In the realm of heavyweight championship fighting, this is as close as I get.
Hot cocoa vs. hot chocolate. Do you know the difference? I bet you would if thought you thought about it, as there is a big, but simple, difference.
Hot cocoa is made with unsweetened cocoa powder mixed with a little sugar and milk.
Hot chocolate is chocolate—already processed and generally containing a significant amount of fat—melted into milk or, if really decadent, some form of cream.
I drink a large bowl of cocoa almost every single day, regardless of season. In lieu of coffee or tea, it is my go-to drink in the morning and generally keeps me sated until lunch.
 |
| Some favorite drinking chocolates. |
Hot chocolate is a special occasion beverage for me. It is too rich for daily drinking. It makes a wonderful dessert, or is quite nice for afternoon tea.
For me, a self-admitted cocoa snob, the most important thing is that you use the best quality powder for the best results. My favorite is Pernigotti, but it has sadly disappeared from the market after the company was sold to the Turkish company Toksöz in 2013. I heard they closed the Italian factory in Liguria in 2018, which is when the cocoa disappeared.
I also love Perugina Cacao, and bring some back with me from Italy when I visit. Other excellent brands include the French Valhrona and Cacao Barry Extra Brute, and the Italian Venchi and Agostoni.
For hot chocolate, my same rule applies—the quality has to be the best. A general rule of thumb: if you don’t want to eat it as a chocolate bar, you won’t want to drink it. I have already posted my recipe for Spanish Baroque Chocolate which, if you haven’t yet made, you should. It would be a great holiday treat. In addition, I have provided a list of favorite places for sipping hot chocolate.
Drink up!
~ David
Best Morning Cocoa
For measurements, I list weights, as the terms “heaping” and “rounded” for spoons are arbitrary, as are the sizes of the spoon bowls. Also, compacted cocoa powder and powders with higher moisture content can weigh more than than their sifted and dried out counterparts. Measure at first; you will get used to it and can then start eyeballing it. Also, adjust the amount of cocoa and sugar to please your palate… what I give below is perfect for me! And, you can see what I mean by “rounded” and “heaping” from the photos.
18 grams/.635 ounce granulated sugar (2 rounded teaspoons)
14 grams/.5 ounce cocoa powder (1 really heaping teaspoon)
3-4 teaspoon milk
2 cups/500ml milk (whole, 2%, 1%, or skim)
In a small saucepan, whisk together the sugar and cocoa. Add 3-4 teaspoons of milk and whisk until it forms a nice, thick paste. Slowly whisk in the 2 cups milk. Bring to a simmer over medium-low heat. When bubbles form around the edges and steam begins to rise, the cocoa is ready. Do not let it come to a boil.
Makes 2 generous cups, about 9 ounces each.
A Few of My Favorite Places for Drinking Chocolate
• Les Deux Magots, Paris
• La Charlotte de l’Isle, Paris
• Angelina, Paris
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Jeff the Chef
December 21, 2019 at 3:31 pmGreat post, David! I think you're absolutely right in that most people probably don't realize there's a difference. I love both. I appreciate your list of shops! I do get to NYC often, so I'll make a point of checking those out.
Cocoa & Lavender
December 22, 2019 at 3:16 pmThanks, Jeff – I think very few people even drink real cocoa or hot chocolate these days, relying instead on packets of mix or some flavorless syrup. Very sad to me. I just added another resource for great hot chocolate should you ever get to Tucson!
Gerlinde de Broekert
December 21, 2019 at 3:56 pmWhat a great informative post David. I seldom if ever drink hot chocolate. I don’t know why I deprive myself of this pleasure.
Cocoa & Lavender
December 22, 2019 at 3:14 pmIt's funny, Gerlinde – it was in Germany in 1973 that I realized I wasn't an aberration, and that people do drink cocoa or hot chocolate daily even in the summer. It was liberating! You should definitely have it more often!
Barb
December 21, 2019 at 5:04 pmI had excellent hot cocoa at Augustin Kitchen one night – just to my taste as it was not too sweet.
Cocoa & Lavender
December 22, 2019 at 3:13 pmThat is great to know, Barb – I must try to get over there and sample some. You should also try Monsoon Chocolate's hot chocolate!
Barb
December 25, 2019 at 4:26 pmThat's on my list – thanks for the reminder!
Cocoa and Lavender
December 26, 2019 at 4:50 pmIt’s wonderful! Both the regular and their Southwest version.
Gloria Baker
December 21, 2019 at 11:23 pmI love hot cocoa David !!
Cocoa & Lavender
December 22, 2019 at 3:12 pmMe too, Gloria! I had some wonderful hot chocolate in Santiago, too!
Christina | Christina's Cucina
December 22, 2019 at 12:02 amOMG, I didn't hear about Les Deux Magots burning! That's terrible!! I only went there once. I'm totally with you on everything here! Sharing this on my FB page. Great information for those who don't know!
Cocoa & Lavender
December 22, 2019 at 3:03 pmGood news, Christina! I was incorrectly informed – it was Les Deux Garçons that burned – Les Deux Magots is in tact! Sorry for Les Deux Garçons (in Aix-en-Provence) as it is still a very big loss, as it was quite historic…
Valentina
December 22, 2019 at 2:24 amDavid, I LOVE that you have a cup of cocoa every day. That's lovely. There is so much good chocolate info here, and I adore your CHOCOLAT bowl! 🙂 ~Valentina
Cocoa & Lavender
December 22, 2019 at 3:12 pmI used to have six of those wonderful bowls, Valentina – but they chip so easily. This is the last surviving and I take really good care of it!
