Hot Chocolate Blocks On A Stick Recipes

HOT CHOCOLATE ON A STICK

Steps:

• Place 2 (15 squares ~ 1.5in.x1.5in.x1.5in. per each square) silicone molds onto a rimmed baking sheet. Set aside.
• In a large bowl add the milk chocolate chips and the broken up pieces of the semi-sweet chocolate baking bar. Set aside.
• In a medium saucepan, on medium heat, add the sweetened condensed milk and heavy cream. Heat the mixture until it reaches about 120-130*F. This will take about 3-4 minutes.
• Pour the milk mixture into the large bowl with the chocolates. Your chocolates should be completely covered by the hot milk mixture. Allow this to sit, undisturbed, for 3-4 minutes before whisking it to completely incorporate the hot milk and chocolate to make a smooth chocolate sauce.
• Transfer the melted chocolate mixture to a large piping bag, or zip top plastic bag with the corner snipped off. You will want to make sure that you keep the open tip facing up until you are ready to pipe the chocolate into the silicone molds.
• Pipe the melted chocolate into each of the square openings about ¾ full. You want to leave some space to top each of your chocolate squares with 4-5 mini marshmallows, gently pressing them down. If you choose to omit a garnish topping then you can fill your squares all the way full.
• Place 1 stick into the center of each chocolate square. Place the tray of hot chocolate squares into the refrigerator to chill, and firm up, for 3 hours up to overnight.
• Once the hot chocolate squares have firmed up you will remove 2 individual squares from the silicone mold to make 1 mug of hot chocolate.
• To make the hot chocolate you will place two hot chocolate cubes on a stick into a large 10-12 oz. mug. This will serve 14-15 (1 cup) servings of hot chocolate drink (2 squares per 1 cup milk)
• In a microwave safe, 2 cup measuring cup with a spout, add the whole milk and heat on high for 2 - 2 ½ minutes. This will scald, not boil, your milk so that it is hot enough to melt your hot chocolate cubes. Pour the hot milk into the mug, over the hot chocolate cubes. Using your lollipop sticks you will stir around the chocolate until it is completely melted and you have a rich cup of hot chocolate with marshmallows. You will discard the lollipop sticks once you have made your mug of hot chocolate.

COCOA BLOCKS

Steps:

• Line an 8" x 8" pan with parchment paper or aluminum foil.
• Heat the cream and condensed milk over low heat until steaming.
• Remove from the heat and add the chocolate; allow it to gently melt.
• After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
• Whisk vigorously until the mixture is thick and shiny.
• Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.
• Pour the chocolate mixture into the pan; shake the pan gently to level.
• Sprinkle with cocoa, if desired.
• Set aside overnight to slowly set up.
• Run a knife around the edge of the pan and turn out onto a clean cutting surface.
• Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
• Stick a wooden stick into the center of each block.
• Roll in cocoa or crushed peppermint candy, if desired.
• Wrap in waxed paper, parchment, or plastic wrap to store.

(HOT CHOCOLATE) COCOA BLOCKS

Steps:

• 1) Line an 8" x 8" pan with parchment paper or aluminum foil.
• 2) Heat the cream and condensed milk over low heat until steaming.
• 3) Remove from the heat and add the chocolate; allow it to gently melt.
• 4) After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
• 5) Whisk vigorously until the mixture is thick and shiny.
• 6) Pour the chocolate mixture into the pan; shake the pan gently to level.
• 7) Set aside overnight to slowly set up.
• 8) Run a knife around the edge of the pan and turn out onto a clean cutting surface.
• 9) Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
• 10) Stick a wooden stick into the center of each block.
• 11) Wrap in waxed paper, parchment, or plastic wrap to store.
• 12) You can also add a few drops of flavoring oil (like hazelnut, coffee, or vanilla) to the mixture, or roll the blocks in cocoa or crushed candy canes, to kick it up a notch.