Home Made Hot Chocolate

Posted by in Chocolate Recipes on August 17 2008 | Leave A Comment

With a single ingredient (chocolate) and no cooking involved, this isn’t really a recipe, but it’s still a great idea for a hot or cold drink.

The idea is simple; take some chocolate and blitz it in a blender or food processor (smaller pieces melt easier). Melt it with a little milk or water (you can use a microwave or a pan), then add hot or cold milk.

I made mine with left-over chocolate from reviews. All good stuff, but I just hadn’t managed to finish it.

Of course the best part is that you can use your favourite chocolate, or even create your own blends (how about 75% Lindt dark chocolate with 25% Dairy Milk for a little sweetness?). The main thing to keep in mind is that you want to use solid chocolate, rather than anything with a soft centre, which is just going to go icky and sticky!

Top Tips

  • For best result, put the chocolate in the fridge for 30 minutes before blitzing.
  • Store your chocolate pieces in a sealed jar in the fridge so they don’t melt.
  • Use a good quality chocolate and don’t add sugar – at least until you’ve tasted the final product. The chances are you won’t need to add any more.
  • After melting 4-5 teaspoonfuls in a little milk, try adding vanilla ice cream and return the mix to the blender for a delicious thick milk shake.
  • Experiment! But however tempting it may be, do not use Creme Eggs. Trust me.

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Comments On This Post

  1. I like the Aero cup, Dom.

    ….and surely there’s an article worth devoting to your attempts at the Cadbury Creme egg hot chocolate experiment?

  2. Dom (Chocablog Staff)

    I think that would just be a distraction. If I detailed all my Creme Egg experiments, there would probably be enough content for an entire blog.

    Actually, that’s not a bad idea…

  3. Oliver

    howdoyoueatyours.blogspot.com?

  4. Isis

    I usually make my hot chocolate with a combination of Callebaut dark dessert callets (tastes delicious and it’s easy to melt), and Côte d’Or ‘Gianduja’ chocolate. Cinnamon is also great in chocolate milk!

  5. I personally love drinking chocolate, but there is a big difference between hot chocolate and drinking chocolate. The main difference is using the cacoa part of the bean vs. the cocoa powder. You are getting the good part including the cocoa butter, which you can really tell because when heated repeatedly, you’ll see the cocoa butter rise to the top.
    I found a lot of info and good recipes at http://www.drinkingchocolates.com. They even have flavorings you can add like raspberry and irish crème. Yum! The Italian Style Drinking Chocolate at drinkingchocolates.com is so delicious – better than any cocoa mix I’ve ever had at least.

  6. Dom (Chocablog Staff)

    @Drinking Chocolate: I think that’s the most blatant spam we’ve had round here for a while. If your products are anything like as cheap and nasty as your marketing techniques, I think I’ll pass, thanks.

  7. carlin bautista bise

    I like but is not good so

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