Adding a pinch of salt to homemade hot chocolate can make it taste richer and less sweet, according to Ashley Manila, founder of Baker By Nature. She suggests that salt wakes up the chocolate flavour and helps prevent the drink from becoming too sweet.
Why salt improves hot chocolate
Most people make hot chocolate by simply throwing chocolate into milk, which can result in a sickly sweet and bland drink. Salt works on the taste buds to make certain ingredients more pronounced, enhancing the chocolate flavours rather than the sugar. This is why salt is often used in baked goods to bring out the richness of chocolate.
Manila recommends using Maldon sea salt, but any fine or flaky sea salt will work. If using flaky salt, she advises crushing it in your fingertips before adding. Salt is a cheap and simple way to make hot chocolate taste like a coffee shop order, and it can also suppress the bitterness of dark chocolate while deepening its flavour.
How to make the best hot chocolate
To make the best hot chocolate, you will need 600ml of whole milk, 225ml of double cream, half a teaspoon of salt, 227g of chopped chocolate, one tablespoon of icing sugar, and optional two teaspoons of vanilla extract and a pinch of cinnamon.
High-quality dark chocolate is generally recommended for a richer flavour, though milk chocolate can be used if preferred. If undecided, using half dark and half milk chocolate is an option. The drink can be topped with whipped cream, chocolate shavings, or a chocolate flake.
Method and tips
Place a pan over medium heat and add the milk, cream, and salt. Cook until the mixture simmers, but do not let it boil. Boiling can scorch the milk, leading to a grainy and lumpy texture in the chocolate.
Once warm, remove from heat and whisk in the chopped chocolate until melted. Return the pan to the heat and stir in the icing sugar, vanilla extract, and cinnamon if using. Whisk constantly for eight to ten minutes until the mixture thickens. Pour into mugs and top with whipped cream and shaved chocolate as desired.
