9 of the Most Luxurious Hot Chocolates in the World

9 of the Most Luxurious Hot Chocolates in the World

by Valerie Beck – chocolate expert, speaker, and consultant, and creator of the original chocolate tours

Hot chocolate ideas
At-home hot chocolate ideas

I hope you’re enjoying a scrumptious holiday season!

Few things are as delicious or comforting as hot chocolate on a winter day. (Thought I love it in warm weather too!) What makes hot chocolate luxurious? The richness of the chocolate, the creaminess of the preparation, and the elegance of the setting can all play a role.

Below are some of my favorite luxurious hot chocolates that I’ve enjoyed recently, from sweet home Chicago, and around the world. I look forward to hearing some of your favorites, and sampling with you if you join my Travel Club!

Hot chocolate luxury, in alphabetical order:

At Gran Esperia in Rome
La dolce vita at Bar Antonini – Caffe Gran Esperia in Rome

1. Bar Antonini – Gran Caffe Esperia in Rome

Gran Caffe Esperia, part of the Bar Antonini group, is a classic Roman cafe on the banks of the Tiber River. Their hot chocolate is so thick you could practically stand up a spoon in it. It comes with a dish of whipped cream on the side, and you can cut your hot chocolate with as much or as little cream as you like. This hot chocolate is not just for winter. Sitting at an outdoor table in the spring, and sipping this marvelous concoction as Rome drifted past, was a luxurious way to enjoy la dolce vita – the sweet life!

Rome awaits our Travel Club in October 2015, along with the town of Perugia, two hours north and home to the largest chocolate festival in the world, Eurochocolate. Contact me at chocolateuplift@gmail.com if you’re interested in sweet travel!

Hot chocolate at Capogiro Gelato Artisans
Hot chocolate at Capogiro Gelato Artisans

2. Capogiro Gelato Artisans in Philadelphia

Philadelphia is the most underrated city in America. Those in the know, know that Philly is a foodie city, that Capogiro makes some of the best gelato on the planet, and that their rich and luscious hot chocolate makes them a winter as well as a summer destination.

When I first expanded Chicago Chocolate Tours and opened Philadelphia Chocolate Tours several years ago, the city was hit with a blizzard, which was unusual for that part of the country. Being a Chicagoan used to extremes of weather, it didn’t occur to me to cancel anything due to snow, and Capogiro’s hot chocolate warmed the hardy souls who came out on those snowy tours! The Italian-style hot chocolate is served with a pitcher of additional molten chocolate, and a side of housemade whipped cream topped with cocoa powder. If you add a dollop of Capogiro’s incredible gelato, made with milk from hormone-free cows, you’ve got a hot chocolate affogato. (You’re welcome!)

Taste for yourself the last weekend in April, with our Travel Club!

Rich drinking-chocolate at Casa Gangotena in Quito, the capital city of Ecuador
Afternoon tea is really afternoon hot chocolate at Casa Gangotena in Quito, the capital city of Ecuador

3. Casa Gangotena in Quito, Ecuador

Cacao is native to South America, and I tasted some fabulous chocolate in Ecuador, including cocoa beans from small family cacao farms, and from larger innovative cacao estates. The hot chocolate at Casa Gangotena, South America’s #1 rated hotel, was so exquisite that from the first sip I took, time seemed to stop, and the sounds of the lovely afternoon tea around me seemed to cease. This hot chocolate was prepared with water, not milk, and I can almost taste the delicate and fruity flavors of the cacao again as I write this. Highest-quality cocoa beans are the foundation of chocolate luxury, and enjoying this particular beverage in the spectacular setting of Casa Gangotena added to the glamour.

Travel Club alert: let me know if you’d like to visit Ecuador in May 2015, for visits to cocoa farms and more from our home base of Casa Gangotena!

Firecakes hot chocolate
Doughnuts and hot chocolate at Firecakes

4. Firecakes Donuts in Chicago

I love the fresh, light doughnuts at Firecakes, and I love their new Valrhona hot chocolate, with housemade marshmallows. Its luxury comes from its top quality ingredients and its richness: it’s basically ganache (chocolate mixed with cream) that you drink! The hardest part is choosing which doughnut to pair with your hot chocolate. (Hint: triple Valrhona chocolate cake.)

