How to make the best hot cocoa in the world... Like I said in the video... it all comes down to choosing the best chocolate.Any hot chocolate is going to be good, but if you really want to treat yourself to something great, give this recipe a try. Recipe for 2 Cups: 1 1/2 c Whole Milk 1/2 c Heavy Cream 1 tsp Powdered Sugar 200g High Quality Dark Chocolate* *If you prefer milk chocolate, go for it. If you like even darker chocolate, try that. For this video I was NOT sponsored, but used a combo of 70% cacao Hu's kitchen (3 ingredients) and 82% Scharffen Berger Extra Dark (2 ingredients + vanilla) -Heat everything together on the lowest heat possible, whisking regularly to make sure nothing burns on the bottom. -Heat until everything is perfectly smooth, and the serve with whipped cream, marshmallows, or however you like it. NOTE: If you're using a chocolate with a stabilizer in it, the hot cocoa will thicken as it heats up, so add some more milk to thin it out. The ingredient ratios above only really work for pure chocolate. #hotcocoa #hotchocolate #dessert #chocolatchaud #chocolate
I'd add that if you're using powdered sugar, which usually has some cornflour in it (unless you're making your own), it's usually helpful to mix the powdered sugar into some COLD milk before adding it to the hot/heating pan; that way the cornflour doesn't have a chance to clump when it hits the heat (same principle as why you'd make a cold-water "slurry" when cornflour to thicken a hot soup). And having said that, I'd probably opt for using brown sugar, over the powdered sugar, for added flavour. And having said all THAT, I actually dont add sugar to mine at all (been making it "low and slow" on a hob for years, with "50%"(ish) dark chocoĺate), but what I DO do, is entirely melt a some marshmallows into the liquid, which essentially thickens it a little, and that way I don't find I need to use cream to increase the thickness/richness!
Christ, that's like 700 calories per cup, imagine drinking 1/3 of your daily calorie intake in not even one hour 💀 On the other hand, if all the fats keep you full it could be a meal replacement option 🤔
as a french person, the BEST hot chocolates I've drank were in italy. It's so thick and frothy and chocolaty it's a meal in and of its own. SOOOOO delicious man.
im half italian and i dont live in italy...but just you saying this made me happy 😭 my grandma (from italy) makes hot chocolate this way (with a few different steps depending) and it doesnt taste better any other way
My dad used to buy these bars that were made for Spanish hot chocolate. It’s been almost a decade and I still remember its taste. Truly rich but not too sweet.
Hey trigg, after relentless testing on hot chocolatiering, and trying several french and italian hot chocolates, the key difference is that north and south americans are generally more drawn to a runnier, smooth hot chocolate while western europeans prefer the texture of almost pudding, really thick and rich. edit: apparently every european on the planet feels the need to mention they don't drink thick hot chocolate, but most places that sell hot chocolate in western europe are selling it thicker rather than a chocolate milk consistancy, but yes, the really thick almost pudding consistancy is italian and spread to some places of france and switzerland Taste is subjective and so is basically every hot chocolate, be it made with abuelita and condensed milk, hot chocolate powder or the finest french chocolates available my personal favorite is spicing evaporated milk with aromatics (cinnamon, clove, nutmeg) and then mixing it with 2/3 whole milk, slowly incorporate >80% high quality dark chocolate until preferred consistancy, and condensed milk rather than sugar to prefered sweetness, I finish with a dollop of cream, powdered with cocoa powder and a drizzle of sweetened condensed milk
Just have to note that there is no such thing as a European preference when it comes to hot chocolate. European countries are incredibly different from each other. It’s not like the US.
@@cassmi8783 funny thing is, US is pretty diverse when IT comes to food between the states itself so i just can't understand why they keep insisting that few overpriced places in Paris and Rome doctates what whole continent likes. I've had hot chocolate in Germany as made by german people at home and it was pretty runny. Delicious but NOT custardy at all. I hardly ever see thick hot chocolate in Poland and when IT is, it's specifically stated as such.
Every Christmas I make hot chocolate with Lindt Lindor balls. Two is enough for a normal cup, it’s the best you’ll ever have! Since Lindor comes in different flavours the possibilities are endless! Milk, double chocolate, white chocolate strawberry, mint choc, orange choc, salted caramel choc & so on😋
I recently went through a chocolate craving like I haven’t had in decades and purchased 3 cases, not bags, of their truffles totaling almost 5 lbs. The craving is gone and I have almost all of it left. I am going to introduce my granddaughter to the best hot chocolate she’s ever had! Thanks for sharing your idea!
I had this hot chocolate in Paris by accident (wandered into the cafe on a freezing day.) It was genuinely amazing! The dense (slightly almond flavored?) whipped cream served with it was also amazing.
Same. We were so freezing cold when visiting Paris from Germany in January several years ago, that we must have had chocolat every few hours when we needed to warm up. Every cafe/bar had it. My favorite location was a small cafe across the river from the backside of the Notre Dame.
I've used pure cocoa mass for hot chocolate and it's a total game changer. It gives a whole new flavor profile that actually makes you appreciate the cocoa. It can range from flowery or fruity to something more earthy and tobacco-like.
@@hyronharrison8127 I honestly don't know. I'm from a cocoa producer country so it's easy to get it in certain local artisan chocolate shops. It's possible to make it at home but trust me, it's a long, tiring, time-consuming procedure. Finding the (fermented and sun-dried) cocoa beans, roasting them until they pop like popcorn, removing the husk by hand, grinding the cocoa nibs several times until you get a fine, warm paste, and then knead and roll the paste into balls. From a single kilogram of cocoa beans you end up with like 350g or maybe 400g of paste, so it's not like it's the best raw material-product ratio. The leftovers husks make for a nice, chocolatey tea btw.
@@darkshinethakid4463 It is, you change one thing, whether it's the amount of time fermenting, the roasting time, or use a crop from a different origin, and you end up with a different product. This is why industrial chocolate all somehow tastes the same even across different brands.
@@oncelercanfly1974 true, just depends on how you like it. Abuelita is more sugary than rich. With all the heavy cream, his version is more rich than sugary. The take away is the more simple whole ingredients you start with, the better it will be.
