With my first taste of French Chocolat Chaud in Paris around 2001, hot chocolate took on a new form for me. Made with real chocolate instead of cocoa powder and in some cases made with water instead of milk, chocolat chaud is deep, dark and delicious.
Get ready for a chocolate taste and texture very, very different from the hot chocolate you grew up with! And remember, the quality of your chocolate determines the final flavor of your chocolat chaud.
Feel free to experiment with using other liquids than milk such as:
Enjoy the process while you anticipate the result. This is one of those recipes where the experience is definitely worth the wait.
Yield: 2 large (12 oz.) cups or 4 small (6 oz.) cups
8 oz. bittersweet chocolate (I think a 60 – 65% cocoa is perfect for this recipe)
20 fluid oz. milk
Chop chocolate into small shavings. Measure 8 oz. of milk into a microwave-safe glass or bowl. Add the chocolate to the milk and microwave at full power for 1 minute.
Carefully remove from the microwave and stir slowly to incorporate both the milk and chocolate thoroughly. Return to microwave and warm at full power for 1 minute or until chocolate is completely melted.
Put the remaining milk into a saucepan, warm, and stir in the chocolate mixture until well incorporated.
Cook the chocolate mixture over medium heat for 5 – 8 minutes, stirring to make sure the chocolate doesn’t burn, but is totally emulsified with the milk. Do not boil. Serve immediately.
Tip: Start with using small cups for serving, as this recipe is very, very rich.
I also make individual servings in the microwave. I put about 3-4 oz of chopped chocolate in my favorite coffee cup with milk.
Microwave on high for 20 seconds and stir vigorously (works even better if you have a tiny whisk). Make sure to scrape up any chocolate that is sticking to the bottom of the cup.
Microwave again for10 - 20 seconds and stir vigorously.
Repeat, if needed, to make sure the chocolate and milk are emulsified well
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