CREAMY AND TASTY HOT CHOCOLATE: ALL THE WAYS TO PREPARE IT AT HOME

With an intense aroma and a unique and inimitable flavour, chocolate is one of the most loved foods, even in the form of a drink. 

Hot chocolate is in fact one of the most popular drinks to enjoy a moment of relaxation: in addition to the classic version, other ways and recipes have spread over time to obtain unique and particular results in terms of flavour.

Now let’s see different ways to prepare hot chocolate!

Chocolate-based drink capsules: how to enjoy a good hot chocolate ready in an instant

Often there is no time required for the traditional preparation of hot chocolate, or we do not have the necessary ingredients available. 

Fortunately, there is the opportunity given by innovations, such as the Dolce Vita capsules compatible with all the main coffee machine systems (A Modo Mio®, Nespresso®, Dolce Gusto®, Espresso Point®, Uno System®) , with which to make a few seconds your own hot chocolate, creamy and tasty.

Thanks to the DolceVita proposals, you will be able to satisfy your desire for sweetness and give yourself a boost of energy in a simple and convenient way: just insert the capsule into the coffee machine, wait a few seconds and enjoy the chocolate in your favorite variant:

• dark chocolate capsules
• white chocolate capsules
• chocolate capsules
• gianduja capsules
• chocolate mint capsules

For all those times when we feel like cooking, here are some simple recipes.

Dark hot chocolate

Let’s start by preparing the classic dark hot chocolate, an easy recipe that will give you great satisfaction, an energizing tonic to be enjoyed slowly on the coldest winter days.

Ingredients for 2 cups:

• 60 g bitter cocoa powder
• 30g Corn starch
• 80 g sugar
• 60 g dark chocolate in pieces
• salt
• 500 gr Whole or vegetable milk

Inside a saucepan, pour the bitter cocoa powder, a spoonful of corn starch, a spoonful of sugar and a pinch of salt which will enhance the flavor of the cocoa.

We slowly combine the milk to form a smooth cream and keep stirring to prevent the cocoa from sticking to the bottom. When the powder has completely melted and the consistency achieved will be that of a soft but still liquid cream, add the pieces of dark chocolate which will melt, creating creaminess and consistency.

White hot chocolate 

A delicious variant of dark chocolate and certainly white chocolate , sugary and enveloping like a caress. For lovers of the genre we propose this recipe, a soft delight that will make you fall in love.

The necessary ingredients are:

• 60 g corn starch
• ½ vanilla pod
• 500 g Milk
• salt
• 120g white chocolate flakes

Let’s pour the cornstarch and a pinch of salt into the preparation pan together with the vanilla pod, add the milk, stirring constantly over low heat until we obtain a soft cream. With the heat off, add the flakes of white chocolate and let’s turn until it melts for this recipe you don’t need to add sugar, white chocolate is very sweet in itself a soft and delicate cuddle.

Hazelnut flavored hot chocolate

If you think of the ingredient that goes best with cocoa, the image that comes to mind is the hazelnut . A pearl that toasted has always been able to enhance and enrich the intense taste of chocolate, a happy marriage that we find in many pastry preparations.

A combination capable of giving strength, energy and an enveloping taste capable of enhancing all the taste buds.

The combination of these two products in the hot version is really worth trying.

The ingredients for this preparation are:

• 50 g Whole peeled and toasted hazelnuts
• 500g milk
• 80 g spreadable chocolate cream
• 80 g milk chocolate cubes
• 60 g corn starch

For the preparation of this type of hot chocolate we start with whole hazelnuts.

In the container of the immersion mixer, insert the hazelnuts together with a drop of milk and blend until obtaining a finely chopped mixture, add the 80 g of spreadable chocolate cream. The corn starch and the remaining milk. a liquid that we are going to thicken over the flame.

When the compound is soft, add the cubes of milk chocolate with the flame off and let it melt.

We can garnish a sprinkling of cocoa in hazelnut grains with cream.

Pistachio flavored hot chocolate

The latest trend to bring sweet to savory is the latest generation trend.

The saline tones of the pistachio contrast with the marked sweetness of the white chocolate. The flavor obtained is an aftertaste of character.

For the preparation of this recipe you need:

• 60 g Whole pistachios
• 500 g Milk
• 50 gr Spreadable pistachio cream
• 80 g White chocolate flakes
• 60 g corn starch

For the preparation of this recipe we are going to remove the peel from the pistachios. The easiest way  is to put them in a pot with water and let the peel soften and  then quickly remove it by hand.

insert clean pistachios into the immersion mixer container together with a small amount of milk to obtain a soft compound, let’s go enrich with the spreadable pistachio. We combine the cornstarch with the remaining milk and mix the ingredients well with the mixer.

At this point let’s start on the fire it is composed let’s make it Thicken once the cream is thickened and will be soft and scented with pistachio insert the white chocolate flakes and decorate with chopped pistachio

Chilli hot chocolate

The union between chocolate and chilli pepper is one of the symbols of passion. Both have a strong taste. The first is bitter, the second spicy, they stimulate blood circulation. We can define their union as a persistent explosion.

Savoring a preparation of hot chocolate and chilli pepper enhances all the qualities, a strong experience to try.

The necessary ingredients are:

• 250ml of milk
• 50 g of corn starch
• Half a teaspoon of red pepper flakes
• 1 heaping tablespoon brown sugar
• 100 grams of cocoa powder
• Nutmeg
• Cinnamon
• Chilli as a garnish

Put the saucepan with the cocoa powder, corn starch, chilli flakes and sugar on the heat. Slowly add the milk so as not to create lumps and bring to the boil. To enhance the flavor add a pinch of nutmeg and cinnamon.