ysabetwordsmith (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ysabetwordsmith) wrote2020-01-04 10:36 pm
ysabetwordsmith) wrote2020-01-04 10:36 pm
Recipe: "Ruby Hot Chocolate"
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my_partner_doug's new Vitamix blender. This is the girliest drink I have ever made. I am secure in my masculinity and do not care, because it is delicious.
"Ruby Hot Chocolate"
Ingredients:
1 1/2 cups milk
dash of vanilla extract
1/2 cup ruby chocolate chunks
Directions:
Put the ingredients into the blender in the order listed. Lock the lid ON.
If you have a Vitamix blender, use the Hot Soup function, which is automatic and takes about 5 minutes. When it ends, remove the plug from the lid to vent the steam, then divide the ruby hot chocolate into two cups.
If you have a different high-speed blender, start at the lowest speed (usually 1) and slowly increase to the highest (usually 10) for 5-6 minutes. Then divide the ruby hot chocolate into two cups.
Notes:
Use the best milk you can get, because the flavor will come through. I used grass-fed, nonhomogenized, lightly pasteurized cow milk that we buy occasionally as a treat. This should also work with non-dairy milk such as almond or cashew. It's a great choice for light milk such as rice milk or skim milk (cow) because the chocolate adds a lot of richness.
Real vanilla extract has a complex flavor, so use that if at all possible. It should contain ONLY vanilla and alcohol, not high-fructose corn syrup or other additives. Alcohol-free versions should work.
I used a 3.2 oz. Chocolove Ruby Cacao bar, all but one short strip of three squares. It took most of the bar to make 1/2 cup of chunks. (Because this recipe makes 2 servings, that means you are getting almost half a candy bar per cup of ruby hot chocolate.) I don't actually advise throwing in the rest of it unless you increase the milk a little, because this is already VERY rich. Just eat the extra later. Bear in mind that this brand includes milk and soy ingredients.
Ruby chocolate is a deep pink. Mixed into this much milk, the color is just barely pink. I didn't color mine further. If you really want to color yours, try a few drops of cherry juice or pomegranate juice, or if you insist, red food coloring. A whole pitted black cherry would probably work too.
I did not add any rosewater to it this time, but would like to try that in the future. It should bring out the floral notes.
This makes an incredibly rich, creamy hot chocolate with a soft fruity flavor. It doesn't have the sharp tangy edge of solid ruby chocolate, but definitely captures the fruity notes. I am pretty sure it will make a spectacular comfort drink due to those qualities and the chocolate base, it's just hard to tell for sure because right now I'm feeling accomplished.
If you do not have a high-speed blender, you can probably make something similar by melting the ruby chocolate into the milk in a pot on the stove. You just have to watch very closely to make sure it never boils, or it will form a skin and taste scorched.
my_partner_doug's new Vitamix blender. This is the girliest drink I have ever made. I am secure in my masculinity and do not care, because it is delicious."Ruby Hot Chocolate"
Ingredients:
1 1/2 cups milk
dash of vanilla extract
1/2 cup ruby chocolate chunks
Directions:
Put the ingredients into the blender in the order listed. Lock the lid ON.
If you have a Vitamix blender, use the Hot Soup function, which is automatic and takes about 5 minutes. When it ends, remove the plug from the lid to vent the steam, then divide the ruby hot chocolate into two cups.
If you have a different high-speed blender, start at the lowest speed (usually 1) and slowly increase to the highest (usually 10) for 5-6 minutes. Then divide the ruby hot chocolate into two cups.
Notes:
Use the best milk you can get, because the flavor will come through. I used grass-fed, nonhomogenized, lightly pasteurized cow milk that we buy occasionally as a treat. This should also work with non-dairy milk such as almond or cashew. It's a great choice for light milk such as rice milk or skim milk (cow) because the chocolate adds a lot of richness.
Real vanilla extract has a complex flavor, so use that if at all possible. It should contain ONLY vanilla and alcohol, not high-fructose corn syrup or other additives. Alcohol-free versions should work.
I used a 3.2 oz. Chocolove Ruby Cacao bar, all but one short strip of three squares. It took most of the bar to make 1/2 cup of chunks. (Because this recipe makes 2 servings, that means you are getting almost half a candy bar per cup of ruby hot chocolate.) I don't actually advise throwing in the rest of it unless you increase the milk a little, because this is already VERY rich. Just eat the extra later. Bear in mind that this brand includes milk and soy ingredients.
Ruby chocolate is a deep pink. Mixed into this much milk, the color is just barely pink. I didn't color mine further. If you really want to color yours, try a few drops of cherry juice or pomegranate juice, or if you insist, red food coloring. A whole pitted black cherry would probably work too.
I did not add any rosewater to it this time, but would like to try that in the future. It should bring out the floral notes.
This makes an incredibly rich, creamy hot chocolate with a soft fruity flavor. It doesn't have the sharp tangy edge of solid ruby chocolate, but definitely captures the fruity notes. I am pretty sure it will make a spectacular comfort drink due to those qualities and the chocolate base, it's just hard to tell for sure because right now I'm feeling accomplished.
If you do not have a high-speed blender, you can probably make something similar by melting the ruby chocolate into the milk in a pot on the stove. You just have to watch very closely to make sure it never boils, or it will form a skin and taste scorched.
no subject
Well ...
White chocolate (the real thing) uses a cocoa butter base for a rich, creamy candy that doesn't have an overwhelming taste of its own so it works great as a carrier for other flavors.
Ruby chocolate is a deep pink with an intense sweet-sour fruity flavor and floral top notes. If you like fruit you will probably love this. It tastes like it has berries or something added, but in pure form it does not. Some manufacturers are making fruit-filled truffles with ruby chocolate and these are also delicious.
Ignore the people saying that ruby chocolate is the same as other chocolates; it is very different. Also ignore the ones saying it's not a "real" chocolate; it comes from cacao beans, so it is. But it's nothing like others, and thus, requires some different handling to use it in recipes. You can probably use ruby in any type of recipe as other chocolate chips or chunks, but you'll need to combine it with different flavors or an unflavored base. It won't go with exactly the same things as the others.
Re: Well ...
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