Very happy with how this video went, I think you've shown that you have plenty of promise and an understanding of the sorts of things a good community manager does. Happy to see you at the helm of managing the community. :)
it's pretty common in Colombia to buy bars of chocolate that are intended for hot chocolate. they're generally pretty bitter and then you add panela (brown sugar) and a little bit of milk sometimes it helps to melt the chocolate in a little water on the stove at a low heat and then slowly add the milk to make sure it doesn't burn
same here, i usually whisk the "tableya" bars so it melts quickers and only run it up a minute at max as it boils so the hot choco wont be oily, then add milk and sugar after
@@shina7418 can you PLEASE tell me exactly what to type or search so I can learn how you make it? Like is there a name for this technique?? I'm so interested in this I love Hot Chocolate already and finding out that it was invented in the Aztec Empire as a Drink of the Gods (they drank it very spicy and it was dark bitter chocolate) is so cool lol 🌈☀️🌇🏜️👑
@pharaohsmagician8329 I can't really say what specific recipe is the best on the internet because the techniques usually vary on the availability of equipment. In my case however, the technique i use is basically a passed down method from my grandma which i was able to master. There are lots of cacao beans in the market, but the best one we usually process are those varieties who have smaller beans. Those kinds produce the most aroma and contains a lot of oil. after that, you dry it up and ferment it (storing it) to enrich the flavor. The roasting however is a very difficult process where you actually need to be familiar with the smell and feel. Traditionally, they cook it in a large wok, and stirring it for like 12 minutes or more per kilo until it sounds "crispy" and turns dark, but we use a container and roast it like rotisserie chicken for similar amount of time. Then you crush it in a grinder, just enough to separate the shells from the bean then sift the hulls awai using air. There are people who used blender for it but you would have to expect it to be not as fine because grinders are just that much finer
@@shina7418 oh wow thanks so much! This is very different to the hot chocolate powder in milk and put cup in microwave I do here in Canada 😂 this is going to be fun to research. Thank you!
Panela isn't brown sugar, it's more akin to unprocessed/unrefined sugar. If anything, the closest thing to panela would be an unprocessed molasses, just straight up heated cane sugar juice.
I use high quality cocoa powder, heavy cream, whole milk, vanilla, salt, cane sugar, brown sugar and a very small amount of butter and nutmeg. Make a huge pot of it around Christmas. I had it once with some condensed milk in place of some sugar and it was very good.
I'm from Switzerland, and what he said about chocolate bars is 100% correct. The fewer ingredients, the better. Not only for cocoa, but in general, the best chocolate is always the one with fewer ingredients. Cocoa and cocoa butter are really the basis of chocolate. Nothing else is needed if those two are present, besides sugar for the sweetness.
Worst part of any hot chocolate is when it's so sweet that it breaks the laws of physics and becomes spicy. Edit: No, I am not allergic. No, this does not happen with every chocolate out there. No, the chocolates that are spicy aren't actually spiced. Yes, it gets less spicy when I add milk or use milk chocolate. Now can you please stop arguing?
@@TriggTube There isn't any science behind too much sugar tasting spicy. Of course, you know that. OP just needs to check the ingredients next time that happens. Guaranteed there are some real spices in there. Thick, sweet and spicy is the way I go after tasting the neighborhood abuelita's hot cocoa as a child. Blew my mind.
Taking french class with my teacher who lived in France for 3 years. She describes french hot chocolate to be just like melting regular chocolate in a bowl and drinking it. Very thick, very delicious. I'd love to go to France someday and experience all the different foods and culture
The best hot chocolate i ever had was in Mexico. Pure local cacao, milk and a bit of sugar and spices, mixed with a wooden whisk. Perfect up in the rainy mountains ❤
I moved to italy cuz my dads in the military and their hot chocolate is just melted chocolate with whip cream and powdered sugar and it is soooo goooddd🙏🏾🙏🏾🙏🏾
Completely agree, I had to go to Paris for a work trip many years ago, and someone had told me to try the hot chocolate at Angelina’s, and now I always recommend it to anyone I know that’s headed to Paris. Thankfully I didn’t have to stand in that long of a line.
During lockdown all I had was a microwave & coffeepot. I heat up half&half, any chocolate ( syrup or solid), ran strong hot coffee, added sugar and cinnamon. Satisfied my latte Jones.
I went to the Paris location a bit over a year ago. Waited in line for around 1-2 hours and got the hot chocolate as well as some pastries. It was the greatest hot chocolate I have ever tasted.
The production quality on this short is outstanding. Great edits (great passport transition) that aren't too jumpy. Great audio quality and consistency. Great background music that adds to the vibe without distracting or overpowering the narration. Good information given succinctly. Fantastic.
I am lucky enough to live in Denver and be a regular customer at Bibamba, a single origin, family run and owned chocolate shop & cacao farm owners. I honestly can’t eat other chocolates anymore, it doesn’t taste the same. You don’t know chocolate until you’ve had single origin. It’s impeccable. Words can’t describe it.
The only thing that could make them better is if they could work in a certified gluten free facility for processing their chocolates... then I could use it for making my GF treats for friends with celiacs
This was elite, and I only used the Silk Almond/coconut milk, powdered sugar, and brown sugar. I can’t wait to try it again with some homemade marshmallows
A way to slow down even mor the heating can be "a bagno maria" which is putting the pot with the ingredients inside a larger pot full of water and heating that up, it's actually very useful in high level cooking for a lot of dishes when you need slow heating
@@nunyabidnes7330 No, a double boiler is not a bain marie (the french term for this kind of water bath), even if it sometimes gets called that. Double boilers work mostly via the steam, providing a slow, gentle heat transfer, while water baths work via the water itself, and are much more useful for holding a temperature constant. I personally wouldnt use either here, as the only real reason to not heat the milk quickly is to not scald it. You arent doing anything with sensitive temperatures.
@@dangerxbadger2300 A double boiler for melting and tempering pure chocolate, yes. Slow, gentle heating so you dont overshoot your temps. Or a bain marie for something like pudding. For hot chocolate though, where you are adding a bunch of milk and cream anyway, nah, it is fine.
Yes 🙌 the first time I made this for my husband with lindt chocolate- half a dark high % chocolate and half milk chocolate, I don't think he opened his eyes for a full minute after first tasting it
We have pure cocoa tablets called 'TABLEA' here in the Philippines. We also have chocolate powder with the brand Ricoa (100% cocoa powder). The best chocolate drink I indulged in was made from boiling coconut milk diluted in water, then enough amount of Tablea, a little sugar, and when it's almost done, a cup of pure coconut milk is added. Everything is stirred by hand using a wooden mixer (found in old Spanish households here). That chocolate drink is simply heavenly!❤
I do agree that chocolate+coconut milk is a good combination, but I prefer it as a snack. Have you tried boiling coconut milk so it's thicker, add cocoa powder and some sugar, add a bit of vanilla for better smell. Freeze it, cut into small squares. Powder it with some cocoa powder. Easy but delish ❤
It's called chocolate soup in the UK. Not super popular, but considered a dessert item, often served with fresh fruit or other toppings. I'd consider it too rich to be classed as a drink, but I guess that just depends how you serve it.
@@MrEsphoenix Yeah it's probably not the same thing. Regardless, a key point that people miss is, you don't HAVE to put as much chocolate as in those recipes.
