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Sep 30, 2006 09:29 PM

What's the best chocolate for making hot chocolate?

Now that the cooler fall weather is starting to settle in, I'm starting to crave a nice mug of creamy homemade hot chocolate. What's the best chocolate and method for a tasty mug? Calories are not an issue (for now).

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  1. Burdick's sells a great hot chocolate mix both dark and milk chocolate.

    1. Use a good semi or bittersweet chocolate...the brand depends on your preference. Here is my recipe to make 4 cups.
      2 cups whole milk
      1 cup water
      2 1/2 TB unsweetened cocoa (use a good brand, not Hershey)
      7 oz semi or bittersweet chocolate, chopped fine
      1/4 tsp vanilla extract or to your taste
      Bring the milk, water and cocoa slowly to a boil, whisking to dissolve the cocao. Immediately add the chopped chocolate and turn heat down to a simmer. Heat and stir until the chocolate is melted and the mixture is smooth. Add the vanilla extract. Strain if you like.
      Hot chocolate is best when it is allow to sit for a few hours for the flavor to develope. The texture will also be smoother. I've made a large batch and refrigerate to use within a couple of days. Reheat over low heat.

      1 Reply
      1. re: PBSF

        My recipe is similar to yours. I add more water and let it barely simmer over low heat until it reduces, stirring occasionally (a good stir every 10 minutes or so). The longer cooking time takes out some of the powdered cocoa taste of the cocoa powder.

      2. In Argentina we used to drink something called a Submarino (submarine). They would bring you a cup of steaming milk and a little bar of chocolate which you would then stir into the milk. I would love to have this again. I wonder what sort of choco. would be the best?

        1. Have you tried Mexican chocolate that comes in 8 sided tablets? It usually has some cinnamon flavoring.

          1 Reply
          1. re: paulj

            Mayordomo from Oaxaca is the absolute best for this; Ibarra does not compare.
            They do not ship out of Mexico but you can find places online that will ship for you. Used for hot chocolate with water as well as with milk in Oaxaca. Both are fantastic.
            As for American chocolate, my pick is Scharffen Berger.

          2. My favorite quick method uses Ghirardelli's ground chocolate. You can usually find it at Whole Foods. The product is sweetened ground chocolate so all you need to do is mix it with milk and a pinch of cinnamon over heat. I've also used it in combination with strong coffee and milk to make a very simple mocha. If you want to make a full fleged mocha coffee drink, there's a recipe on the web site: