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Chocolate Dipping Adventure for Two

Drinking Chocolate - Better Than Hot Chocolate?

When you hear the phrase "drinking chocolate" do you automatically think of "hot chocolate mix"?
Most people do. So what's the big difference?
The three biggest differences between drinking chocolate and the typical hot chocolate ( hot cocoa) drinks is the quality of the taste, ease of preparation, and the health benefits.

"Drinking chocolate" is made from real chocolate, so it has all of the rich flavor that a piece of delicious chocolate has.
The cocoa in most hot chocolate mixes, on the other hand, undergoes a lot of processing the removes the natural oils.The natural oils add smoothness and also additional flavor which many hot chocolate brands than replace with artificial flavorings.
Most processed cocoa mixes just don't have the same rich flavor that unprocessed chocolate has.

Hot chocolate is typically a mixture of dried processed cocoa, dried milk solids and sugar.
Usually all you have to do is add hot water, maybe some whipped cream and a marshmallow and it's ready to drink.
Drinking chocolate on the other hand comes in the form of chunks or chocolate shavings, and it takes more time to prepare than hot chocolate from a powered mix. It tastes a lot better also.

In order to prepare drinking chocolate, you have to carefully melt the chocolate first in a double boiler or by adding hot liquids, like milk, cream or water. Then you have to whisk the liquids and the melted chocolate together making sure that the milk never reaches a simmer or scorches.
Add a bit of sugar, stevia or honey and you're ready to enjoy your chocolate drink.
Although many like to add stevia or honey, I prefer regular granulated sugar or no sugar at all.

It may seem like a lot of work for a cup of hot chocolate but once you've had the chance of enjoying a freshly made hot cup of rich drinking chocolate, there will be no doubt in your mind that it's worth the extra time and effort.

Drinking chocolate since it's not processed and there are no additional preservatives, sweeteners, additives or flavorings is the healthier choice.

A good quality drinking chocolate has the same health benefits as a good quality chocolate. It's healthy for the heart and may lower blood pressure. And it raises your serotonin levels , which makes us feel good..

It not only tastes good, it's good for you, too.

Fondue which was very popular during the 70's is making a comeback. But instead of having meat heated in oil, then dipped in mayonnaise and other heavy dressings people are opting for lighter fondue treats such as fruits and angel food cake dipped in chocolate.

The swing from the heavier and fattier foods to fruits and breads fits in with lighter tastes in food and the availability of fruit year round.

This recipe can be made with or without the coffee, if you prefer to serve standard chocolate fondue or you may add a touch of almond extract or cinnamon for a more exotic flavor.

1 - 4-ounce package sweet baking chocolate (Bakers brand or Hershey's works well and both are usually found in your local grocery store.)
4 - ounces semisweet chocolate, chopped or you may use semisweet chips like Nestle's or Ghirardelli
2/3 cup light cream or milk (do not use skim milk)
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur (optional)

Assorted fruits (such as strawberries (washed and dried), kiwi, banana slices or chunks, fruit wedges, orange slices, apple slices, maraschino cherries). Make sure that your fruit is patted dry before using.
If using bananas be sure to sprinkle a little bit of lemon on them so that they do not turn brown if you are not going to use them immediately. However, they are best if you cut them right as you are ready to dip them.

You may also use 1 inch cubes of pound cake, angel food cake, pretzel rods, small pretzels, biscuit type cookies, marshmallows, Oreo cookies and almost any type of cookie, that will hold up to a layer of chocolate.

In a heavy saucepan or in the top of a double boiler, combine chocolates, cream, sugar, and coffee crystals.
Heat and stir over very low heat until melted and smooth. Never let the mixture boil or even bubble- the chocolate mixture should just be warm and creamy -not cooked. If you prefer you can microwave the mixture in 10 second increments. Microwave for 10 seconds, remove from microwave, stir, then microwave for another 10 seconds. Don't be tempted to microwave for more than 15 seconds at a time.
Remove from heat; stir in liqueur or almond extract.
Pour into a fondue pot; keep warm over low heat.
Enjoy!