I’m really not a fan of thick hot chocolate. Kind of feels like I’m drinking a poorly made ganache 💀. I agree with Gully “it should be creamy, but I don’t wanna feel like I’m drinking cake batter”
Yeah I think it's just a European people thing to make hot chocolate taste like and have the consistency of syrup. I made it like that at home a few times and it just tastes horrible. It's so sweet but still too rich because of the "dark" taste, making it undrinkable. I would balance the thickness by adding like 2/3 unsweetened cocoa powder and 1/3 chocolate chips + some sugar
@@suhaasvemuri7980 Hold up, Europeans actually like their hot chocolate like that?? I'm literally European myself (British) and that just sounds disgusting... I don't understand why people would want to drink a straight up dipping sauce
This is very common in Spain, specially in Madrid. We make it that way at home too. We even have a saying: Las cosas claras y el chocolate, espeso” that means “things must be clear and chocolate, thick” 😊
La verdadera diferencia es que en España el chocolate se espesa a base de harina de cualquier tipo o almidón de maíz (maizena) mientras que esta receta llama a nata con leche entera.
@gadeaiglesiassordo716 qué curioso, en mi casa y en la de mis suegros siempre se ha hecho con chocolate y leche. Ni nata ni harina. A veces con cacao en polvo y a veces tableta (Valor en ambos casos).
@@Ces2205 You have it with churros? That sounds... probably a hell of a lot better than dipping them in nutella which is usually the only dip choice you have for churros merchants in France. Must be great.
Honestly, I've had this type of hot chocolate before in Italy. I'm not sure if it was their ratios or something, but I found it entirely too rich and sweet. I tend to make my own hot chocolate mix at home nowadays and that's been super tasty since it's tailored to my palate!
I agree! I’ve had this style of hot chocolate in both Italy and France and I’m not a fan of it as a drink. It’s too thick and cloying on the palette. Both times I had it, I couldn’t finish even half of it. It’s great for dunking croissants, churros or other pastries, but for drinking, no thanks.
I've never had this but just looking at it puts me off. It's like drinking melted chocolate - there's no way I could have a whole cup of it. I'd be sick!
I went to the Angelina’s in Paris with a friend a year ago and thought to myself “this is the best hot chocolate in the world.” Totally surprised when I saw this vid!! Now I might just make this with the snow coming ❄️
It’s how Angelina’s was advertised to me so when I saw the title I wondered if it would be Angelina’s and low & behold it was. I personally thought it was overhyped, it tasted more like drinking a thick melted chocolate than it did hot cocoa.
Isn't it because the negative self runs on autopilot, making it effortless, while positive assumptions take conscious effort? Affirmations help some switch, but I wish we could shift instantly just by deciding once. I love your videos, Erik. Your self concept is Top Tier!
Thank you for including the recipe in a pinned comment. It’s greatly appreciated! I'm surprised that you didn’t include Lindt chocolate bars to your display! I know taste is subjective, but aren’t they especially popular in France? They are my absolute favorite! i miss their milk chocolate with almonds bar and the mild dark chocolate (think dark wirh just a touch of milk). I also really miss their seasonal specialty bars that came out around the winter holiday season. If you don’t care for Godiva (like me) try Lindt chocolate bars. I also agree that Tony's chocolate is the 💣.
Oh thank you soo much Trigg for sharing this superb recipe cause I just don't have the money to fly off to France now (may be later in the future I would) but I surely have the money for buying these ingredients and make the best hot cocoa by following your recipe! And that's the reason why I always say "You're the best!" 😊❤
I make hot chocolate with cocoa powder and then I add whatever chocolate I can find in the pantry, and a little sugar. It turns out a lot this, very thick and rich. It’s divine.
I think cocoa powder is a nice easy way to get pure chocolate without much additives. But also I might still add a few squares of chocolate bar in there cos the cocoa butter makes it nice smooth n rich
@amarabertelson9106 as someone with little to no access to good quality chocolate but who usually has cocoa powder, could you please drop the exact recipe 🥺
My best friend and I tried lots of different hot chocolates in Paris. It was very cold and windy, when we were there. They were all different, and very delicious. We weren’t ever offered marshmallows, but the mountains of whipped cream made up for it.
I love this version of hot chocolate, but I only make it once a year. This is because it is so rich it almost chokes you, but it’s so delicious and warm that you forgive the feeling.
Good hot chocolate is so expensive to make because if you want it thick & creamy ( and without whipped cream). You need to use a whole bar of really good chocolate & good full fat milk. I love hot chocolate but I've settled for cocoa powders now because i like to have it a lot in winters.
@@MindbodyMedic Truly, Le chocolat chaud from Angelina’s isn’t super sweet like that. Granted France has a million times better chocolate than the US so that plays a big part in why.
For anyone curious, you typically want to go with a bar (bakers ideally vs commercial candy bar) over chips, as the additives in the chips help them keep their shape when baking. It's why there's a difference between commercially sold chunks and chips. Chips are meant to keep their shape, but melt within that pocket (and has additives to help), while chunks are meant to spread more than chips. That's why you'll sometimes encounter cookie recipes calling for both types of add-ins. Which is a long way of saying "this is the reason to go for bars over chips. And here is information as to why the additives are in the products."
Theres some chips that are meant to be mixed melted so it's not always like that! It looks rough and the reaosn why its in chips instead of bar form is so it can be weighed easier. It doesn't have coatings or additives and is not shiny. I think that's what he is talking about. There's different type of chips
How to make the best hot cocoa in the world... Like I said in the video... it all comes down to choosing the best chocolate.Any hot chocolate is going to be good, but if you really want to treat yourself to something great, give this recipe a try. Recipe for 2 Cups: 1 1/2 c Whole Milk 1/2 c Heavy Cream 1 tsp Powdered Sugar 200g High Quality Dark Chocolate* *If you prefer milk chocolate, go for it. If you like even darker chocolate, try that. -Heat everything together on the lowest heat possible, whisking regularly to make sure nothing burns on the bottom. -Heat until everything is perfectly smooth, and the serve with whipped cream, marshmallows, or however you like it. NOTE: If you're using a chocolate with a stabilizer in it, the hot cocoa will thicken as it heats up, so add some more milk to thin it out. The ingredient ratios above only really work for pure chocolate. #hotcocoa #hotchocolate #dessert #chocolatchaud #chocolate
@tovx76 What is is3d to sweeten your condensed milk? Not trying to be a jerk I am genuinely curious? I've never thought about using it. Salt and pure vanilla extract 100%
It looks so thick, I prefer hot chocolate to have the consistency of milk. Maybe that’s a regional thing, idk. But I just use the recipe on the back of the Hershey’s cocoa box and sub in a little but of the white sugar for brown sugar Edit: and put in less milk, like 2.5-3 cups. 4 cups waters it down too much for me
@ I guess you’re not American? At least where I am, it is the most common chocolate brand, including the cocoa powder they sell in chain grocery stores
@TriggTube Probably not but that's okay. Lol All that matters to me is that my family has a home, health & happiness. Plus, I can make amazing hot chocolate right at home! 😁
@@spht9ng In this economy you might be right, the cost of mortgage or rent alone is insane right now. I've been a single mom for the last 15 years, but maybe now that 2 of my 3 kids are adults I can save some money to travel somewhere in or near Europe. I'd love that, I just don't want to go by myself.
