History

Joseph Fry's Bristol works pioneered industrial chocolate, producing the first mass-made eating chocolate bar in 1847 and inventing the Chocolate Cream in 1866. The factories moved and merged into Cadbury long ago, but the city keeps the habit: Park Street's chocolate house melts flaked single-origin chocolate into proper drinking cups, and independent chocolatiers on North Street carry the craft forward with their own bars and workshops.

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Common allergens: Dairy

Make it at home

Yield Serves 2Hands-on 10 minTotal 10 minDifficulty Easy

Ingredients

  • 400ml whole milk
  • 100g dark chocolate around 70%, finely chopped or flaked
  • 1 teaspoon soft brown sugar, optional
  • A pinch of sea salt

Method

  1. Heat the milk to steaming, never boiling, in a small pan.
  2. Take the pan off the heat, add the chopped chocolate and salt, and leave for 30 seconds.
  3. Whisk hard until the chocolate fully emulsifies and the surface turns glossy.
  4. Taste before sweetening; good chocolate usually needs no sugar. Serve in small cups.

Tip from the editors. Chop the chocolate fine and whisk off the heat; scalded chocolate splits and no amount of stirring brings the gloss back.

Where to eat bristol hot chocolate

Bristol hot chocolate in Bristol

Mrs Potts Chocolate House ★ 4.1

££ CaféPark Street

Mrs Potts melts real flaked chocolate into Bristol's best hot chocolate on Park Street, from a classic 58% cup to brownies, sundaes and monthly specials.

Why locals goA chocolate house halfway up Park Street that queues of shoppers stride straight past.

TipThe seasonal specials menu changes monthly; a city with Fry's chocolate history deserves the dark 72% at least once.

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