Equipment
Ingredients
Triple Chocolate Base
- 500 ml whole milk, cold
- 15 g Dutch-processed cocoa powder, sifted
- 50 g milk chocolate, chopped
- 40 g dark chocolate (70% cocoa), chopped
- 1 g salt
- 10 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 439 kcal
- Protein
- 12 g
- Carbohydrates
- 47 g
- Fat
- 24 g
- Fiber
- 5 g
- Sugar
- 38 g
- Sodium
- 325 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 32 mg
- Potassium
- 651 mg
- Calcium
- 352 mg
- Iron
- 3.0 mg
- Magnesium
- 113 mg
- Phosphorus
- 369 mg
- Zinc
- 2.5 mg
- Vitamin A
- 130 mcg
- Vitamin D
- 3.3 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.53 mg
- Niacin
- 0.7 mg
- Folate
- 18 mcg
- Water
- 221 g
- Caffeine
- 39 mg
Sources: USDA FoodData Central
Method
Finely chop both the milk chocolate and dark chocolate bars into small, even shards. Sift the cocoa powder to ensure there are no lumps.
Add the milk to a saucepan. Before heating, whisk in the cocoa powder until mostly dissolved. Place over medium heat.
Heat the milk mixture until it is steaming and small bubbles appear at the edges, roughly 80°C (175°F). Do not let it reach a full boil.
Turn the heat to low. Add the chopped milk chocolate, dark chocolate, salt, and sugar. Whisk vigorously for 2 minutes.
Pour the triple chocolate mixture into warmed mugs. Serve immediately.
Chef's Notes
- The 'Triple' refers to Cocoa Powder (the base), Milk Chocolate (the body), and Dark Chocolate (the finish).
- If the drink feels too thick, add a splash more milk at the very end.
- Using Dutch-processed cocoa is vital here; its neutral acidity allows the flavors of the other two chocolates to shine without being too sharp.
Storage
Refrigerator: 2 days — Store in a sealed jar; whisk well while reheating as it will thicken significantly.
Reheating: Reheat gently in a saucepan over low heat, whisking constantly to maintain the emulsion.
Cultural Context
This version takes the traditional British milk-based hot chocolate and elevates it with professional pastry techniques, using multiple chocolate types to create a profile similar to a Parisian 'Chocolat Chaud'.
