Hot Chocolate on the Ballot

Whenever a mixed bag of Hershey's candy bars was around, I was the lone strange child looking for the "Special" Dark Chocolate candy bars. I promise you each bag had only two of those "Special" Dark Chocolate mini candy bars which always irritated me.

With that in mind, I was wondering how many people prefer dark hot chocolate vs. the milk hot chocolate? Or other types of hot chocolates?

I posted a one question survey on my blog to get your thoughts. Click to complete the hot chocolate survey.

Thanks for your feedback!

White House Hot Chocolate

In honor of Independence Day, here is Laura Bush's White House Hot Chocolate recipe:

Ingredients:

• 6 tbls Unsweetened Cocoa
• 6 tbls Sugar
• 2 1/2 c Milk
• 2 1/2 c Light Cream
• 1/2 tsp Vanilla (or more)
• Pinch of Salt
• Pinch of Cinnamon Powder (optional)
• Whipped Cream
• Orange Zest

Preparation:

Mix cocoa, salt, and sugar. Add milk. Heat to dissolve. Add light cream, cinnamon and vanilla.

Heat to just under boiling.

Mix very well and pour into warm mug. Top with whipped cream, cocoa powder, and fine orange zest.

Happy 4th of July!!

Mix Up Another Please

Watch out Canada! Giles & Posners and Cadbury (the British chocolate company known in the USA for their chocolate egg Easter commercial and the cute little yellow chick) are teaming up to launch a chic new hot chocolate machine. The new machine referred to as The Hot Chocolate Drinks Maker is one of many new products the duo expects to launch this Fall in the Canadian market.

Personally, I am a little jealous right now. I love my Cocoa Latte Maker, but I can’t wait to see what this machine has to offer! It appears I will be browsing Canadian online stores this Fall for my own Hot Chocolate Drinks Maker.

P.S. Is it too late for a name change?

Australia enters the field

A group of scientists and food experts are working hard to carve a niche in the ever growing chocolate industry. Horizon Science, a subsidiary of Cocoa Australia, has a trial plantation of 1,200 4-year old cacao trees in Mossman, Australia. Mossman is approximately a 31 hour drive from Sydney and 34 hour from Melbourne

Since Australia has the perfect climate to grow and harvest cacao along with millions of dollars set aside to invest in this budding venture, Australia hopes to take a bite out of Africa’s cacao production stronghold. Horizon Science plans to produce chocolate for the “couture” chocolate market.

Cocoa 4 the Troops

Oh! Late breaking news…I just stumbled upon an announcement about a Cocoa and Card collection for our troops. An organization in northern California is collecting cards and cocoa for our military for the Fourth of July.

The group is collecting items until the middle of June (which is now). If you wish to donate to our troops, send items to:

Cards and Cocoa
c/o Yvette Cook
PO Box 1387
Freedom, CA 95019

Cocoa Clinical Trials

The United Kingdom’s University of East Anglia is starting a clinical trial with post menopausal women with type 2 diabetes for a study on cocoa and heart disease. Cocoa is rich with flavonoids. Unfortunately during the manufacturing process from cacao bean to bar, the benefits of flavonoids and their antioxidant characteristics are lost. Antioxidants may help us protect our cells from free radicals or molecules that are produced when our body breakdowns food or from the environment (such as smoke, radiation etc.).

Volunteers for the study will receive a specially formulated type of chocolate that has more flavonoids than a typical one found in stores today. The goal of the study is to determine the impact of cocoa’s flavonoids on heart disease.

This study, which most likely is currently underway, ties back to another article I read about how cocoa’s flavonoids are lost in Dutched processed cocoa. Dutch processing is when a cocoa is treated with an alkaline salt such as sodium or potassium carbonate to neutralize the bitter taste of the cocoa. Although the Dutch processed cocoa has a milder taste, the good health benefits decrease along the way.

No Chocolate Swan this trip

Due to time constraints, I was not able to make it to the Chocolate Swan at Mandalay Bay. I knew I would not be able to reach the number five recommendation at Mount Charleston Lodge on Old Park Rd when I started my hot chocolate mission. But I thought I could definitely reach all four of the local top Las Vegas hot chocolates. Major disappointment!

I guess another trip to Vegas is required in the near future. Oh well… three out of five of Las Vegas’ “5 to Try: Hot Chocolate” is not too bad.

