Review - Bottega Louie Fine Cocoa

One of my favorite things about living in Los Angeles is the diversity and the quality of the restaurants here. While an Italian restaurant isn't actually all that diverse, Bottega Louie is definitely one of my favorites.

The restaurant is very sparsely decorated, with bare white walls and vaulted ceilings. It feels very classy, although once you're seated and enjoying your meal it begins to feel very warm and comfortable. On the wall leading back to the kitchen there's a wonderful pizza oven, the fire inside giving off a warm glow to go along with the amazing aromas.

However, before you get to your table, when you first walk in the door, you are greeted by their bakery and gift shop. Sweets and pastries fill their display windows, along with an unbelievably colorful assortment of macarons. And tucked in there on the shelves among the little boxes of goodies and treats you'll find their gourmet hot chocolate mix and their marshmallows.

I've picked up this hot chocolate mix a few times now, as it's a great one. The package is wonderful and original, as well, and the vivid pink ties into the entire theme of Bottega Louie.





A couple of the ingredients were new to me. The first two are Noel chocolate and Jivara chocolate, and then it's rounded out with sugar, dry milk, Valrhona cocoa powder, and salt.

Doing a little research online shows me that Noel chocolate, or Cacao Noel, is a French brand. "Carefully grown and selected Equatorial beans are fermented and roasted at their factory on the Ivory Coast. A century-old manufacturer completes the selection blending in France. The result is a sophisticated chocolate line with an intensely rich, complex flavor." So there ya go, equatorial beans, roasted on the Ivory Coast, and turned in to chocolate in France.

The Jivara chocolate is actually a variety of Valrhona chocolate. I actually really like that Bottega Louie were so specific on their ingredients list, actually naming the exact brand and variety of chocolates they've used.

I usually make this mix as instructed on the package, which is 1 cup water and 6 tbsp cocoa mix. I've also enjoyed it using milk instead, and while it's a milder drink (typical when using milk instead of water), it's still absolutely delicious.

Made as instructed, it's rich and smooth, and very strong for a powder mix, with a very fudgey flavor. I'd go so far as to rate this sup there as one of the best powder mixes I've had. I really enjoy that rich fudge flavor, almost like you're drinking a warm brownie, so when I find mixes that have that flavor, I really embrace them.



Topped with those amazing, fluffy marshmallows, you can't wrong. Serve more marshmallows on the side, and include those chocolate ones for a super chocolate overdose!

To my surprise, you cannot order their cocoa or marshmallows online. That's a bummer! If you're in Los Angeles, however, it'worth a stop to pick some up, and heck, you could even enjoy dinner while you're there. You can visit their Twitter HERE. Be sure and tell them Melting Mug sent you! ;)

Review - Recchiuti Dark Hot Chocolate

San Francisco confectioner Michael Recchiuti makes a packaged hot chocolate that I keep seeing turn up on lists of the best hot chocolates in the country. Like this list. And this one, too. I'd enjoyed Recchiuti chocolate bars in the past, but didn't know anything about the company or how their product was made. Well, with their drinking chocolate getting this much attention, I certainly couldn't stand idly by and let this one pass me by! I placed my order and anxiously awaited it's arrival.

Speaking of my order arriving, have you ever seen those unboxing videos on Youtube? People order the latest bit of technology and then do a video review that starts with them opening the box and continuing on through powering it up, getting it started, working with it, etc. I figured I'd give it a shot with a hot chocolate!










Everything came packaged very nice and snug, wrapped in bubble wrap and lots of paper padding. And check out that very classy packaging! I love the silver on black.

Michael Recchiuti started his chocolate company in 1997 and in the time since has established himself (and his team) as some of the best chocolate confectioners in the world. When I first came across the bars in a high end chocolate shop, I assumed they were bean-to-bar, but have since learned otherwise. Recchiuti sources their chocolate from Valrhona and E. Guittard.

The instructions are nice and clear on the back of the box. Actually, in browsing their website recently, I've noticed their packaging has changed a little bit, so your box will look slightly different.

The bag is filled with delicious smelling chocolate pistoles. Of course, as always, I tasted a few, eating some normally and savoring a few, letting them melt in my mouth to enjoy the intricacies of this chocolate. Dark and a little smokey, not tangy or fruity at all, which is nice, as I lean more towards the less tangy chocolates. (I call them tangy, but I think high-end chocolate folk call it citrus or red fruit flavors.) On their website, Recchiuti mentions that Varlhona creates a special blended chocolate based on Michael Recchiuti's palette. I wonder if this is that chocolate?

I pulled out the scale and got my measurements just right. That's a lot of chocolate for only a small amount of water!

2 ounces of water isn't very much. It's equivalent to 4 tablespoons. So already I can tell this ratio of ingredients is going to create a very thick, rich drinking chocolate.

