Parisian Hot Chocolate Recipe :: Chocolat Chaud Comments

Felipe

Tue, 15 May 2012 04:59:16 +0000

Tried the recipe today with some of my own bean-to-bar chocolate. The result was very deep and chocolatey with just the right amount of creaminess. I couldn't get the surface to be silky smooth, though. I could see swirls of slightly lighter color on the surface and microscopic shiny specs. Maybe it was a lack of whisking or could be related to the chocolate. Anyway, tastewise it was very nice and deep. Thank you very much for putting this guide together! I like your thoroughness and your personal writing style. Felipe

Erwan Gourlaouen

Tue, 24 Jan 2012 22:17:54 +0000

The best hot chocolate ever is made with Nespresso Aeroccino milk frother using 30 g 100% cocoa Bonnat flakes and 45ml water if you want something really out of the ordinary, though intense, or replace water with coffee creamer if you want something smooth, creamy and sweet.

Julie

Thu, 19 Jan 2012 15:03:39 +0000

You are hereby cordially invited to me & Jillian's new apartment as soon as you get back to Paris, where the ingredients may or may not be laying out in the kitchen. If inspiration comes naturally, we'll just let it happen. This is crazy and impressive...it's the same sort of thing Julia Child would do to perfect her recipes, maybe even more thorough. The chocolate on whisk shot is beautiful!

Sipagodla

Thu, 19 Jan 2012 02:53:05 +0000

Ahh! Mon peitit chocolat chaud I'm so sorry I wasn't there to help direct you in your latest chocolate journey and yet even without my help you found hot chocolate perfection. Bravo!

Ciccio Formaggio

Wed, 18 Jan 2012 18:18:43 +0000

Wonderful post! Just for the sake of science and correcteness (and it seems to me you care a lot about them) "conserve and dissipate heat" are contraries so one bowl cannot achieve both of them. Indeed ceramic conserve heat more effectively than metal, cause metal dissipate heat more effectively than ceramic. By the way, why using a immersion blender is not good? Even Mr. Bau at Ecolè Valrhona recommends the use of a blender to get a perfect ganache as it help to emulsify.

ted niceley

Wed, 18 Jan 2012 18:01:45 +0000

Please, no Trader Joes!!! Thanks for the recipes, Adam! Salut Ted

Paris Pâtisseries

Wed, 18 Jan 2012 17:52:05 +0000

You must visit Jacques Genin; the goodies there will blow your mind. Hugo & Victor, Un Dimanche a Paris, and Cafe Pouchkine are also, of course, awesome.

Ninette

Wed, 18 Jan 2012 17:23:19 +0000

I am so ready to make this version. Off to Cocova on Friday for chocolate. Good thing is it cold here in DC.

Paula

Wed, 18 Jan 2012 15:56:18 +0000

Madness and art go hand in hand - no? The science behind your technique makes perfect sense. How do you feel about serving hot chocolate with unsweetened (not ultra-pasturized) whipped cream? I hope Cocova doesn't sell out before I have a chance to buy my bars!

Ken Mosesian

Wed, 18 Jan 2012 15:47:39 +0000

Thanks so much! I'll keep you posted. My partner and I are in Paris twice a year. Having recently discovered your site, I have a feeling that our summer trip will include many of your favorite shops. Keep up the great work. We appreciate it.

Paris Pâtisseries

Wed, 18 Jan 2012 15:45:59 +0000

Thanks for adding that note. I was tempted to add 20 other such qualifiers, but I kept feeling guilty for the 7 elaborated steps I had. Not that any/all such tidbits aren't OCD important. Glad to see someone else appreciates the OCD! :) My dirty secret is weighing all the chocolates to 1/100th of a gram + all my thoughts of whisking motions and speed. I also got to the point I could smell when the mixture hit 50 degrees and could see when it hit 57 degrees. It's madness.

Carl

Wed, 18 Jan 2012 15:33:58 +0000

Thanks for the recipe. Sincerely appreciate your OCD tendencies. For those individuals that use a microwave to heat up the liquid, make sure you cover it loosely - evaporation takes place.

Paris Pâtisseries

Wed, 18 Jan 2012 15:27:38 +0000

It looks like they labeled it without the percentage and with the weight as 100gr - even though what they carry is the the 70g bar. Whatever the case, the "Michel Cluizel 1st Cru Maralumi Milk 100gr" is the one to get: http://www.cocova.com/default/michel-cluizel-1st-... Make sure to order two packages of the Domori Porcelana, because it comes in 25g packages, and the recipe requires 43g total. And definitely experiment with cheaper chocolate as a first pass. I keep worrying that people might have something go wrong in their initial attempt and then feel sad it cost so much. It tastes great with any good chocolate, but those three special bars should dazzle the palate. Let me know how it goes! - Adam

Ken Mosesian

Wed, 18 Jan 2012 15:15:35 +0000

Adam, Thanks for the recipe. I'm looking forward to trying it. You specified Cluizel Maralumi Lait 47%. I'm on the Cocova website, and cannot find that exact bar. I only see Michel Cluizel Grand Lait 45%, or Michel Cluizel Maralumi Milk 100%, or Michel Cluizel 1st Cru Maralumi 64%. Can you point me to the right page? Best, Ken

Paris Pâtisseries

Wed, 18 Jan 2012 14:54:00 +0000

Very cool. It might be best to experiment with cheaper chocolates at first, just to get used to the process, but I'm sure you'll enjoy the true L'Essentiel when you do make it! Keep in mind that the Domori Porcelana is sold in 25g packages, so you would need to buy two of them to have enough for the recipe. Let me know how it turns out!

JCD

Wed, 18 Jan 2012 14:41:12 +0000

I'm ordering the specified chocolates for l'Essentiel today- I'll let you know. Thanks for your considerable research.

Paris Pâtisseries

Wed, 18 Jan 2012 12:10:30 +0000

It's very much a temperature thing. It would be incredibly easy, were it not for how sensitive chocolate and milk are to heat. You could technically use any chocolate for this recipe and have it turn out well, but of course most of my work on this was figuring out the perfect bars. The right ones in the right proportions make a world of difference. That's not to say there aren't other great combinations to be found. Let me know if you give the recipe a shot!

Paris Pâtisseries

Wed, 18 Jan 2012 12:06:11 +0000

Perhaps one day you'll feel inspired to give the recipe a shot. As tasty as Trader Joe's could be, I'm pretty sure the above would wow you. As for the whisk . . . it's a WMF silicone-coated one. I like it because the silicone is pretty non-conductive, but it has another benefit for people of not scratching stuff.

Gale Reeves

Wed, 18 Jan 2012 05:28:28 +0000

Thanks for all the details. This explains why my previous chocolate mishaps occurred. I'm a scale and thermometer kind of person; I can't wait to try your recipe. Thanks for sharing. I thought Carette's Chocolat Chaud was great; now I can compare.

Sarah@Paths&Errands

Wed, 18 Jan 2012 03:58:22 +0000

Just looking at this, I know I'm going to mess it up, so I think I'll stick with my Trader Joe's Sipping Chocolate. It sounds delicious though, thanks for sharing the recipe and gorgeous pics with us :) By the way, which whisk are you using there?