Adam’s Hot Chocolate – and More!

Hot chocolate

Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, World renowned chocolatier Adam Turoni steps into Paula’s kitchen and demonstrates some high-end techniques!

Watch “Positively Paula” on Tuesdays at 7 PM ET / 6 PM CT / 5 PM MT / 4 PM PT

Adam’s Hot Chocolate

½ cup Granulated Sugar
1 Tablespoon + 1 tsp Cornstarch
¼ cup Cocoa Powder
1/8 tsp Salt
2 tsp Vanilla Bean Paste/Vanilla bean extract
¾ cup Dark Chocolate chopped into diced pieces (70%-80% chocolate percentage recommended)
6 oz. of whole warm milk to ¼ cup of hot chocolate mix

  • Using a chef’s knife, chop your chocolate pieces or bars into a small dice and place in a small bowl.
  • Set aside.
  • Using a medium-size bowl, combine the granulated sugar, cornstarch, unsweetened cocoa powder, and salt, whisking together until fully combined forming a cocoa mix.
  • Add the vanilla paste/Extract to to the whisked cocoa mixture until evenly distributed, creating a slightly moist mix
  • Finally, add the chopped chocolate pieces that were set aside to the moistened cocoa mix, and whisk until incorporated.
  • We now have our finished dried hot chocolate mix!
  • Portion your cocoa mix into bottles or mugs using a ¼ cup of mix per each cup or bottle.
  • If storing for another day, be sure to have an airtight seal on your bottles. The shelf life is 2-3 months.?

Step Two: Enjoying Your Hot Chocolate

  • Using your one portioned bottle or mug, gently heat 6 ounces of whole milk to just under a boil.
  • Pour the milk into the glass bottle and seal with the gold cap ensuring the cap is securely in place before proceeding.
  • Shake the bottle vigorously (careful bottle will be warm) until the powder has been fully incorporated and dissolved
  • Remove the cap carefully (the mixture can be very warm still) and enjoy!
  • Shake or stir periodically to ensure your hot cocoa always has the best chocolatey taste.?

Sugar and Spice Pecans

8oz Pecans (halved)
½ Cup Sugar, ½ Cup Sugar,
? tsp each: Ground Cloves, Powdered Ginger,
Ground Cardamom, Ground Cinnamon. Allspice
1 tbsp Powdered Milk
½ tsp Vanilla Extract

  • Bring sugar and water to a boil and reduce heat to low.
  • Add pecans and cook until liquid has almost evaporated.
  • In a separate bowl, mix spices and powdered milk together.
  • Add pecans to spice mixture along with the Vanilla extract.
  • Toss to coat and then spread on a cookie sheet to cool!

Exploding Chocolate Bark

10oz 60% Bittersweet Chocolate Chips (good quality)
10oz White Chocolate
½ cup of your Favorite Favored Pop-Rocks Candy
Course Ground Sugar

  • Melt 8oz of the chocolate over a double boiler until smooth
  • Remove from heat and add the remaining 2oz to temper the mixture
  • Spread unto a piece of wax paper using an offset spatula.
  • Let cool for 5 minutes.
  • Add ½ cupof your favorite flavored Pop-Rocks Candy over the chocolate. Refrigerate until cool.
  • Melt the white chocolate the same as the dark chocolate.
  • Add a layer of the white chocolate and use your offset spatula again to smooth.
  • Sprinkle course ground sugar over the top at and let cool!
  • Break apart and enjoy!