Next, up…Vosges Haut-Chocolat

After enjoying our Jean-Philippe Patisserie crepes and deep, dark hot chocolate, we were off to Vosges Haut-Chocolat in The Shoppes at Caesar’s Palace.

Vosges Haut is located in the newest part of the Caesar's Palace shopping area. As a youngster, I frequently vacationed in Las Vegas with my parents. It is interesting to see how a one-time rotunda with a long flat escalator that transported you to hotel was transformed into the newest portion of Caesar's Palace.

Along the way, we passed numerous sculpture replicas from the great artists such as Michelangelo. When we finally arrived at Vosges Haut-Chocolat my heart was set on the Aztec Elixir Hot Cocoa which has ancho & chipotle chillies, Ceylon cinnamon, Madagascar vanilla bean, cornmeal and dark chocolate.

The Vosges Haut interior was decorated in a white and purple palette, quite chic and very modern. Once I took at seat at the mini-bar, I changed my mind. I no longer wanted to try the Aztec Elixir, but the Bianca Hot Cocoa. Vosges Haut-Chocolat Bianca contains Australian lemon myrtle, lavender flowers, vanilla and white chocolate. Half & Half was used to create the $5.00 a cup white chocolate mixture. While the Vosges Haut associate worked on my beverage, my mother brought a chocolate bar with bacon to my attention. The Vosges associate offered my mother a sample of this unusual chocolate bar. Mommie took the associate up on the offer. After the associate presented me with a tall ceramic mug of white chocolate, I was in enamored of the flecks of the lemon myrtle visible at the top of the mug. The aroma was amazing and I was ready to sip.

Since I didn’t have any expectations on the hot beverage before me, all I can say was I was utterly surprised by the divine flavors assembled in this couture hot cocoa. A lot of heaven in a cup and I wasn’t going to let anyone rush me out of the shop until I had every last drop. Okay… that is a lie since I had to return to the tradeshow, but I had to come down out of the clouds which I wasn’t ready to do at that point.

I finished a large portion of the hot cocoa and took the rest with me. With great shock, my mother loved the chocolate bar with bacon and purchased it for my father. She too enjoyed the Bianca Hot Cocoa therefore everyone went home with a box of Vosges Haut Bianca Hot Cocoa!

Off to the Bellagio Hotel

Although I am back in Texas, I still have many tales from my hot chocolate mission!

After a surprise arrival of my mother and sister from Cali, I dragged them along on my mission. The two actually looked forward to the adventure. Since I again had to work during the day, I wished to arrive at the Jean-Philippe Patisserie at 9:00 am. We arrived at the monorail ready to start our mission. However, the blasted thing did not work! Exceptionally annoyed that I purchased a 3-day pass and my mom and sister purchased a one-day pass that would not be used. We ended up taking a Taxi to the Bellagio. More wasted money, but I know it is going to be worth it.

We primarily stay at the Venetian when we visit Vegas, so this was going to be our first visit to Bellagio. Once inside, the beautiful blown glass ceiling was absolutely amazing. The Brightly colored flowers in various sizes and designs were spectacular. The glass flower garden in the sky lead to a festive garden.

The garden was travel inspired with miniature travels traveling throughout the shrubbery, bridges or water falls. Since my husband is a locomotive engineer he would have loved to see this. Unfortunately, he wasn’t with me on this trip. Nonetheless, have emerging ourselves in the beauty around us we moved on to finding Jean-Philippe Patisserie.

Wella! Low and beyond the chocolate beauty was upon us. Just a few feet behind the garden was Jean-Philippe’s! It has an amazing chocolate fountain with white and milk chocolate flowing from one clear clamshell shaped bowl to another. It was like chocolate heaving seen the chocolate flow from the ceiling to the floor.

We hopped in line quickly due to the high traffic volume. We all decided on crepes, but since the menu was facing the hallway and not the actual line and menus were no where in site. We winged it. Our family simply loves berry crepes. Therefore, I knew when I peeked the marinated berry crepe on the menu before we got in line that the berry crepe would be our selection. My sister is not adventurous as my mother and I. She selected the simple crepe with sugar and hot chocolate. After placing my order for a crepe and hot chocolate I could not wait to indulge in it. Look how beautiful it is!

