Hotel Chocolat has returned with the Velvetiser 2.0, an updated version of its cult hot‑chocolate maker that adds a cold‑drink setting, a redesigned whisk and a markedly different exterior. Early testing by Daily Mail reviewers found the machine produces consistently smooth, aerated hot and cold chocolate drinks, but the £149.95 retail price and ongoing sachet costs temper the machine’s appeal for some buyers.
The Velvetiser 2.0 is pitched as a dedicated drinking‑chocolate appliance rather than a general milk frother. In trials, the device created a strong vortex that incorporated air into milk and chocolate, delivering a silky texture across dairy and barista‑style plant milks. The cold setting produced pleasantly airy chilled drinks, although the process did not significantly reduce liquid temperature — reviewers said ice is still needed for truly cold beverages. The machine is supplied with two cups and a variety pack of chocolate sachets designed for hot and cold use.
Hotel Chocolat described the new exterior as inspired by a growing cacao pod; the company worked with ceramicist Andrew Wicks of the Royal College of Art on the shape. The whisk has also been reshaped — the petals‑style design is intended to improve aeration, and reviewers said it is both attractive and functional. The 2.0 model also introduces cold sachets in a finer powder formulation to dissolve without heat, and the machine can be used simply as a milk frother or aerator for iced coffees and other chilled drinks.
Taste reactions to the included sachets were mixed. Reviewers praised the dark and milk chocolate sachets for not being overly sweet, while some flavour variants fell short of expectations for personal taste. The Velvetiser will accept finer powdered hot‑chocolate mixes, but reviewers warned against coarser flakes or chunky ingredients that could clog the whisk.
On performance, the Velvetiser 2.0 delivered reliable, repeatable results. The initial velvet‑like foam did dissipate after several minutes, a common trait among automatic frothers as incorporated air slowly escapes. The cold programme yielded surprisingly aerated textures comparable to the hot setting, though the cooling effect is modest because the whisking process generates some heat.
Value remains the most contested element. At £149.95 the Velvetiser 2.0 sits above many competing milk frothers and hot‑chocolate makers. Hotel Chocolat offers the machine with a variety pack of sachets and two cups; the brand also runs a subscription option that can reduce the entry price to £109.95, with sachet boxes costing about £14.95 per 10. Reviewers noted that committing to regular sachet purchases raises the long‑term cost of ownership.
Cheaper alternatives exist. Dualit, which collaborated on the original Velvetiser, sells a hot‑chocolate maker priced around £79.99, while the Nespresso Aeroccino 4 hot‑and‑cold milk frother retails for about £89.99. ProCook offers a multipurpose frother and hot‑chocolate maker with cold froth settings at roughly £99.99. Reviewers said these options may suit buyers prioritising lower cost over the Velvetiser’s bespoke design and dedicated chocolate features.
How the Velvetiser 2.0 compares to those rivals depends on what buyers value. The new model’s build quality, distinctive design and the ability to make both hot and cold chocolate drinks were highlighted as strengths. The machine’s focus on a single category — drinking chocolate — and its premium finish could make it an attractive gift for enthusiasts. For consumers seeking an affordable way to make creamier hot drinks, multi‑purpose milk frothers may represent better value.
Daily Mail reviewers described their testing methodology as focusing on two core criteria: silkiness of results and consistency across repeated runs. Settings were tested multiple times with different types of milk to ensure the Velvetiser delivered a dependable finish for both hot and cold preparations.
Early customer responses to the Velvetiser 2.0 were positive in online postings, mirroring the original model’s cult status among hot‑chocolate fans. The new machine’s capacity to broaden that appeal with chilled drinks and an elevated aesthetic is likely to keep it visible in the market. Whether it justifies the premium depends on buyer priorities: those who value design and a dedicated chocolate experience will find much to like; those seeking a lower‑cost frothing solution will find capable alternatives at significantly lower prices.
For now, the Velvetiser 2.0 stands as a refined evolution of Hotel Chocolat’s niche appliance: a well‑executed, specialised product that excels at its stated task but carries added costs that will matter to price‑conscious shoppers.
