Cioccolata Calda {Hot Chocolate}

Ah, just the thought of Cioccolata Calda sends me into a frenzy! Chi-o-co-la-ta Call-da is Italian for Hot Chocolate. I’m going to attempt to describe this to those of you who have not experienced an authentic Italian Hot Chocolate. Which, btw is the BEST hot chocolate in the entire world. Don’t even try to change my mind. It simply is. If you’ve had it, you KNOW! Can I get an Amen?

This IS NOT Swiss Miss hot chocolate (which btw is NOT hot chocolate). Not by a long shot. Italian Cioccolata Calda Is a cup of thick, delicious, creamy, pudding like consistency, hot chocolaty goodness! Just wait, you’ll see…It’s so thick it will stick to the sides of your cup (see that photo? normally that would freak me out having that on the sides of the cup in a regular photo but I wanted to show you how THICK indeed this is) You’re not going to be able to drink a HUGE mug of this so don’t even try. Trust me. It’s great with a dollop of fresh whipped cream (I just didn’t have any in the house otherwise, there’d be some in that cup ; )

Every time I’m in Italy I HAVE to have a cup of this. I don’t care what the season I’m having it. Like gelato I’m eating that when it’s cold as well. But that’s another story.

Just so you’re not surprised when you taste this, Italians don’t typically have the sweet tooth that Americans do so this might not be as “sweet” as you’d like it to be. But it’s the way it’s supposed to be so resist the urge to add more sugar. Please be sure to use a good quality chocolate. The best you can find. The higher the cacao % the better. Just sayin’

Baci e’ Buone Feste!

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Cioccolata Calda {Hot Chocolate}
What you’ll need:
100g Good Quality Bittersweet Chocolate 70% or higher
1 1/2 cups Whole Milk
2 tablespoons sugar
2 teaspoons Corn Starch

What to do:
1. Into a saucepan over LOW heat add chocolate and a smidge of milk.  Stir with a wooden spoon until melted.

2. SLOWLY add in the milk until it’s well combined. Add sugar. Mix well. Whisk in corn starch. Continue cooking over LOW heat until it becomes thick and creamy and coats the back of the wooden spoon.

Optional: You can top with fresh whipped cream, a dash of cinnamon or even a dash of chili powder (if you’re adventurous)

Buon Appetito!

 

63 Comments

  1. 42
    Ellen /

    I’m sure this is completely delicious but I just returned from Italy where it was almost impossible to get good hot chocolate… And as far as Italians and sweets…. Every other shop was a bakery or gelato shop. Chocolate, cookies… Sweets everywhere!! Spain is the place for hot chocolate. Chocolate Y churros! Churros don’t have sugar on them. Amazing.

  2. 43
    Zeynep /

    When you add corn starch to the boiling milk+chocolate,it lumps.You need to add a little water to the corn starch at a time as you stir, not the corn starch to the water. I’d be glad if you gave this little tip.

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