http://parisbymouth.com/five-great-for-hot-chocolate-2/

Thanks! Some places we haven't tried!

Well, I certainly agree with the assessment of Angelina!

I don't think I'll be trying the oyster-flavored one anytime soon.

On a cold day, cuppa hot chocolate at Angelina's..then walk across the street to the Louvre...ahhhh!

Hi Mim and stcirq...hope all is well with yez...

Nice to see you Stu.

I like Nesquik in hot milk.

Shout out to you, Stu!

I decided to finally see what all the hype was about and walked to Angelina from Saint Germaine in December. The line was stretched around the block so I went to Le Meurice and had a cocktail instead. I think it was a good decision.

Kerouac, that sounds way to American and you have been out of MS for a long time now!!

That's "too" American, not "to" American! Too late in my day, apparently!

Nestlé is a Swiss brand.

OK, so this will reek of old fart but consider the source. Have visited Angelina at least annually and observed the quality of service and product decline. Perhaps tainted by the distortion of of the rectrosectroscope, the most memorable chocolate chaud I recall was at a rather plain salon de the in the merchant sector of Versailles, savored during an ice storm in the early 1990's.

Ttt

So far, the best hot chocolate I've ever had has been in Milan at Farage on Via Brera.

I have seen several <i>best hot chocolate in Paris</i> lists. Le Figaro had one, I think le Local had one, of course the new list of Paris by Mouth, but none of these resources includes Angelina.

There are just too many places serving fabulous hot chocolate, if not much better hot chocolate than what Angelina serves.

We make some pretty awesome hot chocolate right here at home with raw milk from a dairy farm in Campagne, Van Houten chocolate powder, and a couple of squares of Moulin des Moines chocolat noir.

Yes, StCirq, that's the secret of good hot chocolate.

We usuall add a healthy shot of good, dark rum and top it with whipped cream, sprinkeld with cocoa powder. I doubt if Angelina makes it better.

Or a shot of Brandy, Cointreau, Amaratto, Frangelico, Kirsch or whatever.

We like a shot of figue-noix or mint liqueur, traveller. Yum! Haven't tried the whipped cream yet, but now that you mention it....

With a little thought and some favorite ingredients, any moron can make a great hot chocolate at home. Most Americans are shocked by some of the European versions, and rightly so. IMO, most of that bitter thick paste is awful. Many of the places on these so-called lists serve nothing more than brown Plaster of Paris, and the customers who drink this wet mud look absolutely ridiculous. I'll pass and make my own.