Hot chocolate in Paris - recipe?
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....
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.
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...
This, in French, purports to be the Genin recipe: http://blog.abanico-chocolat.com/index.php/envie-d%E2%80%99un-bon-chocolat-chaud-avec-ce-froid%E2%80%A6
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
Here is my variation on a Maison du Chocolat recipe:
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.
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.....?
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.