Making hot chocolate with a Feastables bar
Making hot chocolate with a Feastables bar is a easy French recipe that serves 1. 260 calories per serving. Recipe by Ethan Rode on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $9.61 total, $9.61 per serving
Ingredients
- 100 g Feasta Chocolate Bar (high‑quality milk chocolate bar, broken into small pieces)
- 500 ml Whole Milk (preferably 2% or whole for extra creaminess)
- 30 ml Heavy Cream (for whipping and topping)
- 1 tsp Granulated Sugar (optional, only if you like extra sweetness)
Instructions
Break and Chop Chocolate
Unwrap the Feasta chocolate bar and break it into small, uniform pieces so it melts quickly and evenly.
Time: PT2M
Heat the Milk
Pour the whole milk into a saucepan and warm over medium heat, stirring occasionally, until it reaches just below a simmer (about 85‑90°C).
Time: PT3M
Temperature: Medium heat
Melt the Chocolate
Reduce the heat to low, add the chopped Feasta chocolate pieces to the warm milk, and whisk continuously until the chocolate is fully melted and the mixture is smooth.
Time: PT2M
Temperature: Low heat
Thicken the Hot Chocolate
Add the optional teaspoon of sugar, continue to whisk, and let the mixture gently simmer for another 2‑3 minutes until it reaches a thick, velvety consistency that coats the back of a spoon.
Time: PT3M
Temperature: Simmer 90°C
Whip Cream and Serve
While the chocolate is thickening, whip the heavy cream until soft peaks form. Pour the hot chocolate into a pre‑warmed mug, top with a generous dollop of whipped cream, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 260
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Soy (possible in chocolate emulsifier)
Ingredient Substitutions
- Instead of Feasta Chocolate Bar: Cadbury Dairy Milk bar, Ghirardelli milk chocolate bar, any premium milk chocolate bar
- Instead of Whole Milk: 2% milk, full‑fat oat milk (for dairy‑free version), almond milk (will be less thick)
- Instead of Heavy Cream: whipping cream, cold half‑and‑half (less stable), coconut cream (dairy‑free)
- Instead of Granulated Sugar: honey, maple syrup, agave nectar
Equipment Needed
- Saucepan
- Whisk
- Measuring Cup
- Heat‑proof Bowl (optional)
- Mug
- Spoon
Critical Steps — Do Not Skip
- Breaking the chocolate into small pieces ensures even melting.
- Heating milk to just below simmer prevents scorching.
- Continuous whisking while adding chocolate avoids lumps.
- Simmering briefly to thicken without boiling preserves a silky texture.
Chef Tips from the Video
- Use a stainless‑steel saucepan for even heat distribution.
- Warm the mug beforehand to keep the hot chocolate at temperature longer.
- For an extra luxurious mouthfeel, add a tiny pinch of sea salt just before serving.
Troubleshooting
Chocolate lumps or grainy texture.
Return the saucepan to low heat and whisk vigorously; the heat will melt any remaining solid bits. If lumps persist, strain through a fine mesh sieve.
The drink is too thin.
Simmer a minute longer to reduce, or add an extra 10 g of chopped chocolate.
Milk scorches on the bottom.
Use a heavy‑bottomed saucepan and stir constantly. If scorching occurs, discard the burnt portion and start with fresh milk.
Storage
Refrigerator: Store any leftover hot chocolate in an airtight container for up to 2 days; reheat gently on the stove.
Freezer: Not recommended – texture changes when frozen.
Room temperature: Do not leave at room temperature for more than 1 hour due to dairy content.
Make-Ahead Tips
- Pre‑break and store the chocolate pieces in a sealed bag for quick use.
- You can pre‑heat the milk and keep it warm on the stove (low setting) for up to 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of French‑style hot chocolate in French cuisine?
French‑style hot chocolate, known as "chocolat chaud," dates back to the 17th century when chocolate was introduced to Europe. It became a luxurious beverage among aristocracy, prized for its thick, velvety texture achieved by using high‑quality chocolate and generous amounts of cream.
What are the traditional regional variations of hot chocolate in French cuisine?
In Paris, the classic version is thick and served with a generous dollop of whipped cream. In the south of France, some add a splash of orange liqueur, while in Provence, a hint of vanilla or cinnamon is common. Each variation still emphasizes richness and a smooth mouthfeel.
How is hot chocolate traditionally served in France?
It is traditionally served in a pre‑warmed porcelain cup or mug, often topped with freshly whipped cream and sometimes a dusting of cocoa powder. It is enjoyed as a dessert drink or a comforting treat on cold mornings.
What occasions or celebrations is hot chocolate traditionally associated with in French culture?
Hot chocolate is a staple during winter holidays, especially around Christmas and New Year's. It is also popular at cafés for a mid‑day indulgence and at family gatherings during chilly evenings.
What makes Feasta Bar Hot Chocolate special compared to other chocolate drinks?
Feasta chocolate bars are praised for their smooth, creamy texture and balanced sweetness, which melt into a silky base without needing additional cocoa powder. Using a premium bar like Feasta creates a richer, more authentic French‑style hot chocolate than generic cocoa mixes.
What are the most common mistakes to avoid when making Feasta Bar Hot Chocolate?
Common mistakes include overheating the milk, which can scorch and create a skin, and adding the chocolate too quickly, which leads to lumps. Also, letting the mixture boil will make it grainy; keep it at a gentle simmer.
Why does this Feasta Bar Hot Chocolate recipe use low heat after adding the chocolate instead of high heat?
Low heat prevents the chocolate from seizing and ensures a smooth emulsion with the milk. High heat can cause the cocoa butter to separate, resulting in a gritty texture.
Can I make Feasta Bar Hot Chocolate ahead of time and how should I store it?
Yes, you can prepare the chocolate‑milk base up to 2 days in advance. Store it in an airtight container in the refrigerator and gently reheat on low heat, whisking before serving. Add fresh whipped cream just before serving.
What texture and appearance should I look for when the Feasta Bar Hot Chocolate is done?
The drink should be thick enough to coat the back of a spoon and have a glossy, smooth surface. No visible chocolate shards or milk skin should remain; the color should be deep, dark brown.
How do I know when the Feasta Bar Hot Chocolate is done cooking?
When the mixture gently simmers for 2‑3 minutes and a spoon‑test shows the liquid clinging to the spoon without running off, the hot chocolate has reached the ideal thickness.
What does the YouTube channel Ethan Rode specialize in?
The YouTube channel Ethan Rode focuses on simple, high‑quality home cooking tutorials that highlight premium ingredients and classic techniques, often featuring quick, approachable recipes for everyday meals and indulgent treats.
How does the YouTube channel Ethan Rode's approach to French‑style hot chocolate differ from other cooking channels?
Ethan Rode emphasizes using a single, high‑end chocolate bar (like Feasta) to achieve authentic thickness, rather than relying on cocoa powder or instant mixes. His videos stress precise temperature control and minimal equipment for a bar‑to‑cup experience.
Last updated: August 25, 2026
