Two Hot Chocolate Recipes
Two Hot Chocolate Recipes is a medium Korean recipe that serves 1. 210 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 7 min | Cook: 10 min | Total: 22 min
Cost: $47.99 total, $47.99 per serving
Ingredients
- 250 ml Whole Milk (use fresh whole milk for creaminess; 2% works as a substitute)
- 30 g Dark Chocolate (70% cocoa, kosher) (chopped into small pieces for quick melting)
- 1 tbsp Cocoa Powder (high‑quality unsweetened cocoa powder (e.g., Valrona))
- 1 tsp Granulated Sugar (adjust to taste; can be omitted for less sweetness)
- 0.25 pod Vanilla Bean (seeds scraped; use fresh bean for best aroma)
- 5 g Shaved Chocolate (for garnish; shave with a microplane or fine grater)
Instructions
Gather and Prepare Ingredients
Measure 250 ml milk, chop 30 g dark chocolate, scrape the seeds from ¼ vanilla bean, and set cocoa powder, sugar and shaved chocolate aside.
Time: PT2M
Create Chocolate Paste
In the saucepan, combine the chopped dark chocolate, 1 tbsp cocoa powder, 1 tsp sugar and about 30 ml hot water. Stir over low heat until a smooth, glossy paste forms.
Time: PT3M
Temperature: 45°C
Heat the Milk
Pour the milk into the same saucepan (or a clean one) and heat it to 80‑90 °C, just below boiling.
Time: PT4M
Temperature: 85°C
Combine Chocolate Paste with Milk
Add the chocolate‑cocoa paste to the hot milk, whisk vigorously until fully incorporated and the mixture is silky.
Time: PT1M
Temperature: 85°C
Add Vanilla Seeds
Stir in the scraped vanilla bean seeds, allowing the aroma to infuse for a few seconds.
Time: PT30S
Froth the Hot Chocolate
Transfer the hot chocolate into a French press. Pump the plunger up and down rapidly for 20‑30 seconds until a thick, velvety foam forms.
Time: PT2M
Serve and Garnish
Pour the foamy hot chocolate into a pre‑warmed mug, top with shaved chocolate, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 25 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by using plant‑based milk and dairy‑free chocolate
Allergens: Milk, Cocoa, Soy (possible in chocolate), Vanilla
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, almond milk, oat milk, soy milk
- Instead of Dark Chocolate (70% cocoa, kosher): semi‑sweet chocolate, milk chocolate (will be sweeter), vegan dark chocolate
- Instead of Cocoa Powder: any unsweetened cocoa powder
- Instead of Granulated Sugar: honey, agave syrup
- Instead of Vanilla Bean: vanilla extract (1/4 tsp)
- Instead of Shaved Chocolate: cocoa nibs, extra shaved chocolate
Equipment Needed
- Espresso Machine with Steam Wand
- Saucepan
- Whisk
- Beaker or Mixing Cup
- French Press
- Knife
- Cutting Board
- Microplane Grater
Critical Steps — Do Not Skip
- Creating a smooth chocolate paste without burning.
- Heating milk to the correct temperature (80‑90 °C).
- Frothing the beverage using a French press to achieve velvety foam.
Chef Tips from the Video
- Use a high‑quality 70% dark chocolate for depth of flavor; the higher cocoa content reduces sweetness and enhances richness.
- Fresh vanilla bean seeds give a natural aroma that powdered vanilla cannot match.
- For an extra silky mouthfeel, whisk the chocolate‑milk mixture with a small amount of butter (1 g) before frothing.
Troubleshooting
Chocolate paste is grainy or lumpy.
Add a little more hot water and whisk over low heat until smooth; ensure the chocolate is finely chopped.
Foam is thin or disappears quickly.
Make sure the milk is steamed to 80‑90 °C before frothing and use a French press with a tight seal; pump vigorously for at least 20 seconds.
Drink is too bitter.
Add a little more sugar or a dash of honey; adjust cocoa powder amount for future batches.
Storage
Refrigerator: Store leftover hot chocolate in an airtight container for up to 2 days; reheat gently on the stove or in the microwave.
Freezer: Not recommended, as texture changes when frozen.
Room temperature: Best served immediately; do not leave at room temperature for more than 30 minutes.
Make-Ahead Tips
- Pre‑scrape vanilla seeds and store them in a small jar.
- Measure cocoa powder and sugar in advance and keep in a sealed container.
- Chocolate can be melted in a microwave in 20‑second bursts, then set aside until needed.
Frequently Asked Questions
What is the cultural significance and history of hot chocolate in Korean cuisine?
While hot chocolate is not a traditional Korean drink, it has become popular in modern Korean cafés as a comforting winter beverage, often adapted with local ingredients like Korean cocoa brands and premium chocolate.
What are the traditional regional variations of hot chocolate in Korean cafés?
Korean cafés often add unique twists such as sweet potato puree, matcha, or Korean red bean paste to hot chocolate, creating fusion drinks that reflect local tastes while keeping the classic cocoa base.
How is hot chocolate traditionally served in Korean coffee shops?
It is typically served in a pre‑warmed ceramic mug, topped with a thick foam created by a steam wand or French press, and finished with shaved chocolate or a dusting of cocoa powder for visual appeal.
What occasions or celebrations is hot chocolate associated with in Korean culture?
Hot chocolate is popular during the cold winter months, at school festivals, and as a comforting treat during holidays like Christmas and New Year’s, often enjoyed with friends in cozy cafés.
What makes Hanbit Cho’s pastry chef version of hot chocolate special in Korean café culture?
Hanbit Cho emphasizes premium ingredients—high‑quality dark chocolate, fresh vanilla bean seeds, and a velvety foam—creating a richer, less artificial flavor that showcases a pastry chef’s focus on depth and texture.
What are the most common mistakes to avoid when making Pastry Chef Hot Chocolate at home?
Common errors include overheating the milk, which creates a skin and scorches, not fully melting the chocolate paste, and under‑frothing the mixture, resulting in a thin, watery drink.
Why does this hot chocolate recipe use a French press for frothing instead of a traditional steam wand?
The French press creates a thicker, more velvety foam by mechanically aerating the liquid, which is especially effective for a dense chocolate mixture that a steam wand may struggle to foam fully.
Can I make Pastry Chef Hot Chocolate ahead of time and how should I store it?
Yes, you can prepare the chocolate‑milk base and keep it refrigerated for up to 2 days. Reheat gently, then froth fresh milk before serving to restore the foam.
What texture and appearance should I look for when making Pastry Chef Hot Chocolate?
The drink should be glossy and smooth after mixing, with a thick, velvety foam that holds its shape when poured, and a generous sprinkle of shaved chocolate on top for a glossy finish.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho focuses on pastry arts and coffee‑related beverages, blending professional pastry techniques with barista skills to create refined, café‑style drinks and desserts.
How does the YouTube channel Hanbit Cho's approach to Korean café beverages differ from other Korean cooking channels?
Hanbit Cho combines a pastry chef’s emphasis on ingredient quality and texture with barista knowledge of milk steaming, offering more detailed, technique‑driven tutorials compared to channels that focus solely on recipes or coffee basics.
Last updated: September 6, 2026
