Le Chocolat Chaud

 

Allow me to introduce you all to my latest pregnancy craving: hot chocolate. But not just any hot chocolate… I crave the good stuff. The real deal. Parisian hot chocolate, aka le Chocolat Chaud. Made with real chocolate and milk, and brown sugar to sweeten, this blows Swiss Miss right outta the water. Pinky promise.

I can’t make this recipe better than it is, so I’m just pasting this recipe from real live Parisian food blogger David Lebovitz.

Parisian Hot Chocolate

Four ‘Parisian-sized’ Servings (or 2 pregnant girl servings)

2 cups (.5l) whole milk

5 ounces (130 g) bittersweet chocolate, (best-quality), finely chopped

optional: 2 tablespoons light brown sugar

1. Heat the milk in a medium-sized saucepan.

2. 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 constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.

3. Taste, and add brown sugar if desired.

Serve warm in small demitasse or coffee 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.

You won’t regret making this. (Even if it’s 80 degrees here in Bainbridge.)  I highly recommend taking a time-out this holiday season from all the parties, meetings, work, shopping, etc. to sit down and enjoy a cup of le chocolat chaud – alone or with a friend.  Take a minute (or five) to savor your drink and the season.  You won’t regret that either.

Until Next Time - oysters and pearls

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