Hot chocolate made the Italian way
Feb
2008
2008
05
Among my favorite treats I get all the times when I visit Italy are the cream filled croissant (brioche alla crema) and the hot chocolate (cioccolata calda). Every coffee shop (bar) will sell fresh croissants as they are part of the traditional Italian breakfast cappuccino e brioche.
American hot chocolate is usually prepared by mixing hot water with cocoa powder. If you order one in Italy, you’ll find that the barista will mix the cocoa powder with real milk and stir and foam it for 15-20 seconds until a thick consistency has been achieved.
I often found that hot chocolates that could hold my spoon standing still were the most delicious ones.
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Ciao! My vote for the best hot chocolate goes to the "Bar del Falco" in the village of Montefalcone Appennino in Le Marche run by Luisa…if you ever go there, tell her Debbie says hello!
Is the hot chocolate in Italy already sweetened or do you have to add sugar?
Italian hot chocolate is usually already slightly sweetened so there is no real need to add more sugar. That said, I always do as it reminds me "drinking a pudding"
Interesting blog. You are doing a good job. It could also help me find the words (I lack) to better explain my Roman-ness. I owe this link to BlogBromItaly. All the best
You just can't compare the two…. Hot Chocolate made the Italian way is so much richer and thicker. Yum! great blog. Joe
I *love* the liquid chocolate that is the cioccolata calda here! I admit, though, I still enjoy an American cup from time to time as well (made with milk instead of water though–much tastier)
Italian chocolate is very nice, I'm from Piedmont and in Turin you an taste an amazing range of chocolate, either hot or in bar or, even better in cioccolatini o gianduiotti!
I like thick hot chocololate, now is in fashion spice it up with some hot pepper which is somehow ok, but I like it plain.
Carissima famiglia Tosolini
Io e mia figlia Marta abbiamo scoperto il bel lavoro della vostra bambina Silvia su youtube e siamo arrivati fino a qui seguendo il link da voi scritto.
Complimenti!
Anche noi viviamo in USA, ma per un anno soltanto.
Ora leggerò il post sui sapori del Trentino perché anche se siamo piemontesi dopo un po' di anni passati ad Amsterdam abbiamo iniziato a vivere a Trento e scaduto quest'anno di lavoro a Boston torneremo stabilmente a vivere lì.
A presto! Vi includo subito nel mio googlereader.
Marta ed Elena (comidademama
Un abbraccio dal Brasile. Mia moglie dice che si è innamorata di me solo per la mia gestualità italiana. Secondo voi è un complimento o dovrei offendermi???
Un caro saluto!
This is a great site. Would you be interested in exchanging links. My site is on creative thinking, culture and travel. I know Italy well and will be doing some posts on it.
Thanks Eamon.
I personally love drinking chocolate, but there is a big difference between hot chocolate and drinking chocolate. I found a lot of info and good recipes at http://www.drinkingchocolates.com. They sell the Cioccolata Calda you mentioned in your post. They even have flavorings you can add like raspberry and irish crème. Yum! The Italian Style Drinking Chocolate at drinkingchocolates.com is so delicious – better than any cocoa mix I've ever had at least.
Can some one please let me know the name/brand of a typically Italian styled drinking chocolate mix which could be purchased please. Thanks
Cioa!!! Just got back from Roma,Italy. My group took a short trip to Pompeii and on the way there the driver stopped at a gas station on the side of the freeway. While there we had BEST hot chocolate ever. When we returned back to Roma I could not find that same hot chocolate. (There are a lot of different hot chocolates in Roma.) Is there anyone that knows what hot chocolate Im talking about and how do I find it here in the States??? (Im addicted)
Rissa
Wait! non ho capito, nella foto, c'e' una tazza di qualche cosa biancastra, non e' il colore di cioccolata!
what ingredients are in the Italian cocoa mix that makes the drink so thick ? cornstarch ? does anyone know ?
just steaming the milk does not make it so thick and heavy. thanks