The Best Belgian Hot Chocolate Recipe (2024)

FAQs

What is the difference between Parisian and Belgian hot chocolate? ›

The Parisian style is generally sweeter as they have extra sugar added, while the Belgian range can be more bitter (especially the high cocoa percentage ones.)

The beans used for Belgian chocolate are of superior quality, among other things because their origin and harvest are carefully selected. Moreover, the cocoa beans are ground very finely, so that Belgian chocolate has a very fine structure (from 15 to 18 microns).

Preparation and Usage

Boil some water and let it cool slightly. Add 3 teaspoons (11g) of Options to your favourite mug and mix with a little water or milk for a creamier drink (or your preferred milk alternative) until smooth. Add the rest of your hot water, stirring continuously.

Godiva. The Godiva Chocolatier story is the story of a craftsman chocolate maker, whose name has become a symbol of luxury and prestige the world over. It all started in Brussels in 1926, when Pierre Draps senior created his first praliné chocolates in the small workshop of his Brussels home.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Homemade hot chocolate is fantastic! It's creamier, has a richer chocolate taste and is lower in sugar than the store-bought packets. And, it's super simple to make. If you're a fellow hot cocoa lover, definitely give this homemade recipe a try.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

The secret of Belgian chocolate lies in what goes into it, and the know-how of the Master Chocolatiers. Chocolate 'made in Belgium' is characterised by a higher chocolate content than in other countries. The minimum level is 43%. Plus, the chocolate has to be 100% pure cocoa butter, with no added vegetable fats.

What is the King of the Belgians chocolate? ›

Belgian Dark Chocolate Couverture which we call The King of the Belgians is the best tasting gourmet style Belgian chocolate available. Perfect for all chocolate candy making or eat it straight from the bag and enjoy the flavor.

Ingredients: Belgian chocolate has a higher proportion of cocoa liquor to cocoa butter than Swiss chocolate, giving it a richer, more intense chocolate flavor. The Swiss also tend to use condensed milk in their chocolate, whereas Belgians use whole milk.

The only ingredients in Belgian chocolate are cocoa power, cocoa butter, sugar, vanilla, and soy lecithin, and in the case of milk or white chocolate there is also milk powder. This is another difference with Swiss chocolate which often includes Malt, and if so, is not gluten free.

Cocoa content: Belgian chocolates must contain at least 35% cocoa solids, with the exception of milk chocolate, which must contain at least 25% cocoa solids. Ingredients: Belgian chocolatiers must use only natural ingredients, such as cocoa butter, cocoa powder, sugar, and milk.

Belgian chocolate (French: Chocolat Belge, German: Belgische Schokolade, Dutch: Belgische Chocolade) is chocolate produced in Belgium.

Because Belgian chocolate uses a high quantity of cocoa beans in their chocolate production process, they add less refined sugar to their chocolate offerings. Meanwhile, competing countries tend to use more sugar and lower quantities of cocoa beans, resulting in some taste differences.

Belgium has a long tradition of chocolate making. Belgian chocolate couverture and baking chocolate are characteristically more buttery, medium sweet with medium bitterness. Filled Belgian chocolates such as truffles and molded pralines are very often in a fanciful shape and filled with butter creams or ganache.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

The most famous is likely the chocolat chaud from Angelina, which is made with African cocoa from Niger, Ghana, and the Ivory Coast. It's so loved in France that the company even bottles the recipe and sells it online and in many French grocery stores.