Moro Gelato has begun serving its Italian hot chocolate for the winter and we thought you ought to know. It’s served in a tiny goblet and topped with whipped cream and a dash of cinnamon, like so:
Made using owner Stefano Moro’s original recipe, this hot chocolate is comprised mostly of deliciously dark Belgian chocolate melted down with a little cream, cocoa powder, sugar and a secret ingredient. Served in a translucent thimble-like plastic glass, it’s made to drink immediately, and the size is perfect. Too much and you’d be in a chocolate coma for the rest of the week – not that we’re implying that’s a bad thing. The cinnamon and whipped cream complement the deep chocolate perfectly and, at R25, it’s a steal.
Moro serves other versions at the Oranjezicht City Farm Market at the V&A on Saturdays: a white hot chocolate and a half-and-half version, with half dark chocolate and half white chocolate. Another highly recommended option is to have a scoop of gelato added to your hot chocolate (R35). The hot chocolate does tend to cool down significantly, but the rush to finish it before then is oh-so worth it.