Two Hot Chocolate Recipes

From a barista and a pastry chef

by Hanbit Cho
Two Hot Chocolate Recipes From a barista and a pastry chef

Hot Chocolates are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

It’s winter and it’s the hot chocolate time! I’ve shared a couple of recipes here – one from a barista and the other from a pastry chef. Both from Hanbit….yeah lol I don’t think it’s a matter of which one’s better than the other because they serve a different purposes (personal consumption vs. selling at a café).

In case you are looking for the ICED CHOCOLATE recipe:

Follow along with the 📝 recipes below👇🏾👇🏾

Two Hot Chocolate Recipes From a barista and a pastry chef
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Two Hot Chocolates

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Hot Chocolate (Barista version): (Quantity: 1 glass)

  • Milk 150g
  • Ghirardelli Chocolate Sauce (link below) 20g
  • Valhrona Cocoa powder (link below) 5g

Hot Chocolate v1 (Pastry Chef version): (Quantity: 1 glass)

  • Milk 150g (alternative: 120g milk + 30g heavy cream which is even better)
  • Vanilla Seeds are just a bit
  • Dark Couverture Chocolate 45g
  • Cocoa powder 2g
  • Sugar 2g


Hot Chocolate:

  1. Mix chocolate sauce and cocoa powder with just a bit of hot water.
  2. Pour hot milk and mix.
  3. Place some shaved chocolate on top.

Hot Chocolate v1:

  1. Scrape vanilla seeds and add to milk then heat it up
  2. Melt the dark couverture chocolate and mix it with the hot milk.
  3. Mix it with sugar and cocoa powder.
  4. Place some shaved chocolate on top.


Did You Make This Recipe?
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Recipe video


Let us know what you think of today’s Two Hot Chocolates tips, tricks, and hacks!

French Press to make foam:

If you are at home, French Press is the best way to make milk foam. You will get the best results with cold milk – which is a bit of an issue when making hot chocolate because you want some hot foam. You will get some sort of foam with hot milk but it won’t be velvety. Try using lukewarm milk.

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