Two Hot Chocolate Recipes | From a barista and a pastry chef

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It’s winter and it’s hot chocolate time! I’ve sharing a couple of recipes here – one from a barista and the other from a pastry chef. Both from Hanbit….yeah lol I don’t think it’s a matter of which one’s better than the other because they serve different purpose (personal consumption vs. selling at a café).

▶Hot Chocolate (Barista version)◀
Quantity: 1 glass

Milk 150g
Ghirardelli Chocolate Sauce (link below) 20g
Valhrona Cocoa powder (link below) 5g

① Mix chocolate sauce and cocoa powder with just a bit of hot water.
② Pour hot milk and mix.
③ Place some shaved chocolate on top.

▶Hot Chocolate v1 (Pastry Chef version)◀
Quantity: 1 glass

Milk 150g (alternative: 120g milk + 30g heavy cream which is even better)
Vanilla Seeds just a bit
Dark Couverture Chocolate 45g
Cocoa powder 2g
Sugar 2g

① Scrape vanilla seeds and add to milk then heat it up
② Melt the dark couverture chocolate and mix it with the hot milk.
③ Mix it with sugar and cocoa powder.
④ Place some shaved chocolate on top.

▶French Press to make foam◀
If you are at home, French Press is the best way to make milk foam. You will get best results with cold milk - which is a bit of an issue when making hot chocolate because you want some hot foam. You will get some sort of foam with hot milk but it won't be velvety. Try using lukewarm milk.

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★My Ingredients★

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Whisk: Matfer

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#hotchocolate #sugarlane #조한빛 #슈가레인

[cendrillor]

Fun fact : what you call "french press", we call "cafetière à piston" in French (plunger coffe pot). From our point of view, it's an italian thing.

[bizzarguitar]

You are not only a Good pastry Chef. You are also a very Good teacher!!!

[Viridian]

I really like your recipes and I'd definitely go for the pastry chef version! :P
In my country you can find several types of hot chocolates, most of them varying in thickness. I personally love it not too creamy, because it's supposed to be easy to drink (and it warms you better!) but with a hint of thickness, similar to the effect of crème anglaise. And you can achieve that result by using about 12-15gr of rice/corn starch for about 500 mL of milk.

[Section.]

Thank you so much! Big respect for taking the time to respond to every single comment on your videos! 그동안 수고하셨습니다!

[mekaykk]

I can't express how much I'm enjoying everything in your videos. Thank you so much for the full experience of tutorial videos you are offering

[GuzzieAng]

I will go for the pastry chef version with 70% dark chocolate couverture plus a teaspoon of Grand Marnier at the end

[emilylimclevergirl]

Thank you for sharing both version. Can’t wait to make this drink for my family 😋

[whitbecknd]

Hanbit love your recipes and also that you use all natural ingredients and from scratch. Thank you for sharing!

[doloresambrocio]

감사합니다 chef for both recipe. They looks so delicious. Greetings from Mexico!!

[jimbobxghtnm]

Hot chocolate with couverture chocolate is unbeatable. Thanks for the recipe chef!

[anabila]

Oh, Hot Chocolate! Reminds me of the time I spend in NL (2019-2020). I missed my home at that time, was running out of ginger in my pantry but I found my Lindt 70% dark chocolate (bar shape, not the button for cooking like the one from callebaut), I mix it with my alpro soy milk, added some brown sugar, a pinch of salt, then placed them inside my microwave. That was good!

And here I am watching your video, and take note of your recipe. I will try both of them, ofc the barista ver. first as it is simpler, but the pattiserie chef version looks captivating. I can wait to try them all and tell you the end results!😊

[theunicahijaph]

That French press trick for making milk foam has changed my life!! I will definitely be making this, but maybe I’ll add some marshmallows with the shaved chocolate too! Do you prefer a few big marshmallows or a lot of tiny marshmallows? 😂

[pramiti]

Will probably just go for the barista version because I don’t have couverture chocolate or vanilla pods at home, but I will try that pastry chef version when I do! Love all your recipes, thank you so much!

[mihaelasfintescu-lu]

Thank you friend from Coreea! I wach you from România, Europa!❤

[Jenniemoscow]

I made it, but i put 130g milk + 20g heavy cream + 2g cocoa powder in addition. It was too sweet for me. I thought maybe chef used very dark chocolate, so i checked one more time, we use exactly the same chocolate. The main reason is that i'm a chinese, we reduce a lot of sugar when we make desserts. All in all i like it, it taste delicious, absolutely the best hot chocolate by far in my life. I like the vanilla solution. The best chef on youtube. b

[silviamonz]

Compliments for looking at the two angles feasibility / price and luxurious at home over the holidays version both really stunning

[mgracehoney]

Definitely both version I wanna try to make it asap, then I can tell which is the best😊. Thank you chef HC and God bless.

[socorronable]

Thanks, perfect for cool weather and the season

[msbrendastarr]

Thanks for sharing! Will definitely use the pastry version!

[shenachan]

wow!! so yummy chocolate drink for christmas time😍😍