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(Experiment 179) Cioccolata Calda

This is basically the Italian equivalent of hot chocolate. For us in North America, hot chocolate might be Nestle, Carnation or even perhaps Tim Horton (eh?). Trust me this hot beverage is a million miles from it! Unlike what we in NA know has hot chocolate, this version is thick and chocolatey AF.

I would recommend you serve this in a smaller cup as it’s very intense and a full cup is likely too much.

You need :

  • 10g sugar
  • 125g dark chocolate ( for best result use couverture chocolate)
  • 500ml milk ( you get better result with dairy but it works well with oat milk )
  • 20g cornstarch
  • 20g cacao powder


  1. 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.
  2. 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.
  3. Serve with whipped cream and voila!

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