I uh... might be able to match that actually. Possibly surpass it. How? I work in an italian restaurant, and I wear a white shirt. And it's still white.
I made hot chocolate a couple weeks ago from canned coconut milk. Sugar is already there... just have to add the chocolate. I started with dark bar chocolate and then added some cocoa since it wasn't getting very chocolatey in color. It was really good!
It’s like 500 kcals in one chocolate bar. Imaging drinking it with sugar, milk and cream at the same time, at least 700kcals, when on average 1800 is enough for the day
Just a tiny bit of chili or cayenne will make sure it warms through your soul even on the coldest and saddest days. It always reminds me of my grandmother, who used to make "onion tea for when the body hurts and hot chocolate for when the heart hurts".
level 1 was immediately more advanced than I've ever done in my life 😂😂 edit: If you do any of these, more power to you! No need to get pressed! I promise it's not that serious!
My favourite: 1) Take a cinnamon stick, heat until fragrant 2) Add at least 2 cups of milk, heat 3) Add dark chocolate 4) once melted, mix in vanilla or vanilla powder, chili powder, cayenne, and a pinch of salt Nothing warms you up better in cold weather Edit: If it ain't sweet enough, add sugar, totally forgot that in the ingredients
That sounds amazing My favorite: Fill a mug halfway with boiling water, mix in 1 pack of instant hot chocolate, fill the rest of the way with milk I will be trying your way soon though. Edit: what are the measurements for the spices and chocolate?
@RileySmith-v4d If you're doing 2 cups of milk, take about 1/2 cup of dark chocolate, I usually get these 1lb bars of chocolate of Trader Joes and cut a fourth off. Spice wise start with half a teaspoon of each and periodically taste to see if that is spicy enough
My favorite: One mug of milk and two tablespoons of Ovaltine chocolate milk powder boiled on the stove with a ton of whipped cream or marshmallows on top.
@@STiCKGamesOfficial Also the sheer amount of chocolate you get in one of their bars compared to the big brands is another thing that makes them worth it in my opinion
RECIPES Level 1: - Heat up a cup of milk, add sugar, sifted cocoa powder - Whisk it up and add a small touch of salt Level 2: - Shred some dark chocolate - Add the shredded chocolate to a pot with some sugar, salt and a bit of cream - Gently melt it until it looks like in the video - Slowly drizzle in the milk while mixing to reach a super thick and smooth consistency - (You can eventually add some whipped cream with a bit of grated chocolate on top of your cup) Level 3: - Take some shredded chocolate, add brown sugar, a cinnamon stick, a couple of cardamom pods and cover it all with oat milk (or other milk of your preference) - Let it steep on very low heat for about 10 minutes - Then just whisk it up and adjust the consistency with more milk based on your preference
@@Daughter_of_the_MostHigh Just eyeball it and adjust for your own tastes, that's the best part about cooking! Except baking... that is a precise science.
Level 0.5: Heat up milk, put milk in mug, put in instant chocolate or chocolate powder with any type or sugar, stir, drink. Optional: Add Cinnamon or Nutmeg for Level 0.75. Optional 2: Add some canned whipped cream on top for Level 0.80. Add additional powders for that for Level 0.90 My preference is using Unsweetened Ghirardelli Chocolate Powder and any sugar, often brown.
In my culture we have a pure cacao compressed in tablet form called "tableta". It's usually the size of the circle when you make the "OK" sign with your thumb and index fingers 👌. We dissolve that in hot boiling water and a little sugar. And that's my culture's version of hot chocolate. If you wanted to make it richer, you can add whole milk instead of hot water.
We use cardamon in alot of my native cooking and one tip i got which you missed here was crack the pods open. The black seeds in the centre have all the flavour and throw in the green shells as well, youll just have to make sure u sieve out the bits as you pour into mugs.
@balesshippolova honestly I've never really been big on adding spices to hot chocolate, I wouldn't say hot chocolate is a drink I'd gravitate towards (don't get my wrong im a sucker for orange hot chocolate). Tea on the other hand, made with milk, not water, in a sauce pan with cardamom, cinnamon and fennel seeds, is absolutely amazing and perfect for cold days in the morning. If you ever feel like experimenting grab some black tea(in the uk yorkshire or tetley will do). Use one teabag per mug of milk mix in the spices and let it come to boil, let it simmer to get the flavour out of the spices add some sugar as well as the tea. Once the spices have infused then let that cook getting all the flavour and colour out of the tea and you'll have the best cup of tea you've ever had.
this is a trick i learned from another youtuber for hot chooclate. add a bit of cornstarch. thickens the hot chocolate up, and prevents the chocolate from seperating out into the bottom. the basic hot chocolate can be spiced up with a bit of cinnamon, vanilla extract, and some instant coffee edit: the cornstarch is more to prevent chocolate from seperating in the mixture. mix a very small amount (you don't need alot! the thickness mostly comes from chocolate) to some cold milk and then add it to the mixture once its heated up some. won't be grainy and you won't taste any of it.
