FOOD NEWS
The Special Ingredient For Thick And Creamy Italian Hot Chocolate
By Jessica Fleming-Montoya
Cioccolata calda, or Italian hot chocolate, is thick and creamy with a consistency like a custard that isn't fully chilled. To achieve this rich texture, add cornstarch.
When added to hot chocolate, the gluten-free thickening agent absorbs liquid into the starch particles. The more those particles grow in size, the thicker the mixture will be.
Since cornstarch doesn't have any taste or smell of its own, it won't affect your beverage even if you go overboard with it. However, too much cornstarch can solidify the drink.
To activate the absorption process, heat your liquid to around 203 degrees Fahrenheit. Avoid overheating, or you might ruin the starch molecules and make the drink thin again.