Adding a tiny pinch of salt to homemade hot chocolate enhances the chocolate flavour and prevents the drink from becoming too sweet, according to Ashley Manila, founder of Baker By Nature. The simple addition helps recreate a coffee shop quality drink at home.
Homemade hot chocolate often turns out flat because most people stir the chocolate directly into the milk, which can make it cloyingly sweet and mask the rich chocolatey taste. Salt amplifies certain flavours, which is why it is frequently used in baked goods to draw out the depth and richness of chocolate.
Why Salt Improves the Flavour
Ashley said: "A tiny pinch of salt wakes up the chocolate flavour and helps the drink from becoming too sweet. I like using Maldon sea salt, but any fine or flaky sea salt will work. If you're using flaky salt, simply crush it in your fingertips before adding."
Salt allows the chocolate flavours to shine through rather than the sugar, resulting in a far creamier and more full-bodied drink. If using dark chocolate, salt works to dial down some of its natural bitterness while bringing out a deeper, richer flavour for a more intense chocolatey hit.
Ingredients and Method
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, two teaspoons of vanilla extract (optional), and a pinch of cinnamon (optional).
It is best to opt for good-quality dark chocolate, as it lends a richer, more indulgent flavour. Milk chocolate is perfectly fine if preferred, though it can occasionally make the drink overly sweet. If you cannot decide, go for half dark and half milk chocolate.
Cooking Tips
Start by placing a pan over a medium heat and adding the milk, cream, and salt. Heat the mixture until it begins to simmer, but take care not to let it come to a full boil. Avoid cranking up the heat too high or allowing the mixture to bubble, as this will scorch the milk and leave an unpleasant grainy, lumpy texture.
Once the mixture is sufficiently warmed, take it off the heat and stir in the chopped chocolate, whisking thoroughly until melted completely. Return the pan to the heat and stir in the icing sugar, vanilla extract, and cinnamon if using. Keep whisking constantly for eight to ten minutes until the mixture thickens nicely.
Pour into mugs and finish with a generous dollop of whipped cream and a scattering of shaved chocolate to taste.
