How To Make The Perfect Hot Chocolate, According To A Master Chocolatier

National Hot Chocolate Day is on January 31st, and if you’re looking for tips on how to make the best possible hot chocolate at home, master chocolatier Jacques Torres is definitely the one you should turn to.

Known affectionately as Mr. Chocolate, he’s an expert when it comes to crafting not only the most mouth watering chocolates in the world, but also wonderfully heartwarming hot chocolate. Lucky for us, he was more than happy to share some of his brilliant tips and tricks that are necessary for making a dreamy, silky cup of drinkable chocolate goodness.

It should go without saying that the quality of chocolate used can make or break the experience when it comes to making a delicious hot chocolate. Torres says you should never use cocoa powder. Instead he recommends only using high quality dark chocolate with a cacao content between 60% and 72%, preferably from one of South American origin. “Dark chocolate is the richest chocolate in cocoa content. If you were to use milk chocolate it would make a weaker hot chocolate because you add milk twice, once in the chocolate and in the liquid.”

Also, you should keep in mind that boiling is the best way to go about making your hot chocolate. To achieve a velvety consistency, bring your milk to a boil while constantly stirring and adding in your chocolate with a whisk to prevent solidifying and burning. Sure, it takes a bit more time than just heating your milk in the microwave, but Torres says it makes a world of a difference. “Boiling the hot chocolate ensures that every particle of the chocolate will be melted and creates a silky emulsion,” shares Torres.

Another trick of the trade Torres swears by is the addition of powdered milk and a teaspoon of cornstarch. “Whisk them together before adding them to your pot of hot chocolate. The milk powder ensures a silky, creamy texture, while the cornstarch adds a rich, velvety thickness without altering the flavor,” says Torres.

Once you’ve created the perfect cup, he suggests topping it with unsweetened whipped cream. “Even if I love the consistency of marshmallows, I’m against the sweetness of it,” says Torres. “To me the best choice for an indulgent topping is a scoop of soft peak unsweetened whipped cream.”

Think you’re ready to make the perfect hot chocolate? Here’s Torres’ fail-proof recipe.

Jacques Torres’ Legendary Hot Chocolate

Ingredients

• 2 to 3 cups whole milk (depending on desired thickness)
• 1/2 cup milk powder
• 1 tsp cornstarch
• 1 cup 60% dark chocolate, in discs or coarsely chopped
• whipped cream (optional)

Directions

1. Bring milk to a boil in a medium saucepan over medium-high heat.
2. Lower the heat to medium then add the chocolate, whisking vigorously until the chocolate is completely melted.
3. Add the milk powder and cornstarch, still whisking, until everything is dissolved and the mixture is smooth and thick.
4. To serve, divide the hot chocolate among four mugs or glasses, then garnish each with a large dollop of whipped cream.

Want to add a little something extra to your hot chocolate?

Here are a couple of different ways that Jacques likes to upgrade his classic recipe:

Vanilla: cut a fresh vanilla bean in half horizontally and then split lengthwise, or ½ teaspoon pure vanilla extract. Mix vanilla into the milk prior to boiling. Peppermint: Mix peppermint candy into the milk as it boils, allowing the candy to melt. Coffee: one teaspoon freeze-dried coffee granules dissolved in one tablespoon of hot water. Add diluted coffee mixture when adding in the chocolate. Raspberries: Create juice using five raspberries muddled and strained. Mix raspberry juice into the milk prior to boiling. Wicked: Add a pinch each of ground allspice, ground cinnamon, ancho chile powder, and chipotle chile powder into the milk as it boils.

If you want an even easier out, but still want super silky and delicious hot chocolate Torres’ Hot Chocolate mixes are the answer. With flavors like Classic Hot Chocolate crafted with premium Belgian dark bittersweet chocolate, Wicked Hot Chocolate with the same rich base as the Classic version, Wicked is elevated with a blend of spices and a touch of heat, or event the famous Jacques’ Classic Hot Chocolate Bomb which is a Belgian dark chocolate shell that holds Classic Hot Chocolate mix. Simply pour your favorite hot liquid over it to reveal a festive surprise of marshmallows and sprinkles.