The World's Best Chocolatier Reveals His Favorite Hot Chocolate Recipe

Move over pumpkin spiced latte, it's officially hot chocolate season.

The luxurious and comforting drink is thought to have been invented by the Maya around 2,500 to 3,000 years ago and was an essential part of Aztec culture by 1400AD, referred to then as xocōlātl.

Chocolate to the Aztecs had sacred, social and cultural significance and was assimilated into European culture after the famous Spanish conquistador Hernan Cortes brought cacao, as well as many other ingredients, back to the continent after defeating Montezuma and bringing about the fall of the Aztec Empire.

Today, hot chocolate is an indulgent treat to be enjoyed in the winter months, whether on a brisk walk, or curled up at home with a movie.

Newsweek spoke to 26-year-old Lluc Crusellas, the Spanish pastry chef who won the title of the best chocolatier in the world at the 2022 World Chocolate Masters international competition, about his ultimate hot chocolate recipe, which our Newsweek reporter tried at home.

The King of Chocolate

Held every three years, the World Chocolate Masters is the only competition in the world entirely dedicated to the creative talent of professionals with chocolate and is hosted by chocolate brand Cacao Barry. "This year there were 18 different countries competing with six assignments testing my skill with chocolate," says Crusellas. "I had to create something different for each of them: two chocolate pieces, a snack, a petit gateau, a bonbon, and a sharing experience."

Describing winning the event as the perfect end to the best year of his life, Crusellas said: "It means I have a voice now, and being next to all my inspirations it feels great. As for my career, I was happy doing what I did before the competition and I will keep doing it!"

The 'Best' Hot Chocolate Recipe

Crusellas shared his ultimate hot chocolate recipe with us so we can all enjoy the luxurious drink at home. So put away the cocoa powder and get cooking!

Ingredients

• 6.3 ounces whole milk
• 0.7 ounces of whipping cream
• 0.2 ounces of cornstarch
• 1 vanilla pod
• 2.1 ounces of at least 60 percent cocoa dark chocolate

Method

1. Put the milk in a cold saucepan and turn to a medium-low heat.
2. Whisk in the corn starch ensuring there are no lumps.
3. Cut the vanilla pod down the center and scrape out the seeds, add them to the milk and stir.
4. Break the chocolate up into smaller bits and add to the milk to melt, stirring.
5. Add the cream at the end and stir to mix.
6. Serve really hot but take care not to curdle or separate the hot chocolate.

The Verdict?

This hot chocolate is certainly an indulgent way to start the day! I made the drink around breakfast time and if you're happy to use up your calorie intake by 8 a.m., then I highly recommend it!

Unlike the watery powered hot chocolates, this recipe is thick due to the cream and corn starch, and I was instantly reminded of Juliette Binoche in the 2000 film Chocolat, who hands out her opulent hot chocolate to comfort various characters throughout the film, including a lonely child, an abused wife, and a jilted Judi Dench.

It's indulgent, rich and comforting, and more like a dessert than a drink and if someone were to hand me one of these after coming inside on a cold day, I'm not sure I'd leave.

The vanilla adds a lovely flavor, balancing out the bitterness of the dark chocolate, and the cream at the end gives the drink a silky finish. I would definitely recommend using good-quality dark chocolate as it is the main ingredient in the drink, and a cheap substitute wouldn't feel as luxurious.

It's not a cheap drink to make, as the vanilla pods and the high-quality chocolate rack the total up a bit, but as a treat, I can highly recommend it.

I also added a bit of chili for a bit of early morning pep, and Crusellas says you can tailor the flavor to your taste, "personally I love vanilla in everything, but in this case you could also add some cinnamon or nutmeg."

So, grab a blanket and your favorite book or film and give this recipe a go. Any drink that's survived in popularity for 3,000 years must be worth a try.

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