You can use almond milk, if you also can’t have oats. Ok, you can’t have the dollop of cream on the top of no.2, but otherwise, you can make the most perfect hot chocolate without dairy. I put a lot of extra vanilla in mine
You forgot level zero, level 1/3 and level 1/2 those being microwaving store bought chocolate milk, instant hot chocolate packs and melting a big Hershey’s into milk
You forgot level -3.5 which is heat water in the microwave and add two packets of Swiss miss hot chocolate. MUST be the marshmallow SM and you’re hella fancy if you add whipped cream on top!
Microwaved chocolate milk might be level 0 but it's vastly superior to the upper level concoctions. If the chocolate milk is too thick -- from cream, melted chocolate, or both -- it loses its warm, comforting quality. You can't take a nice warm gulp of it because it's just too much. It becomes a dessert instead of a hot drink.
I find it hilarious that I see all these recipes and am like ”I gotta try that”, meanwhile I live in a college dorm, the closest thing we have to a kitchen is a microwave and a 5 ft by 3 ft room with nothing but an oven in it, ”Felnärd i Välfärd” is my personal anthem based on the name alone, etc-
1:14:54 “Honey, always trust your instincts when it comes to men.” SubhanAllah, what excellent advice from a father to a daughter. I had a psychiatry professor years ago, addressing both men and women students, who told us to always listen to our instincts about people, especially strong negative instincts are generally correct.
yeah and no, mexico used water and oatflakes, thats not even remotely the same. cattle isnt native to the americas and they didnt knew milk until the spanish came.
people tend to not realize what he did in the video "coca power and milk" is basically a clone of the store bought versions minus some additives to make it last longer.
I've tried making them all before and they're really good!!! I like adding orange peel to my spiced hot chocolate, the citrus pairs really well I think
@@SanstevenI went to Mexico and we had “abuelita” hot chocolate and it was absolutely disgusting, I tried it the way the locals recommended it and I just couldn’t stand it. I had to doctor it up with more sugar, cinnamon, salt and even a little bit of cayenne pepper and it still wasn’t good Id rather have Swiss miss packets of cocoa and that is a LOW BAR 😭
I usually have a pretty strong stomach but I've had hot chocolate like level 2 a few times and each time I felt really sick afterwards, at least one time it came back up. So I don't ever get hot chocolate like that any more.
@@TheNickmistaCould it have been the milk and cream? I’ve given up dairy (except butter) and now I use coconut milk in my coffee and to make hot chocolate. It does have a different flavor but I’ve grown accustomed to the taste and it doesn’t leave me feeling bloated and nauseous. 🤢
They all sound great. However, I do have to limit my sugar intake. After melting dark chocolate, add some liquid stevia to sweeten it. Almond milk is great. If you absolutely must, add a teaspoon of honey or 100% real maple syrup.
I still prefer Filipino Tsokolate Eh made with Tableya, coconut oil, Muscovado Sugar, with Evaporated milk on the side. Served with a variety of rice cakes cooked in every permutation possible
My favourite way to make hot chocolate: Milk Dark chocolate A splash of rum Some vanilla extract A pinch of salt A bit of cocoa powder If you like it thick add some cooking cream Served with whipped cream and mini marshmallows on top :)
For the second one its's better to heat up the milk and then put in the chopped chocolate. The chocolate could burn if you melt it directly in the pan (unless you do a double broiler but that's more of a pain in the ass), plus it's not going to be as hot which is the whole point
Level 1 is not hot chocolate. "Hot chocolate isn't the same thing as hot cocoa, hot chocolate is if you melted down an actual chocolate bar." - Mat Pat
Imagine level 1, after a nice bath, a light but comforting dinner, your favorite hoodie or blanket and starting to play your favorite cozy game. For me, that's self-love.
Using the melted chocolate base and then frothing milk with a coffee machine steam wand and essentially making it like a latte or cappuccino is 100% the best way to
A few ways to interpret this: 1. Child-labor free-chocolate: it was made with child labor, and now its free for you. 2. Child labor-free-chocolate: It was made labor free, and it is for childs. 3. Child-labor-free chocolate: Chocolate made without child labor in its process. PD: I am recovering from an injury and with pain meds, sorry if something doesnt make sense. I will probably correct it later.
Here from Spain, we have always made chocolate pretty similar to version 2. Just not extra sugar since the chocolate already has, unless you want it extra sweet. And starting with water instead of cream, then adding the milk.
