It is a universal truth that hot cocoa is the most delightful drink ever. We all have different choices, our families have their own ways, but ultimately, it still unites people and provides heat for both our bodies and our hearts. 

A hot beverage like hot cocoa is very much an object of consumption, nevertheless, it carries with it the whole story of a thousand years of development!

Mesoamerica: The Ancient Homeland of Hot Chocolate

The Olmecs, Mayans, and Aztecs were the first civilizations to relish cacao beverages. Their version had nothing in common with the modern drink, however:

• It was made with crushed cacao beans (cacao paste)
• Mix with water
• Sometimes flavored with spices or flowers
• then poured back and forth to make froth
• It was done in rituals, and was also a currency, a religious offering, and a food.

The use of cacao paste (liquor) is the best method of capturing this ancient texture and taste. This is what is commonly used in cacao ceremonies by shamans and spiritual practitioners. 

The European Transformation

Everything changed with the arrival of cacao in Spain in the 1500s. Sugar was the first addition. Following vanilla and subsequently cinnamon joined the party. The beverage turned out to be sweeter and more decadent. 

Eventually, Spain had one of the most recognized forms of hot chocolate in the world. At present, their hot chocolate is extremely thick, shiny, and almost pudding-like in consistency. They also serve it with churros traditionaly. 

France made hot chocolate a smoother drink as opposed to Spain, which served chocolate thick. The earliest French chocolate was made by melting chocolate in water or milk, sometimes vanilla was used for flavouring, and it was served as a rich, creamy, and refined drink, but not as heavy dessert.

Eventually, each nation found its own way to enjoy hot chocolate. Italy took its turn and made an exceptionally thick version called Cioccolata calda. It is so thick that one can use a spoon to consume it! The Mexicans often incorporate chili. The Indians incorporate ginger and cardamom. The Belgians melt creamy milk chocolate bars in the hot milk. The American hot chocolate is usually thinner, sweeter, and lighter overall. Each version demonstrates the versatility of cacao and the fact that every culture found a different way to enjoy and express their love for chocolate.

So have you discovered your favorite?

If you run a bakery or café and are looking to impress with a unique hot chocolate experience, there are a few factors to consider: do you want the taste to be strong and rustic or light and velvety? Do you want it to be earthy or sweet? Do you want the cacao to be the center of attention or do you prefer adding spices to make a custom blend? 

Here is a short guide for craft makers using CocoaSupply products:

• 10/12 natural cacao powder gives a more rustic (slightly acidic) flavor
• 10/12 alkalized cacao powder is a bit rounder, less acidic, and will blend a bit easier
• 20/22 natural cacao powder gives a richer texture, due to the higher fat (cacao butter) content
• 20/22 alkalized cacao powder also provides that richer texture, while lowering the acidity slightly and is easier to dissolve

Cacao paste stays closest to the ancestral version, since it includes both cacao solids and cacao butter in equal proportions.

Plant-Based Hot Chocolate

Continuous changes in people's dietary preferences have led to plant-based hot chocolate becoming a separate category of its own. The use of different plant milks results in completely different styles of hot chocolate. Our top choices are:

- Coconut: tropical, rich, fatty, sweet 

- Oat: extremely creamy and balanced

- Almond: light and toasty

Drawing Inspiration

Hot chocolate has undergone a significant transformation throughout its history, starting from the ancient Mesoamerican rituals, passing through the European cafés, and finally reaching the modern wellness studios and cacao ceremonies.

As a craft maker, the following will be your sources of inspiration:

- Ancestral cacao drinks 

- Thick European desserts 

- Light American classics 

- Plant-based innovations 

Moreover, with the availability of a wide variety of cacao ingredients such as 10/12 natural powder, 10/12 alkalized powder, 20/22 natural powder, 20/22 alkalized powder, cacao liquor, cacao butter, and cacao nibs, you can always come up with different combinations and create different textures, flavors, aromas, and even stories.

Cacao is one of those rare ingredients that can be hugely creative and at the same time, remain true to its essence and power. And no matter what type you'd like to go for, whether it's rustic, spiced, thick, or light, as long as a solid, high-quality cacao is your base, your product is bound to be recognized.

This is also the reason why the signature hot chocolate can be an advantage for your business. With just a little adjustment, you can make a drink that feels totally yours, like picking between natural or alkalized cacao powder to control the acidity and adjust the fat content with 20/22 powders, or adding a bit of cacao butter for extra silkiness, or even cacao paste for the boldest drink. Hot chocolate is all of this together a creative, nostalgic, traditional, cultural, and historical beverage in one cup.