I love hot chocolate, but i absolutely hate thick hot chocolate. especially if its really rich and i have a big mug of it. I find that after a few sips i start to get sick of the richness and am unable to take another sip. This is why i prefer thinner, but still decently rich hot chocolate. i made one today with a bit of vanilla, some nutmeg and a splash of coffee with mostly milk and ofc the coco powder and sugar, Honestely it was absolutely divine
I was about to comment this-- I wouldn't claim it's the best in the world, I've never been to France or anywhere else fancy, but it is certainly my favorite. I've heard some add almond/peacans to the chocolate paste, as well as cinnamon and vanilla, to give it a more "colorful" flavor. Lots of people also prefer it with water instead of milk, which is the traditional way of drinking it.
My mom used to make hot chocolate, we just called it cocoa, as in name of cocoa beans but without beans. She would place specific amount into a vat of milk simmer it, add some sugar and that's it, we loved it.
I love to boil in milk some orange slices, cinnamon stick, carnation, cardamom and stars. Then I remove all of it and after that I add chocolate. Also, some spicy powdered pepper
When I heard best hot cocoa just KNEW it either be France or Germany. I went to France in 2010 winter and our hotel had an eating place on first floor. Best hot cocoa I’ve ever had
Totally relate to just craving like a nice dedicated tapping type of video lately haha it would be so cool if you did a gripping video next, but im also exited for the desk tour (maybe even combine them?😳)
How to make the best hot cocoa in the world...
Like I said in the video... it all comes down to choosing the best chocolate.Any hot chocolate is going to be good, but if you really want to treat yourself to something great, give this recipe a try.
Recipe for 2 Cups:
1 1/2 c Whole Milk
1/2 c Heavy Cream
1 tsp Powdered Sugar
200g High Quality Dark Chocolate*
*If you prefer milk chocolate, go for it. If you like even darker chocolate, try that. For this video I was NOT sponsored, but used a combo of 70% cacao Hu's kitchen (3 ingredients) and 82% Scharffen Berger Extra Dark (2 ingredients + vanilla)
-Heat everything together on the lowest heat possible, whisking regularly to make sure nothing burns on the bottom.
-Heat until everything is perfectly smooth, and the serve with whipped cream, marshmallows, or however you like it.
NOTE: If you're using a chocolate with a stabilizer in it, the hot cocoa will thicken as it heats up, so add some more milk to thin it out. The ingredient ratios above only really work for pure chocolate.
#hotcocoa #hotchocolate #dessert #chocolatchaud #chocolate
Do you have a certain opinion about making it with the chocolate ingredients separately - Milk, sugar and cacao powder?
Trigg time was in Paris!
I'd add that if you're using powdered sugar, which usually has some cornflour in it (unless you're making your own), it's usually helpful to mix the powdered sugar into some COLD milk before adding it to the hot/heating pan; that way the cornflour doesn't have a chance to clump when it hits the heat (same principle as why you'd make a cold-water "slurry" when cornflour to thicken a hot soup).
And having said that, I'd probably opt for using brown sugar, over the powdered sugar, for added flavour.
And having said all THAT, I actually dont add sugar to mine at all (been making it "low and slow" on a hob for years, with "50%"(ish) dark chocoĺate), but what I DO do, is entirely melt a some marshmallows into the liquid, which essentially thickens it a little, and that way I don't find I need to use cream to increase the thickness/richness!
Must be nice to have money to do dumb-ass sht
Christ, that's like 700 calories per cup, imagine drinking 1/3 of your daily calorie intake in not even one hour 💀
On the other hand, if all the fats keep you full it could be a meal replacement option 🤔
as a french person, the BEST hot chocolates I've drank were in italy. It's so thick and frothy and chocolaty it's a meal in and of its own. SOOOOO delicious man.
Same in spain! Also had that experience
Aye, I heard they's got some of the best. Same thing with ice cream, actually!
Habibi come to india 40 rupees get chocolate milk So thick and delicious
im half italian and i dont live in italy...but just you saying this made me happy 😭 my grandma (from italy) makes hot chocolate this way (with a few different steps depending) and it doesnt taste better any other way
Where did you find the image for your pfp? I want to see more images from that artist since the artstyle looks dank.
As someone who's french and lives in France, I already see not driving to Paris as a win.
bonjour.
La même mdr, je ne me ferai jamais à cette ville
je suis americain
@@hykii.r américain
@@musicbox5082 mb
Recently tried this with some leftover peppermint chocolate chips from Christmas, the arctic taste in my mouth hasn't left me since.
😮have you tried brushing 😅😅
that's some ben 10 ultimate alien shit right there.
😂😂
“How it feels to chew 5 gum”
@@liyah.how it chews to gum five feels
gum gum
sense your stimulate
My dad used to buy these bars that were made for Spanish hot chocolate. It’s been almost a decade and I still remember its taste. Truly rich but not too sweet.
Abuelita?
My mom sometimes makes hot chocolate, the smell is so nice it's pretty nostalgic
this video made me get up, go downstairs, make hot cocoa, drink it, then come back satisfied. thank you.
Edit:11k LIKES? THANKS GUYS!
I'm so happy for you. I hope you have a wonderful rest of your day, stranger
seems that u get easily manipulated.
@@trannnnnnnnnyyyyyyyyyyyyuh just put the fa in the gg ot lil bro
Same lol
Wow I wish I could make one myself but it's already 11PM.
Hey trigg, after relentless testing on hot chocolatiering, and trying several french and italian hot chocolates, the key difference is that north and south americans are generally more drawn to a runnier, smooth hot chocolate while western europeans prefer the texture of almost pudding, really thick and rich.
edit: apparently every european on the planet feels the need to mention they don't drink thick hot chocolate, but most places that sell hot chocolate in western europe are selling it thicker rather than a chocolate milk consistancy, but yes, the really thick almost pudding consistancy is italian and spread to some places of france and switzerland
Taste is subjective and so is basically every hot chocolate, be it made with abuelita and condensed milk, hot chocolate powder or the finest french chocolates available
my personal favorite is spicing evaporated milk with aromatics (cinnamon, clove, nutmeg) and then mixing it with 2/3 whole milk, slowly incorporate >80% high quality dark chocolate until preferred consistancy, and condensed milk rather than sugar to prefered sweetness, I finish with a dollop of cream, powdered with cocoa powder and a drizzle of sweetened condensed milk
condensed milk is so smart !
Just have to note that there is no such thing as a European preference when it comes to hot chocolate. European countries are incredibly different from each other. It’s not like the US.
@@cassmi8783 Generally in western europe hot chocolate is made to be quite thick, unlike the runny american hot chocolate
Only if I had someone to make it for me ...I'm too tired to make it
@@cassmi8783 funny thing is, US is pretty diverse when IT comes to food between the states itself so i just can't understand why they keep insisting that few overpriced places in Paris and Rome doctates what whole continent likes. I've had hot chocolate in Germany as made by german people at home and it was pretty runny. Delicious but NOT custardy at all. I hardly ever see thick hot chocolate in Poland and when IT is, it's specifically stated as such.
