Drink of the month: hot chocolate
I promised that this month's drink would be different, and it is: shockingly, it's not even alcoholic! With winter's belated arrival comes the desire to wrap one's hands around something hot and comforting, and in this case I'm referring to hot chocolate.
The familiar style of hot chocolate in the capital is made with hot frothy milk and chocolate powder, often Cadbury's Drinking Chocolate, served in a large bowl with marshmallows and topped with yet more chocolate powder. There's nothing wrong with that, but it can be a bit watery and unsatisfying if it's not strong enough, and it's a world away from "real" hot chocolate. Real hot chocolate, as opposed to hot cocoa, is made from actual chocolate rather than powder, and has a texture more akin to molten chocolate sauce than to the milky American style that's become common here.
But things are changing. Branches of Mojo keep vats of the stuff stirring away, kept hot and ready for their wickedly strong "chocolate shots". Scopa does the same, and Floriditas supplies shots of "dipping chocolate" to go with their churros: not quite as gooey as I remember from Spanish cafés overseas, but delicious nonetheless.
Wellington now has several specialist chocolate café: Butlers, Dorothy Patisserie and Schoc. I'm not that keen on Butlers' identikit décor, but I've heard people rave about their white hot chocolate, so it should be worth a go. Dorothy's has been a Cuba St institution for generations, and it added a new dimension when it started opening late at weekends. But it's Schoc that is the true home of chocolate in Wellington, and it is justifiably famous for its fiery chilli-enhanced version. Simply Paris do something similar, though it's creamy rather than dark and viscous, and they also offer "Mocha Zesty" with orange and spice.
June is thus shaping up to be an enjoyable (though fattening) month for me. Is there anywhere else that does a particularly excellent or unusual version that I should be aware of?