Hot Chocolate

Forty-two per cent cocoa — the darkest of the six and the only one above forty. Thickened with corn starch.

Thirty per cent cocoa, thickened with potato flour. The middle of the range: darker than the orange, milder than the black.

Twenty-six per cent cocoa with hazelnut flavouring — the Piedmontese pairing, which is where gianduia came from.

Sixteen per cent cocoa with orange — the lightest of the range, and built around the flavour rather than around the cocoa.

White drinking chocolate, so there is no cocoa powder in it at all — cocoa butter, whey and skimmed milk instead. Sweet, and a different drink from th...