Fave hot chocolate

I was lucky enough to find big American marshmallows in the gourmet grocery

My friend Martha recently posted on Facebook that she was driving 25 minutes away for hot chocolate. This may sound ridiculous — unless you’ve had good hot chocolate.

Some of my favorite hot chocolate is at Angelina in Paris. And yes, to say my favorite hot chocolate is in Paris makes me cringe at how much I sound like some sort of pompous foodie. But really, the hot chocolate is goooood. It is dark and thick, almost like pudding, and tastes like a warm melted chocolate bar. And it also costs a fortune.

Rather than take the train eight hours round trip for a hot beverage, I’ve been lucky enough to come across a recipe, courtesy of Jeffrey Steingarten (speaking of pompous foodies, he’s my favorite) that basically mimics that hot chocolate that I crave.

The most important thing about this recipe is that you use a good chocolate that you like to eat. I really like Valrhona and Scharffen-Berger dark chocolate (70% cacao). Callebaut will do in a pinch. For the love of Jacques, don’t use Hersheys, unless you are making this for someone you don’t like. Also, do use the salt — it brings out the chocolatey in chocolate.

Okay, enough writing. Must have hot chocolate.

Favorite hot chocolate
serves 4
adapted from Jeffrey Steingarten

1-1/2 cup whole milk
1/4 cup water
3 tablespoons granulated sugar
3 ounces (80g) of your favorite bittersweet chocolate, cut into chunks
3 tablespoons Dutch cocoa powder (Droste is my favorite)
a generous pinch of salt

  1. In a saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat.
  2. Add the chocolate and cocoa, bring to a boil again, whisking until the chocolate and cocoa are dissolved and the mixture is thickened.
  3. Serve in little cups — a little goes a long way with this hot chocolate!