Binging with Babish: Flanders’ Hot Chocolate from The Simpsons Movie

Binging with Babish: Flanders’ Hot Chocolate from The Simpsons Movie


“Oh my god” Hey what’s up guys welcome
back to Binging with Babish, where this week we’re in for a bit of a brief episode as I fathom the fundamentals of a Flanders’ Hot Chocolate. Really just ahot chocolate that elicits the phrase “oh my god” upon sipping. That means looking at different kinds of chocolate, looking at different kinds of canned milk, fresh milk, heavy cream, even goat’s milk. Ultimately, I found that my preferred
blend was two parts whole milk to one part heavy cream to one part evaporated milk. Go for sweetened condensed milk if you want an ultra creamy hot chocolate, but I like something that’s a little bit more suitable. So I’m whisking and heating my mixture together over medium heat, and in the time that it takes to make and consume a Negroni cocktail, we should have some steaming hot, but not boiling, milk. Around 190 degrees Fahrenheit, at which point we’re going to add maybe a 1/2 a cup of Ghirardelli cocoa powder. This brings a lot of fruitiness and acidity to our hot cocoa. And then I’m going to add some Guittard 70% dark baking chocolate, this is going to bring some sweetness and some earthiness. And of course we got to bring some actual sugar to the party, I’m adding a 1/2 a cup for this amount of milk and chocolate. Continue whisking and heating until everything is incorporated and now it’s time for some flavor boosters how about some kosher salt? Salt and chocolate, that just makes sense. How about a small pinch of ground cinnamon? And if you really want to turn things up
to 11, add a teaspoon of instant coffee. I promise it’s not gonna make it taste like coffee even though this wouldn’t be a bad thing, it’s just gonna make it extra chocolatey. And as usual taste as you go, that’s the only way to make sure that the food you’re making is actually tasty. And now it’s time for the Flanders assembly. We’re starting with a small mountain of canned whipped cream, some chocolate shavings, a whole graham cracker, on which we’re going to add a little bit more canned whipped cream for glue, but it’s not gonna really work to balance a marshmallow upon, so, I recommend pre pressing a marshmallow into a graham cracker and then inserting into the frosting before toasting the marshmallow to s’moresian completion. You guys might not like burnt marshmallows, but I do, so deal with it. I’m treating the marshmallow and graham cracker as appetizers for the main event, which is a delicious cup of hot cocoa. The kind that makes you say “oh my god.”

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  1. I share your love of burnt marchmallows, yea regular ones and lightly toasted is sweet and all, but that charred flavor of a burnt one, mixing with the sweet marshymellowyness inside is just a whole other level, burnt marshmallows are the best

  2. I tried to make this recipe but I had trouble with the cocoa powder. It seemed like no matter how much I whisked the whole affair it didn’t seem to want to dissolve. Any suggestions?

  3. I believe Flanders used a wafer cookie rather than a graham cracker. The wafer could balance the marshmallow a lot easier!

  4. I’m pretty sure this was the video that initially introduced me to your channel
    Nice to come back to where it started for me

  5. And I’m over here with my 3 ingredient hot chocolate
    Boiled milk
    Nutella
    And whipped cream
    (Bonus ingredient: cinnamon)

  6. So, essentially a ton of fat and sugar. Buddy, you can add that to anything and it will be delicious. We evolved to love that.

  7. The small mistake was that it is icing, not whipped cream that would get a marshmallow to stick to a graham cracker. Think gingerbread house icing.

  8. Ok should we address that most of his subscribers aren’t going to make any of this stuff it’s just cool to watch me being one of them

  9. After seeing the movie, I was constantly begging my mom to make me this. And now I can send this to her as a passive aggressive reminder.

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