Top 5 Hot Chocolates
Winter’s arrival in Hong Kong has had us digging out our convection heaters and cashmere scarves, but there’s one far tastier upside to the recent drop in the mercury – we now have an even better excuse to enjoy cups of hot chocolate. We’ve rounded up five of our favourites in Hong Kong that are certain to warm you up in the most delicious way possible.
Teakha’s Masala Hot Chocolate
If you’re a fan of Teakha’s famous masala chai, then founder Nana Chan has a special festive treat especially for you – a seasonal masala hot chocolate. One of the winning creations borne from Teakha’s annual staff competition to invent new drinks using ingredients available from the shop, the hot chocolate bears all the fragrance of their signature masala chai, rich with cardamom, ginger, and black pepper. It’s a little bit spicy, a little bit sweet – and a whole lot of delicious (and we give them bonus points for providing extra marshmallows).
Teakha, 18 Tai Ping Shan Street, Sheung Wan; +852 2858 9185
Four Seasons Hong Kong Signature Blend Homemade Hot Chocolate
The Four Seasons’ Executive Pastry Chef Ringo Chan always has a few dessert tricks up his sleeve, and his homemade hot chocolate is no exception. Blending two types of chocolate – Venezula’s Occumare 71 per cent dark chocolate (made from the famous crillo cocoa bean) and Mexico’s Nayrarit 37 per cent milk chocolate – together with a dash of vanilla and cinnamon, the Four Season’s signature mix is a smooth, rich and aromatic concoction. Don’t forget to treat yourself with the accompanying little extras; take your pick from vanilla cream, chocolate pearls and fluffy homemade blackcurrant marshmallows… or perhaps even all of the above. Order your mugful at The Lounge.
The Lounge, Four Seasons Hong Kong, 8 Finance Street, Central; +852 3196 8888
Passion by Gerard Dubois’s Chocolat Chaud “Passion”
It might look small but Gerard Dubois’ Chocolat Chaud “Passion” packs a real flavour punch. Made from Valrhona chocolate, this intense cuppa features a thin sheet of chocolate on top that melts into your drink for the ultimate thick, gooey, liquid indulgence. The raspberry served on a teaspoon alongside your espresso cup isn’t just for the cute factor either; its tart tang cuts through the rich chocolate flavour nicely.
Passion by Gerard Dubois, Shop 1, G/F The Johnston Suites, 74-78 Johnston Road, Wan Chai; +852 2529 1311
Shop A, G/F Lyton Building, 32-48 Mody Road, Tsim Sha Tsui; +852 2721 1866
The Peninsula Hong Kong’s Traditional Rich Hot Chocolate
With their very own chocolate store on the premises, it’s no surprise that The Peninsula Hong Kong boasts a hot chocolate worth lingering over. Containing 64 per cent cocoa from Belgium, this drink has the ideal not-too-thick not-too-thin consistency – but what really sets it apart are the stunning surroundings while you sip. The colonial grandeur of The Peninsula’s Lobby is iconic for good reason (time your visit right to enjoy live classical music from The Lobby Strings); alternately head to the hotel’s Swiss restaurant Chesa for a charming Alpine escape from hectic Hong Kong that feels even cosier come festive season.
The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2920 2888
Angelina’s Hot Chocolate L’Africain
This Parisian tearoom is an institution in its Gallic homeland, and following its opening in Hong Kong earlier this year, we can see why. Angelina’s signature ultra-thick Hot Chocolate L'Africain is made from a subtle blend of three different types of African cocoa beans (Ghana, Niger and the Ivory Coast, to be exact) and uses 55 per cent chocolate tempered with a bowl of whipped cream to produce its legendary intense flavour. With over 900 cups of the stuff sold in Paris each day, this is pure decadence in a cup.
Angelina, Shop 3025-3026 (inside Lane Crawford), IFC, 1 Harbour View Street, Central; +852 3188 0842