Celebrating Cultures, Promoting Integration
As we head into the colder months, for a lot of people, this brings around one of their favourite drinks – hot chocolate. And while we all have a recipe we swear by, let’s have a look at how hot chocolate differs around the world.
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Belgium: Warme chocolademelk –
Let’s start off in a country that is known for its chocolate- Belgium. Two words: Belgium chocolate. This recipe typically uses milk, and flavours it with cinnamon, and typically uses two or more different types of chocolate. Of course, using Belgian chocolate is a must, but if you can’t find it, use whatever is the closest you can find
Spain: Chocolate Caliente
Next up, we have Spain. Their hot chocolate has a rich thick texture. So it’s not just a drink, but it makes for a great dipping sauce, perfect for dipping churros into!
Italy: Cioccolato Caldo
Even thicker than Spain’s hot chocolate is Italy’s! It has the consistency of melted chocolate, and that’s because – it is! You might need a spoon to eat this one, but trust me it’s worth it. Thickened with cornstarch to give it a creamy texture, it is often served with panettone to dip into it (or maybe even spread on top if it’s thick enough?)
Yes, even though Mexico is known for its hot days, they still enjoy hot chocolate. Their version is called champurrado, which is a chocolate base, spiced up with cinnamon, star anise or orange zest. It is sometimes prepared with masa harina and thickened. They often use piloncillo, which is unrefined whole sugar cane.
France: Le Chocolat Chaud
Of course, we can’t skip France. Their hot chocolate is one of the most luxurious. Made with double (heavy) cream, dark chocolate, around 70% cocoa, and sometimes a little sweetener, it will lift your spirits right up on those cold nights.
Colombia: Chocolate Santafereño.
In Colombia, this hot drink is usually served for breakfast. Like Spain, they have a traditional accompaniment, but it’s slightly different. Playing along with the whole salty/sweet trend it is served with a white melty cheese. Don’t knock it till you’ve tried it! They use a molinillo to make their hot chocolate also, similar to the Philippines batidoor, in a chocoletera or olleta ( a small metal pot).
Now, don’t let the title fool you. The hot chocolate in Argentina is served just a tad bit different than anywhere else. You are given the hot milk in a cup or glass with a little chocolate bar. Then you drop the chocolate bar in, where it sinks like a submarine ( there you go). Stir until the chocolate has melted and enjoy.
In the Philippines, they use tablea or cocoa tablets to make hot chocolate. The tablets are dissolved in hot water and mixed with a batidor (this tool is used in other countries under different names also), to make the foam and froth, but you can use an immersion blender or hand whisk as well.
India: Chai Hot Chocolate
Offering a blend of chocolate and spices to your day. In India, cardamom, ginger and cinnamon, clove and black pepper are the spices of choice in chai hot chocolate. Another way they mix it up is by sometimes using white chocolate instead of plain or dark.
Would you try any of these recipes? Let me know in the comments below!