This is basically the Italian equivalent of hot chocolate, if you can even call it that. For us in North America, hot chocolate probably means Nestlé, Carnation, or even a Tim Hortons cup, eh? Trust me, this drink is a million miles from that. Unlike what we know as hot chocolate here, cioccolata calda skips the powdery mix entirely in favor of real dark chocolate and a touch of cornstarch, giving it a thick, almost pudding-like texture that clings to a spoon instead of running off it.
I’d recommend serving this in a smaller cup, since it’s traditionally poured in portions about half the size of a regular mug. It’s intense, rich, and a full cup is genuinely too much in one sitting.
(Experiment 179) Cioccolata Calda
Ingredients
- 10 g sugar
- 125 g dark chocolate for best result use couverture chocolate
- 500 ml milk you get better result with dairy but it works well with oat milk
- 20 g cornstarch
- 20 g cacao powder
Instructions
- Just like when we temper chocolate, we will melt our chocolate over a double boiler. This is a slow operation, you don’t want to burn the chocolate. If you have a candy thermometer, let it reach 115F. Reserve.
- In a pot, put a little bit of the milk with the cornstarch. Whisk until combined then add the remaining milk, sugar and cacao powder. Bring to a near boil whisking occasionally. Add the melted chocolate and stir until all are combined.
- Serve with whipped cream and voila!