Level 1 is for every-day hot cocoa. Nothing fancy, just a nice cup of hot cocoa. Level 2 is for when I want the nostalgia of visiting the fancy cake-shop with my mom as a child (picking the piece of cake that looks the best, sitting down in the warm, comfy booths, and being allowed ALL the whipped cream I wanted on my hot chocolate) I've never tried level 3. Instead, I make a jar of "Christmas cocoa" every year: Cocoa powder (the good kind, without any added sugar) Dark chocolate (shredded) Sugar Vanilla Cinnamon (I like LOTS) Nutmeg (freshly grated for the best taste) Cardamon (spelling?) Salt Cayenne pepper Carnation (powdered!) Mix it all up and store in an airtight jar. I use 4 teaspoons with top when I make a cup. Put in a pot with milk and a splash of cream, and heat - no boiling! I personally don't care about the spice granules on the bottom of my cup, but I suppose one could strain it
I am french and I know americans call "french style hot chocolat" the level-2 . But actually the french one is the "level-1"on the video. The "level-2" is actually much more italian and spanish. (Nowdays we also make the "level-2", but only since 10 or 15 years. Fashion inspired by south of europe hot chocoat style).
In Spain hot chocolate has flour to thicken it. We drink a cup of boiled flour with a stick of fried flour and we call it a breackfast, who would have thought it would become trendy.
@guillermolledowolkowicz7085 oh yes you are right. I have already tasted the spanish breakfast... Very good actually! I did not know it was always made with a bit of flour. I have seen this kind of hot chocolate in Napoli too. It was delicious but it is a dish itself.
It's funny because I learned the "French" style when in France, but it was from an American chef. He also put in strawberries though, and it was the best I've ever had. I've never been able to replicate it, though I got the recipe and tried many times.
one of the things that always amazes me regarding cooking is that there's usually that one ingredient that most ppl(including me) think that it'll make the food taste bad and weird but instead it enhances the food's flavour to a next level. Example here kwook using salt for the sweet chocolate
Swiss style is my favorite. You get a mug of hot milk and a piece of chocolate on a stick. You stir the hot milk with the piece of chocolate until enough of it melts into the milk. You can melt all of it or snack on the melting chocolate chunk in the meantime.
My favourite: 1. Chop up milk chocolate 2. Melt the milk chocolate 3. Slowly add cream until smooth 4. Pour into cup and add whipped cream 5. Sift cocoa powder on top (optional) Relatively simple yet absolutely DELICIOUS 10\10
Level 2 looks like perfection! Gonna have to buy ingredients next time I pick up groceries, so I can make some epic hot chocolate! I really like Tony's Chocolonely chocolate, though have only tried the plain milk chocolate, just may have to get their dark chocolate for this, or better yet, use both milk chocolate and dark chocolate in the hot chocolate 🤤
Level 3 is - Champurrado without the corn powder Mine is Level 4 a pinch of habanero And ancho powder/cinnamon. maple syrup instead of sugar. med to dark chocolate Layered with whip cream And caramel sprinkles ...When its -30c outside And snow on the windows This with a log in the fireplace. "Heaven"
![ARGENTINA vs. PERÚ [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/xtI25ENDDSY/mqdefault.jpg)
Hot chocolate, hotter chocolate, the hottest chocolate
Chocolate
Chocolater
Chocolatest
Attractive chocolate
Hottie chocolate
Cocoa, hot chocolate, and chai hot chocolate
Tinkers Construct ahh naming scheme
the confidence to do this in a white shirt is unmatched
Dang true
I uh... might be able to match that actually. Possibly surpass it.
How?
I work in an italian restaurant, and I wear a white shirt.
And it's still white.
This made me spit out my hot chocolate
@@M.W.2 Dang, no white shirts for you xD
Why? I don’t get it.
I love that his level 1 hot chocolate is already more complex than most things a lot of us have tried
I made hot chocolate a couple weeks ago from canned coconut milk. Sugar is already there... just have to add the chocolate. I started with dark bar chocolate and then added some cocoa since it wasn't getting very chocolatey in color. It was really good!
Hot water and the powder
What
Yeah, no chance I'm not putting in the effort to sive my cocoa
Cold mild and powder ( can’t be asked to wash up a milky pan )
Level 1 should’ve been the instant hot chocolate mix
That’s level 0.5
Its not worthy to be called hot chocolate
@@Ch3z_BorgorI don’t see how. It’s literally coca powder
@@Ch3z_Borgor it’s tasty tho
@@A_Professional_Idiot_mk.2 yeah
"I gotta take a nap now"
So relatable after having something so comforting 😂
It's not comfort, it's a sugar crash lol
#2 is not comforting lol, I made it once and holy crap the sheer fat and sugar going into your body makes you feel like ass almost immediately
HHHMMMM ......ALL that insulin rushing through my veins.......OOOOAAAAAHHHH!! NAP TIME!!!!
