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Dec 7, 2005 02:38 AM

Angelina Paris Divine Hot Chocolate Recipe?

  • f

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.

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  1. 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.

    3 Replies
    1. re: emily

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

      1. re: Fleur

        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.

        1. re: emily

          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!

    2. 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.

      2 Replies
      1. re: sel

        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?


        1. re: medicinejar

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

      2. 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?

        2 Replies
          1. re: emily

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