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.
fun fact: when you combine high-quality hot choc with a mid-quality whisky you get a drink that enables you to go through the darkest, coldest winter days with a smile on your face
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.
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! 🍫☕️
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.
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 😊)
Tried this hot chocolate at Angelina in Paris a few months ago. It is indeed the best hot chocolate I’ve ever had, but far too rich to have very often.
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!
I'm sure is delicious. And I will like to try it but. But for me best chocolate in the world has to be Oaxaca's cacao,(one of the originals ) and I do prefer it tha water version.
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.
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” 😊
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
Any decent dark chocolat will make grate hot chocolat.
some of the best hot chocolate I ever had was in the Balkans, especially Bosnia
fun fact: when you combine high-quality hot choc with a mid-quality whisky you get a drink that enables you to go through the darkest, coldest winter days with a smile on your face
Isn't this technically hot chocolate vs hot cocoa? Because of the use chocolate instead of cocoa powder….
My life is a lie, but I'm happy.
Season 3 Cranky really looks like salami
True Chocolate is like what is eating and drank in Latin America, where it comes from. European chocolate is simply a dessert.
I had some incredible hot cocoa in Italy and Croatia this winter.
Also, I could buy a pound of GOOD chocolate for about 5 dollars. It was legit some of the best chocolate I have ever had.
You look like Mark Rober
Dont forget the african child’s finger
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.
truly ideal, an odd number of ingredients: 3, and that’s all
what are those marshmellos?
So basically don’t use American chocolate
must be nice having money to burn and show off on YouTube
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! 🍫☕️
Use a high quality version of the main ingredient to raise quality?? Florals for spring level groundbreaking stuff right there!
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.
You look like such a mark
If it's not served in Madrid alongside Churros (or, preferibly porras) it's not the best
Flamer is actually AP4 but other than that the list is pretty on point as far as I'm concerned.
No mask? Not even in the airport? I swear y’all are just begging for another pandemic
Hot chocolate is not supposed to be thick!!!
Watching this as I drink my Swiss Miss with hot water instead of milk cause I'm a broke boy until payday.
Homie this is syrup 😭
I need to know how to make those amazing looking marshmallows
We are going to talk about how smooth the editing is???
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 😊)
Question, is that mrbeast bar expired? (That’s the old bar if any of y’all are confused)
Also that hot chocolate looks really tasty.
Tried this hot chocolate at Angelina in Paris a few months ago. It is indeed the best hot chocolate I’ve ever had, but far too rich to have very often.
Is there any way to avoid the milk skin at the end?
did you actually fly to paris just for 2 3 second shots of french hot cocoa?
Wait, are you from toronto?
You couod have just hit up SOMA in the distillery district bro.
Edit: nevermind the hat is LA not jays
This quasi influencer bullshit really bothers me. You flew to paris for hot chocolate? Ligma balls bro.
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!
Terrible video 😂 Terrible format 😂 please brother no more like this😂
I'm sure is delicious. And I will like to try it but. But for me best chocolate in the world has to be Oaxaca's cacao,(one of the originals ) and I do prefer it tha water version.
Looks like dark syrop
That looks more like JUST melted chocolate rather than hot coco.
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.
That does not look good at all, thats just literally drinking melted chocolate no?
https://youtu.be/vHwKTOzLTDY?si=4_F_Nv03W7TLwH-h
“You’ll understand why…”
Video ends. Fail.
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” 😊