Thick Italian Hot Chocolate Recipe (2024)

FAQs

Why is Italian hot chocolate so thick? ›

You may think something this decadent is made with heavy cream, but it's not! With real chocolate, cocoa powder, 2 percent milk, and cornstarch used to thicken it, this Cioccolato Caldo is much richer, and enjoyed in smaller quantities than American-style hot cocoa.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.

Cioccolata calda is made with the same ingredients as the American hot chocolate, with different proportions. There is less milk and sugar added, more chocolate or cocao. The result is similar in taste and consistency to a melted 80% dark chocolate bar.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

Cornstarch prevents caking and also thickens the milk without adversely affecting flavor.

The cornstarch version thickened quickly, making the hot chocolate very thick and creamy, and in the end we decided on a combination of cornstarch and confectioner's sugar, for the ideal texture and sweetness.

Partially produced with genetic engineering. Place 2 tbsp (30 ml) hot chocolate mix in a mug. Add 170-230 ml (6-8 oz) boiling water or very hot milk. Stir well & enjoy!

What do McDonald's use for their hot chocolate? ›

Chocolatey Syrup

Sugar, Allergen Ingredient: Skimmed MILK, 10% Fat Reduced Cocoa, Vegetable Oil (Palm), Whey Powder (Allergen Ingredient: MILK), Salt, Stabiliser (Trisodium Citrate), Flavouring, Emulsifier (Allergen Ingredient: SOYA Lecithin).

From the Package

SUGAR, CORN SYRUP, MODIFIED WHEY, COCOA (PROCESSED WITH ALKALI), HYDROGENATED COCONUT OIL, NONFAT MILK, LESS THAN 2% OF: SALT, DIPOTASSIUM PHOSPHATE, MONO- AND DIGLYCERIDES, NATURAL FLAVOR.

Chocolat Chaud "Africain" - €8.20

The hot chocolate is pure decadence; try the speciality 'African', a velvety potion so thick that you need a spoon to consume it. Epicurean delights include the Mont Blanc dessert, a ball of meringue covered in whipped cream and sweet chestnut.

The thicker, richer hot chocolate is also called “drinking chocolate”. Belgian ​​hot chocolate is made using melted chocolate, characterized by less sweetness and a thicker consistency. It is made primarily using dark chocolate but also has some milk chocolate mixed in.

It is made with milk, not water. American-style hot chocolate is often made with water and cocoa powder. European hot chocolate, on the other hand, is made with milk, which gives it a creamier texture and a thicker mouthfeel. It is often thickened with cornstarch or otro.

Since Italy isn't hot and humid enough to grow her own cacao, Italian chocolate makers seek out only the best beans for their products. Then we must consider the quality of other ingredients mixed with the chocolate and how they may affect the flavor.