And wow, is it ever! Made as instructed, it's a very intense drink. Tangy notes have appeared in the flavor now, and a slight hint of smokiness. And it's very thick. I needed a spoon to enjoy mine. But enjoy it I did! I scraped the cup clean with my spoon. Definitely a very high quality chocolate - dark, but still sweet. They don't give a percentage anywhere on the package, but if I had to guess, I'd say it's around a 60-65%

While I did order the marshmallows to accompany the drink, I found after a first sip that I didn't want them with it. They are delightful marshmallows, to be sure, but this drink screams to be noticed on it's own. As intense as this drink is, cranking it up even further by adding in the strong sweetness of a marshmallow was a bit much. In fact, I actually went and brushed my teeth after this drink.

I also made one with milk, using 3oz whole milk and 3.5 oz of the chocolate. I've learned over the years that my favorite types of drinking chocolate are made with milk. I'd like it to not be a pudding or ganache, but still be thicker and richer than your average hot cocoa.

While heating the milk one, I realized it was still going to be too thick for what I was looking for, so I added more milk, probably another 3oz or so. The finished drink was astounding! Drinkable without a spoon while still being very thick, and extremely rich. The milk made it creamier, which is what I prefer. Wow, what a great hot chocolate! This is not, however, an after dinner hot chocolate, or a morning pick-me-up cocoa. This is a dessert chocolate. Something meant in small portions, to savor every sip, looking for the complexities of the flavor. This is why these amazing chocolate makers are doing what they do, taking chocolate out of the corner candy store and elevating it as something that should be experienced as you would a 5 star dinner or an expensive wine.

I also made this hot chocolate one other way, what's become my favorite way to enjoy almost all drinking chocolates. And unfortunately, I did not get pictures of this version. Just a big helping of 2% milk, maybe 2 or 2.5 cups, and then I just dumped in the last 2 or 3 ounces of chocolate I had left. Mmmm, wow. Really, really good. It actually brought out a bit more of that tanginess, and it was very pleasant. It was rich, but not overpowering, and very drinkable. It tasted very much like an bean-to-bar chocolate drink, something handcrafted where the flavor of the bean and the roast of that bean can shine through in the flavor.

I perfectly understand why this hot chocolate has made so many lists of the best hot chocolates, and I certainly rate it up there myself. If you also order the marshmallows, I recommend saving them for days when you make this drink at a very different ratio of milk to chocolate than what is described on the package. And don't forget to tell them you heard about them here at Melting Mug!

Pick it up at their online shop here!

Review - Lady Chocolatt, Los Angeles

Los Angeles isn't exactly known for chocolate, but we've got a few hot spots around town if you keep your eyes open. Lady Chocolatt is on Wilshire Blvd, and I'd driven by this place quite a few times before finally getting the chance to stop in. It's a small place, easy to miss, despite the vivid yellow storefront. On a nice, relaxing Saturday afternoon, my wife and I happened to be in the area, so we stopped in.

It's a cute, small place, very bright and clean inside. Everything is painted that pleasant yellow color, and the shelves were perfectly stocked. They have a nice selection of artisanal chocolate bars, as well as all the crafted chocolates in the display case.

Walking in, I was immediately excited by the menu! Check it out - there's just as much drinking chocolate as there is coffee! That's rare to find! We spoke with the owner, who served us our chocolate candies and my drinking chocolate. He also explained to us that Lady Chocolatt only uses imported Belgian chocolate in all their products.

The place is just filled with truffles. It's always hard for me to pick in these situations where so many look so good. I picked out an orange peel hazelnut, and when I mentioned I had a chocolate blog, the owner gave me the creamy hazelnut, saying it was their best one.


Orange peel hazelnut was great! The orange was subtle, but really nice. All the flavors were present and discernible. The creamy hazelnut was also great, very smooth and creamy.





In comparison, eating the hazelnut truffle second made the orange stand out more in the first truffle. The hazelnut is a really great truffle, I can see why it's their signature one. It's hard to decide which was better when both were amazing.

As for the drinking chocolate, I ordered the extra dark. It was very thick and rich, very dark chocolatey. The owner told me it was a 72% chocolate, a ganache made with a mixture of heavy cream and water. This drink wasn't sweet at all, which was nice, it made it taste more like an 80%. Also, after eating the sweet truffles, this drink almost seemed more like a coffee than a typical sweet hot chocolate.

Really great drinking chocolate, definitely on my Top 10 list of LA hot chocolates. I'm excited to return and try more of the flavors and learn a bit more about the chocolate used in the drinks. If you swing by Lady Chocolatt, be sure and tell them you read about them on Melting Mug!

Review - Twentyfour Blackbirds

Last summer my wife and I got away for a weekend to Santa Barbara, CA. Santa Barbara is a gorgeous little beachfront town, and it always feels like vacation there. And as it turns out, it's becoming a bit of a hot spot for artisanal chocolate!

On a previous trip to Santa Barbara, we had discovered an amazing chocolate shop called Chocolate Maya. Nothing but artisanal chocolate from floor to ceiling, Chocolate Maya is kind of a ground zero for chocolate lovers. So of course, when we are in town, it's always on our list to visit.

