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Sometimes drinking chocolate is the perfect way
to get your chocolate fix!
As we look out the window at the crazy weather that seems to come out of nowhere, falling moisture, frozen or not, can be depressing and disheartening.
I’ve been thinking about hot chocolate since early fall, and it’s at this point in the winter that I look to having comfort foods. Almost all of my comfort food desires are hot, or at least warm, along with Haagen-Dazs coffee ice cream.
My quest to make a good drinking chocolate all started when I went winter climbing up to the top of Mount Washington in the White Mountains, a long, long time ago.
One freezing moonlit night inside a tent, I put three packets of Swiss Miss into a cup of boiling water. The cup was filled with extra chocolatey goodness, but it was overwhelmed by sugar.
Since then, I have experimented with different mixes, recipes and ratios of chocolate to liquid.
A sip of really good hot chocolate starts with an opening of unexpected light floral notes that roll into a chocolatey envelope, as your mouth is filled with a wonderful fullness of chocolate. Rich, thick, sweet – a wealthy feel of pure dark chocolate encased in liquid.
We have, over the last fifteen years, perfected our cocoa powder-based hot chocolate recipe. We like cocoa powder as the base because it has the perfect flavor, is easy to store, and you can adjust the quantity to your taste.
ChefShop cocoa powder is super versatile! It works wonders in cookies, brownies and even in your morning oatmeal!
Shop now for the extremely versatile ChefShop Cocoa Powder here!
Click Here To See Everything Featured in This Newsletter!
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Homemade Hot Chocolate
recipe
Our basic recipe is delicious and it is when you make variations and changes to this very simple recipe that it becomes yours. Add cream in combination with milk, or use oat milk or coconut milk for a different richness. Add in cinnamon, or sprinkle some on top, dust with more cocoa powder, or with nutmeg or cardamom, or top with a zest of citrus.
Add more or less sugar to match your preferences when you make the base, and then try finishing with different sugars. Don’t forget to consider sweet syrups and candy canes.
Consider freeze-dried coffee to a cup, or citrus bitters – actually any bitters will make an interesting change to the personality of the sip.
And of course, use your milk – dairy or not – to make a design in the chocolate before you serve. Or go old school with a handful of marshmallows.
Lastly, add a little of your favorite chocolate bar to the mix for a nice, rich difference!
Delicious drinking chocolate is a classic comfort food – and making it your own is the fun!
Click here for the Homemade Hot Chocolate Recipe!
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San Ignacio Dulce de Leche
from Argentina
Delectably thick and creamy, this silky-smooth concoction has a rich mouthfeel and a deep, dark caramel flavor that's not too sweet. It's the milk that makes it special!
Dulce de leche is a traditional artisan dairy product created with fresh milk, sugar and vanilla.
In Argentina and throughout South America, dulce de leche is an absolutely indispensable product to have around the house, and it's often eaten simply spread on toast.
One of the most delicious ways to enjoy it is to warm it and pour over vanilla or coffee ice cream...heaven!
You can also drizzle it over cakes, cookies and fresh fruit, especially bananas, and it's included in some pastries and other desserts. This Argentinian caramel makes a to-die-for crêpe filling and pancake topping.
Shop now for San Ignacio Dulce de Leche!
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Valrhona Manjari Dark
Semi-Sweet Couverture 64%
Valrhona Manjari chocolate is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar. With a 64% cocoa content, Valrhona's Manjari is perfect for home pastry chefs and professionals alike.
This Madagascar dark chocolate is the perfect compromise between the ultra-dark bittersweet chocolate couvertures with 70% cocoa content and the (often too sweet) dark chocolate couvertures with less than 60% cocoa content.
Valrhona Manjari chocolate has a higher-than-typical amount of cocoa butter to give your desserts and truffles a silky finish, and make your favorite drinking chocolate oh-so-rich! With the sweetness of the tropics, Valrhona Manjari chocolate has an intense taste, sustained fullness, and then hints of dried fruit and grilled almonds for a woody base.
It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona "feves" are small oval disks that are easier to work with than large industrial size blocks.
Valrhona started in 1924 when a pastry chef from Tournon created a chocolate factory, which eventually achieved worldwide recognition. In 1984, it became the first to offer a chocolate with 70% cocoa. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world.
