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.
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!😊
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!
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
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? 😂
2 hot chocolate recipes from a barista and a pastry chef. Plot twist! They're both the same person!. Great video as always. I would go for the pastry chef version for this recipe though since I wouldn't use chocolate sauce as much. Besides, the dark couverture chocolate gives a more authentic feel to the whole "Hot Chocolate" drink in my books.
Mr Hanbit, good job. I wanna tell you I enjoy watching your video very much. You made the making process looks so interesting and enjoyable! Thank you.
I did! Even though I don’t have the couverture chocolate, i used my normal chocolate and add in the vanilla syrup learn from your previous video. So decadent for a cold day. Thank you.
Oh I don’t have a hand mixer or steamer like but I’ve never thought about using my French press to make foamed milk! Will def be trying that from now on when I want to make a drink with foamed milk
Thanks for your recipes. I hope to try your pastry version and at some point would try adding a single espresso shot. I guess this technically wouldn't be called a mocha, since it's more chocolate focused without any steamed milk and less espresso. I guess I'm surprised drinks starting with a thick, dark "Parisian Hot Chocolate (Le Chocolat Chaud)" doesn't seem to be a common offering at cafes -- or I just don't know what to ask for! Though, it's easy to see how such a drink would be more expensive than your common mocha. But maybe later I might even add some Marshmallow Fluff and torch it (like Chin Chin Labs).
Wow, they both look delicious🤤 I have all the ingredients at home. I will try to make the hot chocolate for my kids tomorrow. 😚 Thanks for the wonderful recipe! 👍🙏🙏
How about replacing the vanilla beans and the sugar in the pastry chef version with some of the homemade vanilla sirup (I just made a big batch last week following your recipe)? Good idea or not?
now that was amazing, i needed this, :)thank you, u are upgrading my "game" - but if we make our own chocolate sauce (pastry chef way, could it speed up the process but the cost still high I guess?)
@@HanbitCho oh ok, thank you! Last question I swear!😂could you provide the whole recipe for the barista form of the hot chocolate?😎like how many cups, teaspoons, ect.
Great! I loved it. 1.How can I make milk foam without the frensh press as I don't have it. 2. Can I add honey instead of sugar or the result will not be good??? Thanks
The pastry chef version of this drink is so thicc and good. Though I'd recommend drinking it with ice and add more milk to balance it out. Overall great recipe
My favorite hot chocolate recipe is super simple: - One 3.5 oz bar of dark chocolate (at least 70% cacao) - One cup of half-and-half - One tablespoon of honey (or brown sugar) - Whipped cream (optional, for topping) 1) Using a large knife, chop up the chocolate as finely as possible. Set a side a couple of pinches of the finer chocolate to garnish your whipped cream at the end (the best pieces for this will probably be stuck to the knife) 2) Heat the half-and-half and honey in a small saucepan over medium heat until it just starts to steam. 3) While whisking constantly, add the chocolate in multiple small additions, waiting until the previous addition has completely melted before adding the next. 4) Pour into a small cup, and top with whipped cream and finely-chopped chocolate. The result is an incredibly rich, luxurious, THICK hot chocolate. This recipe makes two servings. It may not seem like a lot, but that little cup is so thick and rich that you'll regret it if you try to drink it all in one sitting. It's also pretty easy to dress up. Add spices or flavorings to the milk while you heat it to change the flavor, or make a flavored whipped cream to go on top. If you're whipping it yourself, I recommend leaving it as soft peaks, or even a little under-whipped. If it's too light and stiff, it'll just float on top and won't mix with the hot chocolate.
You are not only a Good pastry Chef. You are also a very Good teacher!!!
Thank you! 😃
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.
right.
did you researched dat ?
@@trotonmarketing9 I'm french and i'm talking about my culture. Do I have to do reserch for talking about my culture ?
@@cendrillor46 im so sorry- TwT"" i thouht- .
just , im sorry i dint mean to úmÙ
We call it cafetiere in uk also
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
Glad you like them!
Hanbit love your recipes and also that you use all natural ingredients and from scratch. Thank you for sharing!
Thanks for watching!
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.
yeah i've heard of cornstarch but 3% is actually quite thick! think that would be delicious too.
Thank you for sharing both version. Can’t wait to make this drink for my family 😋
Hope you enjoy
Thank you so much! Big respect for taking the time to respond to every single comment on your videos! 그동안 수고하셨습니다!
No problem 😊
감사합니다 chef for both recipe. They looks so delicious. Greetings from Mexico!!
Thank you so much
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!😊
haha give it a go!
Both look so Amazing
thanks!
I will go for the pastry chef version with 70% dark chocolate couverture plus a teaspoon of Grand Marnier at the end
nice!
Hot chocolate with couverture chocolate is unbeatable. Thanks for the recipe chef!
So good!
