How do I make proper hot chocolate?

Powdered hot chocolate is mostly sugar and milk powder with a little cocoa. Made with real chocolate it becomes a different drink entirely — thicker, glossier and far less sweet. The technique is just controlled melting: too much heat and the chocolate seizes or the milk scalds.

What you'll need

• Good dark chocolate (60–70% cocoa)
• Whole milk
• Small saucepan and a whisk
• Cornflour (optional)
• Salt (optional)

Step by step

1. Chop the chocolate finely — about 40g per 200ml of milk.Fine chopping means it melts quickly and evenly. Large chunks sit on the bottom and scorch.
2. Heat the milk gently until steaming but not simmering.Around 70–80°C. Boiled milk develops a cooked flavour and forms a skin.
3. If you want it thicker, whisk a teaspoon of cornflour into a little cold milk first.Add the slurry to the pan before the chocolate and let it thicken for a minute.
4. Take the pan off the heat and add the chocolate.Off the heat. Chocolate scorches easily and seizes if overheated.
5. Whisk continuously until it's fully melted and glossy.It should look smooth and slightly thickened, with no grainy texture.
6. Add a small pinch of salt.It sharpens the chocolate flavour considerably. Barely detectable as salt.
7. Taste and add sugar only if needed.Good dark chocolate often needs none. Add it at the end, once you know.
8. Return to a low heat briefly if it's cooled too much, whisking constantly.Don't let it boil after the chocolate is in — it can split.

Tips

• A splash of strong coffee or a pinch of cinnamon, chilli or cardamom deepens the flavour without making it taste of the addition.
• For a very thick, Spanish-style chocolate, use more chocolate and add cornflour — it should coat the spoon.
• Chocolate below about 50% cocoa gives a much sweeter, thinner drink. Above 70% can taste harsh without added sugar.
• Milk alternatives work, but oat milk gives the closest texture to dairy for this.

Common mistakes

• Boiling the milk — It develops a cooked flavour, forms a skin and can cause the chocolate to split.
• Adding chocolate over direct heat — It scorches on the pan base and can seize into a grainy mass.
• Using chocolate chips — Many contain stabilisers specifically designed to resist melting, which is the opposite of what you want.
• Adding sugar before tasting — Good dark chocolate is often sweet enough on its own once it's in milk.

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