What makes cioccolata calda special
Italian hot chocolate is defined by its texture… glossy and spoonable, served in small cups. Many traditional versions use a modest amount of cornstarch or potato starch, plus real chocolate, to build body without cream. See the technique summaries from Eataly and Simply Recipes that highlight cocoa plus starch and why it works. Eataly’s guide outlines the dry-mix approach before heating, while Simply Recipes explains the role of starch in setting that pudding-adjacent consistency. Eataly
Watch the YouTube video where we try test different hot chocolate recipes.
Our tested formula at a glance
- 500 mL whole milk
- 120 g dark chocolate 60–70 percent, finely chopped… about ¾ cup if using chips
- 20 g unsweetened cocoa powder… about ¼ cup
- 20 g cornstarch or potato starch… about 2½ Tbsp
- 20 g sugar… about 1½ Tbsp
- Pinch of salt
Italian Hot Chocolate… Cioccolata calda
Ingredients
- 500 mL Whole Milk
- 120 g Dark Chocolate 60–70% finely chopped (about 3/4 cup if using chips)
- 20 g Unsweetened Cocoa Powder about 1/4 cup
- 20 g Cornstarch about 2 1/2 Tbsp
- 20 g Sugar about 1 1/2 Tbsp
- Pinch Salt
Instructions
- In a saucepan off heat, whisk cocoa powder, starch, sugar, and a pinch of salt. Gradually whisk in cold milk to form a smooth mixture with no lumps.
- Set over medium heat and cook, whisking constantly, until the mixture thickens and turns glossy.
- Remove from heat and whisk in the finely chopped chocolate until completely melted and silky.
- Adjust thickness with a splash of milk if needed. Serve in small cups, warm and spoonable.
Video
Notes
Technique tips
- Whisk dry first. Off heat, whisk cocoa, starch, and sugar… then slowly add cold milk to make it lump-free.
- Cook until glossy. Medium heat, steady whisking, stop when it ribbons from the whisk.
- Finish with chocolate. Remove from heat and whisk in the chopped chocolate for the silkiest finish.
- Adjust like a pro. If it tightens too much as it sits, loosen with a splash of hot milk.
Serve it the Italian way
Pour into small cups and sip while warm. A small dollop of whipped cream is optional, but not traditional. For more takes on thickness and starch swaps, see An Italian in my Kitchen and This Italian Kitchen. See method variations and ingredient notes. An Italian in my Kitchen+1
