hot chocolate in busy cafe?

Hey everybody,

I'm a chef in a restaurant/cafe in Munich looking to improve our hot chocolate. Right now we're not making our own but I'd like that to change. I started working on developing a recipe but ran into a few challenges.

1. I'd like it to have a pourable consistency so that it can be made quickly and looks like the one above (one of my trials)

2. I'd like it to be somewhat shelf stable or at least last a couple weeks in the

fridge

3. little to no hassle to make the chocolate base or to finish the hot chocolate

We're incredibly busy so unfortunately if it doesn't fulfill those three requirements it's not going to work.

I'm pretty happy with the recipe so far but it could still use a little tweaking. Also if there's some way to make it thicker that would be great but the challenge is keeping the pourable consistency.

Here's my recipe so far for the small trial batch:

75g water

50g sugar

1 vanilla pod

45g cocoa

40g chocolate (valrhona)

salt

chili

bring everything besides the chocolate to a boil, remove from heat and stir in the chocolate.

The result is a thick but pourable ganache like syrup.

Any thoughts and tips would be greatly appreciated!

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Samuel_68313

I would personally omit the chilli, it's one of those things that some people are not going to be happy with, optional extra on that front (maybe make a chilli syrup).

One whole vanilla pod seems excessive, not to mention expensive. What is the price point there? I have to imagine if you're doing 1 vanilla pod per serving you must be selling this at €5/6, which is a lot. I would imagine one vanilla pod per four servings should be fine.

Personally I prefer hot chocolate made with milk, but maybe you can take your current recipe (as it seems you are reasonably happy with it), and just add a splash of cream to it, which should give a slightly more luxurious texture.

If you have the manpower, maybe make some chilli marshmallows to go with it, I really love the idea of a mild chilli marshmallow in my hot chocolate. I've wanted to try this myself for ages but just have not gotten around to it.

Ryan_79893

Hey Samuel,

Thanks for the response! You're totally right about the chilli but the amount I added was almost not even perceivable and the same goes for the salt. One important part that I forgot to mention was that this recipe is a concentrated base that is first mixed with a splash of hot milk, then has foamed milk poured over the top like a cappuccino. This way I can get a lot out of one vanilla pod. The recipe is for several portions.

I like the idea of adding cream! How long do you think the mixture would last in the fridge though if cream were added to it? Maybe service could add a splash of cream to the chocolate mix before pouring over the steamed milk? hmmm.

by the way, chili marshmallows sound amazing! Not sure we could swing it though unfortunately.

Thanks a lot for the help!

bkeene12

I think you should experiment with xanthan gum right before service.

This is going to produce a foam that will hold longer and improve the the mouthfeel. If you have not seen it yet, watch this ChefSteps' vid for how easy it is to use (be sure to scroll down the page and watch the presentation portion on Xathan Gum specifically). I think the xathan would give your drink a unique edge and could easily be incorporated in to your service process.

Like Samuel- I'm not a big fan of chili in my chocolate... all the other ingredients are spot on.

Samuel_68313

I think if you add the cream at the boiling stage it'll be good for five or six days. I can't imagine it being necessary to have it last longer than that anyway.

Adding a splash at service might be better though. Just try it both ways and see which you prefer.

Ryan_79893

Yeah, the problem is if we make more than we are able to sell it will go to waste and if we don't make enough we'll end up having to make it too often. I'll try adding it at the end and see how it goes! Thanks again Samuel!

Ryan_79893

Hey Bobby,

Thanks for the tips! I do use Xanthan now and then but my concern is letting service do be in charge of that

. I would want to add a very controlled amount (maybe something like 0.05-0.08%) and with our setup I'm sure they wouldn't be able to handle that.
I like the idea though. I'll play around with it in the hot chocolate base!

Samuel_68313

Yes I felt this as well when you asked the question, xanthan might work to improve the texture, but it'd have to be added at service and not a chance would I be letting FOH anywhere near xanthan gum.