Frozen hot chocolate minis at Graham's 318
Frozen hot chocolate minis at Graham’s 318

5. Graham’s 318 in Geneva, IL

Do opposites attract? Fire and ice go together beautifully in the irresistible frozen hot chocolate at Graham’s 318, the coffeehouse location of Graham’s Fine Chocolates. Both are in gorgeous Geneva, Illinois, an elegant town on the Fox River, one hour west of Chicago. The frozen hot chocolate was always a hit on the chocolate tours that I opened there a few years ago. Luxury can be a delicious frozen version of hot chocolate, by the fireplace at Graham’s 318, on a getaway out of the city.

Dipping a canele into the ganache hot chocolate at Hendrickx
Dipping a canele into the ganache hot chocolate at Hendrickx

6. Hendrickx Belgian Bread Crafter in Chicago

The hot chocolate at Hendrickx is available only in the winter, so is it a good thing that Chicago winters last so long? You can decide that for yourself, but what’s certain is that the ganache hot chocolate by Chef Renaud at Hendrickx is rich, thick, and pure in flavor. When I created Chicago Chocolate Tours and then a Hot Chocolate Tour route, the hot chocolate at Hendrickx was an instant crowd favorite. Lately I’ve taken to dipping a different Hendrickx pastry into the hot chocolate. Their lovely new caneles (French cake-like pastry with a custard-enhanced center and caramelized crust) work magnificently for luxurious dipping!

Mexican hot chocolate with salted caramel-cinnamon marshmallows at Katherine Anne Confections
Mexican hot chocolate with salted caramel-cinnamon marshmallows at Katherine Anne Confections

7. Katherine Anne Confections in Chicago

I love what I call “Aztec Revivalism” at Katherine Anne Confections: the molten Mexican hot chocolate is spiced with chili peppers, similar to how the Aztecs flavored their chocolate 2,500 years ago. Owner Katherine Duncan is an innovator who makes her amazing ganache-based hot chocolate in multiple flavors including bourbon caramel hazelnut. Her housemade marshamallows also come in a variety of flavors; enjoy the luxury of mixing and matching!

Brewed chocolate at Mast Brothers in Brooklyn
Brewed chocolate at Mast Brothers in Brooklyn

8. Mast Brothers Chocolate in New York

Revolutionary-era Americans like George and Martha Washington and Thomas Jefferson brewed their chocolate, similar to the way we brew coffee or tea. Benjamin Franklin was such a chocolate lover he sold  blocks of brewable chocolate out of his print shop in Philadelphia. (When I created Philadelphia Chocolate Tours, it was fun adding a stop outside of his print shop!) It’s exciting to see versions of brewed chocolate making a comeback. After touring the Mast Brothers chocolate manufactory in Brooklyn, I headed a few doors down to their brew cafe, where I chatted some more with Rick Mast and his team and sampled their delicious drinking chocolate, brewed with cocoa beans and water. It was smooth and flavorful, with the luxury of simplicity.

Save the date of Veteran’s Day weekend, when our Travel Club goes back to NYC.

Hot chocolate bar at NoMI Chicago
Hot chocolate bar at NoMI Chicago

9. NoMI in Chicago

Pastry Chef Meg Pralus’s rich, molten hot chocolate is the centerpiece of her creative Hot Chocolate Bar at NoMI at the elegant Park Hyatt Chicago: choose toppings such as whipped cream, cinnamon, dark chocolate, white chocolate, or candied orange peel – or all of the above in my case! Housemade marshmallows are also on the buffet, and you can have your hot chocolate spiked or “virgin.” The luxury of embellishment!

With Katherine Duncan of Katherine Anne Confections
With Katherine Duncan of Katherine Anne Confections

I wish you a merry Christmas, happy holidays, and a sweet new year!

Your friend in chocolate,

~ Valerie

chocolateuplift@gmail.com

Dessert for Dinner: 1 Night, 7 Desserts

Dessert for Dinner: 1 Night, 7 Desserts

By Valerie Beck, founder of Chicago Chocolate Tours – rebranding to Chocolate Uplift chocolate services

Have you ever had dessert for dinner?

How about 7 desserts for dinner?

I’m excited to tell you about an evening of pastry paradise at top-rated NoMI restaurant at the elegant Park Hyatt Chicago last month. Star pastry chef Meg Galus generously invited 6 of her pastry chef pals from other Chicago restaurants to join her in creating exquisite dinner courses made of scrumptious desserts! The event – part of the Park Hyatt Masters of Food and Wine series – was called “Dessert Degustation,” and it was magnificent. Thank you to NoMI and Chef Meg for the invitation!

