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After shopping in the new Geneva store today, I decided to share this. please let the folks at Geneva know this is on the site. I told them that I would let them know when I posted this.
I was inspired by something that I saw on a Food Network holiday special. I started out with Tyler Florence's recipe and created a formula that my family and friends really enjoy. My mother-in-law moaned when she tried it and asked me to make it every year.
Combine all the dry ingredients in a large bowl and mix well. Grate the chocolate using a micro plane gratter. Mix well and store in a dry airtight container.
To make the hot chocolate, add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes.
For a very rich hot chocolate, use milk instead of water when heating.
You can use as much or as little of the mix as you want.
*ed items denote what can be manipulated without throwing off the core formula.
*replace vanilla powder with regular chili powder and double the cinnamon.
*mix 1 teaspoon of lavender with 1 teaspoon of vanilla powder. Allow lavender scent to infuse before using.
*mix 1 teaspoon of orange zest and 1 teaspoon of cinnamon. Allow orange scent to infuse mix before using.
*mix 2 tsp of grated ginger (dehydrated ginger sold @ store-I use micro-place), 1 tsp cinnamon, 1/2 tsp grated whole nutmeg.
Note: if you want to make a sugar free version, use Splenda and an unsweetened dark chocolate. The additional sweetness provided by the Splenda will counterbalance the bitterness of the chocolate.
This recipe was provided by Julie Catena from Bartlett.