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Hot chocolate on a stick · GialloZafferano.com

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  Speaker 1: Hot chocolate on a stick is a fun and original
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  Speaker 1: way to enjoy hot chocolate in single servings. Each stick
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  Speaker 1: melts directly in hot milk and becomes a rich, comforting drink.
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  Speaker 1: You can customize every stick with different toppings and use
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  Speaker 1: them as homemade gifts. For this recipe, preparation time is
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  Speaker 1: about 15 minutes. Cooking time is about 10 minutes. Cooling
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  Speaker 1: time in the refrigerator is at least 2 hours. With
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  Speaker 1: these quantities, you obtain about 10 chocolate sticks. Ingredients for
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  Speaker 1: 10 chocolate sticks. Dark chocolate, 430 grams. Powdered sugar, 45 grams.
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  Speaker 1: Corn starch, 45 grams. Unsweetened cocoa powder, 22 grams. For
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  Speaker 1: the toppings, for almond and cardamom, sliced almonds, one teaspoon,
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  Speaker 1: and one pinch of ground cardamom. For pistachio and chili,
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  Speaker 1: ground pistachio, one teaspoon, and one pinch of green peperoncino chili.
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  Speaker 1: For hazelnuts and cinnamon, chopped hazelnuts, one teaspoon, and one
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  Speaker 1: pinch of cinnamon powder. For coconut and ginger, shredded coconut,
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  Speaker 1: one teaspoon, and one pinch of powdered ginger. For the
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  Speaker 1: last sticks, flo de sel, one pinch, and dried edible
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  Speaker 1: flowers as needed. Start by preparing the chocolate base. Coarsely
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  Speaker 1: chop the dark chocolate with a knife. Fill a saucepan
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  Speaker 1: with water up to one quarter of its height. Place
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  Speaker 1: a heatproof bowl on top to form a double boiler,
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  Speaker 1: making sure the water does not touch the bottom of
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  Speaker 1: the bowl. Place the chopped chocolate in the bowl. Keep
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  Speaker 1: the heat very low and let the chocolate melt, stirring
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  Speaker 1: from time to time, until it becomes completely fluid. While
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  Speaker 1: the chocolate melts, prepare the powder mixture. In a separate bowl,
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  Speaker 1: sift the cornstarch. Add the unsweetened cocoa powder and sift
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  Speaker 1: it as well. Add the powdered sugar through the sifter.
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  Speaker 1: Mix these sifted powders carefully until they are well combined.
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  Speaker 1: When the chocolate is fully melted, keep the double boiler
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  Speaker 1: on low heat. Add the powder mixture to the chocolate
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  Speaker 1: one spoonful at a time. After each addition, stir carefully
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  Speaker 1: and continuously. Continue until all the powders are incorporated and
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  Speaker 1: the mixture is smooth and homogeneous. Prepare a disposable pastry
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  Speaker 1: bag and an ice cube tray. Transfer the hot chocolate
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  Speaker 1: mixture into the pastry bag. Cut the tip of the bag.
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  Speaker 1: Squeeze the mixture into the cavities of the ice cube tray,
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  Speaker 1: filling them evenly. Gently tap the tray on the counter
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  Speaker 1: so that the surface levels and any air bubbles rise
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  Speaker 1: and disappear. Excited? Now prepare the toppings. Take several small bowls.
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  Speaker 1: In one bowl, combine the sliced almonds with the ground cardamom.
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  Speaker 1: In another bowl, combine the shredded coconut with the powdered ginger.
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  Speaker 1: In a third bowl, combine the ground pistachio with the
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  Speaker 1: green peperoncino chili. In a fourth bowl, combine the chopped
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  Speaker 1: hazelnuts with the cinnamon powder. Decorate the chocolate one cavity
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  Speaker 1: at a time. On some chocolate cubes, sprinkle the mixture
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  Speaker 1: of sliced almonds and cardamom. On others, sprinkle the coconut
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  Speaker 1: and ginger mixture. On others, sprinkle the ground pistachio and
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  Speaker 1: chili mixture. On others, sprinkle the chopped hazelnuts and cinnamon mixture.
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  Speaker 1: On the last two chocolate cubes, sprinkle a pinch of
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  Speaker 1: fleur de sel and dried edible flowers. Once all cubes
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  Speaker 1: are garnished, insert a popsicle stick into the center of
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  Speaker 1: each cavity. Make sure each stick stands upright. Place the
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  Speaker 1: filled tray in the refrigerator. Let the chocolate cool and
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  Speaker 1: set for at least two hours. until the cubes become
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  Speaker 1: firm and solid. When the chocolate cubes are completely set,
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  Speaker 1: remove the tray from the refrigerator. Gently release each chocolate
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  Speaker 1: cube from the mold, holding it by the stick. Now
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  Speaker 1: each hot chocolate on a stick is ready. To serve,
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  Speaker 1: heat a cup of milk until hot. Place one chocolate
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  Speaker 1: stick in the cup of hot milk. Stir until the
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  Speaker 1: chocolate melts completely and the milk becomes a smooth hot
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  Speaker 1: chocolate drink. If you prefer a thicker and creamier chocolate,
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  Speaker 1: after the stick has melted in the milk, heat the
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  Speaker 1: drink again on the stove or in the microwave until
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  Speaker 1: it reaches the desired thickness, stirring frequently. You can store
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  Speaker 1: the finished hot chocolate sticks in the refrigerator for up
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  Speaker 1: to two weeks. Alternatively, you can freeze them for up
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  Speaker 1: to one month. Enjoy these hot chocolate sticks on their
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  Speaker 1: own or offer them as personalized flavored treats.