Every Christmas I make hot chocolate with Lindt Lindor balls. Two is enough for a normal cup, it’s the best you’ll ever have! Since Lindor comes in different flavours the possibilities are endless! Milk, double chocolate, white chocolate strawberry, mint choc, orange choc, salted caramel choc & so on😋
Do you heat it the same way as this video? Low slow heat and whisk? I love Lindt truffles. I may have to try them next time.
I need to try this! Thanks. 🙏
I recently went through a chocolate craving like I haven’t had in decades and purchased 3 cases, not bags, of their truffles totaling almost 5 lbs. The craving is gone and I have almost all of it left. I am going to introduce my granddaughter to the best hot chocolate she’s ever had! Thanks for sharing your idea!
@mattiemathis9549 how high were u?
Why have I never thought of this?!! 😱
I've been making hot chocolate similarly for years. Even with lower grade Milk chocolate it still tastes better. Smoother.
I had this hot chocolate in Paris by accident (wandered into the cafe on a freezing day.) It was genuinely amazing! The dense (slightly almond flavored?) whipped cream served with it was also amazing.
My husband does that as well, ❤
They probably use almond milk. A vegan hot chocolate, maybe.
What is the cafe called? So I can go 😅
Same. We were so freezing cold when visiting Paris from Germany in January several years ago, that we must have had chocolat every few hours when we needed to warm up. Every cafe/bar had it. My favorite location was a small cafe across the river from the backside of the Notre Dame.
I've used pure cocoa mass for hot chocolate and it's a total game changer. It gives a whole new flavor profile that actually makes you appreciate the cocoa. It can range from flowery or fruity to something more earthy and tobacco-like.
Chocolate is one of the Most intriguing flavors out there
Pure cocao mass you say? Where can i get it?
@@hyronharrison8127 I honestly don't know. I'm from a cocoa producer country so it's easy to get it in certain local artisan chocolate shops.
It's possible to make it at home but trust me, it's a long, tiring, time-consuming procedure. Finding the (fermented and sun-dried) cocoa beans, roasting them until they pop like popcorn, removing the husk by hand, grinding the cocoa nibs several times until you get a fine, warm paste, and then knead and roll the paste into balls. From a single kilogram of cocoa beans you end up with like 350g or maybe 400g of paste, so it's not like it's the best raw material-product ratio. The leftovers husks make for a nice, chocolatey tea btw.
@@darkshinethakid4463 It is, you change one thing, whether it's the amount of time fermenting, the roasting time, or use a crop from a different origin, and you end up with a different product. This is why industrial chocolate all somehow tastes the same even across different brands.
drug chocolate
I like the Mexican hot chocolate with the lady in the packaging
Fr, chocolate Abuelita is my favorite.
I’d argue it’s the best kind, whatever he just made looks like a mess to drink n I doubt it tastes how I want it
That's Abuelita brand. To make a better homemade version of Abuelita, do like the video here, but add cinnamon and more sugar.
Thats not hot chocolate thats goop
@@oncelercanfly1974 true, just depends on how you like it. Abuelita is more sugary than rich. With all the heavy cream, his version is more rich than sugary. The take away is the more simple whole ingredients you start with, the better it will be.
Very happy with how this video went, I think you've shown that you have plenty of promise and an understanding of the sorts of things a good community manager does. Happy to see you at the helm of managing the community. :)
These marshmallows look incredible 😮
I want the recipe for those marshmallows more than the hot chocolate
@@ragcat3732same!!
The texture looked amazing
The only reason I clicked on this short is to view those marshmallows and pause 😂 perfect cubes.
Homemade from the looks, with the mallow root I'm betting, it's supposed to taste amazing
it's pretty common in Colombia to buy bars of chocolate that are intended for hot chocolate. they're generally pretty bitter and then you add panela (brown sugar) and a little bit of milk
sometimes it helps to melt the chocolate in a little water on the stove at a low heat and then slowly add the milk to make sure it doesn't burn
same here, i usually whisk the "tableya" bars so it melts quickers and only run it up a minute at max as it boils so the hot choco wont be oily, then add milk and sugar after
@@shina7418 can you PLEASE tell me exactly what to type or search so I can learn how you make it? Like is there a name for this technique?? I'm so interested in this I love Hot Chocolate already and finding out that it was invented in the Aztec Empire as a Drink of the Gods (they drank it very spicy and it was dark bitter chocolate) is so cool lol 🌈☀️🌇🏜️👑
@pharaohsmagician8329 I can't really say what specific recipe is the best on the internet because the techniques usually vary on the availability of equipment. In my case however, the technique i use is basically a passed down method from my grandma which i was able to master.
There are lots of cacao beans in the market, but the best one we usually process are those varieties who have smaller beans. Those kinds produce the most aroma and contains a lot of oil. after that, you dry it up and ferment it (storing it) to enrich the flavor.
The roasting however is a very difficult process where you actually need to be familiar with the smell and feel. Traditionally, they cook it in a large wok, and stirring it for like 12 minutes or more per kilo until it sounds "crispy" and turns dark, but we use a container and roast it like rotisserie chicken for similar amount of time. Then you crush it in a grinder, just enough to separate the shells from the bean then sift the hulls awai using air.
There are people who used blender for it but you would have to expect it to be not as fine because grinders are just that much finer
@@shina7418 oh wow thanks so much! This is very different to the hot chocolate powder in milk and put cup in microwave I do here in Canada 😂 this is going to be fun to research. Thank you!
Panela isn't brown sugar, it's more akin to unprocessed/unrefined sugar.
If anything, the closest thing to panela would be an unprocessed molasses, just straight up heated cane sugar juice.
I use high quality cocoa powder, heavy cream, whole milk, vanilla, salt, cane sugar, brown sugar and a very small amount of butter and nutmeg. Make a huge pot of it around Christmas. I had it once with some condensed milk in place of some sugar and it was very good.
Yours sounds delicious!
Wow what a boring read
@@JP-iu4vz and your comment is interesting?
I'm from Switzerland, and what he said about chocolate bars is 100% correct. The fewer ingredients, the better. Not only for cocoa, but in general, the best chocolate is always the one with fewer ingredients. Cocoa and cocoa butter are really the basis of chocolate. Nothing else is needed if those two are present, besides sugar for the sweetness.
Sooo......melted chocolate. Delicious!
What.. what did you think hot _chocolate_ was...
@@ragcat3732 milk diluted melted chocolate
@@ragcat3732
Some sort of sugary powder that may or may not have encountered cocoa during assembly
@ragcat3732 how chocolate is typically sold as a diluted chocolate powder made drink. Quite different from this.
@@ragcat3732cocoa and water 😂
Worst part of any hot chocolate is when it's so sweet that it breaks the laws of physics and becomes spicy.
Edit: No, I am not allergic. No, this does not happen with every chocolate out there. No, the chocolates that are spicy aren't actually spiced. Yes, it gets less spicy when I add milk or use milk chocolate. Now can you please stop arguing?