However, on this particular trip, we discovered another shop. Isabella Gourmet Foods is a great little grocery off of State Street. They sell really great local and artisanal products out of their very cozy shop. I picked up some twenty-four blackbirds drinking chocolate and a canister of Golden Door Ginger Cookies.

Twenty-four blackbirds was started by Michael Orlando while he was busy working as a marine scientist. In a short time, the chocolate won, and he moved to making chocolate full time. It didn't take long for his small company to begin selling a drinking chocolate.

The ginger cookies were also made locally by an interesting company called Golden Door. Their website is a bit overwhelming. I can't tell what exactly they do. They seem to be a resort destination, they have a speaker series, they sell food products... a bit of everything, I guess.

To complete the full Santa Barbara drinking chocolate experience, I picked up a handmade mug and creamer at another local craft store. I sadly didn't get the woman's name who made them, and cannot read it from the bottom of the stoneware.

I absolutely love the colors of them, and the faces are made completely by hand, with the designer using her fingers and fingernails to create them. Really beautiful work!

So lets talk about that chocolate!

It comes with an instruction card and some bits of information about how the chocolate was made. Hand wrapped in craft paper and tied with twine, the packaging is minimal and perfect. Their regular eating bars are decorated with bird artwork and molded with a beautiful leaf impression.

Also on the card is instruction on making a chocolate syrup from the bars. The bars are small, 1 ounce each, which lets you perfectly control how much you're going to make. Simple and to the point, the smooth, flat bars smell amazing as you unwrap them.

I made mine with 2% milk, and I used the creamer to bring along a bit of heavy cream, which I added as I enjoyed the drink, giving it a creamier, less concentrated flavor and bringing out different flavor notes.

The cookies were the perfect snack to serve with it, as well. I'm not a huge fan of serving chocolate cookies or snacks with a chocolate drink, so the strong ginger flavor really paired well with it. And the cookies are crisp, which, of course, is perfect for dunking!

I can't recommend twenty-four blackbirds drinking chocolate enough. It's a really amazing drink, and is definitely helping to raise the bar of what should be expected of a hot chocolate. This is top-of-the-line hot chocolate, the exact kind of drink that made me realize everything that was wrong with hot cocoa from a packet. If you like hot chocolate, this absolutely cannot be missed.

Review - Ghirardelli Drinking Chocolate

We're pretty lucky here in Los Angeles. As an entertainment city, LA is one of the most popular tourist destinations in America, with Hollywood Boulevard being one of the biggest draws out here. It is, quite literally, Hollywood. It's where the famous Chinese Theater is with all the hand prints in cement. It's where the stars line the sidewalks. So naturally, we've got a lot of places for tourists to spend money.

Almost directly across from the Chinese Theater is Disney's El Capitan Theater. Next to that, there used to be a Disney Store. Much to my great pleasure, a couple years ago, they turned the Disney Store into a Ghirardelli Chocolate Shop!

If you're a chocolate lover, there's no way you can walk by here without taking a peek inside. And once you're in, they hand you a free tasting square of chocolate to really trap you! Works on me every time.

Ghirardelli is, in my opinion, one of the better mass market chocolate makers. Sure, they are a huge company, but take a look at their ingredients list. They use quality stuff (mostly), and you can taste it. They don't overload their products with fake or overly processed ingredients. At least, not in their plain chocolates.


I've used their chocolates many times in making my hot chocolates, and using their squares is one of the easiest ways to have an exceptional dessert drink. I was very excited when this store appeared, because now I'd get to experience what they believe to be the ultimate hot chocolate.

The menu has a couple hot cocoas and a drinking chocolate. Maybe they change this seasonally? That would be great if they did! On this occasion, I went with the decadent drinking chocolate. That's always my favorite, and the best way to just really enjoy the flavor of the chocolate. 

To wait for my chocolate I took a seat at a small table next to a column with this great poster explaining how chocolate is made. I love things like this. I think most people still just think of chocolate as coming from a big factory rather than from a plant in a forest. Chocolate really is just a plant, like a salad or a plate of broccoli. It doesn't become bad for you until you begin adding sugar (and other filler ingredients).

My drinking chocolate was served in a small mug with nothing accompanying it. I could tell instantly that this was a real melted chocolate, just as described on the menu. That's always preferable to any kind of cocoa powder mix, and also explains why they didn't include a little square of chocolate on the side to enjoy with it, like they do with their sea salt hot cocoa.

It was a very nice drink, and it wasn't served too hot, so I was able to start in on it as soon as it arrived. It was sweet and thick, and while overall it was a bit more on the sugary side, it actually had unexpected notes of smokiness. That was very nice, however, overall the experience was more akin to eating a candy bar than having an artisanal hot chocolate. By the time I was close to finishing, it was getting too sweet, but thankfully, the portion size was just right, and it ended perfectly.

Worth a stop if you're in Hollywood and in the mood for a better-than-coffee-shop hot chocolate!