Hotel Chocolat Velvetiser

[Gleps]

I recently got one of these as a gift for my birthday from DH. Very thoughtful and generous gift but it actually makes awful hot chocolate. Watery and lukewarm. It definitely doesn’t come out as thick and rich as it looks in the pictures (unless I’m doing something wrong).

So, would I be unreasonable to try and return it even though I’ve used it a handful of times?

You can't make a rich creamy Hot chocolate with semi skimmed.

I have one ... I don’t use thier sachets, I used Green and Blacks cocoa powder (with a bit of sugar) ... it’s lovely

@AnathemaPulsifer

If you’re following the instructions and it’s not coming out right, the machine might be faulty. Take it back.

I agree with this. It’s either faulty or you need to change your method.

You can buy hotel chocolat stuff in tubs, resealable pouches or individual sachets.

If you are using tubs are you using enough? The individual sachets contain 35g each which is quite a lot (a resealable pouch only makes 7 cups of hot chocolate).

I actually often use other hot chocolates including powders - currently got some from Dark Sugars, and The Chocolate Tree. All the hot chocolate has been nice.

I like mine so much I've given a few velvetisers as gifts.

I don't have one but I've never been impressed by Hotel Chocolat chocolates, they're like a newer Thorntons which I also never liked.

I find the sachets better than the tubs. It seems to come out more watery and weak with the tubs, but perhaps I'm not putting enough in. The hazelnut sachets are amazing!

I love mine. I use the sachets. I also use oatly instead of milk which I prefer (but I don’t really drink milk so that may just be a personal thing!). I also fill it not quite to the line so I feel like I have a better chocolate/oatly ratio. Again personal preference!

Are you putting enough of the powder in?

We have one and it makes the best hot choc ever! Hot and creamy and frothy! Maybe yours is not working properly? We use semi skim milk and the hotel chocolat choc flakes . I don’t think it’s designed for use with powder though.

No cafe and no machine does a hot chocolate hot enough for me so if making in my Lidl hot chocolate maker which is virtually identical, I put it in the microwave for 30 seconds afterwards.

I've given up having hot chocolate out, because my vision of sitting and sipping a leisurely hot chocolate is ruined by them never being actually hot, even if I ask for extra hot.

It’s definitely chocolate flakes rather than powder I have and I’ve tried the recommended 6 scoops and reducing the amount.

I think I’ll order some sachets and then if it’s still no good I’ll look into whether it’s faulty.

The sachets are the same as the flakes in a tub and if you use 6 spoons its around the same amount. I have one and its definitely not watery etc and the temp is right for drinking straight away.

I love mine, I use SS milk and either their flakes or Twinning hot chocolate.

You can subscribe to the individual sachets on the website, but I can't decide which one to get

We have one. The hot chocolate comes out lovely. We use full fat milk.

We don't have the velvetizer, but I find the sachets mixed with a mug of skimmed milk makes lovely hot choc. So maybe faulty?

We use semi skimmed milk and it's fine with 3 heaped tsp of hot chocolate powder. We use the big tubs of Galaxy hot chocolate from Costco. We use the velvetiser for milk for coffees too. It has just the right amount of froth.

You may not be using enough of the flakes from the tub. It’s the same stuff as in the sachets, so you’ll need to use the same amount. They’re 35g each.

@BonnesVacances - my son likes the galaxy powder too.

OP, if you want it thick looking just like on pictures you need to add cream. I actually love it with just a normal milk. The best thing ever

Bought one for my sister - she said it was not hot enough! I also tried and it’s like lukewarm - my husband said he thought perfect temperature - she reverted to just making with Oatly milk and using a whisk and popping in the microwave!

Might be completely off the mark here, but OP are you from main land Europe? Spain, Italy, or France? I have noticed their hot chocolates are really thick, pretty much melted chocolate, you could basically stand a spoon up in it.

Most of the recipes I see for that kind of European hot chocolate require cornflour or cornstarch. I'm not sure you can recreate it with any kind of whisked milk alone, plus chocolate.

We’ve only ever tried it with semi milk and the sachets and it has never been watery. I was pleasantly surprised by how hot it got too after everyone on here saying it was tepid.

We got one at Christmas and I’d heard so much on mn about them I was thrilled. It’s definitely not living up to expectations though. Lukewarm and nothing special. We are using the chocolate made for it. But maybe I am doing something wrong. Definitely wouldn’t take it back after using though. That’s not nice. It could be sold to someone else. If it’s actually faulty that’s different of course. I must try it again. Tonight in fact.

Best hot chocolate ever. Full fat milk and dark chocolate sachets or hazelnut praline mmmm. Keep trying!

We always heat the mugs first. I do the same with my Nespresso.