What makes a tasty Hot Chocolate?

This article is an excerpt from the main article — “The Best Hot Chocolate in India”. You can read more about how I went about buying all the hot chocolate in the country here. This article focuses on the evaluation criteria I use to determine the best hot chocolate

Taste is extremely subjective, and personal. However, in order be as objective in this process as possible I came up with the following rating criteria for each hot chocolate — each of these factors appeal to our different senses and end up adding to the overall experience of enjoying a cup of hot chocolate.

• Aroma: Does the smell take you to chocolate heaven? Are you reminded of your innocent childhood, or perhaps a cozy chocolatier in the heart of Paris? The fragrance of hot chocolate is one of the first senses that gets activated as we start preparing this magical concoction.
• Colour: The next sense to get activated and what I believe is extremely important. The colour often tells me what to expect, as the taste-buds patiently wait in anticipation for the treat in front of them. A beautiful, deep and chocolatey brown is what I am looking for here!
• Texture: Is the hot chocolate too thin or watery? Or is it thick and heavy like an Italian hot chocolate? How does the hot chocolate roll and feel in your mouth?
• Chocolatey-ness: Is it too sweet? Too milky? Do you taste the chocolate enough? I love rich and dark hot chocolate — so these drinks get bonus points.
• Taste: The overall verdict, the deciding factor and the final score. Was this an overall delicious treat? I’ve used a 10-point grading scale for this one.

What do you think of this evaluation criteria? Is there anything else you look out for while enjoying a hot cup of chocolate?