HOT CHOCOLATE WITH cream oR mascarpone

Our hot chocolate is prepared following a recipe that dates back to 1978. The recipe does not use flour, thickeners or flavorings, but only ingredients that are available in nature: fresh milk, cocoa and white sugar. It's cooked at low heat and mixed with a lot of patience to get a uniform cooking.
We recommend to taste this delight, so appreciated by adults and children, with the addition of fresh whipped cream, or with our fabulous whipped mascarpone.

A LITTLE BIT OF HISTORY
The original recipe of hot chocolate was a mixture of cocoa, water, wine and various spices. The Spanish soon began to warm the mixture and to sweet it  with sugar, which was imported by the colonies after having introduced the cultivation of sugar cane overseas (the availability of sugar, cocoa and coffee gave a major boost to culinary art, allowing the birth of pastry as an art itself). The British had the brilliant idea of replacing the water with milk and to start consuming the hot chocolate after lunch. In the eighteenth century were born in London and in various parts of England the Chocolate houses, which became famous as much as the Coffee houses, probably because in these places customers could freely consume a cup of hot chocolate and talk without censorship about policy, economy, science and philosophy. The first Chocolate House was born precisely in the capital London in 1657, but because of its excessive cost the hot chocolate was for more than a century a drink aimed solely to elite society.
The term hot chocolate is a neologism coined probably in Italy because the drink initially was simply chocolate. But when the chocolate bars became popular, it was clear that we needed to add an adjective to distinguish the beverage from the snack. In 1828 in the Netherlands the first machine that produced the hot chocolate through a plastic disk containing cocoa, water and milk that was filtered mechanically. was born  The fragrance of the drink out of the machine, however, was different from the original one,as it was more sour. Shortly after it was discovered that the designers of the machine had used substitute of cocoa, which was less tasty than the original but which was more easily linked to milk and hot water.
It has recently spread to the United States of America the custom of adding whipped cream to hot chocolate, which makes the drink sweeter but certainly more caloric. The fantasy of bartenders, however, certainly does not stop here: from honey to coffee, from cereals to peanuts, everything can be added (with results more or less satisfactory) to hot chocolate. Today, the hot chocolate is drunk and appreciated worldwide. It is particularly popular in the U.S. during the winter, where it is made to suffer less the cold of the snow blizzard of the northern states. The hot chocolate is also widespread in Europe (including Italy) and Asia (India in particular). Recently was born in Italy "cold" chocolate, whose recipe is the same as hot but that is achieved through a process of cooling cocoa.