Self Heating Drinks… Again

I came across an article touting the next big thing…self-heating drinks. Depending on your age, this is not a new concept. For many of us, self-heating products have been on the market for numerous years such as Wolfgang Puck’s Self-Heating Lattes (which were pulled from the market in 2006), Campbell’s Soup and a few companies that manufacture food for the camping/sportman industry.

However, self-heating food products never caught on with major food manufacturers as well as mainstream consumers. The simplicity of it is wonderful, but I enjoy the cooking experience.

Honoring Chocolate Legends

The chocolate industry has lost two legendary pioneers in the recent weeks due to cancer: John Steinberg and Klaus J. Jacobs. John Steinberg, physician, chocolatier and entrepreneur, co-founded of Scharffen Berger, one of the finest American chocolate manufacturers in San Francisco, California in the 1990’s. Mr. Steinberg traveled to Lyon, France to learn from the legendary chocolatiers at Bernachon and returned to America to capture the hearts and stomachs of many. Known for their small batch bean to bar approach and their ethical practices, Scharffen’s ingenuity brought immense recognition among culinary and home-based chefs for their superior quality and smooth texture.


After taking the helm of Johann Jacobs & Co. at 33 years of age, Klaus J. Jacobs transformed his great-uncle’s coffee trading firm to one of the largest chocolate and coffee manufacturers and sellers in Europe. During his reign at Johann Jacobs & Co., Mr. Jacobs acquired Swiss firm Tobler and France’s Suchard along with Holland’s Van Houten and French chocolate maker, Cacao Barry. With the addition of Cacao Barry came the creation of Barry Callebaut, one of the world’s leading producers of cocoa, chocolate and confections products.

Both Scharffen’s and Klaus’ contributions to the chocolate and cocoa industry will forever be remembered throughout the world.

Hurricane Hot Chocolate

I’ve returned to the blogosphere! Like numerous others in Houston, hurricane Ike knocked out the electricity in our home and office. Nonetheless, I am returning with a vengeance! A lot of activity took place in the cocoa and hot chocolate arena that I can’t wait to post.

In remembrance of Ike, I posted a picture of my Hurricane Hot Chocolate and dinner before the storm. Not a lick of cocoa in this drink, but a little bit of vodka courage.

In light of being accustomed to earthquakes, this was my first hurricane experience. Personally, earthquakes are easier to deal with as they come unexpectedly, they last few seconds and the destruction is not as significant. With hurricanes, you must prepare every single year and waiting for it to arrive is like walking to the guillotine. You know the end result but the anticipation is horrendous!

My family, hot chocolate and friends are well! Thank goodness. Now, I leave you with a recipe for Chambord Hot Chocolate from Gourmet Coffee, Tea and Chocolate Drinks by Mathew Tekulsky:

½ ounce Semisweet baking chocolate

1 cup Milk

1 tablespoon Chambord liqueur

¼ cup Heavy cream, whipped

Fresh raspberries, for garnish

Stir the chocolate into the milk in a saucepan over low heat for 3 to 4 minutes, or until hot (do not boil). Pour into a mug, add the Chambord, top with whipped cream, and garnish with fresh raspberries.

Move Over Nesquick Bunny

Move over Nesquick bunny, a new hot chocolate is in town. Nestlé just announced their entrance into the hot chocolate arena with the introduction of Skinny Cow, a low calorie hot chocolate beverage. Nestlé’s Skinny Cow is expecting to hit the retail market at the end of September in a 200g tub or single serve stick-packs. Available in two flavors, Indulgent Chocolate and Chocolate Mint, Skinny Cow Hot Chocolate has 40 calories, 3% fat per service and is HVO-free.

hot cocoa during coffee break

Recently, I was contacted for advice from someone who wishes to participate in espresso/coffee breaks with colleagues at work, but does not drink espresso/coffee.

For others in the same dilemma, here is the advice I provided:

“In order to better assist you, can you tell me if your office machine has a separate milk frothing mechanism? If so, you can bring your own milk into the office and have the machine froth/heat it up for you. Once the milk if heated to the appropriate temperature, add your chocolate packet.

For ease of use, I would recommend a cocoa powder mix vs. chocolate shavings. The reason behind this suggestion is that it will take a little longer for the shavings to truly melt in the milk. Since time is of the essence, a powder cocoa would perform nicely such as Ghirardelli, Dagoba or Dufflet. However, if you are looking for something a little thicker in consistency, than a taza powder by Valor would be right up your alley. If you really which to mix things up, bring a spice packet (with Nutmeg, Cinnamon, Pumpkin Spice etc.) a few days a week to add to your hot chocolate.”


As always, “Indulge and Enjoy”!

Rocky Mountain Chocolate Factory Hot Cocoa

Rocky Mountain Chocolate Factory recently announced a licensing relationship with Lehi Roller Mills, a Utah-based manufacturer of flour, gourmet brownie, pancake, muffin and cookie mixes. Established in 1906, Lehi Roller Mills has over 100 years of expertise in the specialty food marketplace.

Currently, Rocky Mountain Chocolate Factory has three hot cocoa selections in their product line:

Rocky Mountain Hot Cocoa
Belgian White Cocoa
Raspberry Truffle Cocoa

All come in 6.5 oz tins and retail for $7.50. Although I have yet to try any of these selections, I will add it to my “Must Try” list.

Not again DC…

While following a hot chocolate trail through the Adams Morgan district to Mixtec, I observed the after work activities of the local population. Some played basketball, ran or strolled down these historical streets. Others dined the evening away at one of the many quaint restaurants that lined the main street. In my eyes, the area was clear representation of having a nice work/life balance. But then again, who am I? I don’t even live there…

At last, I arrived at Mixtec for my third and last hot chocolate tasting of the evening. The restaurant was small and split into two sides. But the best thing of all, was that both sides of the restaurant were filled with occupants. Clearly, this meant the food must be good! Although I was really there for the hot chocolate, I was starving for “real” food by that time. Since Mexican food is my favorite, I thought I would partake in a complete dining experience. Unfortunately, it was getting dark outside and I was a little too far from my hotel to try and get back in the dark. So, I opted to order two chicken tacos, one quesadilla and a hot chocolate “to go”.

After taking seat at one of the few open tables, I proceeded to dream about what was going to be in store with Mixtec’s Mexican hot chocolate. Did it have a hint of cinnamon? A dash of chilies? Did the beans come from Oaxaca or from one of the local Meso-American bean growing regions? My poor stomach growled so loudly it snapped me in to reality and the fact my order wasn’t ready. Hmmm! They are very efficient with serving other people. What is going on? Low and behold, the server came back and explained he was on batch number two of trying to make my hot chocolate. He stated the “milk was curdling or something” and it was not working out. If time wasn't an issue I would have said, “Please try again.” However, father time was not allowing me the option to stay any longer.

With my order in hand, I was off to the Metro to return to my hotel. My second hot chocolate disappointment this trip. Although the food was delicious, the experience couldn't erase my disenchantment with another failed hot chocolate trip in Washington, DC. To ease my sadness I ordered Creme Brulee from the hotel restaurant. It was definitely a nice surprise!