With Chef Meg of NoMI some months earlier at her chocolate Mother's Day pop-up
With Chef Meg of NoMI some months earlier at her chocolate Mother’s Day pop-up

Here are the delicious details:

I brought my mother (chocolate mania runs in our family!), and joined around 20 other dessert lovers at NoMI. After a delightful appetizer reception with savory hors-d’oevres and a lovely cider, Chef Meg greeted us warmly. She is incredibly talented, hard-working, and innovative. I loved chatting with her at the chocolate pop-up she’d created at the Park Hyatt for Mother’s Day, and was excited to see what she’d been up to recently.

I’ll admit that when I saw the elegantly printed Dessert Degustation menu, I was surprised at the lack of chocolate. I’ve always said that dessert without chocolate isn’t dessert – it’s salad! For example, what does my family do with perfectly good apple pie at the holidays? We pour chocolate sauce on it, naturally! Chef Meg mentioned too that she was surprised at the general absence of chocolate when the other chefs told her in advance what they were going to create. Her plan was to let the other chefs send in their ideas first, and then she would fill in any gaps. The gap was chocolate (I know: still shocking!) and she filled it in magnificently.

Dessert Degustation
Dessert Degustation

Of course, each dessert was delicious, chocolate or no. The chefs were amazing, and thoughtful, and creative, and it was a pleasure to hear each of them describe their dessert-as-dinner creations. Plus, each dessert was paired with wine, and the sommelier was there to answer any questions about the beautifully-matched choices.

My 3 favorite desserts of the evening, in order of presentation, were:

1. Grapefruit Meringata by Amanda Rockman of Nico Osteria

Grapefruit Meringata
Grapefruit Meringata

This course consisted of grapefruit sorbet, white chocolate, basil, and Turkish delight. It was light and airy, with just the right balance of sweet and tart. Is white chocolate really chocolate? That’s a topic for a separate blog post (short answer: yes, if it’s premium white chocolate made from real cocoa butter as this was; no if it’s commercial white chocolate made from an oil and chemical concoction). This dessert-as-dinner course was so refreshing it could have been dessert-as-breakfast!

2. Chocolate Mont Blanc Tart by Meg Galus of NoMI

Chocolate Mont Blanc Tart
Chocolate Mont Blanc Tart

Chef Meg’s dessert was the delicious and gorgeous grand finale, and provided the first milk or dark chocolate all evening. It was worth the wait! Her dessert was composed of milk chocolate cremeux, chestnut-rum mousseline, and Tahitian vanilla, topped with edible gold leaf. The chocolate-chestnut combination was pure autumnal genius, and the dessert was rich, flavorful, and satisfying. Did I finish each of the desserts that evening? No, because when tasting professionally I’ll often have just one bite to taste, and one more bite to develop. Then, if I want to eat more of the item personally instead of professionally, I may do so. Did I eat this particular dessert personally after tasting it professionally? Absolutely!

3. Chocolate Pumpkin Nut Macaron by Toni Roberts of The Wit

Chocolate Hazelnut Peanut Macaron
Chocolate Pumpkin Nut Macaron

What comes after the grand finale? The thoughtful take-home dessert! This mega-sized macaron-shaped dessert was filled with a pumpkin caramel hazelnut center, coated in chocolate, and presented on a bed of gold-leafed crushed peanuts. I sliced it open to a cross-section and plated it so that you can see all of the elements. Did I then eat the entire fun and delicious super-cookie? One guess!

Chocolate wisdom
Chocolate wisdom

At the end of the evening, we also received a delightful chocolate-themed mug filled with Chef Meg’s housemade hot chocolate mix and marshmallows. When I sampled a bit of the mix dry, it was so delicious and luxurious that I could have eaten the entire bag dry, without adding water! (I like my hot chocolate with water, though you could certainly have blended this mix with milk, almond milk, etc.) My mother loved the hot chocolate – and the rest of the Dessert Degustation – too, and commented that the evening provided something for everyone.

There’s something for you too, because the Park Hyatt, NoMI, and Chef Meg are always creating something new and delicious. Check out their schedule of Masters events here, and for details on their Sugar and Spice holiday chocolate pop-up click here.

Park Hyatt Chicago
Park Hyatt Chicago

See you next time, and keep eating – and drinking – chocolate!