4 Ways to Make Hot Chocolate - from easy to elevated | VERTE CHAUD

Welcome to the Hot Chocolate Lab. Today we're going through an evolution of hot chocolate... from the hot milk and Hershey's syrup, to homemade cocoa mix, to drinking chocolate, to Verte Chaud. And it's all delicious. Make sure to hit the chapters for Cocoa vs Syrup vs Melting Chocolate, and then finally, Hot Chocolate Flambé. Because spiked hot chocolate should also be flaming hot chocolate!
Verte Chaud is a hot chocolate cocktail that hits all the right spots. The minty herbal quality of Green Chartreuse blends beautifully with the rich hot chocolate. But if you want to REALLY impress your guests, try setting this cocktail on fire! The alcohol content of the Chartreuse is high enough that you can do a table-side flambe... just make sure you leave enough room in the glass for the extra shot of liquid. (trust me on this- I set my entire table on fire more than once. LOL!)
Special thanks to my guest, Jason Kostal, who not only brings some of his own recipes, but beautiful hand made mugs made for ‪@the98fund‬ .
These mugs are for sale at: stellancworks.com/collections...
You can learn more about The 98 Fund here: the98fund.org/
And watch the Alaska Project Video here (produced by ‪@savidgeco‬ ) • The Alaska Project 202...
00:00 Hot Chocolate Lab
01:17 Old School Hot Chocolate
03:06 Homemade hot coco mix
06:42 Italian Hot Chocolate (drinking chocolate)
10:04 The 98 Fund and StellaNCWorks hand crafted mugs
15:52 Verte Chaud (Flambe Hot Chocolate)
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[@RhubarbAndCod]

I've had the drinking chocolate in Barcelona with churros, and wow is it ever intense. Especially for breakfast! All of this sounded pretty great Jess, but I'm super interested into trying that Verte Chaud! Especially flambed! That woodsiness seems like a lovely note to give all the chocolate. Love it!

[@SavidgeKitchen]

I hope you do try it!! I’m addicted- the flavors were really lovely together. But I have to admit, setting it on fire definitely brings the entire experience up a notch ;)

[@RhubarbAndCod]

@@SavidgeKitchen I can believe it! We'll just try to keep our counters from catching!

[@carl_busch]

Looks like you had TOOOOO much fun.

[@SavidgeKitchen]

We did… all hopped up on chocolate 😂

[@TheWhiskeyNerd]

My my! That Verte Chaud looks incredible! Definitely hoping to give this one a try in the not-too-distant future! (if I can be brave enough to flambé like that!)

[@ThroughTheMixingGlass]

That Verte Chaud sounds so good! I don't drink a ton of hot chocolate, but this is going to be the one I make next! Green Chartreuse is such a fun ingredient to light on fire too. I did a video on a cocktail with a little while back and it's such a nice tough. Cheers!

[@FlourEggsYeast]

I literally just bought that rock on a wooden stick candy Jessica LOL! I'm using it on a cookie and making it look like crystals...eventually. I would have loved being able to just sit at that table with you all and taste test each one. How did you do those camera angles from above without us seeing a camera from the front angle? Is it so high up above or did you pause the camera in front before you cut to the overhead? Really great job creating the story here.

[@SavidgeKitchen]

We really had so much fun with this one- I mean, for the sake of “science” 😂 And yes, I have a camera overhead that rolls simultaneously with the other two. That one is ceiling mounted, just out of frame (its just an iphone, so weight is not an issue) I shoot in 4k, but edit in 1080 so I can punch in on details without losing quality :)

[@FlourEggsYeast]

@@SavidgeKitchen that is awesome!!!!!

[@icemancantcook]

I'm confused by this... So, you're telling me the guy who used an entire Hershey's syrup bottle prefers sweeter hot chocolate and not bitter? Weird... Ha, I love hot chocolate, but never had it like that old school method... I've made Mexican Hot Chocolate without a molinillo, and just tried swizzling a whisk? It might not be authentic, but it does have a unique taste. We have Mexican chocolate in the house all of the time and grate it over random things. I enjoy a flambé, but I still don't know if I'm mature enough for that...

[@SavidgeKitchen]

Hahaha! Yep, big shock. Im excited to try mexican hot chocolate! I like the play of spices/heat, texture, etc. What brand of chocolate do you use for it?

[@icemancantcook]

@@SavidgeKitchen we us Taza. We have two of them. Dark and a vanilla. Occasionally we find a spicy one that we used up for the chocolate.