When the winter chill comes to Paris, one of the great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café.
Contrary to popular belief, most versions of Parisian hot chocolate are made with milk rather than cream, and get their luxurious richness from lots of top-quality chocolate. This cup of chocolat chaud is deeply-flavorful, but not over-the-top rich...so there's no need to feel guilty indulging in a nice, warm cup whenever you feel the need.
Parisian Hot Chocolate
Four 'Parisian-sized' Servings
2 cups (60 cl) whole milk
5 ounces (130 gr) bittersweet chocolate, (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar
Heat the milk in a medium-sized saucepan.
Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. (Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.)
Taste, and add brown sugar if desired.
Serve warm in small, demitasse cups.
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. I also like to add a few flecks of fleur de sel, the very good sea salt from Brittany.
I love that spoon!
fleur de sel in hot chocolate? curious... very curious...
I am so there!
the temps just dropped in Florence so my next stop is Vestri!!!
Leonardo is eye candy..and I get his cioccolato caldo with peperoncino.. chili powder!!
Go Leonardo!
What a perfect recipe to pair with our first snowfall here in Quebec.
Yum! I hate that American cafes never know how to make good drinking chocolate.
Dear Judy (aka Diva):
I can't seem to find a recipe for 'eye candy'...you'd better send a photo!
Do you have any thoughts on the Chocolat Africain at Angélina? If you can fight your way through all the tourists, it's probably my favourite Parisian hot chocolate (beating Ladurée's chocolat chaud into a close second). I do like drinks that they have to serve a glass of water with in case you pass out from the gloppy, silky richness of it all.
Yum. I'd like a litre please. Salted if I may. Do you deliver?
Thank you, David! I made some of this incredibly thick and rich Parisian hot chocolate last night with some Scharffen Berger chocolate and thoroughly enjoyed it. Sometimes the simplest recipes are the best. The pinch of fleur de sel really transformed the chocolate, taking it to another level. Tanscendent.
Mmmmmmm....