This basic 5-fixing French Hot Chocolate Recipe, AKA Drinking Chocolate, is a Parisian most loved and an absolute necessity make for these special seasons!
A while prior I had the chance to go through seven days in Paris with a couple of companions. Going with a gathering of sweet-tooths, and saw that hot cocoa is a thing in Paris.
It's all over the place.
Bistros. Bread shops. Sandwich shops. Chocolatiers. Coffee bars.
In the event that you need a warm lavish cup of French Hot Chocolate while in Paris, you can discover one inside a square or two, no uncertainty.
Extravagance is the noticeable inclination when encountering French Hot Chocolate just because.
It's not slight and cocoa powder based, as most American hot cocoas.
The Parisian variety, known as Chocolat Chaud, is without a doubt a thick drinking chocolate. More slender than chocolate fondue or fluid ganache… Yet not by much.
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- 8 ounces quality chocolate bars, semisweet or bittersweet
- 1 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
Instructions :
- Break the chocolate into pieces and place in a sauce pot. Set the pot over medium-low heat and add the milk, cream, brown sugar, and vanilla extract.
- Stir until the chocolate comes to a low simmer and the drinking chocolate is completely smooth and slightly thickened.
- The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer a little longer. If it is too thick, add another 1/4 cup milk. Ladle into mugs and enjoy immediately.
Source : bit.ly/2NqNRD8
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