Cioccolata Calda
Dark chocolate thickened with cornstarch — the Italian version documented since the 18th century, thick enough to require a spoon, Turin the historic center.
- 6 ozmilk(whole milk)
- 2 ozdark chocolate(70% chopped)
- 1 tbspsugar(to taste)
- 1½ tspcornstarch
- 1 tbspcocoa powder(unsweetened)
- whipped creamgarnish
- 1Mix cornstarch with 2 tbsp cold milk to make slurry.
- 2Heat remaining milk over medium heat.
- 3Whisk in cocoa powder and sugar.
- 4Add chopped chocolate and stir until melted.
- 5Whisk in cornstarch slurry.
- 6Continue stirring until thick, about 3 minutes.
- 7Pour into a small mug.
- 8Top with whipped cream.
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Cioccolata calda — Italian hot chocolate — is an entirely different proposition from American hot cocoa or French chocolat chaud. Prepared with a cornstarch thickener, the Italian version achieves a pudding-like consistency that thickly coats a spoon and requires a small spoon to eat as much as sip. This style of thick hot chocolate has been documented in Italian cafes since at least the 18th century, when chocolate consumption in Europe was primarily a luxury beverage for the wealthy. Turin, in the Piedmont region of northern Italy, is particularly associated with sophisticated chocolate culture — the city hosts the Salone del Gusto, Italy's premier food festival, and was an early center of Italian chocolate manufacturing. Cioccolata calda remains a ritual winter experience across northern Italy, served in small cups as an afternoon treat or post-theater indulgence.
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