Prepare the perfectly warm chocolate by mug warmer

For the cold winter there has never been anything better than a cup of hot chocolate. Although for decades it seems to go for more than per-prepared powder, the result is never as creamy and thick as the advertising would have you believe. Much better to go to the traditional recipe made with milk and chocolate bars. With some suggestions for true connoisseurs.

Of all the sweet, hot chocolate in winter is the comfort-food par excellence, one that brings back a good mood after a cold day at work. And do not underestimate the recipe. This is not just melt the chocolate bars with milk. Fundamental in this case are the details: milk chocolate or dark chocolate, semi-skimmed or whole milk, adding cream, sugar and some spice?

Obviously the choice of the main ingredient, chocolate, is the first element. The chefs suggest dark chocolate with a higher percentage of cocoa, or equal, to 70%. The milk chocolate causes the result to be smoother and creamier but vaguely the dark for gourmets will surely be the best solution.

For purists of any chocolate bar hidden inside a quantity of sugar, low alloy always ready to spoil the result. The advice is to use dark chocolate as close as possible to 100% and add the sugar that you personally prefer, possibly cane. For all that they add, will not be able to pay off that bit bitter need for more mature tastes.

Other chefs to suggest a mix of chocolate, dark chocolate and milk chocolate and Belgian Wit-tamer speaking with knowledge of the facts indicates the gold standard for measuring a perfect cup of hot chocolate: the relationship between dark chocolate and milk should be two to one . Obviously, the bars must be of superior quality, with the indication in percentage of cocoa. Only this will keep the tip of dark and earthy at the same time the creaminess of the milk.

The choice of milk is another key point. Many add a few tablespoons of cream to make it even more dense and creamy on the palate, but exceeding the cream with the risk is that it is more a dessert than a beverage. On the other hand, with low-fat milk, lacking the smoothness on the palate that makes it so special hot chocolate. Whole milk and then, with a touch of cream, is the best solution.

The hot chocolate can have many variations with regard to the spices you can add: vanilla and cinnamon first, to be joined directly to the milk in the preparatory phase, but also nutmeg and pepper, to be added instead as the final dusting. And like any self-respecting cake, should not miss a pinch of salt, but does not feel that somehow makes everything perfect.

Ingredients for 2 persons:

* cream 75ml
* 450ml whole milk
* dark chocolate 70%, chopped or crumbled 70g
* milk chocolate, chopped or crumbled 30g
* pinch of salt.