Learning the art of hot chocolate at Ca’puccino in Chelsea

‘I go this way’

We were about to have a meltdown outside nursery yesterday when Baby Girl figured she wanted to scoot in the opposite direction to me. But that was before I mentioned the hot chocolate we were about to have.

When I told her that we were heading to Ca’puccino on King’s Road to celebrate Chocolate Week 2014 and taste a delicious hot chocolate with homemade whipped cream and Italian chocolate she was more than cooperative. We were suddenly back on track.

It turned out Baby Girl liked chocolate. She liked it so much she stole the little chocolate decoration on my hot chocolate, and she held on tight to a chocolate treat she received from the friendly manager at Ca’puccino before we left.

I’ve always thought Ca’puccino on King’s Road was more of a place to go for a light lunch or snack on a sunny day due to the street-side tables, but after being invited to visit yesterday, we also realised this is a brilliant place to stop during the colder months. There are comfy chairs and lots of seating – as well as yummy hot chocolate ideal for celebrating Chocolate Week with the family this week!

RECIPE: Ca’puccino’s recipe for making Italian-style hot chocolate at home

115g good quality dark chocolate (75 per cent cocoa solids) grated
250ml whole milk
50g gianduja chocolate
100g whipping cream, to serve
Fresh vanilla pod/ a few drops of natural hazelnut essence
Serves 2

Fill a small sauce pan with 250ml whole milk and bring to a gentle simmer. Place the dark chocolate (Ca’puccino use a thick chocolate base created by artisanal producer Venchi) into the milk and slowly stir

To achieve the thick indulgent consistency of Ca’puccino’s famous hot chocolate at home, crumble gianduja chocolate in the mixture and whisk slowly until the hot chocolate reaches a pudding-like thickness

Ca’puccino’s signature house hot chocolate is topped with homemade hazelnut whipped cream freshly prepared in store. For the purpose of this recipe, whip fresh cream in a bowl for the top, adding fresh vanilla pod and hazelnut essence for sweetness. Scatter with roasted hazel nuts to finish and serve

Tags: Chelsea, Chocolate Week, Hot chocolate, King's Road, London, Recipe