Use high-quality cocoa
It goes without saying that using higher quality cocoa leads to a superior hot chocolate. Depending on the chef or establishment, hot chocolate can be crafted from either chocolate bars or cocoa powder. Renowned chocolatier Jacques Torres, often referred to as Mr. Chocolate, is celebrated for his exceptional hot chocolate. In a recent interview, he revealed that he prefers chocolate with a cocoa content between 60% and 72%, favoring South American varieties like Venezuelan chocolate. This type of chocolate boasts rich fruity and nutty flavors that remain prominent even when blended with milk or cream.
Angelina, the iconic chocolate shop in Paris, also selects a special chocolate for its beverages. According to their website, they utilize a "signature blend of bespoke African cocoa sourced from Niger, Ghana, and Ivory Coast." Even if you can't make it to the southern hemisphere, opting for imported chocolate or cocoa can significantly enhance your hot chocolate experience.
Make it with a base of milk, not cream
While it might seem like replacing milk with cream could elevate your hot chocolate, that assumption is misguided. Although standard hot chocolate recipes typically call for regular milk, many restaurants also opt for this straightforward dairy option. For instance, Jacques Torres prepares his hot chocolate this way, and Pasta Sisters in Los Angeles crafts Italian hot chocolate using milk as well.
Whole milk is creamier than skim or 2%, so it's a good choice to begin your journey toward the ultimate cup of cocoa. This is the type of milk that was used in some of the earliest hot chocolate served in America, at Rumpelmayer's in the St. Moritz hotel. However, if you truly want to savor the chocolate flavor, you could always prepare the drink with plain water, as Maribel Lieberman of Mariebelle in SoHo does.
Heat the chocolate last
If your version of hot chocolate involves simply mixing a packet of powder into a microwaved cup of water, this advice may not be for you. However, for true chocolate enthusiasts seeking the ultimate hot chocolate experience, the sequence of steps is essential. "The common error is to heat the chocolate first. The moisture it contains evaporates, leaving the chocolate dry," explains Frédéric Tabey of Les Deux Magots. This approach is logical, as the liquid in the milk can serve as a buffer between the chocolate and the heat, reducing the risk of burning.
Begin by gently simmering your milk, then slowly incorporate the chocolate while whisking over low heat. As Jacques Torres shared with us regarding his technique, "there's no need to temper the chocolate... just bring it to a boil and whisk, which will help prevent the milk solids and chocolate from scorching. Boiling hot chocolate always results in a creamier texture."
Make hot chocolate with ganache
If you want to create a hot chocolate that resembles a luscious chocolate pudding, take a cue from Daily Provisions in New York City and incorporate chocolate ganache into your base. An Instagram post from this Manhattan restaurant reveals that the key to their extravagant hot chocolate lies in using ganache. This method results in a rich, smooth texture that elevates a basic cup of cocoa into a sumptuous dessert experience.
To replicate this at home, melt high-quality chocolate with hot heavy cream to prepare the ganache, then whisk it into warm milk until you reach your preferred consistency. Adjust the sweetness to your liking and add a pinch of salt to enhance the flavors. The outcome is a wonderfully thick and creamy drink that feels indulgent with every sip. If you have any ganache left over, save it to make truffles or to top a simple boxed cake mix.
Whisk, don't stir
Believe it or not, the method you use to incorporate cocoa powder or chocolate into milk can significantly affect the final texture of your drink. Take inspiration from Masienda, which has created a convenient mix for preparing champurrado at home. Champurrado is a Mexican take on hot chocolate that incorporates masa harina to thicken the beverage. Traditionally, it is mixed using a special wooden tool called a molinillo. According to the recipe developers at Masienda, the molinillo is designed to "emulsify and froth the champurrado, but a metal whisk will work just as well. Make sure to whisk until both the chocolate and masa harina are fully dissolved, resulting in a thick and glossy mixture."
The team at Pasta Sisters offers a more Italian perspective on mixing. "Hot chocolate should be stirred continuously from start to finish (similar to risotto) over low heat to achieve a smooth consistency," explains Giorgia Sinatra, one of the sisters behind Pasta Sisters. "The most crucial moment occurs when the chocolate begins to boil, as this is when the thickening process truly starts."
