Hot chocolate is one of those drinks that is appropriate both in the winter cold and on a hot summer afternoon. This is not just a delicacy, but rather a universal three-in-one dessert: a fashionable sweet with the highest taste, a warming agent and at the same time a high-calorie product that perfectly satisfies hunger. Once brought from South America, this drink was considered a privilege of the nobility (primarily due to the enormous cost of cocoa beans). Now any housewife can prepare it using a Turkish pot or coffee machine.
Oatmeal, sir!
You can cook oatmeal directly in the coffee maker. Pour 10 ounces of water into the flask. Turn on the coffee maker and brew it all for 5 minutes. Boom! The oatmeal is ready. You can eat it straight from the coffee flask, although it is better to use a plate.
If you already managed to cook porridge in a coffee maker, then cooking fast food pasta can be done in one or two seconds. The cooking recipe is no different from brewing the same pasta in a jar or mug.
Prescription Guidelines
Recipes for preparing liquid in a coffee maker differ significantly from the preparation process in a coffee machine. To enjoy the aromatic liquid, it is important not only to follow the preparation algorithm, but also to learn how to operate the miracle technology.
Ideally, if the coffee machine already has a “chocolate” function, then half the battle is already done. Otherwise, the owner will have to monitor the cooking temperature, reducing the power of the device.
- Before pouring the liquid into the pitcher, stir it thoroughly. This will avoid lumps in the drink;
- milk can be replaced with a dry analogue. They say it turns out even tastier this way;
- you can reduce the amount of liquid provided in the recipe. Then you can make a fairly thick chocolate dessert from the drink;
- It is better to serve the delicacy hot;
- the drink goes well with chocolate desserts;
- To dilute the taste of the liquid, you can add cognac or any berry liqueur to it.
You can pour the delicacy not only into cappuccino cups, but also into Irish glasses, decorating with all kinds of sprinkles. Don't know what to treat yourself to this evening? Treat your taste buds with a cup of hot chocolate!
Anything
In reality, the number of dishes that can be made using a coffee maker is limited only by the imagination of the cook and the degree of need. The main thing to remember is that when preparing anything in the brew cavity, you must not allow the coffee filter to become clogged.
However, not only a coffee maker, but also many other items can be used for other than its intended purpose. Here are 10 alternatives to regular household appliances that might be of interest.
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Is it possible to brew cocoa in a coffee maker?
I bought pure cocoa powder without any additives.
The actual video of the experiment is below:
Result: Nothing worked out. The powder turned out to be too fine. Under steam pressure it was well compressed, so much so that it remained dry at the bottom, i.e. didn't let the steam pass through me. In addition, due to the very fine grind, it clogged the holes in the horn.
What happened in the horn after the experiment
how, how, instead of coffee, use cocoa
It won't work that way.
Is it no longer fashionable to heat milk in the microwave and stir cocoa with a spoon?
Through long experiments, it was discovered that an excellent taste of cocoa comes out if you add cocoa to warm milk and then bring it to 70-80 degrees over very low heat. Then you can add spices or sugar to taste
The resulting drink is very rich and uniform in taste.
I discovered that if you do not heat it slowly, the powder does not seem to dissolve in the milk, but simply hangs in it: you begin to feel it on your tongue.
Here's S: So maybe just heating the milk in the microwave won't taste as good!
Operation Chocolate-2. Subtotals.
My name is Sergey F, and I will tell you about the progress of the sensational operation Chocolate-2, started by the (former) pikabushnik @Vladimir.VE
Let me remind you, this is a man who lives in Venezuela, he wrote a bunch of cool posts on Pikabu about those parts.
And in one post he talked about a special type of chocolate - Porcelana, one of the most expensive and elite.
Many people wanted it too, and Vladimir decided to bring a whole container to the pickabushniks if there were enough people willing. Joint pick-up purchase for 5 tons, cool?
There were enough volunteers, and Operation Chocolate-2 began. Vova created a chocolate order form, started a special chat about cocoa and chocolate on Telegram, and began collecting money from pick-up shops.
*the inscriptions are not a trademark, they are just decoration.
A few words about myself:
From the very beginning I was a critic of the project and raised a bunch of uncomfortable topics, shaking the soul out of Vladimir with questions of guarantees, quality, etc. I corresponded with him a lot in personal messages. I was struggling with my debts. It became clear that essentially everything was based on an honest word. And I fit in. In such matters, my intuition rarely fails me.