Sherry's Pickings
December 22, 2019 at 11:23 amhi david
are you sure it was les deux magots? i can find nothing about the fire but a cafe in Aix called les deux garcons burned down (very suspiciously as a developer bought it recently!) i love hot choc made with real and dark chocolate. oh and cream of course. i make a french version with just those two things… mmm so delish. and merry xmas to you.
Cocoa & Lavender
December 22, 2019 at 3:09 pmSherry – you are absolutely right. I just found out this morning that I was misinformed. This is good news, and I should have checked into it further before posting. Yes, when I read more about Les Deux Garçons, it certainly suspicious…
French hot chocolate is quite amazing! And you make it exactly as I do.
Frank
December 22, 2019 at 12:43 pmWow, you learn something new every day. I've been drinking hot cocoa and calling it hot chocolate for all these years… ! And thanks for the tips on cocoa brands. I usually just use Droste as it's easy to find but I'm sure there is better out there.
And by the way, I make it almost exactly the same way you do. And here I am thinking I had "invented" the technique. Silly me.
Cocoa & Lavender
December 22, 2019 at 3:07 pmFrank – I might be so bold as to say you will only use your Droste for baking when you taste the others. So incredibly different…
Jan Crews
December 22, 2019 at 1:36 pmDavid, I passed this post along to a dear friend who leads small groups of passionate sewists and fiber fanatics to Paris every year. She responds: "Les Deux Magots has not closed. The fire was at another building down the street and as far as I know the cafe is still there." I knew you'd want to know this.
Cocoa & Lavender
December 22, 2019 at 3:06 pmThanks, Jan – sounds like a fun group of travelers! After your comment, I checked with the person who told me, and it was a mix up (as you imagined) – It was Les Deux Garçons in Aix-en-Provence that burned – still a big loss.
Jan Crews
December 22, 2019 at 1:37 pm(and the link to the Hot Chocolate recipe is broken …)
Cocoa & Lavender
December 22, 2019 at 3:03 pmFixed – thanks Jan!
2pots2cook
December 22, 2019 at 4:50 pmSo grateful for the list David ! Thank you so very much and Merry Christmas !
Cocoa and Lavender
December 26, 2019 at 4:43 pmMerry Christmas to you, too, Davorka. I hope you and your son had a wonderful day.
Provence WineZine
December 22, 2019 at 5:54 pmWhen in Lyon, hot chocolate lovers must go to Café des Négociants, dating back to 1864. Ooh la la!
Nice post!
Cocoa and Lavender
December 26, 2019 at 4:44 pmMark and I need to get to Lyon! For chocolate AND the food scene!
Eha
December 24, 2019 at 11:52 pmA very happy Yule season to you and yours ! May the year to come bring fulfilment in every way ! Thank you for all your great posts which have so taught and entertained !
Cocoa and Lavender
December 26, 2019 at 4:46 pmThanks so much, Eha! It has been such a delight to get to know you throughout the year. And best wishes to you, too. I think of you often when I read news of the fires, and hope you are faring well.
Eha
December 27, 2019 at 12:12 amThe Greenwattle Creek fire is within 1-2 kms of me on three sides with five horror days to come with strong winds and over 40 C temps. Just home from hospitalisation to make space for those more affected. A huge New Year gift from God to leave me my home in the days to come . . . say a wee prayer . . . hugs to you also . . .
Fran @ Gday Souffle
December 25, 2019 at 4:12 pmI only use cocoa powder when baking- I usually reach for Hershey's since that seems to be the most visible choice on the shelf(is that brand too 'pedestrian')? Merry Christmas and I assume you are now enjoying your cuppa hot chocolate this Christmas morning!
Cocoa and Lavender
December 26, 2019 at 4:49 pmFran… remember the “cocoa snob” line? You really need to ditch the Hershey’s (the worst, from my perspective) and get some good cocoa online. Cacao Barry is incredibly reasonable and the flavor will change the results in your baking so much! It’s like a coffee afficionado using Sanka… 😊
Jean | DelightfulRepast.com
December 26, 2019 at 5:51 pmDavid, I'm with you, I much prefer a cup of hot cocoa. And your formula sounds just right, not too sugary. I just might have to go into the kitchen now and make a cup! I use Dagoba organic cocoa.
Cocoa & Lavender
December 28, 2019 at 1:31 pmI was thinking of you when I weighed out my sugar, Jean – glad it isn't too sweet for you! 🙂 Funny how personal preferences differ – I really don't like Dagoba – it is too bitter and chalky to my palate, yet (aside from you) we have a friend who thinks it is the greatest substance on earth! We must each find our own little moments of perfection, eh?
Andrea_TheKitchenLioness
December 27, 2019 at 8:13 amWhat a lovely post with beautiful pics, my friend! You are the most knowledgeable person I know when it comes to hot chocolate and cocoa! Next time we meet, we shall enjoy a big bowl of hot chocolate/cocoa together!
Frohe Feiertage from all of us!
Andrea & Co.
Cocoa & Lavender
December 28, 2019 at 1:33 pmThanks, Andrea – I have done a lot of personal research on this but everyone must find her/his own favorite way of drinking chocolate! When I had it in Germany, it was always served unsweetened with sugar cubes on the side. I love that and still think of it.
Sippity Sup
December 28, 2019 at 12:40 amWell, there ya go. Who knew? And happy belated Christmas. GREG
Cocoa & Lavender
December 28, 2019 at 1:34 pmAnd happy holidays (whatever you and Ken celebrate) to you both, too!