Next Level Hot Chocolate
After a winter’s day on the slopes, the sledding hill or anywhere outdoors, there’s nothing quite like coming in from the cold to a steaming cup of hot chocolate! It’s one of the greatest comfort foods ever! And although there are many ways to make hot chocolate, no one does it better than the Belgians.
Belgian Chocolate is in a Class by Itself
Why is Belgian Chocolate So Good?
The answer: Quality! After King Leopold III colonized the Congo, Belgians had easy access to the finest cocoa nibs. In addition, Belgian chocolatiers use 100% cocoa butter in their chocolate, unlike other Europeans who use fats like palm oil, which negatively affects quality. The other big differentiating factor with Belgian chocolate is craftsmanship and attention to detail. Not only is the chocolate itself better, but what Belgium’s chocolatiers do with it is where the true artistry lies. Now, we are not talking about a packet of Swiss Miss here, heated up in the microwave. Belgian hot chocolate takes everything to a whole new level!
The History of Hot Chocolate
The first chocolate drink was made in what is now Ecuador, some 5,300 years ago. The Mayans were making it 2,500 to 3,000 years ago and the Aztecs were drinking it by 1400 A.D. In those days, hot chocolate was very different than it is today. Early hot chocolates were made with ground-up cocoa seeds, water, cornmeal, chile peppers, and no sugar. Spicy and bitter, it was definitely an acquired taste, but one the conquering Spanish quickly embraced. Cortez brought cocoa beans to Spain in 1528. Eventually, chocolatiers began sweetening their chocolate drinks, got rid of the chile peppers, and began adding spices like cinnamon, black pepper, anise, and sesame. Until the mid-1800s, chocolate drinks were the dominant chocolate products. Because cocoa and sugar were very expensive, it was a drink reserved for wealthy Europeans. When the Dutch learned to make cocoa powder, they also discovered that by mixing a portion of cocoa butter with the powdered cocoa, solid bar chocolate was the result. The first chocolate bar showed up in 1857, and milk chocolate was invented by the English in 1876. As the chocolate craze spread across Europe, more and more variations emerged, and eventually prices came down to the point that chocolate was within reach for all classes.
Belgian Hot Chocolate
In Belgium, it is the relatively small artisanal chocolatiers that raise Belgian chocolate to an art form. The chocolate is made in small batches and the creation of pralines, truffles and other specialties is done painstakingly by hand. Chocolate shops often serve old-fashioned hot chocolate, or the cocoa powder and bar chocolate to make it yourself. Today, there are more than 2,000 chocolate shops in Belgium, and chocolate is a significant part of Belgian culture.
Make the Best Hot Chocolate at Home
Making “real” hot chocolate is not as hard as you may think. Check out this recipe the next time you want to create a special treat for family or friends.
Belgian Hot Chocolate
Ingredients:
2 cups Whole milk
6 ozs Belgian dark chocolate (56 to 72%)
3 ozs Belgian milk chocolate
1 pinch Salt
1 tsp Vanilla extract
½ tsp Ground cinnamon
1 Tb White sugar
4 Tb Whipped cream
1 sprinkle Chocolate shavings or curls
Instructions:
Start with the highest quality Belgian chocolate you can find, and use real vanilla.
In a saucepan over medium heat, melt the two chocolates in 1 cup of the milk. Stir continuously until smooth.
Add the rest of the milk (or substitute some half & half for a richer texture) and the remaining ingredients. Heat slowly until hot and all ingredients are well mixed (using a mixing wand makes this easier – do not use a regular blender). Heat, stirring constantly, but do not let the mixture come to a boil.
Serve in cups or mugs, topped with sweetened whipped cream (or Reddi Whip if you like) and top with shaved chocolate or chocolate curls.
Enjoy!
