A few years ago, I read about a woman in the south of France who was celebrating her 105th birthday. When asked what habits she attributed her long life to she replied that she ate a piece of chocolate everyday. Perhaps the antioxidant properties of dark chocolate had a direct effect on her physical well-being. I am guessing that the sheer pleasure derived from enjoying something delicious everyday gave her the will to live on and on and on. While I may not want to live to be 105 years old, I do make a habit of having something chocolate every day for the great pleasure it gives me. Now that the weather has turned colder my chocolate of choice is a cup of thick, rich, dark hot chocolate. Served mid morning or late afternoon in a lovely china cup and saucer. Sometimes I toast a sweet French baguette to dip into the thick, pudding-like drink.
This recipe is for 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 I experienced 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 an acquaintance 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. 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 Hotel in Milan. I never miss a chance to indulge in the super rich and thick hot chocolate served at Boulette’s Larder in the Ferry Building Marketplace. 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 low fat milk (I prefer using half and half)*
2 heaping T cocoa powder (I like unsweetened ‘Cacao di Pernigotti’ from Italy, available from Williams-Sonoma)
1 T sugar
pinch of salt
1. In a small bowl, stir together 4 T. of the low fat milk (or half and half), cocoa powder, sugar and salt to form a smooth paste. Whisk in the remainder of the milk (or half and half).
2. Place in a small saucepan and heat until it just reaches a simmer, stirring constantly, about five minutes. Pour into a mug. Top with slightly whipped heavy cream.
*A note about the liquid you use to make hot chocolate. There is a school of chocolate thought that says if you really want to taste the chocolate use hot water. You will be able to detect more of the flavor nuances inherent in the particular cocoa powder you use. But I am a fat junkie. I like a cup of hot chocolate that doubles as pudding.
No time to make your hot chocolate from scratch? Stuck in an office with just a microwave but you still want to pretend you are in a tearoom in Paris? No problem. We are living in the best of chocolate times. I am happy to report that with the increased consumer demand for fine chocolate there are now a great many hot chocolate mixes available made with premium ingredients. These go way beyond the murky brown water hot chocolate mixes of your childhood.
Here are two of my current favorites:
- Christopher Elbow Artisanal Chocolate: Cocoa Noir (available on line)
- Trader Joe’s Conacado Organic Fair Trade Cocoa (Dominican Republic). The San Francisco Chronicle’s Tasting Panel gave this a place in its Tasters Hall of Fame. It is really good when made with hot water, great when made with hot milk. This would be my choice for ‘easy at the office’ chocolate fix.