How Europe eat hot chocolate

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In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served too thick due to the use of thickeners such as cornstarch. One thicker form of hot chocolate served in Europe is the Italian Ciocolata Calda.

A traditional working-class breakfast in Spain is hot chocolate with churros. This form of hot chocolate is very thick, often having the consistency of warm chocolate pudding. Hot chocolate is a popular drink in the Netherlands, also known as warm chocolate melk, and is often served at home or in coffee shops. Hot chocolate is often served for breakfast in France. Sometimes thin slices of bread spread with butter, jam, honey or Nutella are dipped in hot chocolate.

Hot chocolate made in Germany using melted chocolate (Heiße Schokolade Wiener Art) is different from powdered chocolate (Trinkschokolade) and is often served with whipped cream on top.

There are other forms of hot chocolate. In some coffee shops in Belgium and other parts of Europe, those who order hot chocolate or chocolate chocolat are given a glass of steamed white milk and a bowl of sweet and sour chocolate chips to melt in the milk. The Viennese version of Heiße Schokolade Wiener Art There is egg yolk for thickening.