Hot Chocolate on a Stick

 

Hot Chocolate on a Stick

Have you ever tried hot chocolate on a stick?
I had this delicious hot chocolate for the first time in a small bed and breakfast in Brugge, Belgium a couple of years ago.
I’ve always thought that hot chocolate is coming from the powdered mix where you just add hot water, which, of course, is still good and convenient.
Then, I had tried this stick version of real chocolate melted in hot milk. It was so good that I would never wanted to go back to one of those packet kinds.
With rich and creamy chocolate flavor, it makes wonderful gift to anyone. Besides it is quite easy to make, and you can freeze them for later use. How perfect it is for the gift giving season!

 

Here are what you will need.
Heavy cream, bitter sweet chocolate unsweetened chocolate, sweet condensed milk and vanilla.

You will also need some sticks. I used lollipop sticks but Popsicle sticks works well, too.

First, line 8″x8″ pan with foil and set aside.

Combine cream and condensed milk in a pot and simmer over low heat until steaming.

Unveil your chocolates and break them into pieces. I had to bring one piece into my mouth…

Add chocolates to the pot, remove the pot from the heat and let them melt in the milk/cream mixture.

This only takes a few minutes.

Bring the pot to the heat again and start whisking the mixture vigorously.

Add vanilla and continue to whisk.

Thick and shiny, the chocolate batter is ready to pour.

Pour in the foiled pan and let it set to firm up overnight or 3-4 hours in the fridge.

Rinse your knife under the hot water to warm up the blade.

and wipe on the cloth to dry.
You need to repeat this on each cut for the smoother edges.

Cut 5 or 6 on each row and columns,which makes 25 or 36 blocks.
Although I did cut mine 6 rows and 6 columns which made 36 pieces, I recommend to cut 5s to make 25 pieces. This will increase more rich and chocolaty flavor in your hot cocoa.

This is an optional. I crushed some candy canes to sprinkle on top of blocks.

Insert sticks in your chocolate blocks and sprinkle some crushed candy canes to make festive look.
You can store these on the room temperature for 1 week, 2 weeks in the fridge, and 1 month in the freezer.

 I put mine in the small cellophane bags for gift giving. It makes wonderful gift in a cold season.
To make hot chocolate with these blocks, heat a mug of milk, about 6 oz (3/4 cup), and add one stick and let it sit for a minute to soften, and stir to dissolve completely.
Do not use water. It won’t taste right.

I turned up my air conditioner to high in my tropical living,
and cuddle up myself in a quilt,
just to enjoy a cup of this rich hot chocolate in my hand…

Ahhh,

Christmas is coming soon
and I can feel the merry spirit.
Have a Merry Christmas Everyone!

XXOO XO XO

Hot cocoa
Hot Chocolate on a Stick (adapted from King Arthur flour)
Prep time: 
Cook time: 
Total time: 
Serves: 25 blocks
 
Ingredients
  • ½ cup (4 oz) heavy cream
  • 14 oz can sweetened condensed milk (1¼ cup)
  • 18 oz (500g) bitter sweet chocolate, break into pieces
  • 4 oz (100g) unsweetened chocolate, break into pieces
  • 1 tsp vanilla
  • Lollipop sticks or Popsicle sticks
  • Crushed candy cane, cocoa powder, marshmallow for topping, optional
Instructions
  1. Line 8"x8" pan with foil and set aside.
  2. Heat cream and condensed milk over low heat until steaming, remove from heat and add chocolates to melt.
  3. After 10 minutes return chocolate to low heat and whisk until the mixture is thick and shiny. Add villa and stir well.
  4. Pour the mixture over to the prepared pan and let it sit overnight in the roo temperature or in the fridge for 3-4 hours to firm up.
  5. Take your chocolate out of pan on the cutting board. Heat your knife in the hot running water t and wipe out with dry cloth before each cut.
  6. Cut into 5 rows and 5 columns to make 25 pieces. Insert the sticks in the center of each block.
  7. Wrap in a plastic wrap or waxed paper to store. They can be stored for 1 week in the room temperature, 2 weeks in the refrigerator, and 1 month in the freezer.
  8. To serve, heat 6 oz milk in a mug and add one stick. Let it sit 1 minute to soften, Stir vigorously to dissolve completely with a stick or a spoon. Enjoy!

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Comments

  1. Tm95tm says

    Hi Holly,  Thanks for the recipe!  I am going to try making it tomorrow.  I am glad you are posting again!  Have a blessed Christmas!  Helen

  2. Sue says

    Hi Holly, I have always been a silent follower of your blog from KL and am I surprised you are in Msia now and posting again. Just want to say you have a very nice blog and I have learned a lot about Korean food from here. Thank you! Sue

  3. beyondkimchee says

    Thank you Sue. I think Malaysia is wonderful country and I am enjoying the food here a lot, which is not a good sign for my belly.  :)

  4. says

    What a wonderful post!  Really great idea – I love it.  Although those "lollipops" look so good I don't know if they'd make it to the hot milk!  Anyway, thanks for a fun & seasonal post.  Happy Holidays!

  5. Caroline says

    Hi Holly, Thanks for the recipe. I was wandering where did you bought your vanilla extract? It very difficult to get a good/pure vanilla extract.
    Thanks.
     

  6. beyondkimchee says

    Hi Caroline

    I think I bought mine at the specialty food/kitchen store in VA , William-Sonoma if I remember right.

  7. Guest says

    Hi Holly,I am in Korea and someone gave me a chocolate heart.The texture was that of tok (soft) but it tasted soft and chocolaty.My friend said that the person probably used only cacao powder and condensed milk to make the chocolate hearts.Do you know of such a recipe because the chocolate heart tasted really divine.

  8. Beyondkimchee says

     Hard to tell unless I have tried. But this stick version of hot chocolate is good to eat as is since it has cream and sweetened milk in it. Just pour over any shaped mold you desire, and you got your chocolate ready to go.

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