Delicious Ideas For A Better Hot Chocolate: Ways To Change It Up
Hot chocolate is made from ground chocolate, which contains cocoa-butter. Cocoa-butter contributes to chocolates smooth texture. Typically, when you buy hot chocolate, it contains extra ingredients besides its ground chocolate. These ingredients can include sugar, corn syrup or dried milk. These extra ingredients contribute to hot chocolate's taste. Hot cocoa is made from cocoa powder, which contains no cocoa-butter. Hot cocoa is low in fat and may contain dried milk, sugar and natural flavorings.
It's a chocolaty taste for less calories. The flavor of hot cocoa is more rich than it's counterpart and perhaps more a little more bitter as well. Often, when I make hot chocolate, I want the perfect balance between creamy, flavor richness, bitterness and sweetness. Using both powders in one cup can make your chocolate drink outstanding! What are some good brands of hot chocolate/hot cocoa, Ghirardelli Sweet Ground Chocolate margin:0px !
Thanks for checking back! Tell me something--are Laoians (Laos, Laotians,,) closely related to the Thais as I find most of the dishes you mentioned similar to Thai dishes, LOL on the Laos' love for sticky rice. Chinese people eat them on occasions--usually auspicious--we believe that sticky rice causes the stomach to bloat. In essence, I think that sticky rice induces a feeling of satiety--which is a good thing if you're trying to lose weight. Thank you so much for reading this. I thought you'd like it. Westerners really do love sticky rice (almost as much as the Lao).
In truth, the Lao people are made fun of because of their affinity for sticky rice, as it is eating in 90% of their meals! Yes, cleaning the huat can be a chore. I find it best to soak the basket in cold water before cleaning it as it will cut down the work in half.
Funny about the Laarb Gai--I just had that for dinner last night and yes, it one of my favorites too! I appreciate your coming over to read this. I'm glad that you enjoyed doing so. Donh, your hub is very interesting and totally engaging. I'm familiar with sticky rice but Chinese people don't make rice balls out of sticky rice--too bad--or I'll have as many school friends as you. I'm proud to tell u that I own a huat(didn't know the technical name until now) and I use it to make sticky rice.
I like to mix 1 part white with 2 parts unmilled (black/purple) glutinous rice. I made that occasionally--I find washing the straw basket a chore. Love all your side dishes--they look delicious and Laarb Gai is absolutely one of my favorite. It's a deal :D I'm sure that you'll enjoy it!
Thank you for the comment. One of the best things about Khao doem is the scent of banana leaves that triggers in me to salivate immediately. Yeah, I want that T-shirt too, LMAO. I just love sticky rice! I got addicted to Khao doem with black beans in Bangkok. This articles is so thorough! It's great to see you again. Thank you for the compliment!
I guess that I got a bit carried away with this one, as it was supposed to be a bit shorter! Thai mango pudding sound pretty darn good right about now! Man, you've done it again. This is no introduction, It's probably the most comprehensive writing above sticky rice that I've ever read, let alone making me hungry.
Thankfully we can get these dishes here in Sydney, Thai mango pudding, yummm! I especially like the crispy skin chicken, will definitely go well if washed down with some Lao beer! Thanks for sharing dOHN. Thank you for the compliment, zentango! I really appreciate it. Wow. Thanks for that, rollande.
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