Venice can be hot, very hot in the summer, so what better way to cool down than with a classic chocolate drink, chilled to perfection?
Hotel Chocolat Hot Chocolate:
Hotel Chocolat are probably what most people think of when considering well-known chocolatiers in London, and although they are a ‘highstreet chain’, their chocolates (and hot chocolates) are not only divine award winners, but also inventive! My favourite is their classic hot chocolate, with a bit of a twist. Whilst a classic hot chocolate with chocolate shavings on top is an option, there’s something really special and a bit naughty about adding a shot (or two) of rum into the mix, and topping it off with the extremely flavourful cacao whip.
PRESTAT HOT CHOCOLATES:
One of London’s oldest chocolate houses, originally founded over 100 years ago, and later co-owned by a former employee of Charbonelle & Walker, Prestat started life as a little chocolate shop in South Molton Street. After surviving two World Wars and the rationing of the 1950s Prestat rose to prominence again, becoming a favourite shop of not just royalty, but of Rold Dahl himself! Legend has it it was this very chocolate shop that influenced Dahl for his book My Uncle Oswald, and, in part, Charlie and the Chocolate Factory.
The latest exciting news for Prestat involves their newly opened chocolate cafe at 186, Pavilion Rd in Sloane Square. There are a fine selection of delicious cakes on offer, as well as chocolate truffles and a range of hot chocolates, which is why we’re here, including: Dark, Milk, Orange and Chai. Feeling a little like branching out, I went for the chai hot chocolate, not quite as thick as some other London hot chocolates I have tried, but still just as silky and rich as it is made with real grated chocolate and a powdered chai spice blend. The warming mix of spices with the rich chocolate is perfect for any time of year, and the lack of sickly syrupyness makes it all the more palatable. Served in a classically fancy gold-rimmed drinking mug and finished with a light dusting of richly intense cocoa powder, I strongly suggest regardless of what flavour you try, add a yuzu sake truffle as an after chocolate – trust me, you won’t be disappointed!
Prestat’s Cafe can be found at: 186, Pavilion Rd, London SW3 2BF, a 3 minutes walk from Sloane Square tube station, and their miniature chocolate shop can be found at: 14 Princes Arcade, Piccadilly, London SW1Y 6DS
ROCOCO CHOCOLATE’S HOT CHOCOLATE:
Rococo Chocolates in Motcombe Street, London, are famous for a variety of award-winning chocolate products, including their 70% House Dark drinking chocolate which is pure magic in a cup. Served in Rococo’s distinguishable china cups with the founder’s own blue stencil designs on them, everything about this hot chocolate drinking experience is pure perfection.
The chocolate they use is an organic 70% house blend using beans from a variety of origins, to add a little richness they have also added organic cocoa powder to the mix giving it a lovely strong flavour and velvety texture, it’s clear to see why this drink won them an Academy of Chocolate award! Sip it from their beautiful cups outside in the little wire chairs, inside the hustle and bustle of the shop, or in their little private magic garden downstairs at the back of the shop. Even after you’ve finished you will notice the heady notes of chocolate linger on your palette for a good few minutes! Aaah, bliss.
It’s not just their chocolates and hot chocolates that are inspirational, the founder herself, Chantal Cody is even more so. A strong minded business woman with a passion for style and chocolate, she founded Rococo Chocolates 33 years ago, the first female chocolatier in the UK to do so, as well as founding the Academy of Chocolate in 2005 alongside several other industry experts and chocolate aficionados. Legend also has it that it is Chantal and her Motcomb Street shop that inspired the book Chocolat by Joanne Harris.
Enjoy a fine cup of Rococo’s hot chocolate in a signature blue and white cup and explore the secret garden at 5 Motcomb Street, London, SW1X 8JU
WILLIAM CURLEY’S HOT CHOCOLATE:
Some may say I am biased as I used to work here, but we need to bear in mind this guy also won Britain’s Best Chocolatier award four times by the Academy of Chocolate! So come and try for yourself, I really believe William Curley does create one of the best hot chocolates around – and there are a range of flavours to choose from: classic House Dark, nutty Gianduja (made with gianduja chocolate), inviting Mayan Spiced blend (70% dark chocolate with a hint of cinnamon, ginger and nutmeg) and the exciting Aztec Blend of 70% dark with a kick of chili at the end.
The classic House Blend hot chocolate is created using 70% dark Toscano chocolate, the name of Amedei‘s signature dark chocolate – using beans from a range of origins across South America. Fine dark Toscano chocolate is blended together with freshly boiled frothed milk, the end result – a deliciously smooth and rich dark chocolate drink, not too bitter and not too sweet. The perfect accompaniment to pretty much anything at any time of day! Something not to be missed if you are on a trip to London! Served in a double-walled glass cup, your hot chocolate stays warm whilst your hands don’t burn, and don’t forget the chocolate shavings on the top – these guys clearly know what they are doing with chocolate.
As with the House Dark; both the Mayan and Aztec blends contain 70% dark Toscano chocolate as their base and are blended with cinnamon, ginger and nutmeg, or chili respectively. Gianduja on the other hand, is a whole separate beast, and if you are a fan of your hazelnut hot chocolate, just without the sickly sweet fake hazelnut syrup (move over Starbucks), then this is the one for you!
Originally a spread, created in Napoleon’s era, Gianduja is now synonymous with solid milk chocolate hazelnut bars, where the hazelnuts are completely ground up, they are not the same as a milk chocolate blended with actual hazelnut pieces. Slightly softer than a classic milk chocolate bar, once grated and blended with hot milk, this is a party on the palette for many hot chocolate lovers!
William works exclusively with Amedei Chocolates to source his chocolate for all of his products.
His hot chocolates can be sampled at 198 Ebury Street, Belgravia, SW1W 8UN and 10 Paved Court, Richmond, TW9 1LZ.
*Author’s Edit: As of May 2016 William Curley no longer trades from the Belgravia or Richmond locations, for all William Curley products, please visit Harrods department store by Knightsbridge station, or visit his website: http://www.williamcurley.co.uk/
SKETCH PARLOUR HOT CHOCOLATE:
The richest of them all! Sketch in Mayfair is a Michellin star group of restaurants in one venue. The first place you may enter as you head into the building is the Parlour, famous for it’s Alice in Wonderland-esque themed decor and tastefully miss-matched furniture. You can lunch here, and also take morning tea or breakfast – here they have a fine range of french patisserie, macarons, a full on varied lunch menu at a reasonable price, and…hot chocolate to die for.
Made using Valrhona’s finest 70% dark house blend, again like all top hot chocolates in London this is pure, melted gold, in a cup! But it’s the combination of this melted gold and finely frothed creamed milk that really makes this particular hot chocolate extra special. So smooth and so thick that you really do need the supplied teaspoon to scoop out the left overs, you’ll be licking your lips and savouring that flavour long after you have scraped the last from the cup!
Sketch is worth a visit not just for the hot chocolates, the patisseries, the delightful theme of the parlour, but The Glade is a must visit for any coffee lover or fan of scones and cream – Jamaican Blue Mountain Coffee is staple here and the Glade gives a delightful impression of being in a forest. Before you go, don’t forget to explore the loos – both sets – they are some of, if not the most, exciting in London!
Sketch is found at 9 Conduit Street, W1S 2XG, a stones throw (or very short walk) from Oxford Circus tube station.