The ideal hot chocolate is made with the finest cocoa powder or solid chocolate or both. The resulting beverage should be neither too thin for serious satisfaction nor too thick to refresh; neither too bitter to produce the childlike enjoyment we seek, nor so sweet and simple as to insult the intellect. The harsh flavour and gritty texture of cocoa powder and the soft fattiness of solid chocolate should be blended so that neither can be distinguished. As a general rule, one's first swallow should induce a long interlude of silence.
~ Jeffrey Steingarten in It Must Have Been Something I Ate
Hot chocolate is one of those things which I mentally file under 'Comfort food' or perhaps more accurately 'Comfort drink'. It's best enjoyed on a cold winter's day or at a time when you need a sugar rush. You can also somehow convince yourself that it's healthy 'cos hey, it's milk after all, and milk is supposed to be healthy, right? But perhaps that reasoning can only be applied to hot chocolate that is more English- or American-style.
The hot chocolate that you find in Italy and Spain is like molten chocolate. It's thick and viscous and flows down your throat like molten lava. I like this version when I'm feeling I need something REALLY sinful. It's rather heavy-going and I know some people who can't fathom how anyone could gulp down something so thick and viscous. They can't, but DSD can!!!
In Singapore, I haven't found a place which does hot chocolate Italian or Spanish style. Admittedly, I haven't tried ordering it in an Italian or Spanish restaurant here. OK, I shall make that my next mission the next time I go to one. But if any of you know of any place which serves it that way, please let me know. Just don't tell me to go to a chocolate fountain at some buffet, 'cos that just ain't the real McCoy.
As for the normal hot chocolate, I like the one served in Canele. So far, it's the best one I've had in Singapore. Other recommendations are welcomed!
I tried the chocolate buffet at Fullerton.
They have a hot chocolate station.
Basically one chef standing there with abt 8 varieties of choc (different regions and cocoa%), with a small copper pot, a gas stove and some lovely rich milk.
You point to the type of choc you want, and she makes a espresso sized shot of hot choc for you.
Lovely
I tried them all :D
Woot the molten hot choc is also one of my faves!
Have you tried the hot choc at Laurent's Chocolate Bar (the French chocolate chef at Robertson Quay)? It's not bad, but not so shiok...
If you go to Vienna, do try the hot choc at Demel (one of the places where Sacher torte supposedly originated from)! It's got that OPTIMAL taste such that it doesn't leave one feeling jelat even after having 2 cups :D
Posted by: jy at April 12, 2008 1:54 AMhey i love hot choc too :) we can go drink together. haha.
Posted by: slumbering girl at April 12, 2008 4:32 PMTry the one at Max Brenner's and Menotti. They are pretty good :-)
Posted by: Mia at April 14, 2008 11:19 PMI serve it thick like you described but in small cups. (not that I would complain) :)
Posted by: Maryann at April 15, 2008 7:39 AMLove it with Cayenne Pepper! -A
Posted by: Aaron K at May 8, 2008 3:18 AMI second the recommendation on Laurent's in that it's the only place I've had half decent hot chocolate in Singapore. But also agree that it doesn't quite hit the spot.
Best to DIY at home with a giant bar of Valrhona or the like and some hot milk. That way, you can adjust bitter-sweet-milkiness to taste.
Aaron K - love chocolate with peppers too! Have you tried pairing with sichuan or pink peppercorn? Just the thing to have to round off a durian party and make grannies gasp in horror and predict your certain death by severe nosebleed.
Posted by: shadow at May 13, 2008 1:39 PM