Here are the simple secrets to making European style hot chocolate.Use quality chocolate of at least 55% cacao, good chocolate always creates yummy results. Any milk can be used to make hot chocolate from skim,2% ,almond or even soy milk. But using whole milk with all its’ fat give the most unctuous chocolate.Adding a touch of cinammon , vanilla or allspice to the drink makes it extra special and brings out the chocolate taste.
Finally , the trick, is to bring the mixture to a boil twice. The South Americans make their hot chocolate with water not milk also bringing it to a long boil to homogenise the mixture and create a silky texture.This is not a Viennese or Russian style drink that are so thick you can stand a spoon in them. I find those too rich too drink.Mine is classic.
500 gr of milk ( see above)
150 gr 55% chocolate or only 100gr 70 % chocolate ( i use Valrhona Caraibe Chocolate)
25 gr sugar or more depending on your taste
1 pinch cinnamon powder
whipped cream for topping
chocolate shaving or powder to decorate.
Heat the milk in a saucepan on medium heat. Once steam starts to rise you can add the sugar and chocolate stirring with a wisk to avoid burning.Bring the mixture to a boil and remove from heat.Once the mixture has settled , return to the heat and boil again until the mixture rises up the sides of the pot.Serve hot with whipped cream and chocolate shaving.
TIP:You can avoid left-overs by pre-measuring the amount you need. Just fill your mug 3/4 of the way (leaving room for chocolate , sugar and cream to be added) with milk then pour this into your measurer, repeat for the mugs you are planning to fill. then calculate your chocolate needed, there is no need to make a liter if you only want 2 cups! K