So I was looking forward to getting to Angelina in Paris on our last visit for their famous hot chocolate, but I never made it. Now I am thinking about "cafe culture" leading up to our trip to Austria and Hungary in November and seeing references to "thick" hot chocolate. Anyone experienced with both the kind served in Paris and the kind served in other parts of Europe? I'm wondering how similar they are, and how it all differs from the kind we typically get in North America. Thoughts?
Posted by
TX, USA
4727 posts
Oooh, I haven’t had any in Austria or Hungary but I have had that delicious thick hot chocolate in Venice and Prague.
Posted by
Eastern Iowa, USA
7988 posts
In both Austria and Hungary, you likely will encounter the "thick" hot chocolate. Not everywhere, but it is out there. It is a different recipe, includes egg I believe, and is somewhat unique to Austria. You run into similar with Churro culture in Spain, there it is more "pudding".
Posted by
Tucson, Arizona
495 posts
I've had really thick hot chocolate in Madrid a couple of times. It has been a few years so perhaps my recollection is off a bit but I believe it had an almost thin pudding-like consistency. It came with churros for dipping in the hot chocolate - delicious!
When I ordered hot chocolate in the Netherlands and in Brugge, Belgium, a glass of hot milk was served with either chocolate chips or a chocolate chunk on a stick, to stir into the hot milk, along with a small bowl of fresh whipped cream. Again, so, so wonderful!
I'm sorry, I don't think I had any hot chocolate in Austria or Hungary when I visited.
Posted by
London
1243 posts
Maybe not quite the same as what you mean, but in The Netherlands Chocomel brand chocolate milk is popular. I've had it in Amsterdam coffeeshops both hot and cold.
Posted by
OP
Nova Scotia, Canada
263 posts
Oooh this is a great start of reference points, thanks!
Posted by
Colorado Mountains, USA
7891 posts
My first super-thick hot chocolate was with churros, for breakfast, in Granada, Spain.
Two years ago I discovered that Italy has a brand of dark hot chocolate mix, Ciobar. It’s pronounced like, “chee-OH-bar.” In addition to cocoa and sugar, it has corn starch to thicken it. An Italian deli in London also sells boxes of Ciobar, next to a range of imported Italian cookies and other treats.
Posted by
Huntington Beach CA
1162 posts
One of the best hot chocolates I ever had was in Bayonne, France. We were on the RS Basque tour and our guide suggested going to Cazenove for their whipped hot chocolate. They bring it to you in a cup with all the chocolatey foamy bubble goodness on top and bring the rest in a pitcher to top it off! It was delicious and memorable. It’s also mentioned in the RS guidebook.
Posted by
Atlanta, GA, USA
706 posts
Consider yourself lucky that you missed Angelina. The hot chocolate was not the best I had in Paris and the only thing they could do to make you understand that your job is to drink it up and get out of there fast would be to install cattle prods. They make it very clear that you are to drink up and move out. Biggest rip off I’ve had in Paris.
It may be melted hot chocolate bars, but I’ve had instant hot chocolate that had more taste.
Of course, my all-time favorite hot chocolate was in Croatia and I couldn’t you tell you where it was, but it was incredibly thick, incredible chocolate and amazingly wonderful
Posted by
Oregon
54 posts
All these posts are making me drool. I can’t remember the name of the shop we had hot chocolate and pastries at in London, but it is still one of my fondest memories. The hot chocolate wasn’t as thick as I had hoped for, but the atmosphere definitely made up for it.