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Charlie put the mug to his lips, and as the rich warm creamy chocolate ran down his throat into his empty tummy, his whole body from head to toe began to tingle with pleasure, and a feeling of intense happiness spread over him.
“You like it?” asked Mr Wonka.
“Oh, it’s wonderful!” Charlie said.
“The creamiest loveliest chocolate I’ve ever tasted!” said Grandpa Joe, smacking his lips.
“That’s because it’s been mixed by waterfall,” Mr Wonka told him.
Roald Dahl, Charlie and the Chocolate Factory
When I was seven, I was somewhat obsessed with Charlie and the Chocolate Factory. Who wouldn’t want to go to THE best and most exclusive chocolate factory on Earth? A waterfall spewing hot chocolate, an entirely edible garden, chewing gum for every meal, small chocolate bars which you can grab just by reaching through any screen… why, I could be eating this lemon cake right at this moment if only this technology exists now.
While I like to think of myself as an avid reader, I’m ashamed to admit that I didn’t read the sequel, Charlie and the Great Glass Elevator, until very much later because there wasn’t any description of food in that book.
As a kid, going to Wonka’s Chocolate Factory was my dream. Now that I’m older, I’ve shelved my dreams of ever getting a Golden Ticket to Wonka’s Chocolate Factory. Such technology doesn’t exist and probably won’t be invented in my lifetime. Maybe I’ll get to go when I’m old as Charlie’s grandpa?
But for now, I’ll content myself with creamy hot chocolate. I can kid myself that this came from that giant chocolate waterfall. And the best part? I don’t have to worry about any germs from Augustus Gloop’s clothes/body getting into my drink. (Yes, I’m a bit of a germophobe.)
I could stare at the chocolate being poured into the mug all day. My own mini waterfall.
Staying true to Charlie and the Chocolate Factory
This chocolate is smooth, creamy and decadent. And it’s relatively healthy. In other words, what dreams are made of.
To make the chocolate “the creamiest loveliest chocolate” ever, there’s melted chocolate and Greek yogurt in the chocolate. Many recipes out there use cream, but Greek yogurt is so much healthier and provides a subtle tang to the drink which balances out the bitterness of the chocolate. Also, another excuse to drink more of this hot chocolate.
Making this recipe healthier
Other than the Greek yogurt, I elected to use some cocoa powder in place of more melted chocolate. This not only reduces the fat in the hot chocolate, but also provides a richer dark chocolate taste. I wouldn’t advise omitting the melted chocolate since it’s quite important in creating that ooey gooey thick texture you want in a thick and creamy hot chocolate.
Between the unsweetened cocoa powder and the Greek yogurt, this hot chocolate can become quite bitter and/or sour. Not a very good combination in my opinion. To sweeten the mixture a little, I added three tablespoons of honey, but feel free to add less or more to taste. It doesn’t really affect the texture. You can also use maple syrup or sugar if you so prefer, but I didn’t have maple syrup at hand, and I didn’t want to use refined sugar. Besides, honey should theoretically make the mixture thicker and more viscous (than if I were to use sugar).
Chocolate, chocolate, chocolate
- Use good-quality chocolate. Hershey’s, Ghirardelli and Callebaut will all work. I use Valrhona. Don’t use the cheaper brands as there is a significant difference!
- Regular cocoa powder will probably work in place of the stated Dutch-processed cocoa powder. So there’s no need to pay an arm and a leg for Dutch-processed if you don’t have it on hand!
- Using semi-sweet or dark chocolate is recommended. I’m not sure how this will taste if white-chocolate is used, as I wouldn’t recommend omitting the cocoa powder.
- Use baking chocolate and not confectionery chocolate. It’s easier to melt, creating that smooth and velvety texture you want in a waterfall-mixed chocolate.
A hot chocolate so smooth and creamy and decadent it could have been mixed by waterfall! Also healthier than many hot chocolates sold in cafes!
- 25 g 70% good-quality baking chocolate (see Recipe Notes)
- 10 g Dutch-processed cocoa powder
- 250 ml regular or low-fat milk (I used low-fat)
- 90 ml plain or vanilla Greek yogurt
- 3 tablespoons honey
In a saucepan, heat the baking chocolate, cocoa powder and milk over low heat, whisking continuously until all the baking chocolate has melted and the mixture is smooth (i.e. no lumps of melted chocolate or cocoa powder)
Whisk in the Greek yogurt and honey.
Pour into two mugs and serve immediately. Or if you prefer iced chocolate, simply pop the mugs into a fridge and chill until it’s cold enough to your liking.
1. Hershey’s, Ghirardelli, Callebaut and any other good quality chocolate will all work. I use Valrhona.