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Best Chocolat Chaud - Paris

hong_kong_foodie Jul 30, 2009 11:20 PM


Where can I find the best chocolat chaud in Paris? Here are some places I am looking at:

Patisserie Viennoise
Patrick Roger
La Chocolaterie
Michel Chaudun
Christian Constant
Jean Paul Hevin
La Maison du Chocolat
Ritz - Bar Vendome
Cafe de Flore


  1. PBSF Jul 30, 2009 11:38 PM

    Patrick Roger, Michel Chaudun, La Maison du Chocolate, and most Lenotre outlets are retail chocolate shops. I don't believe they serve hot chocolate. And those that do would be standup only. Sometimes it is not the best tasting that makes Paris so special. The setting can be just as seductive; if I want to dress up and be served on the finest china, the Ritz Bar Vendome would trump Patisserie Viennoise but also depends on a given day if I want to pay three times as much.

    1 Reply
    1. re: PBSF
      f2dat06 Jul 31, 2009 03:09 PM

      The Blvd Madeleine la Maison du Chocolat has a small salon that serves coffee, hot chocolate and other things they have in the store.

      Christian Constant, 37 Rue d'Assas has a small salon too, but it is separate from the store.

    2. ChefJune Jul 31, 2009 06:49 AM

      According to Delucacheesemonger, "none of the above!" I hope h e will show up to name the place he waxes poetic about, because I can't remember it for the life of me! and I haven't been there yet.

      10 Replies
      1. re: ChefJune
        Delucacheesemonger Jul 31, 2009 02:45 PM

        Place l wax poetic about is Constantin-Steiger on Rue ( not Blvd ) Capucines. However, someone told me about a month ago, it is closed or sold or something. Little old lady who ran it worked like a horse and must have been 80, hopefully my info is wrong. Please check for me and post your experience. Will be in Paris next month, so if no answer, will go and find out.

        1. re: Delucacheesemonger
          hong_kong_foodie Jul 31, 2009 08:03 PM

          Thanks for the info. I will definitely try to check and let you know if Constantin-Steiger is still open.

          1. re: hong_kong_foodie
            parislovernyc Aug 1, 2009 10:20 AM

            I believe I'm the one who reported that Constantine-Steiger was closed. We went in search of it in March and it was definitely closed--and I don't mean just for the day or for a holiday. Maybe it has reopened, but it didn't look likely to me.

            1. re: parislovernyc
              Michelle007 Aug 1, 2009 09:30 PM

              I really like the hot chocolate served at Angelina's best.

              1. re: parislovernyc
                Delucacheesemonger Aug 2, 2009 06:55 AM

                Thanks for post, and probably bad news, this place made Angelina taste like Nestle's Quik, OK an exaggeration, but it was the bomb

                1. re: Delucacheesemonger
                  hong_kong_foodie Aug 7, 2009 01:50 PM

                  Based on everyone's input, we're going to try the following places:

                  La Maison du Chocolat
                  Christian Constant
                  Café de Flore
                  Michel Chaudun
                  Cote de France
                  La Chocolaterie by Jacques Genin

                  We can't seem to reach Patisserie Viennoise, Fontaine au Chocolat, or Patrick Roger, so I guess we'll have to try them another time.

                  Thanks again!

                  1. re: hong_kong_foodie
                    PBSF Aug 7, 2009 04:19 PM

                    Patisserie Viennoise is in the 6e, 8 r. de L'Ecole de Medecine
                    Patrick Roger is nearby on Blvd St. Germain, between Blvd St. Michel and rue Danton, also in the 6e (no hot chocolate but beautiful chocolates).
                    Keep in mind that Paris is hot in August as you are planning doing a lot of hot chocolate. Might want to try a chocolate frappe. I find Paris hot chocolate to be very rich and frequently served in a good size pitcher, therefore, might consider ordering one for two people to share, especially at Angelina. Avoid the pastries as much of it is overly sweet and dull.

                    1. re: PBSF
                      hong_kong_foodie Aug 7, 2009 10:38 PM

                      Those are great points re: getting chocolate frappe instead of hot chocolate and sharing an order if the portions are big. Thanks!

                      Re: Viennoise, Fontaine, and Patrick Roger - I have been calling them for the past week and no one's picking up.

                      1. re: hong_kong_foodie
                        PBSF Aug 7, 2009 10:51 PM

                        I am surprised that if you called Patrick Roger during their business hours (around 10am-7pm), that nobody is answering. They have other branches in the center of Paris, on r. Renne and Faubourg St. Honore. As these outlets are in busy commercial areas, they are very convenient to just drop in when one is strolling these neighborhoods.

                        1. re: hong_kong_foodie
                          shiraschnitzer Aug 12, 2009 01:29 PM

                          Both Patick Roger's locations--in the 6th and the 16th--are currently closed, though I don't know for how long.

          2. r
            rainbsprinkles Aug 2, 2009 06:49 AM

            Angelina's is pretty damn good. And try one of their Mont-Blanc! I'm not a fan of chestnuts, but even I adored it.

            1. MyMelange Aug 8, 2009 08:12 PM

              I love the authentic French hot chocolate at a little place on the I'sle Saint-Louis called la Charlotte de l'isle. Delicious, thick and in such a small, cute setting in one of the loveliest spots in Paris. Make it a sugar overload and stop at Berthiliion on the way there or back! You can find some photos of the place, cups of the chocolate and a link to the website here http://bit.ly/4nya4

              1. t
                torontogourmet Aug 9, 2009 01:45 PM

                Although I haven't tried all of the places you've mentioned... Angelina's is something i dream about... It was fantastic and the ambiance is also spectacular so I highly recommend!

                1 Reply
                1. re: torontogourmet
                  Peech Aug 12, 2009 03:27 AM

                  Yes, the chocolat chaud à l'ancienne is good at Angelina, and they also have the hot white chocolate although I found it too rich and sweet. One thing I never liked was the ambiance and service at Angelina, though...

                2. Delucacheesemonger Sep 10, 2009 05:20 AM

                  Just checked and regret to say the wondefrful older woman who ran Steiger-Constantine died @ 6 months ago.
                  The shop is now uninhabited, l will miss her as for my money her chocolate chaud was the best food thing in Paris.

                  9 Replies
                  1. re: Delucacheesemonger
                    ChefJune Sep 10, 2009 09:04 AM

                    Were you ever able towatch her while she prepared it? Was there anything unique she used that made it so special?

                    1. re: ChefJune
                      Delucacheesemonger Sep 10, 2009 03:04 PM

                      She melted a few chocolate bars, 72 or higher in a small saucepan, then added some already melted chocolate and poured it into a cup. Each cup from scratch. Thank God l had many years of it. l will sorely miss the madame.

                      1. re: Delucacheesemonger
                        ChefJune Sep 11, 2009 06:39 AM

                        Only chocolate, no dairy? or water? hmmm, might be worth playing with. ;)

                        1. re: ChefJune
                          olivierb Sep 11, 2009 10:59 AM

                          I don't understand how that would be possible... with 70% chocolate, it would be waaaay too sweet.
                          At home, I usually melt some Valrhona Guanaja (67%) pills in milk and if I want it to have the consistency I like, it's still a little bit too sweet for my taste.

                          1. re: olivierb
                            Delucacheesemonger Sep 11, 2009 11:29 AM

                            Tasted like melted chocolate, noted no rice flour thickness as in Spanish tazo. She told me no milk ever touched it, perhaps melted chocolate, some was milk chocolate. Always described it as Angelina's on steroids. Regretfully never had it with Souphie, as his descriptive powers really trump mine.

                            1. re: olivierb
                              PBSF Sep 11, 2009 04:21 PM

                              It is personal taste but 70% is in the 'bittersweet' catagory and I don't find it too sweet. What is interesting would be if it is actually just melted chocolate, be it bittersweet and milk; one would have to eat it with a spoon. I just can't imagine sipping it or it can even pour. I when I melt either types of chocolate by themselves for baking, it does not liquified and it would burn or sieze if I try to heat it too hot. It's a mystery. I think there is some sort of liquid in it; maybe a some water mixed with cocoa powder.

                              1. re: PBSF
                                Delucacheesemonger Sep 11, 2009 06:04 PM

                                Agreed, but had texture of thin pudding, and was barely drinkable, more spoonable. This, with water, is the way Angelina does it, and again texturally, this was similar.

                            2. re: ChefJune
                              jenniferhoiyin Dec 15, 2010 08:43 PM

                              i know this is over a year later, but i found a pdf file that has a bit about madame constantin and her chocolat chaud method. http://www.parisnotes.com/restricted/...

                              1. re: jenniferhoiyin
                                Delucacheesemonger Dec 16, 2010 02:38 PM

                                Thanks so much for the memory, l appreciate it.

                      2. p
                        Ptipois Dec 15, 2010 09:42 PM

                        My three best:

                        Pâtisserie Viennoise
                        Café de Flore (with a jug of hot water on the side)
                        La Maison du Chocolat

                        I tend to avoid touristy, overdone hot chocolates like Angelina's which takes me 12 hours to digest. My idea of hot chocolate is drinking it, not eating it. For the same reason I think Jacques Génin's is extremely tasty but much too rich and thick.

                        1 Reply
                        1. re: Ptipois
                          RandyB Dec 16, 2010 05:31 PM

                          I have posted a recipe adapted from one of the Maison du Chocolat recipes. It is intense.

                          When I was at one of the boutiques a couple of days ago, they were giving out free cups while we waited to be served "because it was so cold out."

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