Goodbye Swiss Miss, Van Houten, Hershey's, Cadbury and other commercial hot chocolates! Often lacking in chocolate flavour and always so diluted it's almost like warm chocolate milk. There's simply no reason for you not to make your own because it's so fast, and a probably a million times more delicious! Ever wondered how to achieved the famed hot chocolate of Angelina's in Paris or Parisien hot chocolates in general? Well, this is the formula.
I remember when I first got to Paris, I was utterly disappointed with the hot chocolates there. Naturally you would assume that Paris would serve up fantastic hot chocolates at every corner of the street, but no. Unless you go to a proper pâtisserie, restaurant or boutique, you're most likely to be served burnt overheated coffee and cheap hot chocolate out of a packet.
You realize how much the weather affects food and the moods of people as you go through the year. With such chilly days ahead of everyone, I thought I'd share my go to hot chocolate recipe with you all. It is the season of giving, and everyone needs a good cup of it this festive season.
I first learnt how to make this through J who always served it alongside an insanely delicious stack of French Vanilla Crêpes for breakfast. What better way to achieve a proper Parisien hot chocolate than to learn from a French himself, who's grown up drinking these decadent goodness year after year.
For a slightly more peppermint-ty oomph, stick in some candy canes like I did. This recipe makes a really bittersweet hot chocolate so that you can really taste the full flavour of the chocolate, and also because I prefer my hot chocolates that way. Really bittersweet meaning, more bitter than sweet but still considered "bittersweet" if that makes sense. Which is perfect because if you were to add in marshmallows or candy canes, it wouldn't be overly sweet.
Warm, luscious and rich, you guys no longer have to go to Paris just to enjoy some Angelina's hot chocolate but make it right from the comfort of your own kitchen. For the best results as with anything you cook or bake, use only the best quality chocolates.
Natalie's Hot Chocolate:
(Makes 2 small mugs)
milk - 240g
cocoa powder - 14g
valrhona jivara 40% (or any kind of good milk chocolate or even gianduja for some hazelnut flavour) - 30g
valrhona guanaja 70% - 60g
Combine the milk and cocoa powder in a saucepan and heat on medium high heat. Whisk it to combine and dissolve any lumps from the cocoa powder.
When it comes to a boil, take it off the heat and add in your milk and dark chocolate. Whisk till completely melted.
Using an immersion blender and without incorporating any air, blend till smooth.
Pour into mugs and serve warm by itself or with stick of candy cane for a slight peppermint flavour.