It’s like 500 kcals in one chocolate bar. Imaging drinking it with sugar, milk and cream at the same time, at least 700kcals, when on average 1800 is enough for the day
@@chereshenkovm 2200 if you are a man that does not sit the whole day. I go 2500 with 1.5h workout. But im negative atm. Could go for 2.8k-3k.
Just a tiny bit of chili or cayenne will make sure it warms through your soul even on the coldest and saddest days.
It always reminds me of my grandmother, who used to make "onion tea for when the body hurts and hot chocolate for when the heart hurts".
I add a pat of salted butter to your recipe.
@@Neenerella333 I'll have to give that a go one of these days
Sometimes I want to add some alcohol. Like Orange Schnapps. Whatever you got. ❤
@@lrajic8281 Rum or whiskey is great as well.
I add a bit of ginger as well. Fresh if possible, but sometimes it curdles it, haha.
level 1 was immediately more advanced than I've ever done in my life 😂😂
edit: If you do any of these, more power to you! No need to get pressed! I promise it's not that serious!
That‘s Europe, mate!
@@lynnm6413no, it's not!
You must be quite simple then
@@alienmorality normal*
@@alienmorality i guess so 🤷♂️
My favourite:
1) Take a cinnamon stick, heat until fragrant
2) Add at least 2 cups of milk, heat
3) Add dark chocolate
4) once melted, mix in vanilla or vanilla powder, chili powder, cayenne, and a pinch of salt
Nothing warms you up better in cold weather
Edit: If it ain't sweet enough, add sugar, totally forgot that in the ingredients
That sounds amazing
My favorite:
Fill a mug halfway with boiling water, mix in 1 pack of instant hot chocolate, fill the rest of the way with milk
I will be trying your way soon though.
Edit: what are the measurements for the spices and chocolate?
@RileySmith-v4d If you're doing 2 cups of milk, take about 1/2 cup of dark chocolate, I usually get these 1lb bars of chocolate of Trader Joes and cut a fourth off. Spice wise start with half a teaspoon of each and periodically taste to see if that is spicy enough
My favorite:
One mug of milk and two tablespoons of Ovaltine chocolate milk powder boiled on the stove with a ton of whipped cream or marshmallows on top.
I gotta save this one, thanks for the recipe other random viewer!
@@Koshionos1 thank you!
Respect for using Tony's Chocolonely. Literally the best chocolate I've ever had 👍
Tony’s IS good. If you like that, you need to try HU chocolate. It’s lovely.
Isn't that the kind that is supposed to be from farmers who are paid a fair price instead of getting ripped off?
@@kevinmencer3782 yes, and they're also against child labor. Their chocolate is a little bit expensive but for a good cause, and I can respect that.
@@STiCKGamesOfficial same same
@@STiCKGamesOfficial Also the sheer amount of chocolate you get in one of their bars compared to the big brands is another thing that makes them worth it in my opinion
RECIPES
Level 1:
- Heat up a cup of milk, add sugar, sifted cocoa powder
- Whisk it up and add a small touch of salt
Level 2:
- Shred some dark chocolate
- Add the shredded chocolate to a pot with some sugar, salt and a bit of cream
- Gently melt it until it looks like in the video
- Slowly drizzle in the milk while mixing to reach a super thick and smooth consistency
- (You can eventually add some whipped cream with a bit of grated chocolate on top of your cup)
Level 3:
- Take some shredded chocolate, add brown sugar, a cinnamon stick, a couple of cardamom pods and cover it all with oat milk (or other milk of your preference)
- Let it steep on very low heat for about 10 minutes
- Then just whisk it up and adjust the consistency with more milk based on your preference
What are the measurements? Some could be anything from a pinch to a pound lol
Thank you.
Thanks. Will try these with my kids and younger brother.
@@Daughter_of_the_MostHigh Just eyeball it and adjust for your own tastes, that's the best part about cooking! Except baking... that is a precise science.
Level 2: What cream is that?
Level 0: Heat up water, put water in a mug, put in instant hot chocolate, drink.
Level -1: Heat up chocolate milk.
@@HenkTheUnicornthat sounds gross 😂
Level 0.5: Heat up milk, put milk in mug, put in instant chocolate or chocolate powder with any type or sugar, stir, drink.
Optional: Add Cinnamon or Nutmeg for Level 0.75.
