I have a Velvetiser and the best hot chocolate I've had from it wasn't even Hotel Chocolat. My brother had this Stockwell brand hot chocolate from Tesco and I'm pretty sure it was less than a quid and it was a more enjoyable drink than most of the Hotel Chocolat I've tried, and I had the selection box so have tried a lot. I have some Whittards powder from an Xmas present and those were pretty good too.
Hot Chocolate!
- Thread starter Mrs Seabiscuit
- Start date
So these velvetisers, can one of you lovely gents explain what it is and why its supposed to be so good.
At £100 i am reluctant to fork out for one however i do like kitchen gadget-ry.
At £100 i am reluctant to fork out for one however i do like kitchen gadget-ry.
Soldato
So these velvetisers, can one of you lovely gents explain what it is and why its supposed to be so good.
At £100 i am reluctant to fork out for one however i do like kitchen gadget-ry.
Don't, it’s basically a milk frother with a magnetic stirrer. If you’re SERIOUS about hot chocolate a steam wand is the way to go. Either a dedicated steam wand or one on a coffee maker.
It's convenient and another nice gadget to have. They make decent (subjective) drinks but aren't the cheapest if you stick with their sachets. I can't complain about ours as it was a gift.So these velvetisers, can one of you lovely gents explain what it is and why its supposed to be so good.
At £100 i am reluctant to fork out for one however i do like kitchen gadget-ry.
I will continue with my new pro cook non stick milk pan and whisk (non metalic of course!) then!
I appreciate the honest answer.
So if the better option than the Velvetiser is just a steam wand - is it possible to get such a thing without it being attached to a massive coffee maker? We don't drink coffee!
I note on Amazon there are several cheaper alternatives to the Velvetiser now available - but I assume they have the exact same limitations.
(That said - I can't agree that the velvetiser is rubbish. I've had a drink made with one and it was decent. But not as hot as I would like it, so I'm happy to look for something superior.)
I note on Amazon there are several cheaper alternatives to the Velvetiser now available - but I assume they have the exact same limitations.
(That said - I can't agree that the velvetiser is rubbish. I've had a drink made with one and it was decent. But not as hot as I would like it, so I'm happy to look for something superior.)
am. tried one with the espresso machine steam wand - 8g van houton cocoa+5g sugar made a paste, and added 160ml skimmed ,
wasn't as throthy as I'd have liked, cooked up/bubblimg in about a minute, turning steam on maybe at 30% level, so it had time to cook.
I had previously used an espresso machine with a panarello wand which sucks mixture through and aerates it at the same time, which was a lot more throthy / nicer.
like https://uk.jura.com/en/homeproducts/accessories/ProfessionalFineFoamFrother-CH-72168
so, maybe, dedicated throthers aren't bad, if, they can heat it up sufficiently
wasn't as throthy as I'd have liked, cooked up/bubblimg in about a minute, turning steam on maybe at 30% level, so it had time to cook.
I had previously used an espresso machine with a panarello wand which sucks mixture through and aerates it at the same time, which was a lot more throthy / nicer.
like https://uk.jura.com/en/homeproducts/accessories/ProfessionalFineFoamFrother-CH-72168
so, maybe, dedicated throthers aren't bad, if, they can heat it up sufficiently
Associate
i just get chocolate milkshake from the chillers at a supermarket and microwave for 3 mins
much better than any powder i have tried
much better than any powder i have tried
or, DIY pre-mix/blendered recipe https://blog.thermoworks.com/beverages/hot-chocolate-best-serving-temperature/
espresso machine chocolate
How to make hot chocolate with the new coffee machine
will now be trying hot chocolate by pouring steamed milk onto the mix, versus heating the whole lot.
neat idea with a temperature probe in side the steam wand
- 2 (4-oz) bars 100% cacao baking chocolate
- 1 C Dutch process cocoa powder
- 1 C sugar
- 2 Tbsp cornstarch
- 1/2 tsp kosher salt
espresso machine chocolate
How to make hot chocolate with the new coffee machine
will now be trying hot chocolate by pouring steamed milk onto the mix, versus heating the whole lot.
neat idea with a temperature probe in side the steam wand
So microwave icecream?
Soldato
They also do the same sort of thing in Argentina, they give you a mug of hot milk and a stick of chocolate its called a submarino https://en.wikipedia.org/wiki/Submarino_(beverage)
Edit: I thought the French also used hot milk and not just drink melted chocolate
Soldato
I think it depends where you go. I’ve seen melted milk chocolate, melted dark chocolate folded into single cream and melted chocolate blended with hot milk.
So these velvetisers, can one of you lovely gents explain what it is and why its supposed to be so good.
At £100 i am reluctant to fork out for one however i do like kitchen gadget-ry.
Ours turned up today! They were on offer last week with £20 off so I bit the bullet as a present. It's definitely less faff than having to stand there whisking and it makes a really nice cup. Clean up is easy too. At £80 I'm happy with it and also the missus can make her own hot chocolate now without having to bug me to whisk the milk for her. Result!
Associate
How is melted chocolate drinkable? Surely you need some kind of liquid to make it less gloopy...
Soldato
There are lots of different kinds of chocolate and they make it specifically. Try the Marimba flakes I mentioned above. Just melt them in a Bain Marie and drink it, with it without some warm milk.
Soldato
The best hot chocolate I ever had was in Peru. It was just like liquid chocolate with just the right amount of sweetness. I've bought a few things from the net but I've never been able to find anything similar
Have you asked a true Chocolatier for it? Someone like York Chocolate Story? They source their cocoa nibs direct from South America and Africa and they actually do the cocoa butter themselves so they should be able to make you exactly what you want.
agree - literally, liquid chocolate is going to be so cloying/viscous in the mouth ... but, luxuriantly mixing with cream on the other hand.
I can now see what those kg bags of callebaut buttons/chips sold on Amazon could be deployed for, versus grating bars.
Soldato
But what exactly do you mean by chocolate? Chocolate is a blend of cocoa butter and.... whatever else is added. Compare cooking chocolate to Dairy Milk to Green & Blacks to York Chocolate Story Ghanaian and technically all those products are milk chocolate but they’re radically different products in terms of mouth feel and how waxy they taste. And if you melt them they taste different again.
There are literally thousands of ways to make chocolate and if you get yourself over to the Wedel shop/cafe in Kraków’s main square and you’ll come back with a completely different impression of what melted chocolate is like in your mouth.
that's the question, we were both begging -
if you want to make something drinkable, do you have to add something that is neither cocoa butter nor cacao (nibs?), or, can you, literally, drink chocolate ?
and have something of same voscosity as olive oil, say;
adding some sugar would seem mandatory, otherwise it would be bitter, but if the glucose syrup you put in icing, is anything to go by, that would make it more viscous,
... if you have to add, say cream, or milk, its no longer strictly drinking chocolate. (maybe the eu has a standard ... like cadburys milk chocolate)