Hot chocolate is much more than just cocoa in milk. It is a traditional drink with a long history that has evolved and been perfected over the centuries.
Hot thick chocolate. The basis of every top-notch hot chocolate it is real chocolate. No cocoa in powder, but rather high-quality dark chocolate with a high cocoa content. The ideal choice contains honey 60 and 70 percent cocoa solids, as it provides a balance between bitterness and natural sweetness.
The liquid base greatly influences the final result
Whole milk provides fullness, while sweet cream adds luxurious softness. Experienced confectioners they often use a combination of the two, as this creates a richer mouthfeel.
Plant-based alternatives can be suitable but require additional adaptation as they have a different texture and flavor profile. It is important to the liquid never boils, as too high a temperature destroys the delicate aromas of chocolate.
The biggest secret to perfect hot chocolate is slow emulsification
The chocolate should be added gradually to the hot, but not boiling, milk, stirring constantly. Then comes a short but crucial step: the mixture is lightly beaten with a hand mixer or whisk.
This creates microemulsion that combines fats and liquid into a uniform, silky texture. The result is a thick, shiny hot chocolate without lumps and without the need for starch or other thickeners.
Hot chocolate
Ingredients
- Ingridients:
- 360 ml whole milk
- 1–2 tablespoons sugar
- 8 g cocoa powder
- 115 g dark chocolate (70 %), coarsely chopped
- 15 g cornstarch
- pinch of salt To serve:
- whipped cream
- cocoa or chocolate chips
Directions
- Heat most of the milk in a saucepan over medium heat. The milk should not boil.
- In a small bowl, dissolve the cornstarch in 3–4 tablespoons of cold milk until completely smooth.
- Add cocoa powder, sugar, and a pinch of salt to the heated milk and mix well with a whisk.
- The dissolved starch is slowly poured into the shrimp, stirring constantly, until the mixture begins to thicken.
- The pot is removed from the heat and the chopped dark chocolate is added.
- Stir until the chocolate is completely melted and the mixture becomes smooth and shiny.
- If necessary, return the hot chocolate to a very low heat for a short time.
- It is served hot, with whipped cream and a sprinkle of cocoa or chocolate shavings.
A pinch of sea salt accentuates the sweetness, a pinch of vanilla round out the taste, cinnamon or cardamom add warmth. An orange peel or a dash of quality liqueur can elevate the drink to a whole new level. It is important that the additions do not overpower, but complement the basic chocolate character.
