This is the hot chocolate of tearooms in Paris on cold winter afternoons - the kind of hot chocolate that a spoon stands up in. Some might even call it pudding. The first time that I had the sublime pleasure of this version of hot chocolate was at Angelina in the first arrondisement. It had been raining all day and Paris was the grayest place this California girl had ever seen. As I was wandering down the rue de Rivoli trying to figure out how it was possible to get so depressed in such an amazing city, I remembered the list of 'tearooms' that a friend had given me. Her only note next to the entry for Angelina was 'hot chocolate'. Sounded good to me. I was ushered into a very proper looking dining room, filled with well dressed ladies sipping hot chocolate and nibbling on lovely French patisserie. The hot chocolate arrived in a white porcelain 'hot chocolate' pot with a small bowl of whipped heavy cream on the side. And a pitcher of water. One sip and I knew that this was the cure for my blues.
This first hot chocolate experience was just the beginning of my quest for the perfect cup. I continued to explore Paris. La Maison du Chocolat, 52 rue Francois 1er in the 8th became a favorite. (Forget their tearoom in NYC - too sterile). Even family and friends now offer their suggestions. My husband's favorite is served at Nepenthe in Big Sur, with a shot of bourbon, on stormy January afternoons. My friend S raves about the hot chocolate at the Four Seasons, Milan. A hot weather version, 'Frozen Hot Chocolate' is served at Serendipity in NYC. Best enjoyed after a shopping spree on Madison Avenue with a good friend.
HOT CHOCOLATE FOR ONE
Yield: One serving
1 c half and half (okay, whole milk will work)
2 heaping T cocoa powder (my new favorite is the unsweetened 'Cacao di Pernigotti' from Williams-Sonoma)
1 T sugar
pinch of salt
In a small bowl, stir together ΒΌ c of the half and half, cocoa powder, sugar and salt to form a smooth paste. Whisk in the remainder of the half and half.
Place in a small saucepan and heat until it just reaches a simmer, stirring constantly.
Best enjoyed in a heated mug. If you are feeling really decadent, top with slightly whipped heavy cream.
Hi, this was a great article! I can remember sipping the best hot chocolate of my life in Laduree in Paris and wanting to replicate that experience at home. Last week I bought the Pernigotti cocoa from chef shop and plan to use your recipe today, so thank you. By the way, I am a blind food critic, here is my blog:
www.blindtastetest.net
Posted by: Blindblog | August 13, 2011 at 07:43 AM
Just ran across your interesting Web Site. I was looking up Pernigotti Cocoa for really good Hot Chocolate recipe; and there it was. As soon as I finish typing this I'm off to the kitchen to try it! I realize your article was posted a couple of years ago but FYI since William's Sonoma doesn't seem to have it anymore, I purchase it from ChefShop.com
Thanks again for the recipe .
Continued success,
DK
Posted by: D. Ketchum | July 07, 2007 at 08:10 AM
Melinda, I just checked Williams-Sonoma's website and it is not on there. Here is the phone number of the WS store I go to in San Francisco: 415-929-2520. I just had some shipped to Las Vegas and they charged me $5 for shipping, the Pernigotti cocoa (item #6398283) is $12. I bet you could call them and have it shipped almost anywhere.
Posted by: Karletta | February 18, 2005 at 02:36 PM
I don't have a Williams-Sonoma around here. Can this be ordered online?
Posted by: melinda | February 18, 2005 at 04:14 AM
Viv, I just love the sound of the phrase 'the next time you are in Paris...' Thanks for your kind comments.
Karletta
Posted by: Karletta | January 28, 2005 at 06:38 PM