Sturdiness: a whisk needs to be sturdy and able to deal with large as well as small quantities of ingredients without feeling like it's going to break. We discounted any whisks which felt flimsy or seemed to flap about when whisking. Like us, the Maya loved chocolate, but rather than eat it in bars, they drank it. They flavoured their chocolate drinks with spices such as chilli and sometimes they would use honey or cinnamon. Remember they never had sugar or milk. Now, be aware that Hotel Chocolat says you can’t use your own chocolate flakes with the Velvetiser. But they would say that wouldn’t they? Personalized Manual Egg Beater Custom Silicone Mixer Egg Stirring Whisk Baking Cream Blender Pratical Kitchen Baking Pastry Tools

Many of us don’t want to outlay the cash needed for an all singing all dancing barista coffee machine like the Sage Espresso Touch. The Velvetiser is of course a single serve machine. Which is fine when you’re making hot chocolate for yourself but not if you want to make multiple cups. Vanilla extract: Vanilla rounds out the flavor of the chocolate, and is so ubiquitously present in chocolate products that the flavors are associated. Of course, you can sub in vanilla paste (stir well!) the scrapings of a vanilla bean, or leave out. If you prefer a different flavor – try almond or peppermint extract. We also tested those milk frothers that can make hot chocolate to see which makes the best, including the widely promoted Hotel Chocolat Velvetiser. The best milk frothers Who says you need milk for a creamy, frothy hot chocolate? This boozy beverage is made with an almond and unsweetened coconut vanilla creamer and it is so incredibly good. To make it extra festive and fun, go wild with toppings like whipped cream, sprinkles, chocolate shavings, or whatever you have in the pantry.The nearly foot-long wooden whisk has been used for centuries in Central America to make perfect hot cocoa. Though there is some debate about the origin and domestication of cacao, Indigenous peoples of Mesoamerica famously used chocolate for rituals, medicine, and currency, so it makes sense they would develop the perfect tool to efficiently mix drinking chocolate. In the late 16th century, Franciscan friar Bernardino de Sahagún documented the molinillo’s use in Aztec culture in the Florentine Codex, and researchers have found traces of foamy drinking chocolate in ancient Mayan vessels too. It added about 50% volume to semi-skimmed milk and 90% to oat milk. This is on par with the lower-performing electric milk frothers we tested. Our Best Buy recommendations increased the milk volume by 100 to 150%. One of the criticisms aimed at the Velvetiser is that it is simply a glorified milk frother. To some degree it’s justified but of course with a normal milk frother you can’t add chocolate flakes. So, labelling the Velvetiser as a glorified milk frother is well wide of the mark. But… Testers completed a blind taste test of oat milk and semi-skimmed cappuccinos and scored them on appearance, taste, foam formation and creaminess. Making a barista-grade latte is as easy as our hot chocolate: pour 220ml (8oz) milk of your choice into your Velvetiser, sprinkle in your single-serve, press the button and let the Velvetiser work its magic in just 2.5 minutes.

We hope you’ll be delighted with your Velvetiser and won’t want to part with it! However, we also understand that you may not want to keep your Velvetiser, or something has gone wrong. Just choose your flavour. Add our flakes of real chocolate to your choice of dairy, plant milk or water. Then press the button and let the patented velvetising process deliver luxurious cloud-like chocolate velvet.

Whilst you can’t make an ordinary coffee, you can go one better with our delicious velvetised latte range - the best latte you have never had! That creamy, silken texture – from the first sip to the last – comes from an unlikely source: cacao butter. Only a chocolatier could have thought of it. So, if you're after tight microfoam and decent creaminess, then cow's milk is the way to go. However, if you like the sweetness that comes with oat milk and plentiful froth, then oat is a great alternative. Is the Velvetiser the same as a milk frother? To get the best results the Velvetiser needs to be returned to a normal temperature before you make a second cup of chocolate. So, between cups do take a little time to rinse it out. Even if it means someone having to wait for their cup of hot chocolate.

Forget naff hot chocolate, this gadget will deliver café-quality hot chocolate at home with zero fuss and zero mess every time." – GQ For chocolate lovers - you need this. The Velvetiser is an at home barista style hot chocolate maker.” – Evening Standard Fortunately, with only a 2 ½ minute cycle it doesn’t take long to make a fresh cup. But if you are making a second cup don’t do it until you have rinsed the Velvetiser out with cold water. Xocolatl is the name of the Maya chocolate drink and the Maya used wooden whisks to make the chocolate frothy.Watch the pot! Truly! This is a superfast recipe but burning does spoil it. Cocoa really tastes best if the milk is not scorched or boiled. Then plunge the filter up and down until the milk looks as though it's grown significantly in volume. To get the best results, it’s helpful to have a little technique. Begin by heating water or milk with the chocolate on the stove, chopping up a tablet, and plopping it in the liquid. Submerge the molinillo completely and begin rubbing the whisk between your hands to help the tablet dissolve. Then keep the whisk spinning as you gradually pull it toward the surface to produce a nice foamy head. “The molinillo blades should be half-submerged, so the chocolate will release its beautiful and appreciated foam,” Yuri de Gortari, a beloved expert on Mexican cuisine, explained in a 2014 video. “It is important that [the liquid] does not boil so that the foam can be released.” It takes a little practice, but once you’ve got the technique down, you’ll never choose any other way to do it. How to Get One Whichever you prefer! You can use any dairy or plant-based milk, providing it’s smooth and non-textured. To get the best results it’s important (surprisingly so) to follow the simple sequence when you’re using the Velvetiser to make your hot chocolate: