Italian Hot Chocolate (Cioccolata Calda)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Sip velvety Italian Hot Chocolate (Cioccolata Calda) for a warming treat that’s pure luxury. This thick, creamy cocoa beverage is delightful to serve to chocolate lovers during the holiday season or to indulge in yourself on a chilly night.

• Bold and rich! This is the dreamy, flavorful hot cocoa you’ve been looking for! If you’ve been disappointed by pale, weak instant hot chocolate, Italian Hot Chocolate (Cioccolata Calda) is life-changing!
• Pantry secret ingredient:  Humble cornstarch is the magic ingredient that gives this warm drink its signature ultra-thick texture. It elevates regular hot chocolate to a silky, practically spoonable sip.
• Instant holiday magic! Whip up this decadent treat in less than 15 minutes! Italian hot chocolate has all of the indulgence of a festive dessert without fuss or a significant time commitment.

Italian Hot Chocolate has been on my list of must-share recipes for ages. As someone who adores hot chocolate, I often treat myself to a nice warm cup during the colder months. I tested this recipe multiple times, fine-tuning every detail to get it absolutely perfect. Too little sugar left it too bitter, while skipping the salt meant the flavor felt flat. I even tried it without cocoa powder, but it just wasn’t the same! After tweaking the ingredients, I landed on a balance that creates a rich, thick, and truly luxurious drink. My favorite tip? Stir in a splash of my Homemade Irish Cream (link) after taking it off the stove. It transforms something delicious into an utterly heavenly indulgence!

I’m thrilled to partner with Rodelle to bring you this recipe using Rodelle Organic Baking Cocoa (or Rodelle Gourmet Baking Cocoa). For superior flavor, it is absolutely essential to use the highest quality cocoa in a recipe, and Rodelle delivers a difference you can taste. From rich hot cocoa to fudgy brownies, Rodelle Organic Baking Cocoa (orRodelle Gourmet Baking Cocoa) is one of the only alkalized, organic cocoa powders on the market, ensuring consistent results in each recipe. It’s available at a great price point and is available in stores and online, making it even easier to find.

I also rely on Rodelle Vanilla products. They have consistently excellent flavor because they’re quality crafted from the finest vanilla beans, ensuring that every batch is outstanding. Trust Rodelle in all Bigger Bolder Baking recipes, including Panettone Bread Pudding, Fudgy 100-Hour Brownies, Irresistible S’mores Bars, and Peanut Butter and Jelly Cookies.

Table of Contents

• What is Italian Hot Chocolate (Cioccolata Calda)?
• Tools You Need
• Key Ingredients and Why
• How to Make Italian Hot Chocolate
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Festive Drink Recipes

What is Italian Hot Chocolate (Cioccolata Calda)?

• Italian Hot Chocolate (Cioccolata Calda) is a warm beverage made from cocoa, chopped chocolate, whole milk, sugar, cornstarch, and salt. This is a rich, extra-thick hot chocolate, like a drinkable dessert. Because it’s so rich, it’s commonly served in espresso or tea cups (but use a larger mug if you prefer!) and accompanied by a spoon.
• This Italian hot chocolate drink is made on the stovetop from cocoa powder and bittersweet chocolate, so the taste is deeply chocolate-forward but not overly sweet. The cornstarch in the recipe gives it a sumptuous consistency.
• Chocolate is made from the cacao seeds. The Mayans and Aztecs viewed cacao as sacred and used cacao drinks in their rituals. Chocolate, which is fermented, roasted, ground, and processed cacao seeds, arrived in Europe in the 1500s and grew in popularity, especially in a sweetened, drinkable form. Cioccolata Calda developed in Northern Italy in the 1700s, and remains an essential part of café culture and as a winter tradition at home, where it’s often enjoyed with panettone.

Tools You Need

• Kitchen scale (optional)
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Medium saucepan
• Whisk
• Spoon

Key Ingredients and Why

Rodelle Organic Baking Cocoa

• I use Rodelle Organic Baking Cocoa because it makes a difference you can taste.  It has a dark finish and a rich flavor.
• Rodelle Organic Baking Cocoa is an unsweetened, Dutch-processed cocoa powder. When cocoa is Dutch processed, or alkalized, it improves the solubility of cocoa powder in beverages. This means the cocoa has a finer texture, blends well with liquid, and won’t separate or get clumpy.
• Alkalizing the cocoa reduces some of the sourness and bitterness of cocoa powder, giving it a richer flavor and darker color.
• Rodelle Organic Baking Cocoa is one of the only alkalized, organic cocoa powders on the market, ensuring consistent results in each recipe.

Granulated sugar

• Granulated sugar sweetens the hot cocoa.
• Importantly, when the sugar melts, it contributes to the thickness and smooth consistency of the Cioccolata Calda.

Cornstarch

• Cornstarch thickens the mixture, giving this Italian-style hot cocoa its signature richness.
• When corn starch is mixed with liquid and then heated, it absorbs the liquid and swells up. As the mixture gets hotter, the gel molecules burst, releasing amylose, which is a thickener.
• Cornstarch’s neutral flavor won’t interfere with the taste of the hot chocolate.

Salt

• Salt balances the sweetness of this festive warm drink.
• Additionally, salt enhances the chocolate flavor.

Bittersweet chocolate

• Bittersweet chocolate (63 – 72 % cocoa solids) is darker and has a deeper taste than semisweet chocolate. It’s the perfect balance of bitter and sweet and makes the best hot chocolate! Be sure to use a good quality chocolate here.
• Find out more about chocolate here in my Ultimate Guide to the Different Types of Chocolate.

Whole milk

• Whole milk gives the hot cocoa velvety mouthfeel.
• Whole milk contains a higher percentage of milk fat (3.25%) than reduced-fat milk or non-fat milk, so it gives a creamier result.

How to Make Italian Hot Chocolate

1. In a medium saucepan, whisk cocoa, granulated sugar, cornstarch, and salt.
2. While whisking, slowly pour in the milk until combined and smooth.
3. Stir in the chopped chocolate.
4. On medium heat, warm up the mixture, stirring occasionally, until chocolate and sugar are melted. Simmer for two minutes to thicken.

5. Pass the hot chocolate through a sieve. Divide hot chocolate between cups and serve.

Gemma’s Pro Chef Tips

• Using Dutch-process cocoa gives you a richer, smoother, less bitter hot chocolate.
• I recommend bittersweet chocolate (which contains 63-72% cocoa solids) for this recipe. In Italy, this drink is very dark and rich, and bittersweet chocolate will give it that signature look and taste.
• I suggest whole milk here, but you can use any milk you prefer.
• Note that the cornstarch (aka cornflour) needs to be allowed to simmer for at least two minutes to activate and thicken the Cioccolata Calda.
• Once cold, any leftover Cioccolata Calda will make a delicious pudding.

Make Ahead and Storage Instructions

Make ahead tips

• This Italian hot chocolate recipe is best enjoyed on the day it’s made.
• You can save time and always be ready to make Cioccolata Calda by measuring and whisking together the Rodelle Organic Baking Cocoa, granulated sugar, cornstarch, and salt in advance.
• Store the mixed dry ingredients in an airtight container (be sure the container is airtight, as the mixture could get clumpy if it’s exposed to moisture) at room temperature for up to three months.

How to store leftovers

• Store any leftover hot chocolate in an airtight container in the refrigerator for up to two days.

FAQs

Can I make vegan Cioccolata Calda?

• Yes, you can make vegan Cioccolata Calda. Simply use the same amount of plant-based milk in place of dairy milk.
• I recommend coconut milk or oat milk for the creamy Italian hot chocolate. Check out The Best Dairy-Free Milk Options for Baking for more information and options.
• Additionally, be sure to use dairy-free bittersweet chocolate.

How do I make sure my Cioccolata Calda is perfectly smooth?

• Whisk the dry-ingredient mixture well to break up any clumps.
• If you wish, you can sieve the dry ingredients to remove any small lumps.
• Chop the chocolate finely before adding it so it melts quickly and evenly.

Can you give me some serving suggestions for Cioccolata Calda?

• Cioccolata Calda is gorgeous as-is, but if you want to dress it up, try these ideas:
  • Dollop with Whipped Cream or Whipped Crème Frâiche, and garnish with grated bittersweet or dark chocolate, mini milk chocolate chips, a dusting of cinnamon, crumbled gingerbread, crushed candy cane, or colorful Homemade Sprinkles.
  • Add a warm note by stirring in a teaspoon of Rodelle Pure Vanilla Extract as the Cioccolata Calda simmers.
  • Make it extra special by topping with homemade Marshmallow Fluff or Homemade Marshmallows.
  • For a grown-up chocolate beverage, add a splash of O’Driscolls Irish Cream, Irish whiskey, or peppermint schnapps.
  • Put out a small bowl of adorable Peppermint Candy Spoons.
  • Make a Hot Chocolate Board! Lay out toppings and mix-ins, and let guests create the hot chocolate creation of their dreams.
• Pair this memorable Italian hot cocoa with a toasted slice of Panettone, Panettone Bread Pudding, or Italian Ricotta Cookies with Christmas Sprinkles!

More Festive Drink Recipes

• Homemade Eggnog
• Homemade Apple  Cider
• Slow-Cooker Hot Chocolate
• Homemade Starbucks Peppermint Mocha
• Mexican Hot Chocolate

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