Their focus is solely on their chocolate, and to ensure the highest quality and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world. Now that's quality control.
Valrhona has finally begun to offer its professional products, cocoa and couvertures, packaged for the home pastry enthusiast in a palette of subtle flavors, to create elaborate delicious chocolate preparations.
This Madagascar dark chocolate is especially good for fillings, for pouring, dipping, and molding. You cannot go wrong here.
Shop now for Valrhona Manjari Dark Semi-Sweet Couverture 64%!
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As Do Mar Tuna
In Olive Oil
One of our very favorite products, this beautiful, versatile canned yellowfin tuna is line-caught, processed when fresh, and packed in olive oil - you can't miss with this! As do Mar, a popular brand in Europe, is wonderful in a variety of recipes and great right out of the can. Buy with caution - because after one taste, you will never go back to grocery-store canned tuna!
Serving Suggestions
As do Mar tuna in olive oil is our choice for Salade Niçoise, and it's a perfect addition to any antipasto plate. Or try it on a bed of greens with sliced, ripe tomatoes and a handful of good olives for an easy, delicious and very healthy lunch - no mayo required!
Shop now for As Do Mar Tuna In Olive Oil!
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Lummi Island Wild Albacore Canned Tuna
from Washington State
This is now my favorite - if I could only have one tuna in a can it would be this one. Because it is packed in its own juices, it is more versatile than oil packed.
This sashimi-grade young tuna is individually caught with single hook lines and is flash frozen solid at sea right after it is caught, making it a sustainable canned tuna, as well as a tasty one! Averaging up to 50% less mercury than many common store brands, this tuna has more omega 3 fatty acids than most salmon!
All of Lummi Island's wild-caught canned tuna comes from one second-generation tuna fisherman, Paul Hill, and his crew, who care about the fish and making sustainable canned tuna. Because of the special gear they use, they get virtually no bycatch.
We had an impromptu taste test in the shop of all our canned tuna to refresh our memories and to welcome Lummi Island tuna to the school. Everyone has their favorites and not likely to relinquish their choice. Though everyone agreed Lummi Island tuna is quite special and worth pulling the tab!
Shop now for Lummi Island Wild Albacore Canned Tuna!
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Cannellini Beans - Canned
from Italy
Cannellini beans are also known as Italian white kidney beans. They have a nutty, earthy flavor that is great in salads, cassoulet and ragouts.
Canned beans compared to dried, uncooked beans are like dried pasta is to fresh. The same base - yet different - and each excelling in their own intended purpose.
However, canned beans from Italy are so much better than the ones you typically find in the local grocer. They are like a totally different food!
Firm to the bite, yet soft on the tongue, these beans are just right.
Reserve the liquid from the can as a binder for gluten-free recipes.
Shop now for Cannellini Beans - Canned!
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Recca Pantescan Salted Capers - Non-Pareil
from Italy
Recca capers are grown on the island of Pantelleria and preserved in native sea salt by Agostino Recca. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers.
These are small "non-pareil" Pantescan capers, full of flavor. Being preserved in sea salt means that none of the aromatic flavor has been lost. A fabulous find indeed!
Shop Now For Recca Pantescan Salted Capers - Non-Pareil!
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Suehiro Ponzu Sauce
from Japan!
Ponzu is an ingredient and finishing flavor that is truly special.
The elevated quality of this Ponzu has not just one or two citrus fruits, this one has four different citruses. It makes it more round, more fragrant, more surprising, the combination is just more!
The blend brings you a combination of flavor notes that is complex, yet gentle.
To the nose, it has a wonderful sweet combo-citrus whiff. Yuzu is the upfront aroma. The Daidai gives it the sweetness, and if you inhale long enough and let it sit in your nostrils for a moment, you get a touch of acidity, present but not bold, from the Sudachi. It must be the Yukou that adds the gentleness and floral notes.
When poured into a spoon the aroma fills the air with a less pronounced citrus and more of a woodsy and not quite smoky note. The taste is an unmistakable base of shoyu with complexity and a lightness of being that doesn’t overpower your taste sensors like a shoyu can.
The color is like a medium shoyu.