Haha. I wonder what the science is behind that. Haha
This hasn’t happened to me yet
Wdym the worst part!? THAT'S MY FAVORITE PART
I LIVE for that spicy hot chocolate
@@TriggTube There isn't any science behind too much sugar tasting spicy. Of course, you know that. OP just needs to check the ingredients next time that happens. Guaranteed there are some real spices in there. Thick, sweet and spicy is the way I go after tasting the neighborhood abuelita's hot cocoa as a child. Blew my mind.
I really appreciate the fact that you included the actual recipe with ingredients and tips in the description box. I will definitely try this out!
Have you or anyone tried making it without heavy cream and with a dairy free alternative ?
Taking french class with my teacher who lived in France for 3 years. She describes french hot chocolate to be just like melting regular chocolate in a bowl and drinking it. Very thick, very delicious. I'd love to go to France someday and experience all the different foods and culture
Putting a beast bar next to a toney's bar feels like it should be a crime
Nah, not anymore. Toney's got sold to a corporation and lost their ethics.
The beauty and the beast
Beast is the best brand
They are both crap lol
stop shilling ur woke chocolate no one buys that😂
The best hot chocolate i ever had was in Mexico. Pure local cacao, milk and a bit of sugar and spices, mixed with a wooden whisk. Perfect up in the rainy mountains ❤
Ugh that sounds amazing !!
I live in Mexico and have had Hot Chocolate all over the world. I can confirm your statement for you. LOL
From the SOURCE! Yes ❤❤❤
I bet it was. This is after all where cocoa comes from. That man got on a wrong plane, prob just so that he could mention Paris for more views??? 😢
Colombia had pretty good cacao too... Although strangely not Guatemala or Nicaragua, they seem to send their stuff directly to Nestlé 🥹
His hot cocoa mustache at the end 😂😂😂😂🤣❤
I moved to italy cuz my dads in the military and their hot chocolate is just melted chocolate with whip cream and powdered sugar and it is soooo goooddd🙏🏾🙏🏾🙏🏾
Completely agree, I had to go to Paris for a work trip many years ago, and someone had told me to try the hot chocolate at Angelina’s, and now I always recommend it to anyone I know that’s headed to Paris. Thankfully I didn’t have to stand in that long of a line.
During lockdown all I had was a microwave & coffeepot. I heat up half&half, any chocolate ( syrup or solid), ran strong hot coffee, added sugar and cinnamon. Satisfied my latte Jones.
the fact that this doesn’t have the pause after the “why” at the end like pretty much every other looped video makes this so much better
I went to the Paris location a bit over a year ago. Waited in line for around 1-2 hours and got the hot chocolate as well as some pastries. It was the greatest hot chocolate I have ever tasted.
The production quality on this short is outstanding. Great edits (great passport transition) that aren't too jumpy. Great audio quality and consistency. Great background music that adds to the vibe without distracting or overpowering the narration. Good information given succinctly. Fantastic.
I am lucky enough to live in Denver and be a regular customer at Bibamba, a single origin, family run and owned chocolate shop & cacao farm owners. I honestly can’t eat other chocolates anymore, it doesn’t taste the same. You don’t know chocolate until you’ve had single origin. It’s impeccable. Words can’t describe it.
I live in Denver! I’m going to need to try that place! :)
I live in Denver, I have to check them out now.
@@itz_lizzyy edge water marketplace!!!!!
@@ZalemMoon it’s in the edgewater marketplace!
The only thing that could make them better is if they could work in a certified gluten free facility for processing their chocolates... then I could use it for making my GF treats for friends with celiacs
How is nobody talking about editing in this thing? Its more than amazing!
This is the earliest I’ve been to these videos
Welcome!!!
"Less ingredients the better"
That is so darn especially on what other additives they place into mixtures like this for dessert making.
The only additive I usually see in chocolate is soy lecithin. There's nothing wrong with soy lecithin. It's just an emulsifier.
I put both cocoa powder and black chocolate in my homemade hot chocolate and add a pinch of cinnamon very satisfying
From Japan, his recipe is so sweet but his apron’s kanji is super spicy“麻辣“, that’s so charming😆
Been wanting to make hot chocolate like this for ages, I think it's time to treat myself! 🥰
Thanks as always for actually posting the ingredients. Looks delicious
Always! 👍👍
This was elite, and I only used the Silk Almond/coconut milk, powdered sugar, and brown sugar. I can’t wait to try it again with some homemade marshmallows
As someone who loves chocolate and hot chocolate, this made my day, and I MUST make this perfect hot chocolate cup!
A way to slow down even mor the heating can be "a bagno maria" which is putting the pot with the ingredients inside a larger pot full of water and heating that up, it's actually very useful in high level cooking for a lot of dishes when you need slow heating
👍 also known as a double boiler
@@nunyabidnes7330 No, a double boiler is not a bain marie (the french term for this kind of water bath), even if it sometimes gets called that. Double boilers work mostly via the steam, providing a slow, gentle heat transfer, while water baths work via the water itself, and are much more useful for holding a temperature constant.
I personally wouldnt use either here, as the only real reason to not heat the milk quickly is to not scald it. You arent doing anything with sensitive temperatures.
@@DrBrangarespecially bc if that water touches the chocolate you'll have a nasty, seized mess. 😂
@@dangerxbadger2300 A double boiler for melting and tempering pure chocolate, yes. Slow, gentle heating so you dont overshoot your temps. Or a bain marie for something like pudding.
For hot chocolate though, where you are adding a bunch of milk and cream anyway, nah, it is fine.
Yes 🙌 the first time I made this for my husband with lindt chocolate- half a dark high % chocolate and half milk chocolate, I don't think he opened his eyes for a full minute after first tasting it
We have pure cocoa tablets called 'TABLEA' here in the Philippines. We also have chocolate powder with the brand Ricoa (100% cocoa powder).
The best chocolate drink I indulged in was made from boiling coconut milk diluted in water, then enough amount of Tablea, a little sugar, and when it's almost done, a cup of pure coconut milk is added. Everything is stirred by hand using a wooden mixer (found in old Spanish households here). That chocolate drink is simply heavenly!❤
Sounds fire
I do agree that chocolate+coconut milk is a good combination, but I prefer it as a snack. Have you tried boiling coconut milk so it's thicker, add cocoa powder and some sugar, add a bit of vanilla for better smell. Freeze it, cut into small squares. Powder it with some cocoa powder. Easy but delish ❤
I actually tried this at home and it came out like a angel from heaven
I just feel like there’s not hot chocolate I just feel like melted chocolate in a cup 😂
It's called chocolate soup in the UK. Not super popular, but considered a dessert item, often served with fresh fruit or other toppings. I'd consider it too rich to be classed as a drink, but I guess that just depends how you serve it.
Oo That sounds nice
This is hot chocolate. What people dring with cocoapowder is hot cocoa.
Absolutely delish, it must be! 😋🤎 Seems more of melted chocolate in a cup than hot chocolate though.
@@MrEsphoenix Yeah it's probably not the same thing. Regardless, a key point that people miss is, you don't HAVE to put as much chocolate as in those recipes.
