Chocolate, cream and coffee: the recipe to prepare a perfect bicèrin

Bicèrin (or bavarèisa torinese) is a slightly sweet and slightly bitter hot drink created in Turin in the eighteenth century. Bicèrin, made from the three simple ingredients of coffee, dark chocolate and fresh cream, has been enjoyed together with local artisan biscuits as a way to cheer up the cold Piedmont winter days for generations. The tasty “bicchierino” is an irresistible must-try drink for both the gentry of the time and tourists today, whether under the famous Turin landmark the Mole Antonelliana or beyond.

The traditional bicèrin recipe comes in three different variants: pur e fiòr (very similar to the current cappuccino), pur e barba (a mixture of coffee and melted dark chocolate) and un pòch ëd tut (three layers of coffee, cream and melted chocolate). The last variant is the most popular. It seems that Ernest Hemingway literally fell in love with bicèrin coffee, so much so that he considered it “one of the 100 things in the world to protect“.

It is said that Al Bicerin Café prepare the best bicèrin in TurinIt is the historic café that gave the drink its name, and that still jealously guards its original recipe and precise doses. A number of loyal “imitations” can be enjoyed in all the bars of the Piedmontese capital. Anyway, trying your hand at making this delicate and captivating drink at home is much simpler than you might think.

Traditional bicèrin coffee recipe

The best way to get out of bed and start a cold winter morning? Prepare and enjoy the enchanting combination of coffee and chocolate, two complimentary flavours held together by the delicate creamy note of milk.

Here are the ingredients and the method for preparing bicérin at home in a few simple steps.

Ingredients and doses (for 6 people)

Dark chocolate – 200 gr
Coffee – 200 ml
Sugar syrup – 1 tbsp
Sugar – 2 tbsp
Milk – 50 ml
Fresh cream – 100 ml

Preparation of bicèrin

First of all, prepare the hot chocolate, the ingredient that gives the “bicchierino” its consistency and creaminess.

  • Finely chop the dark chocolate into flakes and melt in a bain-marie
  • Pour the melted chocolate into a saucepan and put it on the stove over a low heat, adding the milk at room temperature and a teaspoon of sugar
  • Mix carefully until the hot chocolate becomes thick and creamy

In the meantime, pour the fresh cream into a bowl, add a spoonful of sugar syrup and whisk by hand until you have a semi-whipped, soft cream.

Finally, prepare the coffee. Now that all the ingredients are ready, you can assemble the bicèrin!

How to assembly the bicèrin

In a glass dram pour a layer of chocolate first, then the sweetened coffee and finally the fresh cream, creating three horizontal stripes. If you like, you can enhance the bicèrin with a sprinkle of cocoa powder. Congratulations, your bicèrin is now ready to be served!

Remember: delicious bicèrin drink should be enjoyed hot, freshly made, with a good artisan shortbread biscuit. Maybe in winter sat in front of the fireplace together with guests for a nice, tasty treat.

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