Optional 2: Add some canned whipped cream on top for Level 0.80. Add additional powders for that for Level 0.90
My preference is using Unsweetened Ghirardelli Chocolate Powder and any sugar, often brown.
Level -2: Sh!t in the mug and heat it up in the oven. 'Enjoy!'
Water is crazy
In my culture we have a pure cacao compressed in tablet form called "tableta". It's usually the size of the circle when you make the "OK" sign with your thumb and index fingers 👌.
We dissolve that in hot boiling water and a little sugar. And that's my culture's version of hot chocolate. If you wanted to make it richer, you can add whole milk instead of hot water.
We use cardamon in alot of my native cooking and one tip i got which you missed here was crack the pods open. The black seeds in the centre have all the flavour and throw in the green shells as well, youll just have to make sure u sieve out the bits as you pour into mugs.
Ooh, I love cardamon; I bet it's good in hot chocolate. As much as I love cinnamon, I don't think it belongs in hot chocolate.
@balesshippolova honestly I've never really been big on adding spices to hot chocolate, I wouldn't say hot chocolate is a drink I'd gravitate towards (don't get my wrong im a sucker for orange hot chocolate). Tea on the other hand, made with milk, not water, in a sauce pan with cardamom, cinnamon and fennel seeds, is absolutely amazing and perfect for cold days in the morning. If you ever feel like experimenting grab some black tea(in the uk yorkshire or tetley will do). Use one teabag per mug of milk mix in the spices and let it come to boil, let it simmer to get the flavour out of the spices add some sugar as well as the tea. Once the spices have infused then let that cook getting all the flavour and colour out of the tea and you'll have the best cup of tea you've ever had.
@greatanomaly4858 That sounds delightful, thanks for sharing 🙂
this is a trick i learned from another youtuber for hot chooclate.
add a bit of cornstarch. thickens the hot chocolate up, and prevents the chocolate from seperating out into the bottom. the basic hot chocolate can be spiced up with a bit of cinnamon, vanilla extract, and some instant coffee
edit: the cornstarch is more to prevent chocolate from seperating in the mixture. mix a very small amount (you don't need alot! the thickness mostly comes from chocolate) to some cold milk and then add it to the mixture once its heated up some. won't be grainy and you won't taste any of it.
Portuguese style..! 😎
omg i do that...
*takes note*
except the cinnamon i dont like it :(
The cornstarch makes everything taste like shit
this is making my mouth water and my stomach cry just thinking about it (THE STRUGGLES OF A HOT CHOCOLATE LOVING LACTOSE INTOLERANT PERSON)
I think #3 started with alt milk. Even if not, how about using that recipe with a milk substitute
You could just substitute all of these with oat milk or something
Lactose free cow milk exists, or oat milk - that was in the third recipe anyway
You can use almond milk, if you also can’t have oats. Ok, you can’t have the dollop of cream on the top of no.2, but otherwise, you can make the most perfect hot chocolate without dairy. I put a lot of extra vanilla in mine
Canned coconut milk had lots of fat for decadent rich hot chocolate.
Bro felt the 2nd one😅
bro stunted, tasting heaven lol
🐡 Oh!
I have something like this at Patisserie G.
He felt like Ego
2nd one was basically chocolate syrup
Respect for using Tony's. Such a good company with a good cause.
"I have to take a nap now" is pretty consistent with my experience in rich hot chocolate. It has caffeine, but the cream lays you out.
@@AlexMint it's actually caffeine's weak cousin, theobromine. It does have a stimulant effect, but it takes hours to peak instead of minutes.
You forgot level zero, level 1/3 and level 1/2 those being microwaving store bought chocolate milk, instant hot chocolate packs and melting a big Hershey’s into milk
Don't forget the Hot Chocolate K Cups, that's what we use lol
You forgot level -3.5 which is heat water in the microwave and add two packets of Swiss miss hot chocolate. MUST be the marshmallow SM and you’re hella fancy if you add whipped cream on top!
That's tasty too but technically it wasn't mainly made by you, it was made by a factory.
Microwaved chocolate milk might be level 0 but it's vastly superior to the upper level concoctions. If the chocolate milk is too thick -- from cream, melted chocolate, or both -- it loses its warm, comforting quality. You can't take a nice warm gulp of it because it's just too much. It becomes a dessert instead of a hot drink.
In Argentina we have the SUBMARINE, large cup of hot milk and you add a chocolate piece and you melt it. You can order that in a bar.
i paused this, made myself hot chocolate and came back to watch😭
I felt that 😭❤
It's a short can't you just watch it while making it?
