For this recipe we use Cacao Barry Dark chocolate 65% “Inaya” but you can use any dark chocolate. If you want to use milk chocolate, your drink will be sweeter and not as creamy.

We use 3.25% or whole milk. The higher the fat content, the richer the drink will be.

If you don’t want to add any sweetener to your drink you can skip the honey but adding it does increase the smoothness and thickness of the beverage. A neutral artisanal honey is better, we’re not looking for a sweet taste, we’re adding it to obtain a smooth texture and to balance out the bitterness of the chocolate.

This is the “basic” hot chocolate. We’ll soon share the recipes of the hot chocolates we served during the 6 years our bakery participated in the Vancouver Hot Chocolate Festival! (sign up here to receive the ebook)

Cooking vocabulary:
to emulsify means to combine 2 liquids or a liquid (like milk/cream) and a fatty substance (the cocoa butter in chocolate) that otherwise wouldn’t perfectly blend together. Agitating with a whisk is a way to achieve an emulsion.

Put the honey, milk and cream in a saucepan and bring to a boil then lower heat to medium-low

Add the chocolate to the liquid and emulsify* with a whisk until the chocolate has melted completely. The larger your chunks, the longer it will take to melt

Serve right away or chill to enjoy as iced chocolate!

If you like your chocolate even thicker, you can leave it on medium heat a little longer until it reaches the thickness you want. Stir constantly so your chocolate doesn't start to burn at the bottom of the pan.

Feel free to be creative and add flavours like vanilla or cinnamon with a dash of cayenne!