Before the boom of artisanal bean-to-bar Filipino chocolates, the only name in the game was Ricoa. And as kids, we were all too familiar with their two ready-to-eat chocolates: Flat Tops and Curly Tops. There was always a debate as to which one was better, but the answer really depends on personal preference. That said, this hot chocolate recipe uses Curly Tops because it has a deep chocolate flavor and smooth mouthfeel, working well as melted chocolate.
This 10-minute, one-pan recipe follows the usual steps in making homemade hot chocolate (from scratch, not from a packet!). You combine everything in a saucepan, heat it up, then pour it into your mug; it’s really that simple. Crumble your Curly Tops before putting it with the other ingredients so it melts easier later on. We suggest using a dark cocoa powder to balance out the sweetness that the Curly Tops bring.
You can crush up some of your leftover pieces of Curly Tops and drop it in after. Though depending on how finely you crush it, it might just sink. Mini marshmallows, candy sprinkles, and the usual hot chocolate toppings will also work with this recipe.
It goes without saying that this Curly Tops hot chocolate must be served immediately or else it won’t be… hot chocolate. The melted Curly Tops is thick by itself. But when mixed with the milk, it thins out to a creamy texture. But when it gets cold, the chocolate thickens back and it coats your mouth as you drink it (which isn’t necessarily a bad thing!).