Recipe For Making Duke Hot Chocolate

Before making hot chocolate, it is first stored in a cup of ice, this hot chocolate originated in Italy in 1632. Where the cooking court for Bologna’s ruler, Duke Bentivoglio smelled with allspice vanilla and oranges which was one of the earliest Italian recipes for making chocolate from cocoa beans,


The Giuseppe Lamma cook comes with another flavoring option, a chocolate wrap with jasmine for a few days before melting it, or stirring ambergris, a late-night fix to enjoy Duke’s hot chocolate. But here you can try to make your own with respep which I will share


  • 1-1 / 2 teaspoons pounded allspice
  • 1 tablespoon of vanilla extract (or seeds taken from the inside of whole vanilla seeds)
  • A little salt
  • 1/8 teaspoon of fresh black pepper (optional)
  • 1/2 cup sugar, or enough
  • Large orange grated rind
  • 3 cups water, or half water, half milk, or half water, half cream
  • 10.5 to 12 ounces of bitter chocolate (Lindt Excellence 70%, Valrhona 71%, Scharffen Berger 70%, Guittard L’Harmonie 72%, or Ghiradelli 70% Extra Bitter, to taste



Hot Chocolate Float:

A cup of hot chocolate with a large spoonful of pistachio ice cream or vanilla fudge. Sprinkle with destroyed pistachios.

Espresso-Chocolate Hot Cup:

Reduce the liquid to 2-1 / 2 cups; increase sugar to 3/4 cup. With chocolate, add 1/4 to 1/2 cup strong espresso coffee

Hot Chocolate Toddy:

Add one ounce or more dark rum to the chocolate. Garnish cupwith with vanilla beans as a stirrer

Hot Chocolate Chilie:

Add to the liquid mixture in step 1 cheap teaspoon of medium-hot Ancho chili, or hot and sweet Aleppo chili. Boil with other ingredients.