World Chocolate Day 2026: Enjoy Mumbai rains with these innovative hot chocolate recipes

While June may have been hot and humid the monsoon season has finally arrived in Mumbai and with that many Mumbaikars have started to work from home leading to many kitchen experimentsWhile coffee tea and soups are favourites hot chocolate has also become popular over time among young and old and can do wonders when the rain pours outside While the classic version of the chocolate drink is always easy to make there is a lot more that can be done with a mix of interesting ingredientsOn World Chocolate Day observed on July 7 every year Indian chefs and restaurateurs say you can innovate with the classic recipe to create something totally new and fall in love with hot chocolate all over again and give you one more reason to enjoy it this monsoon season in MumbaiWhile there are French variations of hot chocolate they also suggest making keto version but not without an indulgent toasted hot chocolate to keep you warm during the rains in MumbaiSignature Velvet Keto Hot ChocolateWhile you can add Roshni Sayyed who is the founder of Bandrabased Zaro Bakehouse says you can make a Velvet Keto Hot Chocolate She explains We wanted to redefine what a keto dessert could be Instead of creating a substitute for traditional hot chocolate we focused on crafting a drink that stands on its own rich elegant and deeply satisfyingThis version of the hot chocolate she says is sweetened naturally with Katemfe sweetener and no refined sugar It is made using premium Belgian dark chocolate for an intense cocoa flavour The roasted hazelnut butter creates a naturally rich creamy texture without starches or thickeners It is low in carbohydrates and ketofriendly while delivering the indulgence of a classic hot chocolate The hot chocolate is also balanced with vanilla bean Himalayan pink salt and a hint of cinnamon which enhances the chocolatersquos natural complexity she addsIngredients Serves 1180 ml unsweetened almond milk60 ml fresh cream35 gm premium 85 per cent Belgian dark chocolate finely chopped10 gm Dutchprocessed cocoa powder1 tbsp roasted hazelnut butter or almond butter1ndash2 tsp Katemfe sweetener adjust to taste12 tsp pure vanilla bean pasteA pinch of Himalayan pink saltA pinch of cinnamon powderGarnishSugarfree dark chocolate shavingsCocoa nibsLight dusting of Dutch cocoa powderMethod1 In a heavybottom saucepan gently heat the almond milk and fresh cream until it begins to steam Do not boil2 Whisk in the Dutch cocoa powder until completely smooth3 Add the chopped Belgian dark chocolate and stir continuously until fully melted4 Fold in the roasted hazelnut butter and whisk until silky and glossy5 Add the Katemfe sweetener vanilla bean paste Himalayan pink salt and cinnamon Stir until well incorporated6 Blend briefly with a hand blender to create a luxurious velvety texture7 Pour into a prewarmed ceramic mug8 Finish with chocolate shavings cocoa nibs and a delicate dusting of cocoa powder Serve immediatelyFrench Hot ChocolateAt Drift chef Sumit Sawardekar at Drift in Lower Parel says you can give your classic hot chocolate a French twist by making the French Hot Chocolate With a mix of cream sea salt and vanilla extract you can easily enjoy the delicious drinkIngredients Serves 2200 ml milk200 ml heavy cream 35 per cent fat160 gm 55 per cent dark chocolate15 gm cocoa powder10 gm brown sugarPinch of flaky sea salt12 tsp vanilla extractMethod1 Heat the milk cream vanilla extract brown sugar and salt over medium heat until steaming Do not boil2 Remove from the heat and add sieved cocoa powder and chopped chocolate3 Let it sit for 1 minute then whisk until completely smooth and glossy4 Return to low heat and cook for 2ndash3 min stirring continuously until it thickens slightly5 Blend with an immersion blender for 20ndash30 seconds for a silky texture6 Serve with whipped creamSpiced Hot Chocolate The French WayWhy have a normal hot chocolate when you can add spice to it chef Rahul Kotak at RumBabaa says you can make a Spiced Hot Chocolate The French Way with some sea salt nutmeg cinnamon stick and whipped cream too While you may want to have French Chocolate you can also experiment with the spiced version and make something like you have never tasted beforeIngredients250 gm milk50 gm cream100 gm dark chocolatePinch of sea salt1 gm nutmeg1 no cinnamon stick20 gm whipped creamMethod1 Heat the milk and cream up to 60 degrees Celsius and add in the spices Cover and let it infuse off the heat2 Reheat the milk and add in good quality dark chocolate3 Whisk until combined and season with a pinch of sea salt4 Pour into a cup and garnish with a dollop of whipped cream in the middle5 Finish with some orange zest over the top optionalToasted Cloud CocoaAt Tattva Bar amp Cafeacute in Andheri East chef Shiv Gupta says you can make a delicious Toasted Cloud Cocoa He explains ldquoThis chocolate mousse is designed as an experience rather than just a dessert The richness of chocolate the comfort of milk and the crunch of dry fruits come together to create a layered texture profile The cinnamon and smoky aromatic notes add warmth making it a perfect indulgence for the monsoon seasonrdquo The chilled milk infusion and crunchy dry fruits create a contrast of silky texture and nutty crunch The dessert is delicately finished with fluffy marshmallows and a warm cinnamontobacco style aromatic garnish for a smoky spiced undertoneIngredients120 gm dark chocolate mousse80 ml full cream milk lightly chilled layer or infused base15ndash20 gm dry fruits mix almonds walnuts pistachios roughly choppedCinnamon powder a pinch or light dusting3ndash4 mini pieces for garnish MarshmallowsOptional aromatic garnish Cinnamon stick infusion smoked cinnamon essence tobaccostyle aromatic note nonedible garnish conceptMethod1 Prepare a smooth airy chocolate mousse using melted dark chocolate folded with whipped cream until light and fluffy2 Chill the mousse until set but still creamy in texture3 In a serving glass add a light layer of chilled milk to create a contrast base4 Spoon the chocolate mousse gently over the milk layer to maintain separation5 Sprinkle a mix of chopped dry fruits for crunch and texture6 Dust lightly with cinnamon powder for warmth and aroma7 Finish with mini marshmallows on top for a soft playful texture contrast8 Optionally add a subtle smoked cinnamon aroma garnish for a dramatic sensory presentation