Hot chocolate…the Italian way
Just southeast of the Italian Alps lies one of the world’s centers for chocolate: Turin, or Torino, Italy. Known for its architecture and cuisine, the charming city is just a few hours away from the Italian Alps. Turin has a rich history of chocolate: in 1560, Emanuele Filiberto of Savoy celebrated the transfer of the Ducal capital from Chambéry to Turin by serving a cup of hot chocolate. Fast forward more than three-hundred years, the chocolate symbol of Turin, the Gianduiotto, was born in 1865. Gianduiotto contains the Langhe hazelnut, native to the Piedmont region, which is the primary reason for its popularity.
In 1763, Turin’s Caffé Al Bicerin opened its doors, serving a rich espresso-chocolate beverage called il bavareisa. The drink evolved into the il bicerin, or Bicerin, named after the small, round glass it is traditionally served in. Layers of rich, locally-produced drinking chocolate, strong Italian espresso, and soft, fluffy whipped cream make for a delicious treat on a cold winter night.
Il Bicerin.
- 1 cup 240 milliliters heavy whipping cream
- 1 tablespoon confectioner’s sugar
- 1 cup 240 milliliters whole milk
- 6 ounces 170 grams bittersweet chocolate chunks
- 2 shots espresso
- Cocoa powder ((optional))
- Beat whipping cream and confectioner’s sugar on high speed until very soft peaks form. Set aside.
- Pour milk into a small saucepan over low heat. Once it simmers, add in the chocolate chunks. Whisk constantly until the chocolate has fully melted and the mixture is silky smooth. Remove from heat.
- Add hot chocolate to glass, followed by the espresso and whipped cream. Top with a sprinkle of cocoa powder, and enjoy with paste di meliga!