{"id":1525,"date":"2011-05-22T16:35:25","date_gmt":"2011-05-22T16:35:25","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=1525"},"modified":"2011-05-22T16:35:25","modified_gmt":"2011-05-22T16:35:25","slug":"chocolate_milk_redux","status":"publish","type":"post","link":"http:\/\/www.hamzy.net\/blog2\/?p=1525","title":{"rendered":"Chocolate Milk Redux"},"content":{"rendered":"
\n\"85%<\/img>\n<\/div>\n

\nMy previous attempt at making homemade chocolate milk used cocoa powder<\/a>. But I recently had the bright idea to melt a dark chocolate bar and pour that into the milk. So I calculated that 10 grams of a chocolate bar would be equivalent to two tablespoons of cocoa powder. I melted it in a glass cup. mixed in 60 grams of agave nectar, and poured it into some whole milk. Unfortunately, something was very wrong. It tasted pretty weak. So I melted in 30 more grams with not much of a change. You could tell what was wrong when the milk was poured out. There were still large clumps of chocolate left at the bottom.\n<\/p>\n

\n\"Texas<\/img>\n<\/div>\n

\nSo I tried again. This time I bought some Texas Daily Harvest Milk at Monument’s market. And I switched to using a 99% dark chocolate baking bar. But, instead of melting the chocolate in a microwave and then pouring it into milk, I melted it on the stove with milk. The recipe follows:\n<\/p>\n

\nPour off 230 grams of milk to create space for the new ingredients. Melt 60 grams of 99% dark chocolate along with 240 grams of milk in a pot on the stove over medium heat. Stir constantly and watch that the milk does not come to a boil. When the chocolate has melted completely, add 120 grams of agave nectar and 4 grams of salt (as another test of a theory). Place the mixture in a blender and mix it on medium for 5 minutes (just to be extra sure). Pour the mixture back into the milk and chill until cold.\n<\/p>\n

\n
\n\"Chocolate<\/img>
\n<\/a>\n<\/div>\n

\nThis time it is more homogenized. Not completely as some particles will settle down to the bottom. Still not sure if the salt is a good thing or a bad thing…<\/p>\n","protected":false},"excerpt":{"rendered":"

My previous attempt at making homemade chocolate milk used cocoa powder. But I recently had the bright idea to melt a dark chocolate bar and pour that into the milk. So I calculated that 10 grams of a chocolate bar would be equivalent to two tablespoons of cocoa powder. I melted it in a glass […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1525","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1525"}],"version-history":[{"count":0,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1525\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1525"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}