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What Makes a Good Hot Chocolate Good?

It's finally starting to get properly cold where we are, and folks are talking about hot chocolate, or, as it was referred to when I was a kid, cocoa. (Hot chocolate was the "fancy" name.) Yes, I know, there's a difference. Please speak of either. What are your essentials and what is a fuhgetaboutit factor?

For me, the most important thing is that it can't taste watery, thus the mixes are pretty much out. I'm not emotionally involved with marshmallows, but have a relatively who won't touch it without them, but they must be minimarshmallows.

The first time I went to Paris, I went to Angelina to try their legendary HC, and was quite disappointed. Far thicker than I'd anticipated, but that was no problem. However it was...good grief...scorched!

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  1. using real chocolate and not just powder!

    1. Must use whole milk, and if you can add a little cream.
      Of course, you must start with a good bar of chocolate.

      1. Right there with you on the "not watery." My local Dunkin Donuts was making one that was INSANELY good. But...they "fixed" the machine, and it's now too watery (sadly).

        1. I agree - it can't be watery (or made with water). I like it nice and creamy and prefer it served not *too* hot. Other than that, I'm not too particular. Love it with whipped cream!

          1. Both chocolate and milk upset my stomach so if I want to drink hot chocolate I try to avoid the thick/rich/creamy. So I use skim milk, Penzeys cocoa powder, sugar, with a splash of vanilla and a dash of cinnamon. Actually the Penzeys hot chocolate mix is pretty good.