Creamy Italian Hot Chocolate | Kitchen on the Cliff with Giovanna Bellia LaMarca 

forgot to note the salt! 2:23

Serves one! 😋

What chocolate do you use? Baker's chocolate, Moser chocolate, semi sweet chocolate morsels...?

I believe it's Bakers Chocolate. This recipe is not sweet like American hot chocolate. So use the unsweetened kind. Then you can add more sugar to please your taste.

Thank you I believe I may try this Italian hot chocolate looks good and ( sweet ) and delicious

Thank you for what sounds like an experience! I am looking forward to making for my family, as we now move into Autumn in Canada. Would you tell me, are you using sweetened Almond Mike or unsweetened? Also what brand of Chocolate would you recommend? Is this dark chocolate as well? Thank you very much. I'm happy I found you this evening, and look forward to watching your channel to learn more. Cheers from Halifax Nova Scotia Canada. ❤️

@@susanconnolly4931 I like Lindt Cooking Dark Chocolate. But when I can't find it, I use Santander 70% Dark, or Ghirardelli baking chocolate. In terms of milk, depending on the country I am. I use almond unsweetened when I'm the the US. It's easier to find almond milk that doesn't separate when heated. If in other countries, I go for lactose free skim milk.

win

Thank you ! This is very helpful. Cheers!

@@susanconnolly4931 Try making and balance the amount of cayenne, is easy to go overboard. Once you have the hang of it, it makes for a lovely Christmas gift. This year, I'm gifting it to my doctor and his assistants. I buy inexpensive thermos at Marshall's and put a bow on top with a handwritten recepe. I've never met anyone who isn't delighted. Spread the joy. You're right. It is an experience.

Happy Birthday Sandi, and keep enjoying the stories and cooking!

​@@GiovannaBelliaLaMarcaq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq1qqqqqqqqqqqqqqqqqqqqqqq

Hi what her cookbook name ❤

That's sweet 😊

​@@GoldenAngel-You can find it in the video description (and check the very end of the video to see the cover of the 3 books)

Thank you so very much. Please enjoy this dreamy hot chocolate as the weather gets colder! ☕️

My Spanish teacher from high school warned us that churros y chocoláte was different depending on where we go. Should've asked how he found out!

There's a chain restaurant type of place in my country that does Spanish hot chocolate, I used to absolutely love going there because I haven't seen anything else like it where I live. They've dropped massively in quality in the past 5 years, though, their hot chocolate is nowhere near as thick or rich as it used to be :( I've been looking for a recipe like this for that reason

Aye, Mexican is good too

Mexicans have a wide variety of churros, some savory, some sugar coated, some with fillings. They have regular not-sugar-coated churros, and almost exactly the same type of hot chocolate as well

@@kathleencove good to know. gracias.

Enjoy it often, Maria, and Thank You for watching!

What kind it chocolate did you use if you can remember?

What chocolate do you use? Baker's chocolate, Moser chocolate, semi sweet chocolate morsels...?

@@jamey6236 I used 85% dark chocolate

@@cynthiakeller5954 I used 85% dark chocolate

🤣👍🏻🍫

You didn't, you found it. Hope you enjoy during the wintery days.

@@scladoffle2472 What are implying here, sounds snarky.

@@scladoffle2472 I'm NOYFB Italian. How's that?

As a Mexican, it’s never missed! 🇲🇽😂

I tried itnat a local Italian restaurant and it's worth every calorie! I think they thicken theirs with potato flour!

@@LindaC616 nope, we use cornstarch as the potato flour give it a bad taste.

@@Porketz huh. I asked here, and they said potato starch. All I know is, if it's not thick enough, you make a sad face, and they take it back and make it thicker for you!🥰

yep, with a thing we call "maizena"@@LindaC616

Thank you so much!

This is so true! I'm Colombian-American. One of the things I learned when I moved to Italy, is to prepare only foods that are in season; because that is when their flavor is at its best. Having lived my childhood in Colombia, this was such a foreign concept to me. Along the Equatorial line, everything is always in season. i.e: Mangos are produced all year round. We have 2 summers: Jul and Jan, that becomes "mango season" simply because there are more mangos than usual. I moved to Miami as an adolescent. Again, in the land of plenty, there are plenty of imports all year round. It was only when I moved to Italy, that I started noticing you can only get certain fruit and vegetables, certain times a year. One may get almost everything at a supermarket, but they are colorless, small imports from Africa. I started taking notes: "- Zucchini blossoms are from May to Sept. - Oranges are from Oct to Dec., etc..." I learned this, and the art of medium and slow (both Italians and French call it slow instead of low) temperatures in Italy and from my French partner. Both aspects make all the difference. The lesson boils down to respect. If you respect the "material" you're cooking, you learn its properties, texture, water content, etc, you'll know what temperature it requires.

@@Anil18834 That is right... That's the correct way to do it...

Italians are masters at this. They can take 3 ingredients and elevate a dish to restaurant quality just by using ingredients in season, and at the right temperature: - Oct: pumpkin ravioli with butter and fresh sage. - Nov: fettuccine with gorgonzola, pear and walnuts...

@@Anil18834 Oh my goodness you're killing me.... Now i'm hungry.. L o l

Thank you so much for your kind words! 🌹

@@GiovannaBelliaLaMarca You're so very welcome and thank you for your reply! I come from a very large Italian family and I would always be in the kitchen, watching my great-grandmother prepare all of her amazing dishes, all by scratch, the way her mother taught her in Italy and you remind me of her son much, just by the way you explain each dish you're preparing, the hows and whys, of doing this or that and the patience you show while preparing and waiting on food to cook, not to mention how clean you keep your kitchen/home! I have Italian OCD just as all the women in my family and we're always cooking, cleaning and love being in our kitchens. The kitchen is definitely the heart of a home ❤️

Recipe?

