*crispy waffle*

I was lucky enough to find big American marshmallows in the gourmet grocery

My friend Martha recently posted on Facebook that she was driving 25 minutes away for hot chocolate. This may sound ridiculous -- unless you've had good hot chocolate.

Some of my favorite hot chocolate is at Angelina in Paris. And yes, to say my favorite hot chocolate is in Paris makes me cringe at how much I sound like some sort of pompous foodie. But really, the hot chocolate is goooood. It is dark and thick, almost like pudding, and tastes like a warm melted chocolate bar. And it also costs a fortune.

Rather than take the train eight hours round trip for a hot beverage, I've been lucky enough to come across a recipe, courtesy of Jeffrey Steingarten (speaking of pompous foodies, he's my favorite) that basically mimics that hot chocolate that I crave.

The most important thing about this recipe is that you use a good chocolate that you like to eat. I really like Valrhona and Scharffen-Berger dark chocolate (70% cacao). Callebaut will do in a pinch. For the love of Jacques, don't use Hersheys, unless you are making this for someone you don't like. Also, do use the salt -- it brings out the chocolatey in chocolate.

Okay, enough writing. Must have hot chocolate.

Favorite hot chocolate
serves 4
adapted from Jeffrey Steingarten

Ingredients
1-1/2 cup whole milk
1/4 cup water
3 tablespoons granulated sugar
3 ounces (80g) of your favorite bittersweet chocolate, cut into chunks
3 tablespoons Dutch cocoa powder (Droste is my favorite)
a generous pinch of salt

In a saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat.
Add the chocolate and cocoa, bring to a boil again, whisking until the chocolate and cocoa are dissolved and the mixture is thickened.
Serve in little cups -- a little goes a long way with this hot chocolate!

Labels: recipes, the chocolatey, the sweet

posted by sheryl | 5:35 PM |

Excellent! I keep looking at hot chocolate in the stores and am just not interested in what is available. I'm left craving something delish that I can't have and don't want to make w/o a tried and true recipe. I have everything but the milk. Woohoo!
By

Nellie 11/11/08 7:17 PM

I love this recipe, too. Try it with Valrhona cocoa powder, or Richart if you can find some.

And if you're ever in Brittany, go to Grain de Vanille in Cancale - their hot choc is the only one I've tasted that I prefer to this recipe.
By

Simon 11/11/08 9:56 PM

I had some hot chocolate out in A'dam the other day, which was good, but a bit too sickly sweet. This recipe will definitely make up for that!
By

Mevrouw Cupcake 11/11/08 11:29 PM

Hey Mari -- yeah, unfortunately in Den Haag I haven't found a place with hot chocolate that I like. Places are actually trying harder these days, rather than just serving up Chocomel, but the homemade hot chocolate still wins because it's not nearly as sweet.
By

sheryl 11/12/08 7:26 AM

When you're back in Seattle for a visit, try the hot chocolate at Stumptown coffee... so mellow and yummy. :-D
By

Uncle Vinny 12/13/08 9:37 PM

I made this at a party last night, and people just kept talking about it... very impressive! I used Sharffen-Berger 70% (thanks, QFC!) and Ghirardelli cocoa powder. Next time I might add a bit more sugar. That was fun, thanks!
By

Uncle Vinny 2/15/09 8:21 PM

Uncle Vinny - I'm glad it worked out! Scharffen-Berger rules. Nothing like hot chocolate to brighten a party.
By

sheryl 2/15/09 9:40 PM

Chocolati in Seattle (Greenwood, Greenlake, warehouse on Aurora) makes an excellent hot chocolate as well.
By

Tuffer 2/19/09 11:21 AM