What level was it
@@solo._cryptic1 level 1
@@nazenihacoupians5479 I made level 3 but with regular milk, and honestly I prefer level 2
I find it hilarious that I see all these recipes and am like ”I gotta try that”, meanwhile I live in a college dorm, the closest thing we have to a kitchen is a microwave and a 5 ft by 3 ft room with nothing but an oven in it, ”Felnärd i Välfärd” is my personal anthem based on the name alone, etc-
@@Samaelwilliamslangtry buy a camp stove and set it up in a public park.
That last hot chocolate was very close to Mexican hot chocolate. Thick and warm, and makes you feel like you’re bundled up in a big blanket all day
I thought the same! Just switch out the cardamom for chili and it's perfect ❤
It’s like chocolate chai.
Uhh abuelita style haha 🧓🏽 ❤
Reminded me of how we make south asian tea. Water, milk, cinnamon, cardamom, salt and tea grains
I noticed the Tony's Chocolonely on the second one. Top tier choice bro. ❤️
yeah
Yessss, love that shit
Their ethics... It the goodness of this world, sweeter than the sugar in the chocolate itself.
Best chocolate out there! Best taste, best business practices, best collabs (that Ben and Jerry's collab last year was INSANE).
The pretzel toffee one is good tier
1:14:54 “Honey, always trust your instincts when it comes to men.” SubhanAllah, what excellent advice from a father to a daughter. I had a psychiatry professor years ago, addressing both men and women students, who told us to always listen to our instincts about people, especially strong negative instincts are generally correct.
level 2 gave him vampire fangs growing out of his moustache, sign me up
Nothing will ever beat the motherland where hot chocolate came from. Mexican hot chocolate.
Abuelita's is the closest we have in my southern us area haha
yeah and no, mexico used water and oatflakes, thats not even remotely the same. cattle isnt native to the americas and they didnt knew milk until the spanish came.
people tend to not realize what he did in the video "coca power and milk" is basically a clone of the store bought versions minus some additives to make it last longer.
I've tried making them all before and they're really good!!! I like adding orange peel to my spiced hot chocolate, the citrus pairs really well I think
OMG yes. Orange + chocolate is the best!
Great idea, thank you for the tip!
Sounds good
thats basically what jaffa cakes are :D but in chocolate milk form :)
Omg yesss. Orange and chocolate is the perfect combo
you should try Mexican chocolate, it is absolutelly delicious
Si
@@areyougoat2733 Si👍
@@SanstevenI went to Mexico and we had “abuelita” hot chocolate and it was absolutely disgusting, I tried it the way the locals recommended it and I just couldn’t stand it.
I had to doctor it up with more sugar, cinnamon, salt and even a little bit of cayenne pepper and it still wasn’t good
Id rather have Swiss miss packets of cocoa and that is a LOW BAR 😭
@@colbysmith2460 "I swear this happened, i put it on cap!!!!!111"
I tried mexican sugar
It was good
The jump from Levels 1 to 2 is insane!
Is it just me who thinks level 2 was the best. Maybe if level 3 also had the whipped cream.
I like to combine them, cream _and_ spices 😁
I usually have a pretty strong stomach but I've had hot chocolate like level 2 a few times and each time I felt really sick afterwards, at least one time it came back up. So I don't ever get hot chocolate like that any more.
Level three was garbage. Don't put oat milk in something meant to be fatty and full of sugar!
Looked good but could've used more milk , it was a bit too rich and thick in my opinion
@@TheNickmistaCould it have been the milk and cream? I’ve given up dairy (except butter) and now I use coconut milk in my coffee and to make hot chocolate. It does have a different flavor but I’ve grown accustomed to the taste and it doesn’t leave me feeling bloated and nauseous. 🤢
You should do 3 levels of ice tea
They all sound great. However, I do have to limit my sugar intake. After melting dark chocolate, add some liquid stevia to sweeten it. Almond milk is great. If you absolutely must, add a teaspoon of honey or 100% real maple syrup.
I still prefer Filipino Tsokolate Eh made with Tableya, coconut oil, Muscovado Sugar, with Evaporated milk on the side. Served with a variety of rice cakes cooked in every permutation possible
These all look so good 😍
A dash of vanilla extract will improve every one of those levels.
I reccomend adding some ginger juice to your hot chocolate, it sounds horrible but genuinely, the spice complements the sweetness very well
I'd try level 3 but with the cream from level 2. Maybe a touch of coffee as well.
Love the video!!! Great job on this! That looks so good!
Kwoowk being consistent???
My favourite way to make hot chocolate:
Milk
Dark chocolate
A splash of rum
Some vanilla extract
A pinch of salt
A bit of cocoa powder
If you like it thick add some cooking cream
Served with whipped cream and mini marshmallows on top :)
yesss and with almond milk its amazing
Black black chocolate? The bitter kind, with no sugar?
