Belgian Hot Chocolate Recipe
Due to a quirk in the way my website was initially set up, a short list of recipes on my Recipes page are in a format that I can’t alter. A friend suggested I get an intern to re-do the recipes, but I looked at the list and scoffed—heck, I want to remake everything there! So I’m going to be re-presenting some of the recipes from the archives, updating them over the next few months or so.
One of the first recipes I put up on the site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels. And let me tell you, there’s plenty of competition in that town.
The head chocolatier, Michael Lewis gave me this recipe, which they serve in their chic tea salon overlooking the place Sablon.
This recipe is simple enough to make anytime you’re looking for a hot chocolate fix. Which for me, is often. Especially in the winter. It uses a touch of milk chocolate, and you should seeks out a good-quality one. Most of the better ones lists the percentage of cacao on the label (often between 30-40%) and are likely to taste better than those bars where a small amount of chocolate is used basically as a colorant. I call them “dark” milk chocolate and they’re widely-available in lots of stores.
This chocolat chaud is adapted from The Great Book of Chocolate, where there’s also a story about my time working at Wittamer, dipping chocolates all day, then wrapping things in lovely bows for the boutique. I was also fortunate enough to sample (re: sneak in when no one was looking) most of their rich, creamy chocolates: one bite and it’s a no-brainer to see why Wittamer is “the” classic Belgian chocolate.
Their hot chocolate? It’s no slouch either.
Speaking of hot chocolate, for those of you in New York, or within driving or flying distance, the month of February means it’s the annual City Bakery Hot Chocolate Festival. The flavors will be changing daily, and you can sip Maury Rubin’s hot chocolate with your friends by candlelight!