Candy Bar Hot Chocolate Food

CANDY BAR HOT CHOCOLATE

Steps:

• Dice up the candy bars.
• Melt the candy bar pieces on medium-low heat until it forms a gooey mess.
• Pour in 1 cup of milk and whisk until smooth. And one cup of marshmallows. Stir until melted.
• Whisk in two more cups of milk, and heat until warmed through.
• Serve.

CHOCOLATE BAR HOT CHOCOLATE

Steps:

• Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.

HOT CHOCOLATE BAR

Steps:

• In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot.
• Pour into 4 mugs and serve along with the garnishes.
• On a large serving tray, arrange the mugs of hot chocolate, a small pitcher of espresso shots, a bowl of crumbled toffee candy bar, a bowl of mini-marshmallows, and a bowl of Cinnamon-Sugar. Invite your guests to flavor and garnish their hot chocolate as they desire.;
• Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.;

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

DARK CHOCOLATE HOT COCOA

Steps:

• Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.

FRENCH HOT CHOCOLATE

Steps:

• In a small saucepan, heat milk, cream, brown sugar, confectioners' sugar and if desired, espresso powder over medium heat until bubbles form around sides of pan. Remove from heat; whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings.

REAL PEPPERMINT PATTY HOT CHOCOLATE

Steps:

• Chop the peppermint patties into small pieces and combine all ingredients in a pan.
• Heat over medium heat until all ingredients are incorporated and milk is hot.
• Can be served with whipped cream and some grated chocolate.