The crepe was superior. The crepe was flooded in berry compote of raspberry, black berries, and blueberries. I think it also had rhubarb? The inside of the crepe contained a layer of cream. I am not sure what it was, but it was fabulous. When it came time for a sip of hot chocolate, I couldn’t wait to taste the flavors of Jean-Philippe. While watching the Jean-Philippe employee make the hot chocolate, I noticed they also use half-and-half for their hot chocolate.

Now, it is hot chocolate time. I had to allow my palate to neutralize from the sweetness of the crepe so I could truly experience the hot chocolate. Finally, it was sipping time. You could taste the bittersweet chocolate with a hint of sweetening.

The texture was full, but not too thick. For the average person, this isn’t the hot chocolate they are accustomed to drinking. My sister thought it was “okay” and wanted more sugar. Blah!! I was thinking to myself, “you are going to ruin a wonderful cup of hot chocolate!” My mother tasted my and loved it. Mommie gets it. Big sister…doesn’t.

Plotting my next excursion

After conducting business yesterday in the morning/afternoon and enjoying ethel’s hot chocolate earlier in the day, I was ready to visit the next round of hot chocolate recommendations. I jumped on the web and started checking out the hours and locations of the other recommendations. Upon determining the Las Vegas monorail stopping points I must make to reach my destinations, I was drooling the rest of the night.

ethel's Chocolate Lounge in LV

First stop is the Las Vegas Fashion Show Mall. Since the mall was right across the street from the Sands Convention Center, I was able to make a quick pit stop during day one of my business trip. On the way there, I saw some of my favorite stores at the Wynn Hotel. Too bad my pocketbook was too thin to visit. Instead, I opted to make myself rich on chocolate.

The mall was not officially opened yet, so I opted to browse the stores until I came across my prize…ethel’s Chocolat Lounge. It was festively designed and decorated and I couldn’t wait for it to open.

Not a minute after 10:00 am, I was there asking for a small hot chocolate. With whipped cream of course! A little taken aback by the $4.00 price point, but it must be worth it. The ethel’s employee used a Rancilio Epoca Espresso/Cappuccino machine to steam the half-and-half used to make my drink. With the first sip, it was nothing but whipped cream. Been there, done that. When I reached the hot chocolate, I was like…”what texture”. This was a true hot chocolate. It was rich, but not clumpy. Smooth and delicious. I sat in the lounge to take a few more sips. While I was there, another couple came in to order coffee. They were quite annoying with their requests. I personally wanted to tell them the coffee you are looking for is on the other side of the mall and this was a chocolate lounge. When in Rome people, do as the Romans.

Off to work I went with my hot chocolate in hand. The walk back to the convention center allowed it to cool off a little bit. The cup was quite hot in my hand, but I was too excited to get to my destination and enjoy this cup of hot chocolate.

Upon arriving at the convention, I zoned in on a comfy count to sit back and enjoy my hot chocolate. Now, I know why ethel’s Chocolate Lounge was ranked on Ryan Slattery’s “5 to Try: Hot Chocolate”.

On a hot chocolate mission

I arrived and on a hot chocolate mission. The weather wasn’t the typical hot Las Vegas dry heat. Making my hot chocolate rounds amongst my business meetings not so bad. I plan on buying a monorail pass to keep my “corporate expenses” down since taxi’s expenses from one location to another usually average $20.00 a trip including tip. However, the monorail pass is $40.00 unlimited use for three days.

After plotting out my visits, the Mount Charleston Lodge is too far off the beaten path for me. Unfortunately, I must bow out of this visit. But I cannot wait to try Chocolate Swan, Ehtel’s Chocolate Lounge, Vosges Haut-Chocolat and Jean-Philippe Patisserie.

Off to Las Vegas

Darn! I have a business trip in Vegas this week so what do I do? I scan the internet for the best hot chocolate in Las Vegas. Of course, I am there for work, but I must be able to play a little. I found USA Today’s “10 great places to savor exquisite hot chocolate” which listed Bellagio’s Jean-Philippe Patisserie. Ryan Slattery, Las Vegas Editor, recommended Chocolate Swan at Mandalay Place, Ethel’s Chocolate Lounge at Fashion Show Mall, Vosges Haut-Chocolat at Caesar’s Palace and Mount Charleston Lodge. Jean-Philippe Patisserie was on Mr. Slattery’s list as well. So, you know where I will go first!