Composition / ingredients
Cooking method
Finely chop the chocolate.
In a small saucepan, add cocoa, sugar and water, put on a small fire
and stir until the cocoa and sugar dissolve.
Add chocolate, mix until smooth.
Pour in warm milk, mix well, remove from heat without bringing to a boil.
For foam:
Hot milk 40 ml.
Beat the hot non-boiled milk with a whisk until frothy.
Everyone knows that hot chocolate is made from cocoa beans. And the first information about cocoa beans appeared 3,500 years ago, even before our era. And, by the way, the ancient tribes used chocolate in the form of a hot drink. Chocolate bars were invented only a few centuries ago.
Europe learned about hot chocolate in 1527, thanks to the Spanish conquistador Hernando Cortez. He conquered Mexico, and drew attention to a wonderful ritual among the Indians – drinking a hot bitter-spicy drink. In Europe, it was made somewhat differently (which was kept under the strictest secrecy), so the taste of the drink was more pleasant. Then, in 1700, the British made it tender by adding milk to hot chocolate.
Nowadays, what is not added to this drink! Milk, cream, nutmeg, cinnamon, chili pepper, vanilla, eggs, grated peanuts, cognac, rum – and this is not the whole list.
At all times, hot chocolate has been and is a symbol of comfort and enjoyment.
Drinking real hot chocolate, the taste of which is bittersweet, you understand why there is so much talk about it. There is no other such drink in the world. When adding various seasonings, the taste and aroma of the drink change dramatically. However, the very basis remains the same. The consistency of this drink can be any – both liquid and creamy. It all depends on the recipe according to which the chocolate is made.
Classic hot chocolate is made from cocoa beans (nowadays they take an ordinary bar of high-quality chocolate), milk and cinnamon. The classic recipe for hot chocolate is simple — milk was added to the melted chocolate and mixed with a cinnamon stick.
Hot chocolate has a lot of worthy positive properties, thanks to which it is really useful to use.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
- Milk chocolate - 550 kcal/100g
