Any advice for making vegan chocolate chaud (French drinking chocolate) (extremely thick drinking chocolate)? I remember absolutely loving this drink from my pre-vegan days. I got it mostly from Alma’s. But for a bit there was a vegan chocolatier that made the drink in Portland called “Buddha Chocolate”, but Covid shut them down.
I tried my hand last night, but wasn’t very impressed with the results. I used a 13 ounce can of full fat coconut milk and 4 ounces of Bakers unsweetened chocolate. Plus a little vanilla extract, a tsp of powdered sugar, cinnamon, and cayenne.
I found whisking the chocolate in with an electric egg beater was needed to smooth out the consistency and keep the coconut oil from separating.
I’m thinking of trying fancier chocolate next time. Might want to add a little more sugar too. But if anyone’s already gone through the experimentation, I’d love to learn from what you’ve found!
I love using pure melted Bakers unsweetened chocolate on nice cream for a perfect magic shell, but it may not hold up so well as a pure drinking chocolate.
Also interested in how well it keeps in the fridge. As any recipe which pops open a can of full fat coconut milk / cream is a bit much for a single serving.
Submitted June 08, 2021 at 07:21PM by Malconstant_Bokonon