I’m really not a fan of thick hot chocolate. Kind of feels like I’m drinking a poorly made ganache 💀. I agree with Gully “it should be creamy, but I don’t wanna feel like I’m drinking cake batter”
Literally
Yeah I think it's just a European people thing to make hot chocolate taste like and have the consistency of syrup. I made it like that at home a few times and it just tastes horrible. It's so sweet but still too rich because of the "dark" taste, making it undrinkable. I would balance the thickness by adding like 2/3 unsweetened cocoa powder and 1/3 chocolate chips + some sugar
Bruh thicc hot chocolate is amazing
@@suhaasvemuri7980 Hold up, Europeans actually like their hot chocolate like that?? I'm literally European myself (British) and that just sounds disgusting... I don't understand why people would want to drink a straight up dipping sauce
@@RaptstarBecause it’s hot chocolate, literally got chocolate. If you want warm chocolate milk then have chocolate milk
This is very common in Spain, specially in Madrid. We make it that way at home too. We even have a saying: Las cosas claras y el chocolate, espeso” that means “things must be clear and chocolate, thick” 😊
...in Madrid and elsewhere in Spain.
@@rafaelaparicio9682 of course! But you know the long queue to have it with churros in San Ginés 😊
La verdadera diferencia es que en España el chocolate se espesa a base de harina de cualquier tipo o almidón de maíz (maizena) mientras que esta receta llama a nata con leche entera.
@gadeaiglesiassordo716 qué curioso, en mi casa y en la de mis suegros siempre se ha hecho con chocolate y leche. Ni nata ni harina. A veces con cacao en polvo y a veces tableta (Valor en ambos casos).
@@Ces2205 You have it with churros? That sounds... probably a hell of a lot better than dipping them in nutella which is usually the only dip choice you have for churros merchants in France. Must be great.
This is really useful for someone with allergies to sulfides and additives
I want a bag of those marshmallows 🤤😄
this with lover's rock and the fury of rain adorning the outside of my window is a perfect mix.
holy literature good job
tv girl mentioned⁉️
The food in Paris :🤤🤤😋😋🤤😋😋
The history in Paris:☠️☠️☠️☠️
My mom used to make it this way. It was always so delicious. I miss her..
Honestly, I've had this type of hot chocolate before in Italy. I'm not sure if it was their ratios or something, but I found it entirely too rich and sweet. I tend to make my own hot chocolate mix at home nowadays and that's been super tasty since it's tailored to my palate!
Yeah. That's the best thing about making anything yourself. 👍
I agree! I’ve had this style of hot chocolate in both Italy and France and I’m not a fan of it as a drink. It’s too thick and cloying on the palette. Both times I had it, I couldn’t finish even half of it. It’s great for dunking croissants, churros or other pastries, but for drinking, no thanks.
I've never had this but just looking at it puts me off. It's like drinking melted chocolate - there's no way I could have a whole cup of it. I'd be sick!
I went to the Angelina’s in Paris with a friend a year ago and thought to myself “this is the best hot chocolate in the world.” Totally surprised when I saw this vid!! Now I might just make this with the snow coming ❄️
It’s how Angelina’s was advertised to me so when I saw the title I wondered if it would be Angelina’s and low & behold it was. I personally thought it was overhyped, it tasted more like drinking a thick melted chocolate than it did hot cocoa.
I tried thar and it's mid, I mean I can make the same thing at home. And it's overpriced AF
@SwoleTommyPickles right lol I prefer actually abit runnier and drinkable this I just get sick of it. Also everything in angelina is overpriced AF
圍裙的中文字寫著“麻辣”，很可愛😂
Isn't it because the negative self runs on autopilot, making it effortless, while positive assumptions take conscious effort? Affirmations help some switch, but I wish we could shift instantly just by deciding once.
I love your videos, Erik.
Your self concept is Top Tier!
Thank you for including the recipe in a pinned comment. It’s greatly appreciated! I'm surprised that you didn’t include Lindt chocolate bars to your display! I know taste is subjective, but aren’t they especially popular in France? They are my absolute favorite! i miss their milk chocolate with almonds bar and the mild dark chocolate (think dark wirh just a touch of milk). I also really miss their seasonal specialty bars that came out around the winter holiday season. If you don’t care for Godiva (like me) try Lindt chocolate bars. I also agree that Tony's chocolate is the 💣.
When you expect a short from a few months ago, and you discover that it hasn't been out for half an hour.
Yeah. Would've been great before the holidays, but I was busy on holiday too. Haha
Concise, informative, educational and entertaining. Love your channel bro 🍻
Appreciate that! Thanks for watching!
@ No problem bro!
Oh thank you soo much Trigg for sharing this superb recipe cause I just don't have the money to fly off to France now (may be later in the future I would) but I surely have the money for buying these ingredients and make the best hot cocoa by following your recipe!
And that's the reason why I always say "You're the best!" 😊❤
I make hot chocolate with cocoa powder and then I add whatever chocolate I can find in the pantry, and a little sugar. It turns out a lot this, very thick and rich. It’s divine.
I think cocoa powder is a nice easy way to get pure chocolate without much additives. But also I might still add a few squares of chocolate bar in there cos the cocoa butter makes it nice smooth n rich
Yeah, I do mine with cocoa powder, whole milk, heavy cream, sugar, pure vanilla bean, and maybe a dash of cinnamon. It is so good.
@amarabertelson9106 as someone with little to no access to good quality chocolate but who usually has cocoa powder, could you please drop the exact recipe 🥺
PLEASE! The temptation is killing me!😅❤
It's summer this side of the Equator and BUT it's raining so this just tugged at my tummy strings 😋🤤
My best friend and I tried lots of different hot chocolates in Paris. It was very cold and windy, when we were there. They were all different, and very delicious. We weren’t ever offered marshmallows, but the mountains of whipped cream made up for it.
“Could not be easier” it definitely could lol 😂
I can indeed say that the best hot chocolate is when my mum makes it
I’d absolutely love to try this out! Thanks for sharing!
Give it a shot!
I love this version of hot chocolate, but I only make it once a year. This is because it is so rich it almost chokes you, but it’s so delicious and warm that you forgive the feeling.
Under ten minutes the hot coco looks awesome I gotta try it🎉
Yeah. It's a treat.
Cocoa + water + chili.
(Original chocolate from pre-Hispanic cultures)
Good hot chocolate is so expensive to make because if you want it thick & creamy ( and without whipped cream). You need to use a whole bar of really good chocolate & good full fat milk. I love hot chocolate but I've settled for cocoa powders now because i like to have it a lot in winters.
I've done it both ways and prefer cocoa powder because the other way is so ridiculously rich it's tough to finish an entire mug without feeling sick.
@@MindbodyMedic Truly, Le chocolat chaud from Angelina’s isn’t super sweet like that. Granted France has a million times better chocolate than the US so that plays a big part in why.
@@MindbodyMedic Why not get a smaller mug?
