ANSWERS: 6
  • They do have great hot chocolate. But what they do different is it IS chocolate and not cocoa powder. You have to use a very creamy, high fat, high chocolate solids % chocolate, so use an imported one you love to eat. 24 fl. oz. whole milk 8 oz. great quality bittersweet 1 cup crème fraîche (or heavy cream) 2 tbsp. sugar 2 tbsp. Cocoa Powder (sprinkled on top) Whipped cream for the top 1. Heat up milk, cream, and sugar over a low flame. Bring to a simmer, but don't let it boil. 2. Take off heat and add chocolate (chopped into small pieces) and vanilla. Stir until chocolate melts and it becomes smooth. 3. Pour into mugs and serve with whipped cream and powdered cocoa. Variations: 1. For a lighter version, just use milk. 2. For a Spanish flavor, add 1 - 2 tsp. of cinnamon. 3. If you like your hot chocolate recipes very sweet, try adding a teaspoon (or two!) of vanilla sugar. 4. If you have a really strong sweet tooth, add caramel:-) __________________________________________________________ If you would like to do this for a large group or just be able to make one cup at a time, try making this concentrated version. Chocolate concentrate: 1 cup light or heavy cream 8 ounces bittersweet or semisweet chocolate, cut into 1/4 inch pieces In a medium-size, heavy saucepan, bring the cream to a rolling boil. Immediately remove from the heat and whisk in the chocolate pieces until they melt completely. Strain the mixture through a fine-mesh sieve or tea strainer, pushing it through with a rubber spatula or wooden spoon. The chocolate concentrate can be kept in the refrigerator up to 10 days. To make hot chocolate: For each serving, mix 1/4 cup chocolate concentrate with 1/4 cup milk, water or coffee. Heat over low heat until warm but not boiling. ___________________________________________________- For another interesting French drink try French Silk: 1/2 cup semi-sweet chocolate pieces 1/2 cup corn syrup 1/2 cup water 1/2 teaspoon vanilla 1/2 teaspoon crème de cacao 1 pint heavy whipping cream 2 quarts milk cinnamon sticks Over low heat, melt the chocolate with corn syrup and water and place in a bowl in refrigerator until cool.After chocolate mixture is cool, add vanilla. The chocolate mixture may be prepared early in the day or the day before. Roughly an hour before serving, whip the cream, adding chocolate mixture as you whip. When done, you will have mounds of heavy chocolate. Put the chocolate cream in a punch bowl and refrigerate. Before serving, heat the milk until scalding, and place in a coffee urn or heat milk in crockpot. To serve, put the milk and the punch bowl of chocolate on serving table. Fill each person’s cup 1/2 to 3/4 full of chocolate. Next add milk to dissolve the chocolate. Allow guest to serve their own with a cinnamon stick.
  • Best Hot Chocolate in Paris By David Lebovitz. Why? He’s fun, silly and his Paris food blog is entertaining and informative. He’s an author of many books, a pastry chef, a chocolate expert. Today’s he’s compiled a list of the best places in Paris to have a hot chocolate. Not only that, he’s included recipes for Parisian Hot Chocolate and Belgian Hot Chocolate just in case you cannot make it over to Paris. Isn’t that nice? Yay him! 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 saucepan. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. 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. Recipe: Wittamer Hot Chocolate (Belgian) About 4 Mugs This recipe is from Michael Lewis-Anderson, the chocolatier at Wittamer chocolate shop in Belgium, one of my favorite chocolate shops in the world. Michael is a true master of chocolate and sports a terrific and rather wicked sense of humor: he once created a life-sized replica of Cher out of pure dark chocolate for the window of their chocolate boutique, which stunned and amused the staid patrons of Brussels. Michael contributed this recipe for The Great Book of Chocolate. Although Belgians like their chocolate rich, if you prefer you can use whole milk instead of the half-and-half. And to ward off any winter chills, I suspect few adults would object to sneaking in a warming shot of dark rum or cognac. 1 quart half-and-half (or whole milk) 8 ounces bittersweet or semisweet chocolate, finely chopped 4 ounces top-quality milk chocolate, finely chopped 1/2 teaspoon ground cinnamon 1. In a saucepan, heat 1 cup of half-and-half (or milk) with the dark and milk chocolates. Stir until melted. Add the remaining 3 cups of half-and-half and the cinnamon and heat. 2. Stir briskly with a whisk or use an immersion blender to make the hot chocolate completely smooth. If you wish, add a shot of good dark rum or cognac, or a few drops of vanilla extract. At Wittamer, this hot chocolate is spooned into mugs and served with a swirl of whipped cream and lacy chocolate curls. I take the all-American route (or that of a noted Miss, who is Swiss) and float a few marshmallows on top.
  • Did you mean Angelina's?
  • I ran across this recipe on another web site. Enjoy!! Angelina’s Hot Chocolate The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops. 6 ounces fine-quality semisweet or bittersweet chocolate, chopped 1/4 cup water, room temperature 3 tablespoons hot water 3 cups hot milk, divided Sugar to taste Whipped cream, if desired In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth. Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste. Makes 4 servings. --------------------------------------------------------------------------------
  • Best hot chocolate I ever had was to pour heated milk over premium chocolate, seasoned with a drop of real vanilla and a couple grains of sea salt. As a bonus, serve with a small candy cane for a stirring rod ;)
  • Less water, more cream, heat slowly using indirect heat like a double boiler. +5

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