Parisian Hot Chocolate
We received modest rainfall last week in the Bay Area and most of California after a very long drought. Finally the soil is wet, leaves are fallen, the sky is gray and the air is cold. Winter is here, Christmas is coming …. It is the holiday season. I have been enjoying baking many varieties of cookies – perfect paired with tea or hot chocolate.
Hot chocolate is such a wonderful beverage for the season. It’s easy to prepare, and a wide variety of fine chocolates are available to enjoy this way. Just heat up some milk or half and half and stir in chopped chocolate of your choice – milk chocolate, dark chocolate, or maybe mix both; or use a flavored chocolate. It’s a great opportunity to discover and enjoy chocolates in a different (weather-defying) format.
Parisian Hot Chocolate Recipe: Le Chocolat Chaud
Recipe from davidlebovitz.com (11/15/2005)
Four ‘Parisian-sized’ Servings
- 2 cups (500ml) whole milk or half and half
- 5 ounces (130 g) bittersweet chocolate, (best-quality), 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 constantly. 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 or coffee cups.
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving.
Wishing you the Happiest of Holiday Seasons!