Recommended Serving Instructions
Our hot chocolate flakes are a slight adaptation of a Parisian Hot Chocolate...
The golden ratio is 30g of hot chocolate flakes to 225-250ml of milk. This is basically an average sized mug of milk with 3 dessert spoons of flakes.
Put the milk and the flakes in the mug and then microwave for around 2 minutes. Stir and then enjoy.
If you have a steam wand (for catering) then this will easily work.
Scroll down for other serving ideas.
Hot chocolate is a drink that has been consumed in Europe for centuries. Whereas the UK was rather late to the party and only really got into cocoa powder. Other European countries came up with some far more decadent variants... The following are a mix of traditional hot chocolate styles and a couple of new takes on old recipes.
A Parisian Hot Chocolate is one of the most decadent around and is the basis for our hot chocolate mixes. If you want to be truly authentic though, you should use 30g of hot chocolate (three dessert spoons) to just 150ml of milk. The Dark 71 is the most accurate blend to use...
This recipe is something akin to an Espresso; it is small but potent... Use 30g of hot chocolate flakes with just 50ml of milk. Heat the milk and chocolate cautiously in 15 second bursts in a microwave. It is very thick and very rich.
Many traditional hot chocolate recipes are based around ways to make the drink thicker. A Viennese hot chocolate sounds odd but tastes surprisingly good. The secret ingredient... is an egg yolk! The egg yolk does not add anything to the flavour, but thickens the drink a little when mixed into the drink.
Start with our recommended mix of 30g chocolate to 225-250ml of milk. Once the drink is hot, add just the yolk and mix it in. Make sure the egg has come from a safe source; in the UK this will mean it has been stamped with a red lion.
This drink is not that common and is a variant of a Viennese hot chocolate.
Prepare the drink the same way as its Austrian cousin but also add in a pinch of salt.
If you like things salty then this is a lovely drink.
Spanish hot chocolate is rather different to its European cousins... We will add the recipe soon but it is thicker than all the others thanks to the addition of corn starch. It is very popular for dunking things as it behaves a little like chocolate sauce.
You will need a spoon...
For this you can use any of the hot chocolate recipes listed; the difference is that you add a scoop of ice cream.
With this version you get the fun of eating the now very chocolatey ice cream as well as drinking the chocolate.
In Columbia, they also have an unusual way of serving hot chocolate... with cheese. Prepare your hot chocolate to suit your tastes and then add 1cm cubes of haloumi, but mozzarella will also work.
The proportions vary a little but the basic recipe is to add a little cocoa powder on top of the real chocolate flakes.
Warme Chocolademelk can be made with 30g of our hot chocolate flakes and 1 tea spoon of cocoa powder.