Angelina Paris Divine Hot Chocolate Recipe?

The hot chocolate, Chocolat Africain at ANGELINA on the rue de Rivoli in Paris the most wonderful heavenly drink in the world. Served in a pitcher with tiny cups and a coupe of chantilly on the side,nothing I have ever had here comes even close.
If anyone knows the secret recipe, please share.

[itryalot]

Just reviving this thread and read about this on the back of the WS hot chocolate. Is it Angelina or Angelique?
Still the closest recipe posted by Emily?

[emily]

It's Angelina. Here's the website:
http://www.groupe-bertrand.com/angeli...

[itryalot]

Thanks..note to self...plan a winter trip to Paris.

Angelina Café Hot Chocolate

6 ounces fine-quality semisweet or bittersweet chocolate, chopped
1/4 cup water, room temperature
3 tablespoons hot water
3 cups rich (not reduced fat content)hot milk
Sugar to taste
Whipped cream, if desired

In double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring until smooth.

Remove top of double boiler pan from heat. Whisk in 3 tablespoons hot water. Divide among individual 4 mugs. Stir 3/4 cup hot milk into each mug. Add sugar and whipped cream to taste.

Makes 4 servings.

[medicinejar]

I realize this is an old thread, but I am wondering how far ahead one could make the hot chocolate and then reheat just before serving?

Cheers

[John DePaula]

Optimally, 2-3 hours ahead of time would be good as the flavors will develop over time. Reheat gently before serving.

I have several packages of Angelina's hot chocolate mix in my cupboard, so I haven't tried this, but check out the book "Hot Chocolate" by Michael Turback. It contains a recipe for Angelina's Chocolat L'Africain.

Thank you so much. I don't have the book. Could you please post the recipe?

Combine 3/4 cup whole milk, 1/4 cup heavy cream and 1 t. confectioners' sugar and heat over med-high till bubbles appear around edges. Remove from heat and add 4 oz Omanhene bittersweet chocolate (72%) that's been chopped. Stir till melted (you may need to return it to low heat). Serve with whipped cream.

emily- Just tried your recipe, substituting Callebaut Bittersweet Chocolate because that's what I had, and I used a stick (immersion) blender for a minute or two in the pan after the chocolate was melted. It's wonderful! Wish I could delete my recipe, your's is the best!