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Best hot chocolate to order online

I'm sick and the idea of a nice rich hot cocoa sounds delightful. What's the best online place to order from and what do you recommend?

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    1. http://www.oprah.com/presents/2006/ho...

      Yummy! Frrrozen Hot Chocolate at Serendipity 3

      One sip of this cool concoction had Oprah wanting to "dance on the chandeliers!" After 50 years of keeping the recipe for its Frrrozen Hot Chocolate a secret, Serendipity 3 restaurant in New York City finally spills the beans on how to make this much-loved drink at home. And it's super-simple!

      6 half-ounce pieces of a variety of your favorite chocolates
      2 teaspoons of store-bought hot chocolate mix
      1 1/2 tablespoons sugar
      1 1/2 cups milk
      3 cups of cups of ice
      Whipped cream
      Chocolate shavings

      Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add 1⁄2 cup of milk until smooth. Cool to room temperature.

      In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

      Get Serendipity 3's own chocolate mix at www.serendipity3.com.

      1 Reply
      1. re: othervoice

        wary of anything with Frozen and HOT in the same title....and it's from Oprah.

      2. Yikes. Jacques Torres approx 33 bucks with shipping!

          1. re: Bad Sneakers

            Another vote for Burdick's. Best I've ever had.

          2. Scharffenberger.... hands down!


            HOT COCOA

            * 4 tsp Scharffen Berger Natural Cocoa Powder, sifted
            * 3 tsp sugar (to taste
            ) * 1 cup (8oz) milk
            * Whipped cream or marshmallow for topping (optional)

            In a small, heavy saucepan, mix cocoa and sugar and 1 tbsp of milk over low heat until ingredients are well dissolved in a thick paste.

            Add the remaining milk and stir well.

            Heat to serving temperature, stirring occasionally. Do not allow to boil.

            1. You don't need a mix -- if you have chocolate and milk, all you have to do is heat them until the chocolate melts and whisk it. I use about 1.5 ounces of dark chocolate to 8 ounces of milk (whole or low fat, not nonfat).

              If you're like me and you have all kinds of chocolate lying around, you can experiment with which you like best -- semisweet chocolate chips will do in a pinch.

              5 Replies
              1. re: Ruth Lafler

                That's interesting... I've never had good luck getting chocolate to melt into anything but heavy cream!

                Of course, you CAN make your hot chocolate with heavy cream, but its a little rich for my taste. The alternative is to melt the chocolate into the heavy cream, then dilute it with milk. That would cut the richness a bit.

                But, since you're sick... I would just go with a mix, or at least some cocoa powder (maybe you have that on hand?), sugar, and milk. That should do it.

                Good luck and feel better!

                1. re: chemchef

                  I don't have any problems -- I use three different methods:

                  1) the office microwave method: melt the chocolate in a mug, stir in the milk a little at a time until it's too diluted to solidify, stir in the rest and reheat.

                  2) bulk method: put milk and chocolate in a heat-proof container, heat until milk is hot and chocolate it melting (I use the microwave), blend with immersion blender, reheat.

                  3) combo method: put milk and chocolate in mug, heat in microwave, stir like crazy with a small whisk.

                  Try it!

                  1. re: chemchef

                    In fact, I've found that nonfat milk makes some of the most delicious melt-your-own- chocolate variety of hot chocolate. I believe many people traditionally make hot chocolate using hot water instead of milk (not to be confused w/ nasty powdered hot cocoa mixes, I'm talking about melting your own chocolate). Depending on your illness, the water and pieces of chocolate method might be the best as milk can be pesky with colds and flus and is a eally bad idea w/ most tummy bugs.

                  2. re: Ruth Lafler

                    I heartedly second this advice. Plus, if you're sick, it's probably easier to go around the corner for a bar of chocolate and some milk (or have a nice person bring you some) than wait for your online shipment!

                    I've never had problems melting the chocolate into milk; perhaps what you're using is more hydrogenated oil than real chocolate? Apologies if this is untrue, I'm just wondering why you'd have that problem.

                    When I'm feeling fancy, I'll throw the chocolate and milk into a blender and add a quarter cup of MaSeca (Mexican corn flour). It makes the hot chocolate very thick and rich, almost like a pudding. It's a great way to make the drink thicker without adding heavy cream. I figure corn flour is healthier for me than heavy cream, and it's a delicious addition.

                    Cayenne pepper, cinnamon, and/or cardamom are my other favorite additions.

                    1. re: Ruth Lafler

                      i concur - you can melt chocolate in milk (or milk and cream), add some dark Dutch cocoa and potionally a little cognac or whiskey for a very thick, decadent treat. proper parisian hot chocolate - 1 cup milk (8 oz) plus 2 tbsp Dutch process cocoa,(optional 1/4 cup heavy cream) - heat, add 3oz finely chopped dark chocolate (or mix milk and dark/semi sweet) and simmer until melted, whisking constantly. Optional flavorings - vanilla bean, whiskey/cognac, pinch of spice.

                      personally, i don't pit the cream in - instead, i whip it and top the hot chocolate with (or place at the bottom of a tea cup and top with the hot chocolate. it's very, very decadent and delicious - a meal in itself. basic recipe from Angelina's in Paris - best hot chocolate in the world (or at leasty in Paris), hands down

                    2. I got some Marie Belle spicy hot chocolate. $17 for a little tin, then $22 for shipping (they only do FedEx overnight)! That was a little much. It wasn't bad, but $39 for 8 servings of hot chocolate?!

                      If I were sick I'd just use my Swiss Miss or whatever and add a tiny (very tiny) pinch of cayenne pepper. If you only put in a tiny bit, you don't taste it, but it makes the cocoa just a little more warming.

                      1 Reply
                      1. re: revsharkie

                        I did the same w/Marie Belle. $40 for that hot chocolate wasn't worth it.

                      2. Regular hot chocolate made with cinnamon and clove with whip cream can be pretty special.
                        Mexiacan and South American hot chocolates are great if you like spices in it.

                        1. The 5-lb. bags of Dagoba at worldwidechocolate.com constitute my favorite hot-chocolate purchase online -- in both the original and the Mexican chocolate ('xocolatl') varieties. Once you buy such a bountiful supply, you have to commit to drinking it. On a daily or even hourly basis :)

                          1. We keep Vosges Aztec on hand for a fast dessert. It isn't cheap but since the serving size is about 2-3 oz. it isn't expensive.

                            1. Order Serendipity's frozen hot chocolate mix.


                              1. Hubs recently bought us one of those cocoa latte machines, and I love it. But I find I get richer chocolate flavor if I mix cocoa powder and sugar, then use a liquid that is 2 parts water, and 1 part milk. For some reason, too much milk or cream seems to dilute the chocolate flavor.

                                1. I ordered dark chocolate and milk chocolate hot chocolate mixes from burdick chocolate and eagerly await their arrival tomorrow by fed ex.

                                  1. You can get Angelina hot chocolate here: http://www.foodandbeveragecatalog.com..." but it's apparently been renamed "Bliss" by the importer.

                                    It's expensive, but so worth it, and a little goes a long way!

                                    1. Droste cocoa powder is great. Add to warm milk, add a dash of your favorite cinnamon, and stir in a little vanilla. Play around with adding a cardamom pod, a clove, a sprinkle of cayenne, etc.