Which brand did you prefer?? We just got back from being in Rome for a week and brought back some Ciobar denso e cremoso based on online recommendations but have not tried it yet!

@@AN-jw2oe it has been 15 years! I'm sure any brand will be primo. Enjoy your hot chocolate as you remember your time in Italy.

@@tamarapace3036 Got it, thank you! :)

It's just the cornstarch that makes it different and thicker.

​@@andreaanonymous5474 also might balance d taste wth less sweet bitter taste dark coco..

​@@andreaanonymous5474 not only... the chocolate quality is the most important thing... you can easily understand why... 😅 ciao!

Torino is one of the cities for delicious Chocolate! I hope that you visit Torino often!

What a beautiful little ritual. Cherish it. I hope you learn to make HIS chocolate ❤ My father knew I love lilies. Every time I'd fly to visit him in Colombia, he would have them waiting for me. They grow all year round in Medellín. He did that and made me freshly squeezed orange juice. He had it ready on the table by the time I'd woken up. He passed away over 20 years ago. No orange juice has ever tasted the same, but I do get lilies whenever they are in season. I also found an excellent perfume by Cartier that smells of lilies. That scent smells like a hug to me.

Being Grandparents is the absolute Best!

You are so right! The hot chocolate is so rich and satisfying that it's a stand alone treat!

Grazie, gentile signora Hannah❤️

Yum! Did you do the biscotti in the chocolate? That sounds decadent! 😋

Yes we did :P it was DIVINE! It's now our permanent Christmas Dinner Dessert!@@daphne201239

Can one use arrowroot or potato starch?

@@MarfaPavlovna my mum always used potato starch to thicken her chocolate, feel free to use it

American hot cocoa *is* made with milk unless you're using the typical powdered stuff. It has milk powder in it, using water dissolves it back into milk. But people use milk for that, too, very often lol it's not bad, you just think anything American is lesser because that's the fun thing to do now.

Araroot can b best to thicken it n keeping intact d coco taste flavr as intact is main bfre after always frevr even after having finished d more indulging frevr as intact in us also d coco n we.. corn strach might balance taste wth dark chocos less sweet bitter taste.

For a thicker American hot chocolate, use half and half.

Will you kindly share with us your favourite Mexican Hot Chocolate recipe? I’d love to try it!

@@doracotterell2863I don’t know about anyone else, but a quick dash to the store for some Ibarra or Abuelita’s hot chocolate (Ibarra is still made in Mexico) does wonders. Boil the disc of hardened chocolate in milk (keep stirring) and top with a little whipped cream and a dusting of chilli powder before and after (to taste). That part really adds to the palate of flavors and is an ode to the Aztecs and other civilizations that were the first to roast cacao and boil it into a beverage with chilli. 🇲🇽 It’s perfect for a quick/lazy and delicious pick me up (or relax me down) on a cold day!

You are so right! "intense with a thick, creamy, velvety consistency" a well deserved praise. Yes, accompanied by churros it's a Heavenly treat!

​@@GiovannaBelliaLaMarca churros .. no.. but I think wafer biscuits d light d soft crunchy strawberry/banana flavrd wafer

Mexicans have a variety of churros, some with cinnamon, some without, some with just sugar, some that are savory with no sugar, some with fruit fillings, and some with a creamy cheese filling. Regular churros without cinnamon and without sugar is also common, especially served with “abuelitas” blocks of chocolate that get melted and can be turned into a hot chocolate recipe almost exactly like the one in this video, just changing the type of cream and brand of chocolate used.

I dont usually drink hot chocolate because I have never found one that I like. Too sweet. I will try this one. . Thank you for the recipe and the video. God Bless.

My NC mom would make us chocolate and biscuits when we were little.

Yes indeed. Let's bring back the memories, and prepare it at home!

Yesss 🙌 a little chili powder, omg that’s so delicious with chocolate 😋

You can control the amount of sugar: more or less to taste, for equally delicious Italian Hot Chocolate.

my god, hot chocolate + churros sounds incredible

@@shadycactus6146It’s what one Spanish king used to eat for breakfast, I forget which. His English queen was horrified, or so the story goes 😂

Chocolate y churros = paraiso

The thanks go to my beloved Granddaughter Francesca La Marca Sacco who is also an accomplished violinist about to graduate from The Mannes School of Music and The New School University in New York City.

Hi Simon, I'm delighted that you tried this wonderful recipe so quickly. Your pleasure gives me pleasure!

Merry Christmas to you!

I am so glad you like them, thank you! More videos are coming soon!

Thank you: the chocolate is really fantastic if I must say so myself! It's a wonderful treat! Enjoy it.

@@GiovannaBelliaLaMarca w h a t h o w g i o r n o ? w h a

You think old people are uncool and suddenly you had a revelation. Puh-leeze!!

@@northstarsmith6798 I think they meant that sometimes old people can't do cool things anymore because of their physical limitations due to old age, not that they're inherently boring

L' affetto e l'indulgenza della nonna non si dimentica; l'arancia si abbina al sapore della cioccolata. Quando frequentavo ancora la scuola, portavo sempre una tavoletta di cioccolata Van Houten all'arancia. Ho attivato anch'io i miei ricordi! 👍