The famous screenshot with my question and Vladimir’s answer marked the beginning of the Great Argument with Pikabu. In short: Vladimir planned to make a sponsored post, found out the prices for advertising from the Pikabu administration, talked with their commercial director (without reaching any specific agreements), and wrote that the next operation (purchasing coffee) was “agreed” with the portal administration. Pikabu, naturally, was sharply tense that someone was collecting money, talking about “agreements with the portal,” and published a statement that it had no business with Vladimir and had no plans. Vladimir began to quarrel with the commercial director of Pikabu, showering him with shit in the chat and in personal messages, and in every possible way to attack the portal, after which Pikabu predictably got offended, banned Vladimir forever and refused to advertise. Vladimir finally threw everyone. Not the first and not the last time when Vladimir’s harshness and temper backfired on him. This is a sad story, from which everyone lost: Vladimir, who lost the opportunity to write about his operation, and Pikabu, who did not make money from advertising, and Pikabu, who lost a bunch of really cool content. Sadness:(
But fuck it, the project went on its way! Vladimir went to the plantations to select the best Porcelana cocoa from farmers. They don’t grow that much of it, but the pikabushniks ordered almost 10 tons of chocolate and cocoa products.
Traveling through farms, the process of choosing cocoa, educational programs and cocoa butter and bean varieties.
Another cool topic is cane sugar, in Venezuela it is called panela. Then I thought: who the hell needs cane sugar? We have plenty of it too. Now that I know WHAT it is, I understand why Vladimir promoted it so much (there is even a post). However, let's not get ahead of ourselves.
The production of panela is as crafty as it gets: local collective farmers chop it up with machetes, squeeze it out using antediluvian squeezers, evaporate the juice, etc. All. I don’t think that anything has changed in this production over the past 50 years. Except for the sanitary requirements introduced by Vladimir: he even dressed the workers in white suits)
By the end of August, our nishtyaks were collected, the beans were ground into grated cocoa, the butter was squeezed out, the container was loaded, and almost sailed, but. The carrier Maersk removed the cargo from the ship. US sanctions against Venezuela - Maersk does not work with companies associated with the government of the country. A month to investigate, and, most likely, after that the cargo will still not be taken on board - Vova is friends with the Venezuelan government. Vladimir begins to look for another carrier, a week, another, and... he disappears from the radar. Happens on WhatsApp, but does not enter cocoa chat. Everyone is nervous, panic is growing, everyone has clearly been scammed.
Then alarming news leaks out: Vladimir is in the hospital with a fever. South America is not St. Petersburg; in the local jungle the mosquitoes are worse than ours. But he quickly returns to normal and bursts into the chat with the long-awaited news - the container is floating!
Track in a group, a month of tracking, monitoring the movement of ships, container reloading. Anxious waiting.
Meanwhile, Vladimir makes a bold move - he decides to give me, as one of the main oppositionists, grated cocoa, cane sugar, a couple of Venezuelan chocolates, and a bottle of rum for tasting in the hope of paying off my ass.
We crossed paths in Moscow (he didn’t even stab me, although there was a reason), and the next day I appreciated what we are all for, no matter what.
In short, here is a review of the main ingredients:
Enthusiastic, yes. But I described everything as it is.
Finally, the container arrives in St. Petersburg, customs clearance, unloading, and distribution of ingredients. Peter rushed straight to Konyushennaya to Vova’s laboratory, and we all saw the posts of the happy recipients, you can find them by tags. A joyful pre-holiday mood reigned in the chat. We didn’t know then that we would have to wait at least another month for ready-made chocolate.)
While the drama lasted, the ingredients were sent out, distributed, and judged by the chat's top experts. Pikabushnik Zoom comes from St. Petersburg to Moscow with a trunk full of cocoa to distribute the ingredients to the most impatient. And Vladimir, in anticipation of the melangeur, makes chocolate at home with 100% cocoa content. The fact is that sugar does not dissolve in cocoa butter, and only a melanger can “stir” it into chocolate. Regular powder from a store or coffee grinder will feel and crunch on your teeth. So Vova made chocolate without sugar, but with the right amount of butter, with tonka beans, and tempered it correctly. Having made 4 such chocolates (500g each), I sent them to four chat participants (for free!). And guess what? He's awesome. There is nothing even close to this. 100% chocolate that does not sour, but melts in your mouth. Divine.
Finally, the melanger arrives, production is in full swing, chocolate is flowing like a river, bars are being packaged, St. Petersburg residents are trying chocolate. Reviews - tears of happiness, beauty, grace!
During Operation Chocolate-2, many certificates were received: certificates of origin, declarations of conformity of the EAEU, various Venezuelan papers, and even a certificate that the product is organic, bio and all that) If this is important to anyone, everything is there)
That chat on Telegram is a different story. There are a lot of stories in the chat: about the Kalashnikov factory - a gift to Venezuela for the New Year, about the adventures of Venezuelan ministers on the outskirts of Moscow in a Soviet hotel, about the relationship between a bank and a client whose seal says “High Priest of the Witnesses of Porcelana” and much more. Inspiring activities such as raising money for equipment for the Lisa Alert squad (you can’t do that!), A cycle of good shawarma. This is a separate world, full of joys and dramas, meetings and partings (
