Best hot chocolate in Tokyo 2015

French-style chocolat chaud is the king of liquid chocolate, a luxurious delicacy that can barely be mentioned in the same sentence with cocoa powder-based versions. Often made from high-quality choccies, this decadent treat has stolen the heart of many a Tokyoite, leading to fierce competition among the city's sweets artisans. We've scoured the streets for the tastiest creations out there, and now present the definitive top picks. What better way to forget the woes of winter than sitting down by the window and sipping on a steamy cup of chocolatey goodness?

Del Rey: Antwerp Plate

¥1,620

This Antwerp-style combination plate includes a chocolat chaud, one of Del Rey's acclaimed bon-bons, and one of their baked confections. Both dark and milk chocolate-based drinks are available, with most customers going for the latter. The drink comes in an elegant cup filled to the brim - a truly luxurious experience.
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Max Brenner: Hot Chocolate

¥550

Warm up your hands with one of Max Brenner's original 'Hug Mugs' - they're meant to be held with both hands. Choose your poison from a selection of milk, dark, and white, or go for the 'Spicy Mexican', a hot chocolate made with steamed milk and a blend of spices that includes nutmeg and cinnamon.
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Mariebelle New York: Hot Chocolate

¥756

This NYC import's hot chocolate comes in three types: the thick, rich 'European'; the 'American', with extra milk; and the 'Mochaccino', combined with coffee. There are also five flavours from which to choose: the Aztec, made with plain cacao; the bitter Dark; the Spicy, which is just that; the White, and the Hazelnut Milk – a grand total of 15 possible flavour combinations. Our photo showcases the European Aztec. Order a cup to go on a clear day, head for a local park, and float away in delight.
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Le Chocolat de H - Paul Bassett: Chocolat Chaud

¥950

The hot chocolate at Roppongi's Le Chocolat de H is served up in matching cups and a pot (holds two servings), and is available only in winter. Thick and rich, the chocolate has a heady aroma, and is just right in terms of sweetness. Perfect for a quick break from work or shopping.
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Henri Le Roux: Chocolat Chaud

¥864

Friends of thick, rich chocolate are in for a treat at Henri Le Roux. Using a hearty helping of house originals to create a full-bodied drink that delivers on all counts, these people have really grasped the essence of chaud. The Venezuelan chocolate, with its characteristic bite and scent of raisins, is absolutely superb.
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Palet d'Or: Chocolat Chaud

¥1,512

This refreshing chocolat chaud is easy to drink, yet boasts a rich, deep flavour. The exquisitely balanced mixture reveals the taste of the cocoa in all its glory – try it with one of Palet d'Or's cakes for a satisfying combo. Greedy choco fans will be happy to hear that one order gets you two full servings, making up for the slightly steep price. The same great taste is also available for take-out (¥500).
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Jean-Paul Hévin: Chocolat Chaud Parisien

¥1,212

Jean-Paul Hévin is passionate about hot chocolate; he even published a book about it in France. The limited-edition servings on tap each season aren't to be overlooked, but first, do try out this classic Parisian favourite. Served from a impressively sized pot, the brown nectar is best combined with whipped cream to mellow down the taste a bit.
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Pierre Marcolini: Simple Hot Chocolate

¥1,188

This one's for those who prefer a dense, rich concoction. The 74% chocolate, the same grade used in their cakes and ice cream, is thoroughly melted into milk and a bit of fresh cream. With a deep flavour and powerful aroma, you'll feel like you're eating as much as drinking.
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La Maison du Chocolat: Chocolat Chaud Guayaquil

¥945

Two varieties of chaud are on the menu here: Andalusia (¥999), which features an invigorating tinge of lemon and a refreshing flavour, and Guayaquil, a deep and rich beverage with a tinge of vanilla, best enjoyed with a spoonful of fresh cream.
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Cacao Sampaka: Hernán Cortés

Regular ¥680, small ¥580

The most popular choice at this Spanish chocolatery is the 'Hernán Cortés', named, curiously enough, after the conquistador who brought down the Aztecs. That aside, the drink's delicious flavour and hint of cayenne pepper make it one you'll want to enjoy on an everyday basis. Adventurous drinkers might want to try the chocolate champagne (¥600), an exciting, refined creation. Take-out available.
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Lindt Chocolat Café: Hot Chocolate

Small ¥617, medium ¥772

The Lindt Chocolat Café serves two varieties of hot chocolate, milk and dark, and offers to-go cups as well. Using carefully selected ingredients to add an appealingly gentle yet not too sweet flavour to both drinks, the Swiss craftsmanship here is top-notch. Combine with a croissant for a luxury breakfast.
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Inamura Shozo: Chocolat Chaud

¥600

They say that careful temperature control, tireless testing, and ingredients hand-picked by the chef are behind this extra special take on hot chocolate. The product is made to order, heated to 70°C in a small pot, and served at exactly 60°C, making the entire process seem almost ridiculously scientific. The taste can't be faulted though - this is quality throughout.
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Nonna & Sidhi: Hot Chocolate

¥540

The 100%-cacao hot chocolate here comes courtesy of Italy's Domori, a widely respected brand in the world of high-end choccies. The taste is so rich you'd swear there was nothing but pure chocolate in the brew, making it a must-try for every dessert connoisseur. Take-out orders are available.
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Le Pommier: Chocolat Chaud au Yuzu

¥756

This yuzu-flavoured drink, available only in January and February, has been popular ever since Le Pommier first opened its doors. Yuzu peel is added to milk and fresh cream, simmered, then mixed with plenty of bitter chocolate. The combination works much better than one could expect, resulting in a refreshing drink that'll raise your spirits in a heartbeat.
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Théobroma: Spicy Chocolat Chaud

¥864

Sweet and mildly addictive, one sip of this drink releases a spicy aroma with hints of pepper, nutmeg, chilli, and cinnamon. All orders come with either caramel or chocolate sprinkles, while the drink itself is also available in 'bitter', 'dark', and 'herbal' varieties.
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Glaciel: Chocolat Chaud

¥864

Omotesando's Glaciel is best known for glazed mousse cakes and freshly made ice cream, but they also cook up a mean hot chocolate during the winter months. Made by blending two types of dark chocolate and one kind of milk chocolate, this one is thick and voluminous by itself, but becomes even better when paired with the excellent cream and milk on offer. If you can grab a seat indoors, try combining the drink with a serving of their glace – now that's decadence.
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Debailleul: Chocolat Chaud

¥772

This modernist Marunouchi café imports its wares all the way from Belgium and serves up a remarkably thick, almost bitter mixture that's best enjoyed on those really chilly days. Try sitting by the huge windows, taking in the stimulating aroma while watching thickly padded Tokyoites hurry by outside.
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