I have a recipe (See Below) for Mayan Hot Chocolate from the august issue of
Chili Pepper Magazine. I am considering making this on wed or thurs and then
reheating it on Friday for a dessert drink. Do the local chocolate experts
thing the drink will remain stable in the fridge? Also is this method to add
the chocolate a good one or should the chocolate be melted first. Last
question is does anyone know where to get good bittersweet or Mexican
chocolate in Lancaster PA? I just moved here

Ingredients
2 Cups Boiling Water
1 Chili Pepper Seeded and Halved
5 cups light cream
1 Vanilla been split lengthwise
1 or 2 Cinnamon sticks
8 ounces bittersweet or 3 tablets Mexican Chocolate tablets cut into 1/4inch
pieces
2Tbs sugar or Honey

1.In a large saucepan add Chile pepper to boiling water. Reduce to 1cup of
water. Remove pepper and strain. Set water aside

2. Combine cream, vanilla and Cinnamon over medium heat. Bring to a simmer
then reduce heat top low

3. Add Chocolate and Sugar or honey. Whisk Occasionally until chocolate is
melted. Turn off heat. Remove Vanilla Bean and Cinnamon

4. Add Chile Water until the desired heat and flavor are achieved. If needed
thin mixture with milk.


Yield 6 Servings
--
Ray Creveling
http://www.blackcatblog.com


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--
Ray Creveling
http://www.blackcatblog.com

One time on Usenet, "Ray Creveling" > said:

> I have a recipe (See Below) for Mayan Hot Chocolate from the august issue of
> Chili Pepper Magazine. I am considering making this on wed or thurs and then
> reheating it on Friday for a dessert drink. Do the local chocolate experts
> thing the drink will remain stable in the fridge?

<snip recipe>

I'm not an expert, but I would think it would be much better
freshly prepared. Perhaps you could do some of the prep ahead
of time (like making the chile water, combining the cream,
vanilla, and cinnamon, etc.), then you'd just have to heat
each major componant and blend them before serving.

> Also is this method to add
> the chocolate a good one or should the chocolate be melted first.

I'd prefer to leave the cream mixture and chile water on low
while melting the chocolate than vice versa -- chocolate doesn't
like to sit around for long after being melted, I think.

> Last
> question is does anyone know where to get good bittersweet or Mexican
> chocolate in Lancaster PA? I just moved here

Sorry, can't help with that part... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

One time on Usenet, "Ray Creveling" > said:

> I have a recipe (See Below) for Mayan Hot Chocolate from the august issue of
> Chili Pepper Magazine. I am considering making this on wed or thurs and then
> reheating it on Friday for a dessert drink. Do the local chocolate experts
> thing the drink will remain stable in the fridge?

<snip recipe>

I'm not an expert, but I would think it would be much better
freshly prepared. Perhaps you could do some of the prep ahead
of time (like making the chile water, combining the cream,
vanilla, and cinnamon, etc.), then you'd just have to heat
each major componant and blend them before serving.

> Also is this method to add
> the chocolate a good one or should the chocolate be melted first.

I'd prefer to leave the cream mixture and chile water on low
while melting the chocolate than vice versa -- chocolate doesn't
like to sit around for long after being melted, I think.

> Last
> question is does anyone know where to get good bittersweet or Mexican
> chocolate in Lancaster PA? I just moved here

Sorry, can't help with that part... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

One time on Usenet, "Ray Creveling" > said:

> I have a recipe (See Below) for Mayan Hot Chocolate from the august issue of
> Chili Pepper Magazine. I am considering making this on wed or thurs and then
> reheating it on Friday for a dessert drink. Do the local chocolate experts
> thing the drink will remain stable in the fridge?

<snip recipe>

I'm not an expert, but I would think it would be much better
freshly prepared. Perhaps you could do some of the prep ahead
of time (like making the chile water, combining the cream,
vanilla, and cinnamon, etc.), then you'd just have to heat
each major componant and blend them before serving.

> Also is this method to add
> the chocolate a good one or should the chocolate be melted first.

I'd prefer to leave the cream mixture and chile water on low
while melting the chocolate than vice versa -- chocolate doesn't
like to sit around for long after being melted, I think.

> Last
> question is does anyone know where to get good bittersweet or Mexican
> chocolate in Lancaster PA? I just moved here

Sorry, can't help with that part... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)