If somehow you don’t drink enough hot chocolate to justify a place for the molinillo in a drawer, you can also use it for atole, a variety of hot Mexican drinks thickened with corn, including the chocolate-flavored champurrado.

Don't expect perfectly dense foam, but if you want a quick and easy alternative in the kitchen, then we'd pick a cafetiere over a handheld whisk. The cocoa powder adds the distinct “hot cocoa” flavor, and the chocolate chips melt into the mixture making this drink extra creamy, rich and luxurious. According to the Larousse Encyclopedia of Mexican Gastronomy, the name molinillo comes from the Nahuatl “moliniani,” meaning to move or wiggle. It’s also one of the most lightweight of all the balloon whisks we tried, meaning your arm won’t get too tired, even after vigorous whisking.

Unregulated pieces of chocolate can break your machine by creating ‘hot spots’ that can sadly impact the motor. It’s not pocket money, but a sound investment if you live on hot chocolate over the winter or plan to make rounds of the stuff for visiting guests.

You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. This information is a guide only and we emphasise that all chocolates are made in a factory that handles tree nuts, peanuts, milk, soya, gluten, wheat, egg, sesame, therefore some of these allergens may contain. Serve warm in a glass mug with whipped cream and a drizzle of chocolate syrup and chocolate shavings. The rubber seal can be removed and washed but please ensure this is thoroughly dried before replacing otherwise this can create an airlock and cause the lid to ‘pop-up’ during the velvetising process.We whisk in the chocolate grains, which melt in an instant, then reheat and enjoy a deeply flavoured, velvety smooth chocolate that isn't too sweet. We've tested popular milk frothers, including Hotel Chocolat's Velvetiser and electric milk frothers from Dualit, Lavazza, Smeg, Swan and more. He suggests mixing 30g chocolate with hot milk (an unspecified quantity – we use 200ml), stirring until the chocolate melts. Add chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk. There’s no doubt the Velvetiser has become hugely popular since Hotel Chocolat launched it upon the hot chocolate loving public.

The classic copper clad Velvetiser is chic, stylish and on-trend, with looks good enough to grace any kitchen countertop. If you don't want to pay out for one of the milk frothers above, you can get battery-powered whisks that claim to do a similar job and cost a lot less. However, we also understand that you may not want to keep your Velvetiser, or something has gone wrong. If your machine isn’t working as you expect it to, please read through all of our trouble-shooting tips before contacting us; we’re confident you’ll find a solution here that will help get you back up and running again quickly.But all drinks created for the Velvetiser only use pure, grated high-quality chocolate or cacao butter, with a deep, not-too-sweet flavour profile.

It makes hot chocolate in a range of flavours, with an aim ‘to create the perfect cosy moment in a mug’. The Milky comes in a resealable packet or carefully measured 35g sachets (which are perfect if you have a Hotel Chocolat Velvetiser hot chocolate maker). This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! But making proper flakes which are fine chopped and weigh in at around 30grams per portion is absolutely fine and I’ve done hundreds of times.Repeat cleaning the whisk as above and reset the thermostat as described in point 7 and you should be Velvetising again in no time! But most of all, the molinillo remains beloved for the unbeatable texture it lends to every cup of cocoa. That creamy, silken texture – from the first sip to the last – comes from an unlikely source: cacao butter. They also found that cocoa’s high protein and fatty acid content helped the molinillo create finer, more homogenous bubbles, producing a texture that’s far lighter than the thick whipped-milk topping on a cappuccino.