janice

I know I can get packaged stuff from Angelina's, but it there some recipe someone knows of for the awesomely dense, almost bitter and addictive hot chocolate I just lived on in France and Italy. Consider it a gesture of first aid if you can help me - withdrawal is not a pretty picture...

Judy

Janice, I would be interested too! MMMm, yummm,,,Judy

rudy

Janice: <BR> <BR>I don't know a recipe, but try going to www.beveragerecipe.com. <BR> <BR>

Myriam

Here is the recipe of the one and only Belgian hot chocolate "chocolademelk": you need 150 gr black chocolate (min. 70% cocoa), 1 liter of fresh milk, sugar as per your own taste, eventually 1/2 teaspoon of cinnamon and whipped cream. <BR>Pour the milk in a pan and break the chocolate in small pieces in the milk. Bring the milk+chocolate slowly to boil to allow the chocolate to melt. Add sugar and serve in large mugs with a top of whipped cream dusted with cinnamon. <BR>I think I'm gonna make some right now! <BR>

Mike

Valrhona sell it ready done in bottles! As one would expect, it costs more than buying it in a cafe! <BR> <BR>Myriam - is cinnamon a local touch (more American than European??)

Leiter

Lots of work, but usually worth it. <BR> <BR> <BR>Deluxe Hot Milk Chocolate <BR> <BR>2 servings <BR> <BR> <BR>You MUST use best-quality milk chocolate for this; chips and <BR>regular supermarket chocolate won't give you a really special <BR>taste and smoothness. Serve it hot, with a bit of lightly <BR>sweetened whipped cream. You can also make this ahead of time <BR>and chill it for a day or two until you're ready to serve it. To <BR>reheat, turn into a small, heavy-bottomed, non-aluminum <BR>saucepan, and place over low heat; stir constantly just until hot <BR>(alternatively, heat in a small microwaveable container at 50% <BR>(medium) power for short intervals, stirring well after each, just <BR>until hot). You'll need a food processor and a fine-mesh strainer. <BR> <BR> <BR>5 ounces best-quality milk chocolate, very finely chopped <BR>Few grains salt <BR>1/3 cup heavy cream <BR>1 Tbsp. plus 1-1/2 tsp. regular <BR>(non-alkalized) unsweetened cocoa powder <BR>1/3 cup plus 2 Tbsp. whole milk <BR> <BR>For Serving: <BR>Lightly sweetened whipped cream <BR> <BR> <BR>In work bowl of a food processor fitted with steel blade, combine <BR>chopped milk chocolate and salt. In small saucepan, heat cream <BR>over low heat until very hot, stirring occasionally. All at once, <BR>pour over chocolate. Add cocoa powder. Allow to stand for about <BR>a minute, then cover and process at high speed just until <BR>mixture is smooth. Scrape down sides of work bowl; process <BR>again for about 10 seconds, until completely blended. Chocolate <BR>mixture will be thick; scrape into 1 quart, heavy-bottomed, non- <BR>aluminum saucepan. <BR> <BR>In separate small saucepan, heat milk over low heat until very <BR>hot, stirring occasionally. Off heat, add hot milk gradually to <BR>chocolate mixture, stirring in gently with a small whisk. Scrape <BR>bottom and sides of pot frequently with rubber spatula. When all <BR>milk has been added, place pot over low heat. <BR> <BR>Stir milk chocolate mixture constantly with whisk. It is not <BR>necessary to beat it vigorously with the whisk, but do keep <BR>stirring; scrape pot bottom and sides with rubber spatula once or <BR>twice. Allow mixture to come to a low boil. Boil, stirring <BR>constantly, for 1 minute, turning down heat if mixture threatens <BR>to boil over. Scrape pot bottom and sides with rubber spatula <BR>frequently while mixture boils. <BR> <BR>Remove from heat. Immediately strain through fine strainer <BR>into heatproof pitcher or liquid measure of at least 2-cup <BR>capacity. (There will be a thick mixture on the bottom of the pot. <BR>If you stirred as directed, it will not be burnt, so you can put that <BR>through the strainer, too.) Quickly divide between two small <BR>mugs or cups. Garnish with a puff of lightly sweetened whipped <BR>cream and serve immediately. (To store for future consumption, <BR>pour into one larger container and do not garnish. Cool briefly at <BR>room temperature, then chill, covering tightly when cold. <BR>Reheat as described above, then divide, garnish, and serve). <BR>

Lesli

This is supposedly the recipe from Angelina's in Paris. (I assume they use whole milk....): <BR> <BR>Angelina's Hot Chocolate <BR> <BR>6 ounces fine-quality semisweet or bittersweet chocolate, chopped <BR> <BR>1/4 cup water, room temperature <BR> <BR>3 tablespoons hot water <BR> <BR>3 cups hot milk <BR> <BR>Sugar to taste <BR> <BR>Whipped cream, if desired <BR> <BR>Combine chocolate and \ cup water in double boiler or heatproof medium bowl over hot, not simmering, water over low heat. Leave until melted, stirring occasionally. Stir until smooth. <BR> <BR>Remove from pan of water. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among 4 mugs. Stir } cup hot milk into each mug; or serve milk in a separate pitcher. Pass sugar to taste and whipped cream, if desired. <BR> <BR>Makes 4 servings. <BR> <BR>Per serving: Calories: 316 (50 percent fat); Fat: 19 g (11 g sat); Fiber: 3 g; Cholesterol: 25 mg; Sodium: 94 mg; Carbs: 35 g; Calcium: 231 mg.

