Jens Knoops knows a thing or two about hot chocolate. After growing up in rural Germany, he opened his first café – specialising in delicious hot chocolates – in Rye, East Sussex.
Jens Knoops outside his cafe
Now, Knoops cafés are popping up throughout the country, offering you the chance to create bespoke drinks (I’m a 70 per-cent dark chocolate girl with oat milk, in case you’re asking). Its founder remains very much involved and extremely passionate about the drink that made his name, starting every day with a mocha and then drinking up to three hot chocolates a day. And before you ask yes, he says, the rest of his diet has to be pretty healthy to make up for it.
Together we delved into the serious questions as to how to make the perfect hot chocolate, from which milk and chocolate to choose, to whether supermarket marshmallows and ‘just add water’ hot choc powders are ever okay.
Dark chocolate or milk chocolate – what makes the best hot chocolate?
Knoops favours milk chocolate, but says it’s down to personal preference. ‘The perfect percentage is all about what you crave. I really like milk chocolate as it reminds me of my childhood in Germany, it’s like going down memory lane’ he says.
Others prefer a more intense, less sweet chocolate. ‘A higher percentage dark chocolate is more invigorating, as the ingredients are more stimulating’ says Knoops.
Interestingly, there’s a geographical divide here – in northern hemisphere Europe, milk chocolate is the preference (it’s Knoops bestseller in the UK), while mild dark chocolate – between 50% and 70% – is the go-to in South America.
How hot should a hot chocolate be?
The perfect hot chocolate should be served at a temperature between 65 to 70 degrees, says Knoops, because you want to be consumed straight away. A fresh hot chocolate ‘has a beautiful texture’ says Knoops, and if you leave it to cool down for a while this ‘is going to deteriorate, just like when you have a flat white or a latte and you leave it to stand.’ Basically, you’ll lose the ‘whole microfoam texture throughout the drink’, which is what provides the ultimate experience.
Making a hot chocolate at home? You might not have a thermometer, but as long as it’s drinkable straight away you’re along the right lines. And ensure you make it cooler for children.
The big marshmallow question – little ones or big ones?
According to Knoops, you should never, ever buy the mini marshmallows they sell in huge packets in the supermarket (oops). ‘In the supermarket they are machine-produced, you don’t even know what’s in there’ says Knoops.
The correct size of marshmallow
Unsurprisingly, he recommends his brand’s (enormous) handmade marshmallows instead (you can buy a box online for £7.95). Other ‘gourmet’ marshmallow brands include nakedmarshmallow.co.uk and themarshmallow.co.
Do you have to use dairy milk to make a great hot chocolate?
‘I always go for full fat dairy milk when I have a hot chocolate’ says Knoops. ‘It’s rich and has a really good mouth feel. I think if you’re going to drink a hot chocolate, you may as well go for the full experience.’
When it comes to plant-based milks he recommends oat milk ‘because it resembles the texture of dairy’, while hazelnut milk is popular if you have a particularly sweet tooth. As for the worst plant-based milk: ‘Have you ever tried rice milk?’ Knoops asks. ‘I’m sure it’s good for something, but I don’t know what it is. It’s not for us’
Are instant hot chocolates made with water ever okay?
‘I don’t want to be judgemental’ says Knoops ‘but if I look at the back of the packaging and see lots of ingredients I’ve never heard of, I’m probably going to put it back on the shelf.’ That’s me told.
How much cream should you put on top?
Knoops suggests a ‘very generous ratio’ but flags that ‘if you put too much cream on, you’re going to cool down the hot chocolate’.
The best way to enjoy a hot chocolate…
What is the ultimate vessel for a hot chocolate?
It’s not a mug, says Knoops – it’s a bowl. ‘I like a white bowl, like a café au lait bowl’ he explains. ‘Then your nose can capture the whole aroma of the beautiful chocolate drink, so you’re not just tasting it – you’re smelling it. You can warm your hands on it too. When I started my first café in Rya, I always served my hot chocolates in bowls like that.’
The worst option? ‘A small mug’ says Knoops, because ‘it’s not going to give me enough chocolate.’ Fair enough.
***
Read more at DailyMail.co.uk