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!
Sounds great!
Thanks, perfect for cool weather and the season
cool!
Thanks for sharing! Will definitely use the pastry version!
You are so welcome!
Definitely gonna try both recipes!!!
Hope you enjoy
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
thanks!!!!
I got here so early, love your videos dude. I really feel like I'm getting better at baking by the second.
Glad to hear it!
Compliments for looking at the two angles feasibility / price and luxurious at home over the holidays version both really stunning
yeah
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.
Thank you too
Thank you friend from Coreea! I wach you from România,Europa!❤
hello!
Yay! THE perfect winter drink
yay!
i think i'll go for the chef's version! Ill surely try both!
good!
awesome video like always Hanbit! 😁I always look forward to your videos ❤
Glad you like them!
wow!! so yummy chocolate drink for christmas time😍😍
Thank you 😋
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? 😂
oh marshmallows would work! both tiny or large - all good.
2 hot chocolate recipes from a barista and a pastry chef. Plot twist! They're both the same person!. Great video as always. I would go for the pastry chef version for this recipe though since I wouldn't use chocolate sauce as much. Besides, the dark couverture chocolate gives a more authentic feel to the whole "Hot Chocolate" drink in my books.
lol thanks
thank you so much, this is amazing. Much respect from Pakistan
thanks!
Mr Hanbit, good job. I wanna tell you I enjoy watching your video very much. You made the making process looks so interesting and enjoyable! Thank you.
Thank you very much!
Ive learned a lot from you Chef, free pastry lesson.. keep in coming chef.. thanks for sharing ur knowledge
My pleasure
I can already smell it, and feeling the warmth. Wish it wasn't so warm here. ;.;
haha right.
I’ll definitely make the pastry chef version using Lindt chocolate on Christmas Day 😋🤤 Again, thank you for sharing 🙏🙏
lol ok!
Ohhh I was existed for this one thank you so much for sharing more 2 delicious recipes 💖💖
Ok!
I didnt know you could create milk foam with the french press! New and interesting info as always. Thank you, Chef
My pleasure!
Wow!perfect for chocolate lover like me! 😋😋😋
So good!
You are right. There is no right or wrong. Individual preference. I personally love the pastry's chef version😍. Thank you once again Chef Hanbit🙏
Hope you enjoy
@@HanbitCho For sure!😉
Yeay finally! 🍫🍫
yay!
Thank you ..You are so talented bless you
You are so welcome!
They both look delicious!!!!!
thanks!
꼭 해봐야겠어요!!!
네! 화이팅!
I like pastry chef version of hot chocolate...thanks chef Hanbit for sharing...
yay
Wow! Looks great. Need to try.. thank you for sharing..
My pleasure 😊
My favorite is the chef style always
thanks!
thank you, i found it very clear and helpful.
Glad it was helpful!
Thank you chef ☕
My pleasure
I really like your recipe keep going chef 👍
Thank you so much 👍
I love both style...Will tried it later🥰🥰🥰🥰
Please do!
Looks so good
thanks!
It looks soooooo good 😭
yeah!
This is so awesome! 🤩
Glad you think so!
Thanks for shareing your experince
Thanks for watching!
So yummy. Gonna try the pastry chef version! Tq.🥰
Hope you like it!
I did! Even though I don’t have the couverture chocolate, i used my normal chocolate and add in the vanilla syrup learn from your previous video. So decadent for a cold day. Thank you.
These look so great! I definitely need to try them after being out in the snow. Thank you for the recipes 🥰
Glad you like them!
Splendid
thanks!
@@HanbitCho Thank you for your recipes, your channel is very inspiring!
I didn't notice that chef removed his apron for the pastry version until the "tasting" part of the video 🤣
Will try this recipe now 😋
Hope you enjoy
LOOKS delicious 🌹
Thank you 😋
Oh I don’t have a hand mixer or steamer like but I’ve never thought about using my French press to make foamed milk! Will def be trying that from now on when I want to make a drink with foamed milk
yep it works!
Vanilla cupcake and chocolate cupcake chef with frosting😊🤗. Waiting here ✋
Sounds great!
Thank you have. Great day
thanks.
Great stuff as always. Thank a lot man 😊
My pleasure!
Love chocolate 🥰 thanks for caption in English
My pleasure 😊
Love hot choc and love both of your versions, but... I choose the pastry chef's version. Loooove it!
It's so good!
Thanks for your recipes. I hope to try your pastry version and at some point would try adding a single espresso shot. I guess this technically wouldn't be called a mocha, since it's more chocolate focused without any steamed milk and less espresso. I guess I'm surprised drinks starting with a thick, dark "Parisian Hot Chocolate (Le Chocolat Chaud)" doesn't seem to be a common offering at cafes -- or I just don't know what to ask for! Though, it's easy to see how such a drink would be more expensive than your common mocha. But maybe later I might even add some Marshmallow Fluff and torch it (like Chin Chin Labs).
thanks!
