hot chocolate (how to manage a kitchen FAIL)

It's a pretty warm afternoon in the third world and here I am writing about how I made hot chocolate. I know what you must be thinking - hot chocolate in the hot Zamboanga afternoon? What the &@^$?!

But I say it makes perfect sense since my family, after their siestas, do make hot coffee and drink it with pan de sal, so...screw you! I kid. So, I had some left over dark chocolate from the time I made chocolate pudding. I thought this was the perfect time to make something fast and simple since midterms are over and I've been itching to cook something for a while now.

It's fairly simple to make since it's a one pot wonder. And I got to use the little weighing scale that I bought.

By fairly simple I meant that all I did was open a can and a half of evaporated milk, chopped the chocolate into tiny pieces and combined the two together in pot over low heat.

And just when everything was going fine...I think I did the unthinkable.

But at that time I thought it was ok. But tasting it was the difficult part. I.....I can't even bring myself to admit it........I.....added lemon extract.

*cue end of the world music*

When I tasted the chocolate, I thought it tasted ok, but I just couldn't get over the subtle aftertaste of the lemon. It left a slightly sharp cloying feeling in my mouth that just took away the dark chocolate's thunder.

But it wasn't a total fail since I realized that I could actually cover it up. Yeah, I'm good at making excuses (in our colloquial: "bula"). Citrus and chocolate isn't really a new flavor. In fact, there's a term for chocolate that's been infused with orange flavor and it's on the tip of my tongue right now but it's frustrating that nothing registers! It's a total bitch when that happens. But really, I've tasted a chocolate bar flavored with orange and though it's not really my favorite flavor, at least it exists and it's not totally bizarre. So yeah, I'd like to pass off my hot chocolate as that.  See? Not a total fail.

Hot chocolate
serves 4 - 6

1 can and a half OR 1 3/4 cup evaporated milk (I didn't have fresh milk on hand that time)
200 grams dark chocolate, chopped.
a pinch on nutmeg
2 teaspoons granulated sugar 
optional: 1/4 teaspoon lemon extract

1. In a small pot, heat the milk over low heat and stir it until it simmers.
2. Add the chopped dark chocolate and continue stirring it until the chocolate and milk have incorporated well, around 5 minutes.
3. Add the nutmeg and sugar and stir it for another minute.
4. Add the lemon extract or totally refrain (with a passion) from doing so - it's your call.
5. Pour into mugs and serve while hot.

 

The little guy used as a prop is my nephew. Ain't he cute all blurred like that? haha. If ever you know the name/term used to identify "chocolate with a hint of citrus flavor", leave a comment and you win a prize!!!!!