Ciobar Thick Hot Chocolate Recipes

CIOCCOLATA CALDA (HOT CHOCOLATE ITALIAN-STYLE)

Steps:

• Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.
• Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

CIOBAR (THICK HOT CHOCOLATE)

Steps:

• Mix the dry ingredients in a thick sauce pan.
• Mix in the milk, a tbsp at a time until it becomes smooth and then add the rest of the milk at a faster pace.
• Heat mixing all the time for about 5 minutes until thick. Pour into 2 cups and serve steaming hot with a spoon on the side.

SPANISH THICK HOT CHOCOLATE

Steps:

• Heat the grated chocolate and the milk in a saucepan.
• Mix in the instant coffee if using.
• Stir to completely mix and make sure the chocolate is melted.
• When it comes to a boil, add the dissolved cornstarch.
• Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over.
• Ladle into cups from a suitable height to make it nice and frothy.
• Serve immediately and enjoy!

THICK HOT CHOCOLATE

Steps:

• In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.
• Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.
• Remove from the heat and quickly whisk in the chocolate until smooth.
• Pour into cups, top both with a pinch of orange zest, and serve immediately.

CREAMY, THICK HOT CHOCOLATE

Steps:

• Chop chocolate and melt over hot water.
• In another pan bring cream and all but 1/4 cup of milk to scalding point. Stir half scalded mixture into melted chocolate and mix well, then pour back into the saucepan and set over low heat. Mix in the reserved 1/4 cup milk with the cocoa, sugar and cornflour to make a smooth paste. Stir into the chocolate mixture and whisk or stir constantly until it comes to the boil and thickens slightly.
• Add vanilla, if desired and beat briskly with wire beater or hand rotary beater until mixture is foamy.
• Pour into cups and serve immediately topped with whipped cream.