Hot chocolate Parisian style?
Last week the flu hit me hard so I snuggled in my favourite blankets and put the Chocolat movie on. Although I am not someone who craves sweets very often I was so inspired! Parisian hot chocolate? Yes please, a couple! Just watching the movie I could literally taste it so I started browsing through some great recipes. This is by far the best I found – the taste and texture are incredible and surely you’ll enjoy the process of making it too.
The best hot chocolate recipe ever
Have you ever heard of the Parisian hot chocolate by Stéphane Nguyen. I mean…! How come I haven’t come across this guy yet?? If you’re not familiar with Stéphane I do encourage you to check out his website The French Cooking Academy. He prepares some of the best French cuisine dishes I’ve seen with easy to follow videos and recipes! Being a big fan of Julie & Julia I started looking more into French recipes a while ago. France is just one of those countries with real appreciation for culinary experience and smaller but tastier portions of delicious food. No surprise then Stéphane’s passion for French style cooking and his recipes are vibrant and very easy to follow.
Let’s make our tasty hot chocolate a’la Stéphane!
You will need:
- 100g of dark chocolate with 70% content of cocoa
- 500lms of full fat milk
- 3 barks of cinnamon
- 1 teaspoon of cocoa powder
- 1 teaspoon of sugar
- 1 vanilla pod or 1 teaspoon of vanilla extract
- pinch of salt
Pour the milk into a regular sauce pan, throw in three barks of cinnamon, vanilla essence and bring to boil. When the milk begins to foam lower the heat to minimum and simmer for about 10 minutes to allow the cinnamon taste and fragrance to diffuse the milk. After ten minutes remove the cinnamon, add the spoon of cocoa powder and mix gently. Then filter the content into another container, pour your mixture back in the sauce pan and put back on the stove. Add the sugar, pinch of salt and broken pieces of chocolate. The chocolate melts quite quick and apparently the longer it remains on the heat the more tangy and thick it’ll become. I like my hot chocolate quite thin so I removed it as soon as the chocolate melted.
I made a few adjustments for this recipe based on my personal taste and resources: The chocolate I used was half dark chocolate with 70% of cocoa content and half 70% dark chocolate with chilli. I added two spoons of sugar not only one, and also the sugar was already infused with vanilla fragrance so I skipped using the vanilla essence completely.
Deliciously rich! What do you think? xx