This looks like the most amazing hot chocolate ☕️🍫
thanks!
Looks absolutely yummy 😋You're a fantastic cook for sure ❤️
Thank you 😋
I'll try it definitely
yay
That french press Milk thing blew my mind omg.
lol
I have made your Christmas cake recipe and it is delicious
Great 👍
You da best...😍👍
Woow looking delicious 💜💜💜🤤
Thank you 😋
omg i love hot chocolate, I remember as a kid drinking hot chocolate at birthday parties :). Cheers from Chile
great!
Wow very nice ... Question pls the Milk you foamed in the french press was warmed before ?? Have a nice holiday Season Hanbit ❤️
oh i'll actually write about that in the descriptions.
Wow, they both look delicious🤤 I have all the ingredients at home. I will try to make the hot chocolate for my kids tomorrow. 😚 Thanks for the wonderful recipe! 👍🙏🙏
Hope you enjoy
Foaming the milk with the French press was an excellent idea.
yay
Thank you ☺️
You’re welcome 😊
La primera bebida de chocolate fue la que me gusto mucho preparar 🤗
hello!
How about replacing the vanilla beans and the sugar in the pastry chef version with some of the homemade vanilla sirup (I just made a big batch last week following your recipe)? Good idea or not?
you're right it works - but need to take the sugar bit out. not sure about how much to add though - you can try it out!
Thank you!!!!!
You're welcome!
Many many Thanks 😍
You are most welcome
Благодарю❤❤❤
I really love your foodsss , you make me want eat a box of chocolates . Im hungry now-
thanks!
@@HanbitCho your welcome ^^✨✨
Fabulous!
lol
Delicious 👍
Thank you 😋
now that was amazing, i needed this, :)thank you, u are upgrading my "game" - but if we make our own chocolate sauce (pastry chef way, could it speed up the process but the cost still high I guess?)
Wonderful!
This was amazing, I’m going to give it a try! Question: if I don’t have any vanilla pods, can I just substitute it for regular vanilla in liquid form?
oh hmm it won't be as good though!
@@HanbitCho oh ok, thank you! Last question I swear!😂could you provide the whole recipe for the barista form of the hot chocolate?😎like how many cups, teaspoons, ect.
Looks Amazing 👌👌👌
Thank you so much
Great! I loved it.
1.How can I make milk foam without the frensh press as I don't have it.
2. Can I add honey instead of sugar or the result will not be good???
Thanks
hello!
The pastry chef version of this drink is so thicc and good. Though I'd recommend drinking it with ice and add more milk to balance it out. Overall great recipe
Sounds great!
I like your video so much
thanks!
HOT CHOCOLATEEEEEEE I NEEDED THIS!!!
YEAH!
Pls do chili cinnamon chocolate or orange chocolate drinks
right!
감사드립니다!^~
감사합니다!
❤thank you much ❤️, ❤️💟
No problem 😊
Спасибо
thanks.
hi, I wonder does the chef ver could be refrigerated for three days? I'd like to bottle my ice chocolate drink 😌
yep
Hello chef cho , may I request strawberry 🍓 latte with espresso in it.
Thank you .
Will try
😍😍😍😍😍 thank you
You're welcome 😊
Can I replace sugar & vanilla beans with your vanilla syrup? How much? Your vanilla syrup is totally my fave!
yeah it should work. not sure about the quantity.
@@HanbitCho Thanks!
Amazing 🤩 wow
Thanks 🤗
My favorite hot chocolate recipe is super simple:
- One 3.5 oz bar of dark chocolate (at least 70% cacao)
- One cup of half-and-half
- One tablespoon of honey (or brown sugar)
- Whipped cream (optional, for topping)
1) Using a large knife, chop up the chocolate as finely as possible. Set a side a couple of pinches of the finer chocolate to garnish your whipped cream at the end (the best pieces for this will probably be stuck to the knife)
2) Heat the half-and-half and honey in a small saucepan over medium heat until it just starts to steam.
3) While whisking constantly, add the chocolate in multiple small additions, waiting until the previous addition has completely melted before adding the next.
4) Pour into a small cup, and top with whipped cream and finely-chopped chocolate.
The result is an incredibly rich, luxurious, THICK hot chocolate. This recipe makes two servings. It may not seem like a lot, but that little cup is so thick and rich that you'll regret it if you try to drink it all in one sitting.
It's also pretty easy to dress up. Add spices or flavorings to the milk while you heat it to change the flavor, or make a flavored whipped cream to go on top. If you're whipping it yourself, I recommend leaving it as soft peaks, or even a little under-whipped. If it's too light and stiff, it'll just float on top and won't mix with the hot chocolate.
nice! honey works too.