Best hot chocolate in Tokyo

Warm up with a sweet cup of goodness

Best hot chocolate in Tokyo

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 15. 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


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


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


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


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


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


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


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


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


Two varieties of chaud are on the menu here: Andalusia (¥987), 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: Chocolate Drink Catalan 70%

Regular ¥500, small ¥380

The most popular choice at this Spanish chocolatery is the 'Catalan 70%': its mild, delicious flavour - and price! - make it a drink you'll want to enjoy on an everyday basis. Adventurous drinkers might want to try the café mocha with added espresso (¥480) or a Cava i Xocolata with a hint of brandy (¥500). Also receiving rave reviews are the chocolate flakes the cafe uses in its drinks. Take-out available.
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Lindt Chocolat Café: Hot Chocolate

Small ¥600, medium ¥750

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


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


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


This yuzu-flavoured drink 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


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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By Ayumi Ichikawa
Translated by Time Out Tokyo Editors
Please note: All information is correct at the time of writing but is subject to change without notice.


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