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Looking for THICK drinking chocolate mix

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Polina809 Feb 12, 2012 09:03 PM

Hello, friends!

I enjoy your standard hot cocoa as much as the next gal, but I have found that most hot chocolate mixes are really not like real drinking chocolate... you know, the kind that's really thick and creamy and coats your spoon, like a lump of chocolate melted into semi-liquid form. I know that "real" drinking chocolate mixes exist as I've had it before at friends' houses, but I can't seem to find one in any store. I've tried just about every fancy brand of chocolate, but no dice. Any suggestions?

Thanks!

  1. e
    emmekin Feb 12, 2012 09:33 PM

    Have you tried making them with milk (whole milk?) and maybe a touch of cream? Half&half if you don't have cream...

    1. eclecticsynergy Feb 13, 2012 12:25 AM

      Can't be much help in recommending a brand of instant mix; offhand, I'd say take emmekin's advice and try using a good quality cocoa mix & making it with whole milk and some cream, maybe adding shredded solid chocolate or even a little cornstarch slurry to thicken it up still more.

      It's clear that you understand hot cocoa and hot chocolate are really two different animals. I'm not sure there are any instant powder versions of a true hot chocolate being mass marketed. Could your friends be making their own? Or buying direct from a chocolatier?

      When I make hot chocolate for myself I use dark chocolate and real milk, often with a splash of Frangelico or Amaretto, and a little cream when I'm feeling particularly decadent. And to my tastes it's great every time, though not particularly thick..

      You could always make a ganache and then thin it to suit your personal preference. (I know, that's not convenient or quick, but you'd be guaranteed a rich, rewarding cup of chocolate.)

      There are a number of very good recipes for homemade hot chocolate posted to this thread:
      http://chowhound.chow.com/topics/468627

      1 Reply
      1. re: eclecticsynergy
        hill food Feb 13, 2012 12:44 AM

        also not easy, but the best I had was made by shaving Mexican unsweetened chocolate into milk and sugar.

      2. n
        Nyleve Feb 13, 2012 08:18 AM

        Look for a Spanish brand. Don't know how available it is where you live but Spanish hot chocolate is thick - almost like a drinkable pudding. I can't remember exactly what they add to the cocoa to achieve that consistency - either some type of wheat flour or cornstarch - but it's really wonderful. If I'm ever in Spain I always bring some of the mix home with me.

        1. chrissy1988 Feb 13, 2012 11:37 AM

          use actual chocolate + milk or cream, sugar, and vanilla.

          1. Sarah Perry Feb 14, 2012 02:09 PM

            When you buy "drinking chocolate," for the most part it's a bag of chopped/ground-up regular chocolate, like a chocolate bar. You can either buy "drinking chocolate," or just buy a chocolate bar you like and use that.

            Chop up the chocolate coarsely with a knife. Add about four tablespoons chocolate to about a quarter cup of boiling water, and whisk it together until it's all melted. Then add milk, cream, booze, etc. (I add a few tablespoons of heavy cream and a little vanilla extract.) You can do this over heat in a saucepan, or you can do it straight in the cup. I've been making lots of it this month so I have the technique down! I love the pudding texture.

            1 Reply
            1. re: Sarah Perry
              j
              jumpingmonk Feb 14, 2012 04:25 PM

              It's ridiculosly expensive (like $24 per pack) but the Blaxart drinking chocolate mix (Zingermans sometime has it) might fit the bill. It is super thick. In fact the time I made it with thick pine honey and put my leftovers in the fridge to cool a little, it turned into chcolate mousse

            2. Cheese Boy Feb 16, 2012 12:57 PM

              I had no idea that Thomas Jefferson, Cortez, and even Montezuma each liked drinking chocolate.
              Go figure. Some of the chocolate elixirs sold by Kakawa Chocolates might meet your satisfaction ... Mesoamerican, Historic European, or Contemporary (also Chai, American, and Modern Mexican).

              Have a look --> http://www.kakawachocolates.com/elixi...

              1. p
                pine time Feb 26, 2012 09:28 AM

                Haven't tried this, but wonder if it would meet your needs:
                Valor chocolate a la Taza, from www.LaTienda.com
                "unbelievably thick, creamy and rich hot chocolate." Bar is 10.5 ounces (6-8 servings) for 9.50

                1. paulj Feb 26, 2012 10:01 AM

                  There are 2 ways of making the drink thick - fat and starch.

                  The fat options include cocoa butter, from chocolate, not cocoa powder (all of the chocolate flavor and none of the fat), and butterfat (most concentrated in cream).

                  The starch options include a corn starch slurry. Use enough of that and you get chocolate pudding. But in moderation it gives the drink a nice thick quality without the fat (and expense) of full chocolate. A popular drink in Mexico is atole, which in the modern quick version is flavored corn starch. A more rustic version is champurado, which uses masa, or masa harina (tortilla 'flour') as the thickener.

                  Instant mixes are likely to use some form of starch to add that body. Perhaps the riches instant that I've had was one that Trader Joes sold for a brief while. It was from Columbia, and used powdered whole milk (e.g. Nestles Nido brand).

                  I commonly start by melting a tablet or more of Mexican chocolate (Abuelita brand) in water, then stir in a slurry of cocoa powder, whole milk powder, and corn starch. I may then up the chocolate taste with some unsweetened chocolate chips or dark eating chocolate.

                  1. mamachef Feb 26, 2012 12:15 PM

                    I suggest you make your own ganache and keep it well-chilled. It'll last for quite awhile, and requires nothing more than good-quality chopped chocolate or chocolate chips, melted over a double boiler, mixed with several T. heavy cream. (for 12 oz. chocolate.). It will solidify, at which point all you need to do is heat whole milk and combine it with a few T. ganache - use a whisk. Best hot chocolate ever. As thick as you make it.

                    1. p
                      Polina809 Feb 26, 2012 08:37 PM

                      Thanks for the awesome suggestions, everyone! Sounds like I need to make my own!

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