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Hotel Chocolat Brand New Velvetizer Design
The brand new Velvetizer was easy to install. The machine itself is already assembled and just needs to be installed on its base, plugged in, and you are ready to go. Following the instructions, I did a quick wash with some washing up fluid and the warm mode, and poured my first drink. The dial lights up blue for cold and red for hot – it couldn’t be simpler than this.
The all-new Velvetizer is a complete system for hot and cold barista-grade drinking chocolate. The original cold drink could not be made, only hot drink could be made. Since I’ve eaten many hot chocolates from Velvetiser over the years, I was especially curious if the cold option would yield such velvety goodness. When it comes to the hot option the chocolate pieces melt and mix into the milk, but since the chocolate pieces don’t completely dissolve in cold milk, the machine needs a way to mix the chocolate and milk elements and give a smooth finish.
But the all-new Velvetizer has a new whisk, designed for a swirl effect. This creates a beautiful chocolate crema (the foam that remains at the top of the drink). It does this by cutting the liquid to create microscopic passages of air. The whisk is also beautifully designed to resemble the petals of a cocoa flower. While the hot option heats the milk, the cold option initially pulses the chocolate to melt it.
You’ll see in the photos that the creaminess on both hot and cold chocolates is magically created, and there isn’t a single speck of that horrible messy foam that comes with some drinking chocolates.
From the point of view of external appearance it is completely grand. Its fluted design was modeled after the shape of a cocoa pod, and crafted with a solid ash handle, which is incredibly ergonomic and easy to handle. The brand new Velvetiser comes with a podcup, a podglass and a selection box of drinking chocolates. There are three new colors – white, taupe and silver.
Packing it up was as simple as setup. I cleaned out the fluid with the same wash I did before its first use, and then wiped it down a bit, and it looked as if it had never been touched. However, it is not dishwasher safe, which is a bit inconvenient.
It’s also worth noting that this is one of the quietest kitchen appliances I’ve ever used. When I used it for the first time I had to check that it was actually working, because there was virtually no noise. And, it took less than two minutes to get the chocolate ready to drink.
Hotel Chocolate Brand New Velvetiser Flavor
The most striking feature of Hotel Chocolate Velvetiser drink is its texture. This is the only justification for such an expensive appliance, which produces a thick, smooth drink that you can’t easily mix in the microwave or on the hob.
Before starting this testing process I didn’t know hot chocolate could have crema, but now I can’t drink hot chocolate without seeing that velvety layer of foam. It’s the perfect, silky first sip. The rest of the drinking chocolate is just as smooth whether you’re choosing hot or cold Velvetiser drinking chocolate, although hot seems to be a little thicker.
Another thing I love about Hotel Chocolat’s Velvetizer Hot Chocolate is that you can experiment with it until you find your perfect flavor. Even when it comes to plain chocolate mix, you can choose from milky, classic dark, 100 percent dark, and white chocolate options. With the option to purchase selection boxes, such as the Everything Hot Chocolate Sachet Selection (£15.95, hotelchocolat.com), you can flick and mix things up.
While I usually associate drinking chocolate with cold weather and a cozy pre-Christmas break, my Hotel Chocolat brand new Velvetiser has arrived at just the right time. At the height of summer, amidst the heat waves, an icy cold glass of chocolate milk comes in handy. When the weather has been particularly hot, such as this week’s unbearable temperatures of 30C, I have prepared my cold drinking chocolate and poured it over a glass of crushed ice, adding a small scoop of ice cream on top for a chocolatey float-type glass of heaven.
The all-new Velvetiser introduces six new cold drinking chocolate flavours:
creme brulee: I didn’t expect to like this flavor; Before tasting it, I thought it would be terrible. However, this came out on top as my favorite choice among the new cold flavors. Its burnt caramel notes work well with the creamy vanilla and make it incredibly moreish. Although I thought it would be too rich or heavy, it was anything but – with some chocolate batons on the side it was perfect.
Cherry: Spicy and creamy at the same time, this was a huge hit in my house. It has a spiciness that’s enough to cut through the richness of the chocolate, but it’s still sweet. When mixed with milk cream, it tastes like a drinkable Christmas dessert that can be enjoyed all year round.
mandarin and orange: Not a day goes by that I don’t like something that has a mix of chocolate and orange flavors – it’s a special combination. By adding the mandarin, it softens it a bit and makes it a little less sweet, but never bitter. It’s a shame you can’t buy it in hotter option.
peppermint: Mint and Chocolate Heaven – Another one that reminds of delicious Christmas flavors. In its cold form, mint drinking chocolate is more potent and intense, and is a very refreshing way to drink chocolate, especially in summer.
banana: Although banana is not a flavor I would choose in any form, my partner chose it as his favorite because of its decadent taste. The mix features bananas and chocolate mixed with slightly bitter molasses, which reminds me of a banana split – I recommend adding some whipped cream, sprinkles, and a cherry on top.
classic: The classic chilled version of the always popular hot drinking chocolate. You can’t go wrong with this option, it’s creamy, rich and insanely delicious without being overpowering. I’m definitely more inclined to go for the milkier 50 percent option, as it’s a little less rich, so I added a little cream when I poured my drinking chocolate into the glass.
The selection box comes with a variety of hot chocolate options, chosen from Hotel Chocolat’s velvetiser library – classic 70 percent, milky 50 percent, salted caramel, vanilla-white, which is insanely delicious, and Black Forest Gateau (which is like cherry, but a little more creamy).
