Dr. Edward Warren wrote:
> "Bob Terwilliger" > wrote in message
> ...
> > Ed wrote:
> >
> > > Recently I have experimented with hot cocoa made from cocoa powder and
> > > whole milk. Many of the recipes warn not to boil the milk, but I have
> > > found that it tastes more chocolaty if it all boils for a short time.
> > > If I boil it while stirring well and none of it burns onto the bottom of
> > > the pan, is this a problem? Is that what is meant by scorching? Do
> some
> > > really think it is better totally unboiled but just heated up?
> >
> > If you like the hot cocoa made by your method, then by all means continue
> to
> > use that method! I mix the cocoa powder and sugar together, then add
> water
> > little by little while stirring until I get a smooth paste. THAT is what I
> > boil, then I slowly add milk to the boiling syrup.
> >
> > Cooking changes the taste of milk; that may be why recipes warn against
> > boiling the milk. The term "scorching" refers to milk or cocoa burned
> onto
> > the bottom of the pan. The term "scalding" simply means heating the milk
> up
> > until its flavor changes. I think that temperature is somewhere around
> > 180F.
> >
> > I get an uncooked-dairy note by adding a little half-and-half to the cocoa
> > after it's done cooking. (I can't take credit for that method; it's from
> > Cook's Illustrated.)
> >
> > Bob
> >
> >
>
> I like the way you phrased that. If I heat the milk and do not scald it,
> then there is a definite "milk note" that to my taste overrides some of the
> cholcolate note. Do you find that that taste is more to the liking of some
> people? Is this what probably causes many recipes to read more like yours?
> Thank you,
> Edward Warren

Ed, have you tried steamed/frothed milk - as in the ones for cappacino?