This combination of flavors is clearly well-considered, brought together just as you might bring 3 olives together to make an olive oil, tasted until it is perfectly correct. And then tasted again and again just to be sure.
Because it is so palatable on the spoon you can imagine how you might use this to dip sushi, sashimi, vegetables or to drizzle over some soba noodles. Just the right amount of umami flavor that is emphasized by the Ma Konbu dashi that Suehiro has added.
This is the beautiful kind of flavorful ingredient you will add today to what you didn’t think of yesterday. A touch of this Ponzu can make your day better.
Shop now for Suehiro Ponzu Sauce!
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Japanese Buckwheat Noodles with Yams
Zaru Soba Noodles!
Buckwheat soba noodles are one of Japan's best-loved foods. They are so popular that certain restaurants have nothing but these noodles on their menus.
These delicious noodles take just minutes to prepare in hot water and have a distinctive nutty flavor that teams well with cold dashi broth, scallions, sesame oil and bean sprouts. This common preparation can also be embellished with shitake, pork, vegetables and tempura.
They can be chopped and rolled with vegetables in nori for a vegetarian sushi, or coated with a sheen of butter and tossed with sautéed fresh vegetables.
However you nibble them, don't forget to cook up a batch on New Year's Eve - slurping down these long noodles is said to ensure a long and happy life.
Shop Now For Soba Noodles with Buckwheat!
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Organic Sprinkling Yuzu
Japanese Furikake
Organic and vegan, this furikake seasoning contains mostly sesame seeds, dried yuzu citrus zest, and nori seaweed. It's an easy-to-use condiment perfect as a topping on rice, meat, fish or salad.
Made only with plant-based ingredients and free from additives and artificial flavors. Furikake is considered a typical and necessarily stable seasoning in Japan.
Shop now for Organic Sprinkling Yuzu Japanese Furikake!
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Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products.
STORE HOURS: Monday thru Saturday, 10 to 5. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We now have multiple HEPA medical grade air filters running 24 hours a day in the shop.
Please keep in mind we are limiting the number of people in the shop at one time and masks are required. If you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks.
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Feuilletine Flakes
The most delicious pastry crunch!
Called for in classic French recipes, these are a common ingredient when making Praline Feuilletine or filling for Praline.
It's like a cookie (in a) crumble! Eat by the handful while you are baking!
Fantastic Quality, Great Crunch!
"I added these to a berry milk crunch I made (Christina Tosi recipe) and it turned out delicious! They added excellent, subtle crunch without being sharp. Looking forward to experimenting with them more."
-- kristin
Shop now for Flakes of Joy - Feuilletine Flakes (Pastry Crunch)!
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Gift Certificates available for any amount you choose.
Choose the amount in $25 increments by changing the quantity number and we will take care of the rest.
Share ChefShop with a Gift Certificates
Store Hours - Monday thru Saturday 10 to 5
If your order has been confirmed as "ORDER READY FOR PICKUP" in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988 - FOR Pick-up orders placed online you need to get to the select shipping method page in the shopping cart.
ChefShop.com
1425 Elliott Ave W
Seattle, Wa 98119
206-286-9988
Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply.
Easy to reach and wide open parking lot. Click here to see the map.
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This Week's Recipes |
Rick's Beef Stew Recipe
This recipe came from a locally produced cookbook, 40 Seasonal Soups, published by Sacred Heart Shelter. All the recipes were "donated" by local chefs and food purveyors -- including this one, from Master Butcher, Rick Frier of A&J Meats.
This recipe reminds me of the stew my mother used to make. So comforting -- and so good. The key is using great stew meat trimmed by an experienced butcher so that you end up with more meat, and less gristle.
What to do with Chutney Article
Chutney is a wonderful vinegary, fruity and spicy condiment. Besides being a traditional accompaniment to many Indian dishes, here are some ideas for what else you can do with chutney.
Coconut Granola Recipe - CocoNutola from OH SO GOOD!
You won’t miss the oats in this flavor and nutrient-packed version of “that other stuff”! Play with the variety of nuts and levels of sweetness until it becomes your own. Or, stick with this delicious recipe and enjoy on its own, in a yogurt parfait or as a fruit cobbler topping!
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