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  1. How to make the best hot cocoa in the world…

    Like I said in the video… it all comes down to choosing the best chocolate.Any hot chocolate is going to be good, but if you really want to treat yourself to something great, give this recipe a try.

    Recipe for 2 Cups:
    1 1/2 c Whole Milk
    1/2 c Heavy Cream
    1 tsp Powdered Sugar
    200g High Quality Dark Chocolate*

    *If you prefer milk chocolate, go for it. If you like even darker chocolate, try that. For this video I was NOT sponsored, but used a combo of 70% cacao Hu's kitchen (3 ingredients) and 82% Scharffen Berger Extra Dark (2 ingredients + vanilla)

    -Heat everything together on the lowest heat possible, whisking regularly to make sure nothing burns on the bottom.

    -Heat until everything is perfectly smooth, and the serve with whipped cream, marshmallows, or however you like it.

    NOTE: If you're using a chocolate with a stabilizer in it, the hot cocoa will thicken as it heats up, so add some more milk to thin it out. The ingredient ratios above only really work for pure chocolate.

    #hotcocoa #hotchocolate #dessert #chocolatchaud #chocolate

  12. the instant hot cocoa can be high quality too, ibarra chocolate is only 4 ingredients, you're probably used to abuelita which is nestle owned and not mexican. The mexican hot chocolate is albeit a bit runnier, it has more of a kick with the added spices alongside the cacoa like cinnamon, and others.

  17. The trick here is to use a good coveture chocolat, like callebaut, and also to add a bit of cornstarch. Since you’re adding powdered sugar (which has cornstarch to prevent clumping) you’re all set. But for those of us who like it less sweet and don’t want sugar beyond the chocolate, make sure to include a bit of cornstarch with the milk for thickening 👍

    Also, if you’re in the states, TJ’s pound plus dark is perfect for this. Rumored to be callebaut or equivalent anyway. Enjoy! 🍫☕️

  19. Best hot chocolate I’ve ever had was a churro place in Dublin that sold ‘Spanish hot chocolate’. Must have been made similar to this because it was thick. I defiantly need to try this at home.

  29. Bro , please get that : you seem to like France. And french cuisine. Next time you plan to Come, if you message me , i invite you in my familly and at my place to have meal with us/me and my GF .

    I can garantie you some crazy good french food as well as good memory . 😉😊 ( it's not a joke , im from east of France ! I can teach you what does it mean 😊)

  36. Dont want to be that person, but as a Haitian id highly recommend for you and anyone reading my comment to try Haitian hot cocoa. Its made with pure 100% cocoa straight from Haiti, and better than anything ive ever had in my whole life, please give it a chance if you can! Thanks!

  41. One mistake I made is that I poured it, while it was still hot, into a thermos, and then kept it in the thermos for several hours. This actually creates the acid that gives American chocolate it's characteristically inferior taste. I don't say this as a hater. It's just a result of the process that is used to make chocolate in America. To avoid this, you want to keep the chocolate aerated, constantly exposed to fresh oxygen.

  45. This is very common in Spain, specially in Madrid. We make it that way at home too. We even have a saying: Las cosas claras y el chocolate, espeso” that means “things must be clear and chocolate, thick” 😊

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