Belgium takes chocolate seriously enough to have a legal definition for it, and Belgian cafés serve hot chocolate the honest way: a glass of steaming milk with a dish of chocolate pieces, or a chocolate stick, that you stir in yourself until it melts. Made at home, the same principle applies: proper chocolate, good milk, and a whisk.

Spa in late August can be glorious or can be 50°F (10°C) and raining sideways, often within the same hour. A flask of this is the most sensible thing you can bring to the Ardennes, and it suits every age in the grandstand.

The hot chocolate

Ingredients

• 4 cups (950 ml) whole milk
• 8 oz (230 g) Belgian dark chocolate, about 60 percent cocoa
• 1 to 2 tablespoons (12 to 25 g) sugar
• 1 pinch salt
• 1/2 teaspoon vanilla extract

Method

1. Pour the milk into the saucepan and heat over medium heat for 4 to 5 minutes, stirring now and then.
2. Take the pan off the heat, add the chopped chocolate and leave it for 1 minute, then whisk until completely melted and smooth.
3. Return the pan to low heat. Add the sugar, salt and vanilla and whisk briskly for 2 minutes.

Whipped cream topping (optional)

Ingredients

• 1/2 cup (120 ml) cold heavy cream
• 1 teaspoon powdered sugar

Method

1. Whisk the cream and powdered sugar in a cold bowl until it forms soft peaks, about 3 minutes by hand.

More from Belgium