There's nothing like a nice cup of hot chocolate to warm up a winter day, but sometimes the thought of actually having to prepare it can make you think twice. We'll share three ways to prepare hot cocoa, some of which are easy and fast and some of which require a bit more time and effort, depending on what you're looking for.
Personally, I prefer not to add thickeners like cornstarch or rice flour, since I find these dilute the flavour. At Danielle Pacheco Chocolatier we sell our hot chocolate mix in the form of actual chocolate, which contains cocoa butter. In contrast to non-fat cocoa powder, our chocolate retains the capacity to produce a fairly viscous beverage thanks to the cocoa fat, especially when prepared in a saucepan.
If there's a specific chocolate bar you really like but it's not sold in chopped-up form, you can grate it or chop it into small pieces using a knife (but be careful, because chocolate is hard and the knife can easily slip and cut you - speaking from personal experience!).
Method #1: Stovetop
This traditional, nostalgic method requires 10 minutes of stirring while you savour the smell of chocolate that emanates from the pot.
To start, add 2-3 tablespoons of finely chopped chocolate to a saucepan with around 200 mL of milk. Over medium heat and without letting it come to a boil, stir continuously to melt the chocolate and integrate it into the milk. The longer you leave it over the heat, the thicker the mixture will be.
Method #2: With an insulated waterbottle
This is the fastest and easiest way to ensure the chocolate dissolves fully.
Set the electric kettle to boil the minimum possible amount of water. It's important to use very, very hot water for this method. In the meantime, add 2-3 tablespoons of finely chopped chocolate to an empty metal waterbottle (the kind that insulates heat).
Pour just enough boiling water to cover the chocolate, close the bottle well and shake for 30 seconds. You should end up with a thick liquid in which the chocolate is completely melted.
You can pour this liquid into a mug and top it off with hot milk or plant-based milk (oat milk has a natural viscosity that works well), or drink it on its own. In summer, I like to add a few ice cubes and drink it cold.
Method #3: In the microwave
The problem with the microwave is that it doesn't let you stir continuously. If you put in solid chocolate for too long, it can burn. However, the microwave can be a good option if you're working with cocoa powder.
Add two tablespoons of cocoa powder and a tablespoon of sugar (you can adjust these quantities according to your personal preference) to a mug of milk or plant-based milk. Put it in the microwave for a minute and a half, take it out and stir well. Ready!
The real secret to a great cup of hot chocolate
Whichever method you choose, using good-quality chocolate is essential. I recommend using a fine-flavour dark chocolate with at least 70% cacao. You can also play with adding spices or flavourings like orange zest, mint, etc. Add a pinch of salt to bring out the flavour.