Add a starch
If there's one thing we know about cooking in restaurants, it's that chefs often have a secret ingredient up their sleeves. "Italian hot chocolate is quite distinct from its American counterpart; it's thick, almost resembling pudding. The consistency is richer because we incorporate a bit of starch," shares Giorgia Sinatra. While Sinatra keeps the specific type of starch under wraps, it's not surprising. This technique is also the key to the rich texture of champurrado. When the masa harina in that beverage reaches a simmer, the starch helps to thicken it.
To apply this trick to your homemade hot chocolate, begin by whisking in 1 or 2 tablespoons of flour, cornstarch, or masa harina into the simmering milk mixture. To prevent lumps, combine the starch with 1 or 2 tablespoons of milk in a separate bowl first, then gradually add more liquid. Once the mixture is smooth, pour it into the main pot and simmer until it thickens.
Add a pinch of spice
If you've mastered the texture of your hot chocolate but feel it's lacking that special touch, some restaurant chefs may have the solution. Many places choose to sprinkle in a dash of spices, such as ground cinnamon or nutmeg, to enhance the flavor of their drinks. Hot chocolate has been enjoyed with a hint of spice since the Aztecs first created it before colonization, as warm spices can bring out the rich flavors of cacao. Mariebelle offers a "spicy" hot chocolate that features ancho and chipotle peppers, along with cinnamon and nutmeg. Similarly, Jacques Torres has a "wicked" variety made with ancho and chipotle chiles.
Whether you like a gentle warmth or a bold kick, spices can take your hot chocolate to new heights. Consider experimenting with spices like cardamom, star anise, or even a touch of clove for a distinctive twist.
Give hot chocolate a nutty twist
In our research, we discovered several restaurants that incorporate nuts to elevate the flavor and texture of hot chocolate. Chocolate and nuts are a perfect pairing (just ask any Nutella enthusiast). Venchi in New York City creates an indulgent hot chocolate by adding a generous layer of Nutella and a sprinkle of crushed hazelnuts. Max Brenner offers a peanut butter hot chocolate that receives enthusiastic praise from city dwellers each winter, along with Martha's Country Bakery.
For a richer variation, stir a couple of tablespoons of nut butter into the warming milk before mixing in the chocolate. If you prefer a more subtle touch, consider using nut milk, such as almond or cashew, to prepare your hot chocolate. Both options are widely available and will result in a delicious, plant-based beverage.
Serve it with homemade whipped chantilly cream
Creating the perfect hot chocolate involves more than just the drink itself; the toppings play a crucial role in achieving the right consistency. Many chefs around the globe opt for a generous dollop of classic whipped cream. At Pasta Sisters, they prepare it "the traditional Italian way with unsweetened homemade whipped cream, as the chocolate is already sweet." In New York, Jacques Torres follows suit, asserting that "unsweetened whipped cream is the perfect, indulgent complement."
Chantilly cream, a slightly sweeter version of whipped cream, is also an excellent choice. For an extra touch, consider infusing your cream with a hint of vanilla bean or a dash of cinnamon before whipping to enhance the flavor. Alternatively, if you're looking to save time, you can always grab a can of pre-made whipped cream to top off your hot chocolate.
Don't forget the other toppings
Don't settle for just whipped cream. While dairy whipped to a froth is a classic topping for hot chocolate, there are countless other options to explore. Take inspiration from Mah-Ze-Dahr Bakery in New York City, which crowns its hot chocolate with a large, homemade vanilla marshmallow cube. Marshmallow is a delightful combination of sugar and gelatin, allowing it to melt into the drink and create a texture that clings to your lips and the inside of your mouth. Plus, marshmallow is dairy-free, making it a great choice for a lactose-free version.
Looking for something a bit more inventive? Use a blowtorch to quickly toast the marshmallow, caramelizing the sugars and infusing the drink with a smoky flavor. You can also grate a chocolate bar over the whipped cream or sprinkle it with cocoa powder for a delightful tiramisu-inspired touch.
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