Monday, March 31, 2008

chocolat Chaud

As a young boy growing up in the busy nineteenth arrondissement of Paris, my husband often sipped chocolat chaud (hot chocolate) for le goûter as he gobbled down Pepito cookies. Le goûter is French for snack time, a time to unwind after commuting on the Metro, walking the winding rues, or conjugating verbs à l’école. Wlady’s Maman didn’t serve dinner until 8:00 p.m., so the goûter satisfied his appetite during the in-between time. I imagine the remains of the hot chocolate smeared across his upper lip as he gladly gulped the delicious bittersweet liquid. After all these years, Wlady warmheartedly recalls his memories of the goûter ritual he once shared with his little brother, Charles.
(Wlady treated me to “real” hot chocolate at the Angelina Café in Paris. I have tried many times to re-create that luxuriously rich drink for La Châtelaine. The following recipe comes close.)
La Châtelaine Chocolat Chaud Recipe for 2 people:
Preparation: Bring 2 cups of whole milk to a simmer in saucepan over medium heat. Stir in 5 tablespoons of La Châtelaine’s dark grated chocolate and ½ teaspoon of vanilla. Using a frothing tool, whisk all ingredients. Top with a dollop of freshly made whipping cream or crème fraîche and additional grated chocolate.
Be adventurous and try blending in espresso, chili powder, or exotic spices. For an ultra rich chocolate, add additional semi-sweet chocolate morsels.

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