Hotel Chocolat Velvetiser - Any comments

[fiona35]

So I adore hot chocolate and at the moment I do treat myself to an Options hot choc made with water and a spoonful of cream added and it doesn’t impact my Blood sugar.
I like the idea of the velvetiser and wondered if anyone had used one and made it with plant milk/cream and dark chocolate flakes and if it had any impact on your blood sugar.
I know everyone is individual but it seems a lot of money to pay out, if I’m not going to be able to use it if it impacts my blood sugars.
Thanks for any comments.

 

[lessci]

Try making one in just a saucepan on the hob with the same ingredients 1st & using a whisk to mix. I know it won't be exactly the same texture, but you can test the effects on your BG'S

 

[lovinglife]

So I adore hot chocolate and at the moment I do treat myself to an Options hot choc made with water and a spoonful of cream added and it doesn’t impact my Blood sugar.
I like the idea of the velvetiser and wondered if anyone had used one and made it with plant milk/cream and dark chocolate flakes and if it had any impact on your blood sugar.
I know everyone is individual but it seems a lot of money to pay out, if I’m not going to be able to use it if it impacts my blood sugars.
Thanks for any comments.

I very occasionally use the 85% dark chocolate flakes from Hotel Chocolat and double or single cream, I only make a small cup of it, I just warm my cream in the microwave- be careful not to boil it and whisk in the flakes, does the same job or you can do it more slowly in a ban marie (a bowl over a pan of very hot water) warm your cream don’t let it boil and don’t have the water bubbling or touching the bowl either as the steam will taint the mixture - whisk in your chocolate. Personally I think the velvetiser are a gimmick & a waste of money. It’s a fool proof way as it won’t boil you ingredients but doing it others ways as long as you are aware not to boil whatever you are using to make it then the results are exactly the same

 

[Pixie55]

Inspired by this. Just mixed one heaped teaspoon of proper dark cocoa with sweetener. Added no added sugar almond milk. Warm in saucepan to just below boiling, whisking. Added half bar 85 percent moser Roth and dollop of double cream. Allowed to melt. Am currently enjoying!