

Hot Chocolate on a Stick is a fun edible gift to give for Valentine’s Day or Christmas.  With this recipe, learn to make hot chocolate on a stick, also called Hot Chocolate Spoons.

Isn’t a steaming cup of hot chocolate one of the best things about winter? I love enjoying a creamy, sweet mug full of hot cocoa on cold days!

I hope you’ll try this recipe for hot chocolate on a stick. It makes a solid confection that, when stirred into a cup of hot milk or cream, transforms into a cup of the most rich and satisfying hot chocolate.

This recipe yields 10 1oz cubes of hot chocolate, which is a cube about the size of a standard ice cube.
Use 1 oz. hot chocolate on a stick per every 1 cup milk or cream.

(This is the original method from AmberLee in 2010)

First things first: what chocolate to buy (see a whole post dedicated to this here)
The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. A chocolate with a high percentage of cocoa butter will do that. More cocoa butter means quicker melting. A bag of every-day chocolate chips won’t melt as fast. In fact, chocolate chips are formulated not to melt as fast, so they hold shape in your yummy cookies. You can also find fake chocolate (like a bag of Wilton’s candy melts, aka summer coating), which uses vegetable fats instead of cocoa butter. It will melt well, but the resulting cup of hot chocolate won’t be transcendent. And we’re going for transcendent. The candy melts are great for coating the outside if you like, because they stay pretty and shiny even if you don’t melt them just right.

If you’re on a tight budget, try using a bag of real-chocolate wafers made for a chocolate fountain or for fondue. You can also go with a good baking chocolate bar (you’ll probably want one that is sweetened, not unsweetened). If you really want to make an incredible gift, invest in some good chocolate. You’ll have to sample to pick a favorite. For most chocolate, if you enjoy eating it, you will enjoy drinking it, though some chocolates definitely stand out as drinking chocolate (Scharffen Berger, great if you like a natural chocolate), and some seem to fall short (Lindt for me did this). Following are some good other brands to consider: Ghiradelli (great if you want a dutch processed, more cocoa-flavored chocolate), Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard, TCHO, and I’ve really been wanting to try Amano from Utah.

And if you want your chocolate to come out pretty, you’ll need to temper it. I’ve written my full tempering instructions here. But if you are new to chocolate and tempering scares you, just dip your creations in melted, chocolate-looking, summer coating.


Word of warning: no water!
There is one thing you need to know before working with chocolate if you don’t already: never let water or alcohol touch it. Not a drop. You can be stirring a potful of smooth, decadent melted chocolate, then get one drop of water in it and the whole thing will get grainy and seize up. It’s a sad experience. (If this happens to you, use the chocolate for a recipe like brownies or ganache that uses chocolate and liquids).

So then, if you’re planning to introduce vanilla, use a vanilla bean or vanilla paste, not vanilla extract. If you want to add food coloring, use a gel or powdered form, not liquid.


 

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