Jayelle

Some good, high-quality chocolate brands to use for these types of recipes are Valrhona and Callebaut. Brands like Nestle tend to be waxy and don't melt as well.

Gwyn

Janice: <BR>I am a severe chocoholic & will be in Paris (& London) for the first time in March! I'm so excited to hear about this wonderful hot chocolate that you found?!! Is Angelina's the name of the cafe? Where is it located?? I can't wait to try some! Wonderful!!! <BR>Gwyn

dan woodlief

I bought a book recently that has recipes from various Paris cafes. Included is Cafe de Flore's hot chocolate recipe. <BR> <BR>Makes 4 cups <BR>7 ounces bittersweet chocolate (hard), broken into small pieces <BR> <BR>2 cups cold milk <BR>2/3 cup heavy cream <BR>1 teaspoon vanilla extract <BR> <BR>Double Broiler Directions <BR>1. Put the chocolate and 1/4 cup of cold milk in a double boiler over medium-high heat and cook until choc. is melted, stirring with a wooden spoon. <BR> <BR>2. Add rest of milk and cream and vanilla extract. Heat, stirring constantly until hot and fully blended. <BR> <BR>Saucepan Directions <BR>1. Put choc. and 1/2 cup cold milk in a saucepan, cover and cook over low heat until choc. has softened - about 3 minutes. Do not allow to boil. Remove from heat and whip with a whisk until smooth. <BR>2. Add remaining milk and cream and vanilla extract. Cook over medium heat, stirring constantly with wooden spoon, until hot and fully blended. <BR> <BR>bon appetit <BR> <BR>

Liz

I will be in Paris this spring. Where can I find this delicious hot chocolate??? Any of the cafes??

MHS

Highly recommend Cafe de Flore's hot chocolate -- and treat yourself to the pastry/dessert of the day. The best eclair we have ever shared!! <BR>Next to Flore is Le Deux Magots and their hot chocolate is also great. We weren't near an Angelina's at "hot chocloate time" -- reason to return??

janice

The answer is just above - it was Cafe de Flore - we were in there every day (it was pretty close to our hotel, and it was open Christmas Eve and Christmas Day). The waiter quit even asking what our order was, he just brought hot chocolate to our table automatically when he saw us walk in!

Gwyn

Are any of these great hot chocolate cafes located near the Grande Hotel Des Balcons??? Or within walking distance? Where is Angelina's located??

Myriam

There are 3 Angelina tearooms (with boutique) in Paris: <BR>the original one at 226 rue de Rivoli, Paris 1° ; one at Galleries Lafayette, 3rd floor, 40 boulevard Hausmann, Paris 9° and one at 24 boulevard Pershing, Paris 17°. <BR>On the Angelina website (www.angelina.fr) I found one address of an Angelina shop in the States: 2039 Bellevue Square, Bellevue, WA 98004 - Phone: 888/826-4354 (You can order by phone). Angelina's hot chocolate is very easy to make: just pour the contents of a bag of Angelina's mixture in boiling water and stir. <BR>Sorry to say but I prefer a real hot chocolate made with fresh whole milk!!! <BR> <BR>

Don and Linda

Yes, do visit Angelina! <BR> <BR>Here's what we wrote about our visit to Angelina on our non-commercial web site: <BR> <BR>We passed on coffee to go around the corner to 226 rue de Rivoli, 75001, 01-42-60-82-00, to the famous Angelina for the very best hot chocolate we had ever had. This grand, old cafe with marble topped tables, antique chairs and mirrored and muraled walls climbing to a high glass pane ceiling is a total charmer. Fortunately, the line-up was short and we were seated within minutes. It would have been worth it even if the wait had been longer. We were each served a pot of hot, rich, thick chocolate (it's actually made of melted chocolate) and a dish of real, unsweetened whipped cream. A pot contains two cups and at 37FF each is a bargain fare to heaven - thank goodness we didn't share! <BR> <BR>Read our Paris travelogue from the top: http://www.thetravelzine.com/paris1100.htm <BR> <BR>Regards, <BR>Don and Linda <BR>Toronto, Canada

maggi

Hey, has anyone seen the movie, "Chocolat", with Juliette Binoche? It makes you want to rush right home a make a pot of hot chocolate!

MHS

Dan -- what is the name/author of that book you bought recently that has recipes from various Paris cafes??? Please share with us.

Kelly

Any good hot chocolate in Italy (preferably Florence)?

arjay

Any hot chocolate hotspots in Belgium or NL?