Italian Hot Chocolate

Any of you who have travelled to Italy during the winter time know that when you order hot chocolate, or ‘Cioccolato’ at an espresso bar, what arrives in your cup is not the usual watery cocoa drink you find back home.

Instead you are presented with a cup of something closer to chocolate pudding; warm, rich and thick, it’s probably easier to eat with a spoon than to sip this heavenly drink!

The good news for those of you who love chocolate is that Adriatic stocks such an Italian Cioccolato. It’s called Hot Ciok and it’s a product  of Segafredo — our favourite coffee and tea brand.

Go to the product

Segafredo Hot Ciok

First, here’s a bit of info on the product itself: The cocoa powder used in this chocolate is actually expertly blended and manufactured by Dutch chocolatiers. 

Also in the mix is cocoa butter, which gives this chocolate its special, smooth texture and buttery taste.

How to Make Cioccolato Caldo

There are two ways to make this thick, yummy hot chocolate. We recommend that you use 20g of chocolate powder to one cup of milk. If you’re making for two people, use two cups of milk and about 40g of powder, and so on.

Please be careful when making your hot chocolate, it requires boiling milk and if you are not attentive, you could get burned.

Method #1

Let the milk bubble to get the chocolate thick.

The first method is with your coffee machine steamer:

1. Add milk and chocolate powder to your milk jug
2. Using your steamer wand, steam the milk, allowing it to bubble to boiling temperature
3. Watch out! The chocolate may boil over, so lower the steamer pressure once the milk reaches boiling point if your machine can.
4. The longer you steam the milk, the thicker the hot chocolate gets. It probably takes a few minutes to get it just right.
5. Now pour the mixture into large cappuccino cups or mugs.

Method #2

The second method uses the stove:

1. Place a pot on the stove and add milk and chocolate powder
2. Heat the stove until the mixture begins to boil
3. Stir continuously from the moment you see that the mixture is heating up
4. The more the milk boils the thicker the chocolate gets
5. Pour the chocolate into mugs or large espresso cups

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