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Hot chocolate in Paris - recipe?

k
kat888 Jan 24, 2011 11:41 AM

So I had so much incredible hot chocolate in Paris. I am especially appreciative to CHers directing me to Génin.

I'm very curious: how do these places make the hot chocolate, in general terms? I'm sure every place has their 'secret recipe,' but overall, do most places use milk chocolate, unsweetened chocolate, add cocoa, etc..? I've seen recipes directing to put the hot chocolate in a blender, but what really gives it that thick-as-pudding-can-stand-up-a-spoon consistency? And do they steam the milk?

I'm dying to know - I would like to try to make some, though I know it won't be as good....

Thanks!

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    vielleanglaise RE: kat888 Jan 24, 2011 11:52 AM

    This, in French, purports to be the Genin recipe: http://blog.abanico-chocolat.com/inde...

    This is a CH thread about the HC at Angelina's, a place that a lot of folks dis', but that I like. http://chowhound.chow.com/topics/761634

    3 Replies
    1. re: vielleanglaise
      RandyB RE: vielleanglaise Jan 24, 2011 12:51 PM

      Here is my variation on a Maison du Chocolat recipe:

      http://chowhound.chow.com/topics/753979

      It uses dark chocolate and a little Dutched cocoa. So called "natural" cocoa (not Dutched, or treated with alkali), which is common in the US, adds acidity that masks some of the more complex chocolate flavors. This is not an issue with actual chocolate, as the conching process removes the acid.

      1. re: RandyB
        k
        kat888 RE: RandyB Jan 24, 2011 01:08 PM

        Wow, interesting that both these recipes call mostly for chocolate and milk/cream. (And the MdC version doesn't seem too concerned with the fat content of the milk.) I'm surprised that results in the thickness of the hot chocolate I had, but perhaps the answer lies in the quantities, that so much chocolate is used, it results in that thick texture.....?

        1. re: kat888
          RandyB RE: kat888 Jan 24, 2011 01:23 PM

          Even more interesting is the comment of Jean-Paul Hévin when interviewed about getting first prize from Le Figaro for his hot chocolate.

          "J'utilise un chocolat de couverture de bonne qualité type venezuela, assez floral, que je dégraisse encore et auquel j'ajoute du lait frais entier et de la poudre de cacao. Celle-ci, en très faible dose, est un renforçateur d'arôme."

          So he uses high quality Venezuela chocolate, quite floral, from which he actually reduced the fat content. Then he uses whole milk. He, too, adds cacao powder "as an aroma enhancer."

          He tries to reduce the milk fat, presumably relying on the cocoa butter to give enough texture.

    2. Delucacheesemonger RE: kat888 Jan 24, 2011 06:20 PM

      The real kings of chocolate chaud, the TAZO of northern Spain use a bit of rice flour for the spoon standing up thickness without the richness, but l frankly like the french version better, fat does help. Genin is my fav as of now.

      1. f
        Foodie Froggy RE: kat888 Jan 26, 2011 11:06 AM

        Ladurée recipe (from the amazing cookbook "sucré") : in a sauce pan, bring 1 liter (4 cups)milk, 15 centiliter (3/4 cup) water and 100 grams (1/2 cup) granulated sugar to a boil. Cut 185 grams (6.5 oz) dark chocolate into shavings. Remove pan from the heat and add the chocolate shavings. Whisk then blend to get a very smooth texture. Voilà !
        Ladurée cookbook (a beautiful object in itself with melt in the mouth recipes) : http://www.maisvoyonsmichel.fr/livres...

        1. cbertel RE: kat888 Jan 30, 2011 04:48 AM

          I also love the hot chocolate in Paris and after my last visit to Angelina's decided I just had to find a recipe. So I did. I posted it on my blog http://gherkinstomatoes.com/2009/03/1... and included in an article in a local magazine. Angelina's IS a bit of a tourist trap, but they still make the chocolate drinking a pleasant experience.

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