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Did you know that Italian hot chocolate is different? I didn't, until I saw jessyratfink's hot chocolate.
The first thing that comes to my mind whenever I think of hot chocolate is its creaminess, but I was surprised to see that that chocolate was completely liquid and not as thick as the one I am used to drink here.
For this reason, I decided to do a little experiment: I googled "hot chocolate" (in English) and looked at the photos. All of them were showing a liquid hot chocolate. Right after that I googled "cioccolata calda" and what I saw in those photos was the typical hot chocolate that I grew up drinking.
I finally realized that what is known as hot chocolate in English speaking countries is different than the one we make in Italy. The one we make here is creamy, and that's probably one of the things I love the most about it.

In this instructable I am going to show you how to make the typical hot chocolate made in Italy. It's very easy and fast to make, and very similar to the American recipe, except for one simple ingredient that makes the difference! :)

Note: I've been reading that many of you think that this is pudding. Pudding is thicker than this hot chocolate. It may look much thicker because it took me a while to take photos and the chocolate stabilized during that time. Please check out "cioccolata calda" here so you can see that it is NOT pudding!

Step 1: Ingredients

Dose for 1 cup of hot chocolate:
  • 2 tsp of cocoa powder
  • 2 tsp of sugar
  • 1 tsp of potato starch (or corn starch)
  • 125ml (1/2 cup) of milk 
<p>Looks so good!</p>
<p>is it possible to melt chocolate instead of using cocoa powder????? </p>
<p>I made this, and it was delicious! I ate it all before I could take a picture! </p>
<p>super yummy </p>
<p>its nice i will try this </p>
It's look so delicious I absolutely gonna try it !
I want to make this mainly to see if the chocolate becomes non-Newtonian to some extent due to the corn starch! I've never heard of this type of beverage before.
<p>I Love Choclolates</p>
<p>Good, I hope you love this too :)</p>
<p>Great Work </p>
<p>Thanks!</p>
Just back from Italy and was looking for a recipe. This is fantastic.
<p>So happy about that! :)</p>
I used to love visiting the franchise Max Brenner for their Italian Thick Hot Chocolate, so glad I know how to make it myself now! Thank you for sharing :)
<p>I'm so glad about that, thank you! :)</p>
<p>love this recipe! thanks for this</p>
<p>You're welcome, I'm glad you like it! :)</p>
<p>Yummmy</p>
<p>:)</p>
<p>II absolutely love this recipe! I served it as a sauce over homemade vanilla gelato (ice cream) and everybody could not believe that it wasn't 'real' chocolate!</p>
<p>Wow, that sounds super delicious! I'm glad you liked it! :)</p>
<p>great </p>
<p>Thank you!</p>
<p>superb</p>
<p>Thanks!</p>
<p>wow, superrich and creamy! feels like a dessert! Was wondering: don't you meen tblsp? I made it that way and it came out right! <br>o, it did go superfast and is a little bit on the sweet side to my taste</p>
<p>Thank you! No, I mean teaspoons, it's supposed to be for one cup (a cappuccino cup) so it shouldn't be much more than this :)</p><p>I don't like too much sugar, in fact I thought that 2 teaspoons were too little for other people who like it sweet...but 2 tbsp are definitely too much :D</p>
<p>We also have this same type of hot chocolate in Mexico, although we do it a little less thicker, it's called atole de maizena here (maizena is Mexico's most popular corn starch brand). You can buy it in a lot of different flavors also.<br><br>Tonight I made it your way and it was awesome! </p>
<p>Great! I'm so glad you liked it! :) We do have maizena in Italy too, and I had no idea that it was the brand's name, I thought it was the actual name of that kind of starch or something like that :D Thanks for the info! </p>
<p>We also freeze it during the hotter months of the year </p>
<p>I will have to try this! Too bad I never tried any when I went to Italy!</p>
<p>Let me know how it turns out! :)</p>
<p>Mmm... Just like home country!</p>
<p>Glad you like it! :)</p>
<p>Yummmy... i will definitely choose &quot;cioccolata calda&quot; if i hv to choose one </p>
<p>Thank you so much! :)</p>
<p>I tried making it with corn flour as I didn't have corn starch, but it didn't get thick :(</p><p>Can't be done using corn flour is it?</p>
<p>I'm sorry it didn't get thick that way :( I have never tried it with corn flour so I don't really know, but if it didn't get thick then I believe it doesn't work anyways. I think that what makes the chocolate thick is the starch, so you can probably try any kind of starch, like potato or corn starch, not sure about regular flour.<br>Anyway, don't give up!! :)</p>
<p>Yes!! It looks so good that it is impossible to not keep trying! :) </p><p>First I will try with more corn flour again and check if it works out. If not, will somehow try to get starch. </p><p>PS: Even without the starch it tasted really good! :) I just can't imagine how much better it will be with the proper secret ingredient!! Thank you for the recipie!! More please!! :)</p>
<p>(I take it you're in the UK too...) I just made it with corn flour, my first attempt wasn't thick but this time I brought the mixture up to the boil and then let it simmer. It tastes great!</p>
<p>Yep, that worked for me too! Awesome recipe!</p>
<p>Thank you all!! :)</p>
<p>Thank you for the recipe!!! :)</p>
<p>Woah! That looks DELICIOUS!!!!! </p>
<p>It really is! Thank you so much!! :)</p>
<p>Oh, one question: Does it go good with mini marshmallows?</p>
<p>Marshmallows on hot chocolate are not so common here and I have never had it that way, but you can definitely try! I don't think it will be bad at all ;)</p>
So so hungry...
<p>lol you mus try it then! :D</p>
<p>*must</p>

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