Belgian Hot Chocolate Recipe
A delicious version of hot chocolate that you can make for your loved ones on a chilly winter day, Belgian Hot Chocolate is easy-to-prepare.
Made using milk chocolate, semi sweet chocolate, milk, cinnamon, whipped cream, this chocolaty delight will be liked by all.
The lowest cocoa percentage you should use is 53% dark chocolate. The highest is around 72% cocoa. Anything more or less will stray from the authentic Belgian flavor and texture.
To make a creamy Belgian hot chocolate, you should use a richer milk, such as half and half or cream. If you want to cut calories or for a lighter taste, use whole milk or skim milk.
ORIGIN AND HISTORY
Belgian chocolate
The cacao tree is not native to Belgium, but the country has a long history of chocolate-making. It started more than 100 years ago when Belgian chocolate makers became interested in chocolate innovation. It was the first country to invent a machine that could grind cocoa beans super fine, resulting in chocolate that tasted creamy and smooth.
The traditional Belgian chocolate grinding process involves two steps. First, cocoa beans are ground until they form a paste of consistent size (150 microns). Next, with the addition of other ingredients, the chocolate is ground even finer (to around 20 microns) for a smooth, creamier texture.
WHAT INGREDIENTS ARE NEEDED?
1 quart half-and-half or whole milk
8 ounces bittersweet chocolate or semisweet chocolate, finely chopped
4 ounces good milk chocolate, finely chopped
pinch salt
1/2 teaspoon ground cinnamon
Whipped cream:
1 cup of heavy cream
3 tablespoons of powdered sugar
1 teaspoon vanilla
DIRECTIONS ON BELGIAN HOT CHOCOLATE RECIPE
In a saucepan, warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
Mix the hot chocolate until it’s completely smooth with a whisk or hand held blender.
For the Whipped Cream
Chill the bowl and whisk of a stand mixer beforehand in the freezer.
Place the heavy cream into the bowl and whisk at high speed until peaks begin to form.
Gradually add the powdered sugar and vanilla and continue to whisk until the cream has soft peaks.
Scoop a spoonful into a mug of hot chocolate.
Serve very warm with a poof of whipped cream and chocolate curls.
HERE ARE SOME BELGIAN RECIPES TO TRY ON:
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjvb
Belgian Hot Chocolate Recipe
Ingredients
- 1 quart half-and-half or whole milk
- 8 ounces bittersweet chocolate or semisweet chocolate finely chopped
- 4 ounces good milk chocolate finely chopped
- pinch salt
- 1/2 teaspoon ground cinnamon
- Whipped cream:
- 1 cup of heavy cream
- 3 tablespoons of powdered sugar
- 1 teaspoon vanilla
Instructions
- In a saucepan, warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
- Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
- Mix the hot chocolate until it's completely smooth with a whisk or hand held blender.
- For the Whipped Cream
- Chill the bowl and whisk of a stand mixer beforehand in the freezer.
- Place the heavy cream into the bowl and whisk at high speed until peaks begin to form.
- Gradually add the powdered sugar and vanilla and continue to whisk until the cream has soft peaks.
- Scoop a spoonful into a mug of hot chocolate.
- Serve very warm with a poof of whipped cream and chocolate curls.