I wanna make this but I need to clear that up lol or else I might make a mess
@@borbgur look for "baking/cooking chocolate"
Coming back to this comment later
@@borbgur look for "cooking/baking chocolate"
For the second one its's better to heat up the milk and then put in the chopped chocolate. The chocolate could burn if you melt it directly in the pan (unless you do a double broiler but that's more of a pain in the ass), plus it's not going to be as hot which is the whole point
Tonyyys offically made it to the top my friends ❤❤❤
As an Indian level 3 is just chocolate Chai! 😂
Haha and without the tea leaves.
Saar
Curry 🍛
Thanks for the dairy free variation! Being allergic to dairy I love finding more recipes that work with plant based milk replacements
The second is perfect for churros hehe adioooos 🎉
Great brand choice for the chocolate. Propably one of the only big brands, that produces fair choclate
It isnt even fair
@@pino6942 except it is 😂
Can You do white hot chocolate?
Also nice: a dash of cayenne! :)
“I like it thick but not too thick”💀
Fr
My brain seized for a few seconds seeing that. There's no innocence around it.
Good to know I'm not the only one with a dirty mind
Level 1 is not hot chocolate.
"Hot chocolate isn't the same thing as hot cocoa, hot chocolate is if you melted down an actual chocolate bar."
- Mat Pat
Imagine level 1, after a nice bath, a light but comforting dinner, your favorite hoodie or blanket and starting to play your favorite cozy game. For me, that's self-love.
Imagine putting in the time and effort to do level three, and then giving it to someone you love. I can’t think of a higher form of love.
Using the melted chocolate base and then frothing milk with a coffee machine steam wand and essentially making it like a latte or cappuccino is 100% the best way to
Imma be completely honest, I’ve had hot chocolate made in all three of these ways and the first one was the best
Is that the child labor free chocolate?
Yes it is.
A few ways to interpret this:
1. Child-labor free-chocolate: it was made with child labor, and now its free for you.
2. Child labor-free-chocolate: It was made labor free, and it is for childs.
3. Child-labor-free chocolate: Chocolate made without child labor in its process.
PD: I am recovering from an injury and with pain meds, sorry if something doesnt make sense. I will probably correct it later.
yep! the owner made his brand to make sure that the cocoa farmers were well and directly paid, and that no children would work on his chocolate
The tears of the child workers make it tastier 🤤🤤🤤
@@CarlosMendez-tn5zi Trust me, the translators have had this argument with Tony's multiple times.
That sip for the french hot chocolate was such a dad moment, i think, idk, don't have a dad
real
I'm a dad and, yes, that was a dad moment!
@@jahellen thanks dad 🥺
Fun fact, in France we call that french style hot chocolate either Italian or Spanish (the latter is if the milk is replaced with water)
I definitely know it as Italian chocolate
Here from Spain, we have always made chocolate pretty similar to version 2. Just not extra sugar since the chocolate already has, unless you want it extra sweet. And starting with water instead of cream, then adding the milk.
@yatagarasu9205 so it's water AND milk then ? Fair. Hot chocolate without milk feels like it should be abominable.
Funny because making it the way he made it (with milk) is how people make it in spain
As a french i can confirm that we just call it hot chocolate and that he is saying bullshit
the other 2 levels would just make me feel sick, there is a reason why #1 is and will only be the best option
those all look like most delectable hot coco ever!merry christmas everyone! ❤️❤️❤️❤️❤️💖🎄😭🎄💖❤️
Level 1 is for every-day hot cocoa. Nothing fancy, just a nice cup of hot cocoa.
Level 2 is for when I want the nostalgia of visiting the fancy cake-shop with my mom as a child (picking the piece of cake that looks the best, sitting down in the warm, comfy booths, and being allowed ALL the whipped cream I wanted on my hot chocolate)
I've never tried level 3. Instead, I make a jar of "Christmas cocoa" every year:
Cocoa powder (the good kind, without any added sugar)
Dark chocolate (shredded)
Sugar
Vanilla
Cinnamon (I like LOTS)
Nutmeg (freshly grated for the best taste)
Cardamon (spelling?)
Salt
Cayenne pepper
Carnation (powdered!)
Mix it all up and store in an airtight jar.
I use 4 teaspoons with top when I make a cup. Put in a pot with milk and a splash of cream, and heat - no boiling!
I personally don't care about the spice granules on the bottom of my cup, but I suppose one could strain it
Ooooh thank you VERY MUCH for this
@emmm_4465 you are very welcome =)
A friend of mine puts whipped cream on top, but that's too rich for me
I am french and I know americans call "french style hot chocolat" the level-2 .
