Godiva Crème Brulée Hot Choccy (27/08/2025)

It has been a while since I've tried a new hot choccy and one that I had been meaning to try was the Crème Brulée Hot Chocolate at Chadstone. 

This was yet again another 'premium' hot choccy in that it's normalised to be super expensive. This one was $10.50. From here on, I'll classify hot choccy's as premium and standard. That being said; Castro's aside, most solid hot choccy's in my opinion are premium but that's not to say all premium hot choccy's are solid. I guess the justification being that dark chocolate is slightly more expensive and the craftsmanship behind it is costly. That's probably me just coping and trying to justify unjustified purchases though. 

Anyways, on first inspection; the Crème Brulée Hot Chocolate looked excellent. Although I couldn't see the hot chocolate beneath it, the top was a brittle, orangey crisp surface - exactly what you would imagine a Créme Brulée to optimally look like. Additionally, with the accompanying spoon, I tapped the surface of the beverage and it cracked perfectly revealing a creamy delight within. I tried a few spoons of it before reaching the hot chocolate part of the bev; it wasn't as sweet as I would have thought it would be but it was nice and thick and creamy. The consistency and texture of it along with the brittle shards that formed upon the surface's cracking was awesome.

Following this, I decided to take the first sip of the hot choccy and tilted the bev back. It took a little bit for it to permeate through the thickness of the crème brulée which was a bit frustrating (perhaps I'm being overcritical and just a big baby). Also I should have picked up on this, but mixing 2 sweet treats is sure to dull the sweetness and flavour of the sweet treat that follows the first - that's exactly what happened in this case. The hot choccy had minimal flavour and was not very sweet at all. In addition to this, as it permeates through the cold crème, it cooled down significantly and was no longer hot as I imagine hot choccy's should be.  Also the hot choccy itself was quite thin and slightly milky - though the onus could be on the crème (short hand for creme brulee from here on) bleeding cream into it and thinning it out as opposed to the hot choccy being thin to begin with.

After a little bit, the slow flow of the hot choccy as it dredged through the crème began to become a a real point of contention between me and this experience, so I decided to violently mix the crème in with the hot choccy. This was a terrible idea - the crème was hard to mix and the drink's consistency was heterogenous with lumps of crème dispersed through out. It also further thinned out the drink but atleast it served its purpose of increase hot choccy flow. 

Over time, as the crème flavour left me, I finally began to taste the flavour of the chocolate. Although the texture of the hot choccy was thinner as mentioned earlier, the dark chocolate flavour began to persist through crème lumps and that was actually quite enjoyable. 



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