@@MindbodyMedic
You don’t have a mug of thick hot chocolate, you have a small cup.
@@ragnkja lol this may be where I went wrong.
The glow up in Paris was impressive!
For anyone curious, you typically want to go with a bar (bakers ideally vs commercial candy bar) over chips, as the additives in the chips help them keep their shape when baking.
It's why there's a difference between commercially sold chunks and chips. Chips are meant to keep their shape, but melt within that pocket (and has additives to help), while chunks are meant to spread more than chips.
That's why you'll sometimes encounter cookie recipes calling for both types of add-ins.
Which is a long way of saying "this is the reason to go for bars over chips. And here is information as to why the additives are in the products."
Theres some chips that are meant to be mixed melted so it's not always like that! It looks rough and the reaosn why its in chips instead of bar form is so it can be weighed easier. It doesn't have coatings or additives and is not shiny. I think that's what he is talking about. There's different type of chips
I like to use premium easter chocolat chunks. Big 1kg bag filled with broken easter chocolat. Quality chocolat with no additive at a cheaper price.
How to make the best hot cocoa in the world...
Like I said in the video... it all comes down to choosing the best chocolate.Any hot chocolate is going to be good, but if you really want to treat yourself to something great, give this recipe a try.
Recipe for 2 Cups:
1 1/2 c Whole Milk
1/2 c Heavy Cream
1 tsp Powdered Sugar
200g High Quality Dark Chocolate*
*If you prefer milk chocolate, go for it. If you like even darker chocolate, try that.
-Heat everything together on the lowest heat possible, whisking regularly to make sure nothing burns on the bottom.
-Heat until everything is perfectly smooth, and the serve with whipped cream, marshmallows, or however you like it.
NOTE: If you're using a chocolate with a stabilizer in it, the hot cocoa will thicken as it heats up, so add some more milk to thin it out. The ingredient ratios above only really work for pure chocolate.
#hotcocoa #hotchocolate #dessert #chocolatchaud #chocolate
Great video! I like switching the sugar for sweetened condensed milk and adding a dash of vanilla and pinch of salt
Bless you for actually providing written recepies.
@tovx76
What is is3d to sweeten your condensed milk? Not trying to be a jerk I am genuinely curious? I've never thought about using it.
Salt and pure vanilla extract 100%
It would only be fair to take us with you next time.
Also, I bet a pinch of cayenne pepper would be a great variation.
Put big salt
French Broad in Asheville, NC is amazing! their chocolate and hot chocolate is so good.
Unbelievably expensive though. I must say, their scorpion pepper truffle was not as good as the ghost pepper truffle I had in hendersonville.
Thank you for sharing. "The fewer the ingredients, the better the chocolate."
It looks so thick, I prefer hot chocolate to have the consistency of milk. Maybe that’s a regional thing, idk. But I just use the recipe on the back of the Hershey’s cocoa box and sub in a little but of the white sugar for brown sugar Edit: and put in less milk, like 2.5-3 cups. 4 cups waters it down too much for me
Hersheys cocoa box? Wth is that?
@ I guess you’re not American? At least where I am, it is the most common chocolate brand, including the cocoa powder they sell in chain grocery stores
I never liked hot chocolate but I only ever had the powder version. I need to try this and experiment!
Hot chocolate from a solid bar is better. If you have access to a Latin market, they might have "drinking chocolate", which is the best in my mind.
do you use milk or water with the powder?
When people say stuff like this I know they don’t even know what they are saying. Bro probably had 1 type of mix and decided they were all bad.
I wish I could get on a plane & fly to the other side of the world just to try some hot chocolate. 😂
Life goals.
@TriggTube Probably not but that's okay. Lol
All that matters to me is that my family has a home, health & happiness.
Plus, I can make amazing hot chocolate right at home! 😁
@@angiew2324you’re probably at that point or not far from it if you can afford to do all that 😂
@@spht9ng In this economy you might be right, the cost of mortgage or rent alone is insane right now.
I've been a single mom for the last 15 years, but maybe now that 2 of my 3 kids are adults I can save some money to travel somewhere in or near Europe. I'd love that, I just don't want to go by myself.
Haha. True. Now you've got the recipe!!!
DUDEEEE... HAT'S OFF FOR spilling this...
I love hot chocolate, but i absolutely hate thick hot chocolate. especially if its really rich and i have a big mug of it. I find that after a few sips i start to get sick of the richness and am unable to take another sip. This is why i prefer thinner, but still decently rich hot chocolate. i made one today with a bit of vanilla, some nutmeg and a splash of coffee with mostly milk and ofc the coco powder and sugar, Honestely it was absolutely divine
That chocolate moustache 😂
Terrifying
The brown beard at the end... Straight out of Matilda 😭
Haha. Trauma.
I love hot chocolate. I wish I would eat in Italy someday 🤞
What are those white things he adds? I don't know what they are but they look yummy af
A marshmallow? Lol
@@erronblack308😂
I'm no chocolate expert, but the best hot chocolate in the world is definitely being served somewhere in Mexico-in Oaxaca, probably
100%
just go by coffee purist logic and chug down a bar of 100% just as the mexican's ancestors did
I was about to comment this-- I wouldn't claim it's the best in the world, I've never been to France or anywhere else fancy, but it is certainly my favorite. I've heard some add almond/peacans to the chocolate paste, as well as cinnamon and vanilla, to give it a more "colorful" flavor. Lots of people also prefer it with water instead of milk, which is the traditional way of drinking it.
@@Ose-here no they didn't. They would mix it with water, corn powder, starch, chilli and other things...
best hot chocolate is water, cacao and sugar, Oaxaca style. I don't care what anyone says.
My mom used to make hot chocolate, we just called it cocoa, as in name of cocoa beans but without beans. She would place specific amount into a vat of milk simmer it, add some sugar and that's it, we loved it.
Bro your transitions are soooooo clean 🐐 👍 keep it up
His chocolate mustache was adorable 😂🤎
dude out here drinking choclate sauce for christmas
I love to boil in milk some orange slices, cinnamon stick, carnation, cardamom and stars. Then I remove all of it and after that I add chocolate. Also, some spicy powdered pepper
Yes! Flowerbomb nectar is so good & it layers well.
Please, in the future, refrain from using or showing any products from Mr Beast
Nah, dude, I don't like drinking cake batter
Why is it that we love cookie dough but we draw the line at cake batter? Nothing but propaganda by big cookie in my opinion.
More for me.
This isn't cake batter, it's hot chocolate.
ew no this is way too thick
I just made it... let me just say its PHENOMENAL!?!!?
Can't believe I am making hot chocolate right now when I see this, I'm using a packaged version ☺️
When I heard best hot cocoa just KNEW it either be France or Germany. I went to France in 2010 winter and our hotel had an eating place on first floor. Best hot cocoa I’ve ever had
Totally relate to just craving like a nice dedicated tapping type of video lately haha it would be so cool if you did a gripping video next, but im also exited for the desk tour (maybe even combine them?😳)
your face in the end really made us wanna try it :D