Italian hot chocolate, especially from Turin in Piemonte, has been a beloved winter beverage since the 19th century, originally served in elegant cafés as a thick, indulgent treat. It reflects the region’s love for high‑quality cocoa and is considered a comforting staple during cold months.

In Piemonte, the drink is made very thick with a high chocolate‑to‑milk ratio and often uses local dark chocolate. In southern Italy, hot chocolate may be lighter and sweeter, sometimes flavored with citrus or liqueur. The Turin style remains the richest and most velvety.

In Turin, it is traditionally served in small, wide‑rimmed cups or mugs, sometimes accompanied by a biscotto or a small piece of amaretti. The drink is poured hot and enjoyed slowly to appreciate its dense, silky texture.

Italian hot chocolate is a favorite during the winter holidays, after‑school treats, and as an after‑dinner digestivo in cafés. It is also served during festive markets and family gatherings as a comforting warm beverage.

Italian hot chocolate embodies the Italian comfort food ethos of simple, high‑quality ingredients creating deep flavor. Like risotto or polenta, it relies on careful technique—slow heating and proper thickening—to achieve a luxurious mouthfeel.

Authentic ingredients include high‑quality dark chocolate (70% cacao or higher), whole milk or rich plant‑based milk, sugar, a pinch of salt, and sometimes a touch of cocoa powder. Acceptable substitutes are oat or almond milk, semi‑sweet chocolate, and honey or maple syrup for sweetness.

Italian hot chocolate pairs beautifully with biscotti, amaretti, or a slice of panettone. It also complements a simple cheese plate featuring mild cheeses like mozzarella or a sweet pastry such as crostata.

Common mistakes include not whisking the slurry enough, causing lumps; adding chocolate before the mixture reaches a simmer, which prevents the cornstarch from activating; and overheating the drink, which can cause the chocolate to seize.

Cornstarch provides a clear, glossy thickening without adding a starchy flavor, resulting in a smooth, velvety texture that is characteristic of traditional Italian hot chocolate. Flour would make the drink cloudy and heavier.

When the mixture coats the back of a spoon and leaves a slow, glossy trail as you run your finger through it, the hot chocolate has reached the proper thickness. It should feel thick but still pourable.

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