The secrets to the perfect hot chocolate

The secrets to the perfect hot chocolate


Posted 21st Sep 2016


The evenings are already starting to noticeably drawing in. And as it gets colder, it becomes the perfect time to enjoy a nice mug of hot chocolate. Gary Durrant, head chef at Hunter 486 - situated in five-star boutique hotel The Arch London - shares his tips to allow you to improve your hot chocolate game in preparation for winter.

Ditch the kettle

Give boiling water a miss and instead use hot whole milk. If you like your hot chocolates to be creamy and smoother, you can even add a splash of single cream at the end.

Use good quality chocolate

If you want a more intense flavour, you should try grated real chocolate instead of powder. If you find it to be too bitter, you can always add sugar to balance out the flavours.

Don't add it all at once

Mix the grated chocolate with a small amount of milk to create a paste. Gradually add the rest of the milk to the paste now, while simultaneously stirring, as this will allow you to have a hot chocolate that is a lot smoother.

Spice things up

Most people will automatically think of cinnamon when it comes to spicing up your hot chocolate. However, there are alternatives - you could try adding cardamom and orange instead.

Add a Christmas tipple

Why not add a dash of spirit or liquor to your drink to create an adult's guilty pleasure? Baileys, Disaronno and Cointreau will all work well in a hot chocolate.





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