Issue 16: Turin, Italy (part 2)
This week we are still in Turin (click here to read part 1), sipping our way through delicious hot chocolates. This trip was part of a longer trip I did to several European countries following the history of chocolate. This week I’ll share with you the history of the famous Bicerin (a delicious hot chocolate, cream, coffee concoction). I’ll take you on a food tour through Turin and taste some of Turin’s finest panna (whipping cream…but not whipping cream…somehow so much better than whipping cream…).
Scroll down for this week’s hot chocolate news from around the world. I’ll have more surprises from Turin next week too.
Thanks for following and please do share!
Chief Chocolate Sipper
How to order a hot chocolate in Italy: “Vorrei una cioccolata calda, per favore”. If you would like it with whip cream (correction, you do want it with whip cream) then add “con panna”.
A Bicerin at Caffe Al Bicerin, Turin, Italy
If you visit Turin, you must try a Bicerin, and if you are going to have one you should have it here. The Bicerin is a picture perfect drink with distinct layers of chocolate, coffee and cream.
A Food Tour followed by a Hot Chocolate at Mondello, Turin, Italy
In Italy, coffee used to be the fuel of journalists while hot chocolate was for the intellectuals. This spot is where the original La Stampa newspaper was headquartered so it wouldn’t have done as well back in the days as it does today!
A Hot Chocolate at Venchi, Turin, Italy
Venchi is a famous Turin born chocolate company started in 1878 but that today can be found around the world. The hot chocolate came with both a spoon and a straw! I’m still confused.
And if you are visiting Turin
Several Italian chocolate makers use Italian beet sugar.
There are MANY more chocolate stops in Turin, including Peyrano.
Café Platti sells a hot chocolate with Cointreau and orange peel.
Have a Pinguino (penguin) at Gelateria Pepino (considered the oldest ice cream manufacturer in Europe). It’s the world’s first chocolate covered gelato on a stick.
While in Turin drink vermouth, a fortified wine created in 1786 in, you guessed it, Turin.
This Week’s Hot Chocolate News
This hot chocolate at La Mercerie with Espelette pepper is on my list to try thanks to this article on hot chocolates in New York City. Reminds me how long it has been since I was last in NYC…
I’ve been listening to the music on Casa Bosques Chocolate website. No idea why it’s there but its good! They have the most extraordinary flavour combinations in their chocolates including Enoki and Shimeji mushrooms.
Ok, I know I’ve mentioned this before, but I still think I want to buy The Velvetiser by Hotal Chocolat and Dualit. You add milk and chocolate, and it gives you hot chocolate back. I think I want it more because it’s not sold here…
There is a long history of slavery in chocolate which I have been diving into recently. Here is a short time-lapse of the movement of slave trades in history.
Sean F. Kennedy did some research on how strategies used by chocolate companies to improve farmer livelihoods could be having the opposite effect.
This definitive ranking of Hanover Hot Chocolates in the Dartmouth college newspaper makes it clear that hot chocolate lovers should never visit Hanover, New Hampshire.
I tried the lavender drinking chocolate from Delysia in Austin Texas many, many years ago and just rediscovered them again. I want to try their Salt Lick dry rub drinking chocolate (how Texan is that).
Any links you want to share? Send them to me here.
Finally, if you liked this newsletter, could you please share it with a few other hot chocolate loving friends?
Thanks for reading and have a great week!
Chief Chocolate Sipper at www.ultimatehotchocolate.com.
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Changing the way we view hot chocolate, one sip at a time.