Paris: Best Hot Chocolate

Feb 10th, 2016, 05:29 AM
  #21  
 
Join Date: Dec 2005
Posts: 6,047
>>Most Americans are shocked by some of the European versions<<

Maybe so.

Isn't it that Americans drink two kinds of coloured water?

If it's cold they call it beer.
If it's hot they call it coffee.

Now, I can add a third kind.
traveller1959 is offline  
Feb 10th, 2016, 05:49 AM
  #22  
 
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The days of surrendering to bad beer and bad coffee in America are long over.

I don't know any American with a hot chocolate fetish. Once in awhile it's fun to have a cup on a cold, winter's night, in front of a fire, but that's about it. And I don't know anyone who likes the think, paste, bitter glue that passes for hot chocolate in Europe. The mouth never looked more ugly, drinking that molten mortar.
NYCFoodSnob is offline  
Feb 10th, 2016, 08:50 AM
  #23  
 
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thick paste
wet mud
brown plaster
glue
molten mortar

NYCFoodSnob, you are getting lyrical!
traveller1959 is offline  
Feb 10th, 2016, 09:14 AM
  #24  
 
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It's not surprising that we all like different things.

My local chocolate shop says that hot chocolate must, by definition, be made from melted chocolate and milk/cream. Cocoa is made from cocoa powder, sugar and milk/cream, sometimes enriched with some melted chocolate. Anything made with chocolate powder (Nestle's quick and similar) is too sweet for adult tastes and should only be served to children.

Garnishes of whipped cream, liquors and such are perfectly acceptable.

St.Cirq, what you called Van Houten chocolate powder I expect is really Van Houten cocoa. I once bought some in Malaysia where it was made.
Kathie is offline  
Feb 10th, 2016, 09:24 AM
  #25  
 
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traveller1959, you forgot brown teeth. Pretty.
NYCFoodSnob is offline  
Feb 10th, 2016, 09:32 AM
  #26  
 
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Your local chocolate shop keeper is a smart ass.

But there are asses who are even smarter.

Brillat-Savarin said that hot chocolate was made by dissolving raw cocoa plates in hot water - a way of preparation that is no longer used today, because Coenraad Johannes van Houten invented the method to separate the greasy cocao butter and produce low-fat cocoa powder.

Today, it is perfectly acceptable to mix cocoa powder with milk in order to get a beverage which is not excessive in fat and calories. In Switzerland, the resulting beverage is of course called "Chocolat" or "Schokolade".

You may add a few pieces of solid chocolate to make it richer.

The Nesquik etc. products are indeed geared to the tastes of children, simply because the amount of sugar in the powder is too high. Maybe the Snob from New York would like it, since he seems to be not fond of bittersweet taste.
traveller1959 is offline  
Feb 10th, 2016, 09:50 AM
  #27  
 
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"Maybe the Snob from New York would like it, since he seems to be not fond of bittersweet taste."

Oh the assumptions ignorant, arrogant people make on the internet. This NYC food snob adores high quality bittersweet chocolate. She also thinks sugar is poison, and must be consumed in moderation to protect one's health. She hasn't had Nestle, Hershey's, or Swiss Miss hot chocolate since early childhood, and even then she didn't love them.
NYCFoodSnob is offline  
Feb 10th, 2016, 11:26 AM
  #28  
 
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My box of Van Houten says "Pur Cacao," and it says it's made in Brunstatt, France.
StCirq is offline  
Feb 10th, 2016, 01:11 PM
  #29  
 
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I like Swiss Miss hot chocolate with
Klonopins floating on top instead of marshmallows.

Thin
Pepper_von_snoot is online now  
Feb 10th, 2016, 02:06 PM
  #30  
 
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StCirq, yes, the Van Houten's is cocoa, not chocolate powder (which also contains lots of sugar and milk powder). It is interesting that your box says made in Brunstatt, France. The cocoa beans used by Van Houten used to come from Malaysia, may be grown elsewhere now. My wonderful "antique" Van Houten tins all have Netherlands addresses.
Kathie is offline  
Feb 10th, 2016, 02:08 PM
  #31  
 
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Maybe the beans come from Malaysia but the manufacturing is done in Brunstatt?

Klonopins
StCirq is offline  
Feb 10th, 2016, 02:24 PM
  #32  
 
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We were in Paris in December and the line at Jacques Genin, while shorter than the usual Angelina lines, moved extremely slowly due to the fact the facility is much smaller and customers are not rushed out. It was worth the wait for me!
Judy is offline  
Feb 10th, 2016, 02:33 PM
  #33  
 
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"KLONOPINS FLOATING ON TOP!!!!!!!!"
Best laugh I had all day.

Thanks for comment Thin, I am hysterical laughing now!
TrendGirl2
TrendGirl2 is offline  
Feb 10th, 2016, 03:02 PM
  #34  
 
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Nesquick with milk does the trick for us too.

Then I have this 'boisson chocolatee' at the office that I have never dared ask what it was made of.

When having a drink at a cafe chocolate never enters my brain.
Whathello is offline  
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