But actually the french one is the "level-1"on the video.
The "level-2" is actually much more italian and spanish.
(Nowdays we also make the "level-2", but only since 10 or 15 years. Fashion inspired by south of europe hot chocoat style).
In Spain hot chocolate has flour to thicken it. We drink a cup of boiled flour with a stick of fried flour and we call it a breackfast, who would have thought it would become trendy.
@guillermolledowolkowicz7085 oh yes you are right. I have already tasted the spanish breakfast... Very good actually!
I did not know it was always made with a bit of flour.
I have seen this kind of hot chocolate in Napoli too. It was delicious but it is a dish itself.
We talk about "chocolat chaud à l'ancienne" 🤷♀️ (old version hot chocolat must be the rigth translation)
It's funny because I learned the "French" style when in France, but it was from an American chef. He also put in strawberries though, and it was the best I've ever had. I've never been able to replicate it, though I got the recipe and tried many times.
These are all great! Hot chocolate is inspirational 🤩!
one of the things that always amazes me regarding cooking is that there's usually that one ingredient that most ppl(including me) think that it'll make the food taste bad and weird but instead it enhances the food's flavour to a next level. Example here kwook using salt for the sweet chocolate
I think most people know salt goes with chocolate lol
omg this was my go to channel to watch in my childhood ☹️☹️
Really? This is a pretty new channel lol
Swiss style is my favorite.
You get a mug of hot milk and a piece of chocolate on a stick. You stir the hot milk with the piece of chocolate until enough of it melts into the milk. You can melt all of it or snack on the melting chocolate chunk in the meantime.
Level 0 is cup of hot water and an instant hot chocolate packet.
Level -01 is MICROWAVING a cup of water and then adding a hot chocolate packet.
My favourite:
1. Chop up milk chocolate
2. Melt the milk chocolate
3. Slowly add cream until smooth
4. Pour into cup and add whipped cream
5. Sift cocoa powder on top (optional)
Relatively simple yet absolutely DELICIOUS 10\10
I think I’m going to stick to my Swiss Miss mix! 😭
Level 2 hot chocolate is my go to comfy drink in winters!
you have Such nice mugs i was very impressed with each one
The sip for level 2 is heavenly
That sigh as the endorphins kick in from the second cup. I felt that.
Omg! You were on SortedFood! Youre amazing!
Try Jamaican chocolate tea next 😊
The last two you're just drinking melted chocolate with few extra steps. That's not nappies you're feeling at the end, that's a heart attack 😂!
This is a spiritual experience, omg, love chocolate❤.
Level 1 was already a lot more involved than any hot chocolate I’ve done
Dank je voor de tips
That second one looks like perfection
2 was absolutely decadent ❤
I think the interviewer would appreciate the last one dispite it not being from le deux margo
TONY’S CHOCOLONELY 🗣️🗣️🗣️🗣️🔥🔥🔥🔥🔥🔥🔥🔥🔥‼️‼️‼️‼️
a touch of instant espresso would elevate any of these
That french style is something else.
The second one😹😹
*sip*
....
Ngah😫
Gotta love induction cook tops!!❤ the chocolate he spilled didnt even melt.
honestly almond milk is underrated af, it's really good if it's treated as a milk substitute in a simple recipe, just not straight out of the carton
god how did I feel cozy watching this
The cup used for the first level is an avenger level threat 😂
I love cacao cause it tastes so rich. Organic is good and I use it but its high in metals, so its not necessarily the best.
„anyways i gotta take a nap now or something“ 😂😂😂
I only make French style hot chocolate. It's unbelievably good. It actually kinda gives you a buzz too lol
Nah #2 was superior to the third one as soon as you pulled out the oat water
Level 2 looks like perfection! Gonna have to buy ingredients next time I pick up groceries, so I can make some epic hot chocolate! I really like Tony's Chocolonely chocolate, though have only tried the plain milk chocolate, just may have to get their dark chocolate for this, or better yet, use both milk chocolate and dark chocolate in the hot chocolate 🤤
The 3rd must have been a real winner, the video just ends like you need alone time with your mug
What I expected:
Hot chocolate,
Hotter chocolate
Hottest chocolate.
What I got:
Hot chocolate
Hot chocolater
Hot chocolatest
I can start doing a out of context compilation: "I like it thick, but not too thick"
Oatly really is freaking delicious.
Level 3 is - Champurrado without the corn powder
Mine is Level 4 a pinch of habanero And ancho powder/cinnamon. maple syrup instead of sugar. med to dark chocolate Layered with whip cream And caramel sprinkles ...When its -30c outside And snow on the windows This with a log in the fireplace. "Heaven"
That's just much sugar in the first and second level😂😂😂