What is a Parisian Hot Chocolate?

Hot chocolate holds a special place in Parisian culture. When in Paris, pausing your activities at 4:00pm and wedging yourself on a café’s heated patio to “people watch” with an accompanying hot chocolate, is a tradition dear to Parisians – and one that I happily embrace whenever I visit the city. And I like to think that this cultural context adds to the allure of the beverage.

If you’re looking for a great place for a Parisian Hot Chocolate while in Paris, I highly recommend going to Les Deux Magots. The Hot Chocolate is a bit pricey but so delicious and well worth it! I included a video of it at the end of this post.

A traditional Parisian Hot Chocolate is notoriously rich, thick and creamy – while being made with absolutely no cream. The velvety rich texture is achieved by the choice of top-quality bittersweet chocolate – and a generous amount of it – along with whole milk.

Unlike some hot chocolate preparations that involve cocoa powder or syrups, Parisian Hot Chocolate is typically made by melting down actual chocolate, which ensures a pure, authentic taste.

This French Hot Chocolate isn’t nearly as sweet as the typical hot chocolate you would find in many other countries. The intense chocolate taste is really the star here. The Parisian Hot Chocolate is made with dark or bittersweet chocolate (lower in sugar), to which your desired amount of sugar is then added. That way, you have control over the amount of sugar you add to your cup – which I recommend keeping to a minimum, to allow the chocolate to shine.

Lastly, a traditional Parisian Hot Chocolate is most often served as is, left bare or with a sprinkle of sea salt. If you’re in the mood, although not traditional, you can also add a dollop of whipped cream on top.

Ingredients you’ll need for Parisian Hot Chocolate

There’s perhaps nothing better than enjoying a Parisian Hot Chocolate in Paris, but preparing one at home is the next best thing. This recipe is decadent, comforting and beyond easy to make. And by easy, I mean 3 ingredients easy! Here is the list of ingredients you’ll need for this perfect cold weather treat.

1. Dark or bittersweet chocolate. Choosing a good quality dark or bittersweet chocolate is key for this recipe’s success. This isn’t something you sip on often, so treat yourself! My picks for good quality, but readily available chocolate include Lindt and Ghirardelli.
2. Milk. Whole milk (also known as Homogenized Milk) works best for the recipe. I would avoid 2%, 1%, skimmed, or low fat.
3. Brown Sugar. Readily found in most kitchens, this is the best choice for this Parisian Hot Chocolate. I prefer light brown sugar which is lighter in taste than dark. Note that in France, we usually use Cassonade for this recipe, which is unrefined brown sugar. If you are able to find it wherever you are, go for it!

Frequently Asked Questions (FAQ)

What are good brands of chocolate to use for this recipe?

Two brands that are of good and readily available quality, are Lindt and Ghirardelli. If you enjoy another brand (perhaps a smaller scale chocolatier) feel free to use it!

Can I use white sugar instead of brown sugar?

Technically, yes. White and brown sugar can be swapped at a 1:1 ratio, but it will slightly change the flavor of the final product.

Can I use 1% or 2% milk for this recipe?

This Parisian Hot Chocolate already benefits from the use of whole (homogenized) milk, as opposed to cream. I would definitely shy away from using 1% milk, but 2% will work in a pinch. Just be aware that it will change the final consistency and creaminess of the drink.

How to store this hot chocolate? 

Hot Chocolate can usually be kept in the fridge for up to 4 days. Of course, this also depends on the freshness of the milk you used. To reheat, simply pour back the hot chocolate into a saucepan and reheat on low heat, stirring occasionally, until warm again.

Audrey’s tips

• Do not rush the process. Heat up the milk nice and slow, and stir continuously for the chocolate to melt slowly. Once the chocolate is all melted, take the time to simmer the milk too, to create a thicker texture.
• To cut the bitterness of the chocolate, add 1 tablespoon of light brown sugar per cup of milk.  
• A Parisian Hot Chocolate is typically served in a smaller cup than is served in the US/Canada. We tend to use a large cappuccino cup or small tea cup.

I hope you’ll love this Parisian Hot Chocolate (Chocolat Chaud) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chocolate recipes to try:

• Classic French Chocolate Moelleux Cake
• Dark Chocolate Olive Oil Cake 
• Queen of Sheba Chocolate Cake
• Classic French Chocolate Pots de Crème
• Classic French Chocolate Mousse
• Chocolate Chip Cookies with Fleur de Sel

Parisian Hot Chocolate (Chocolat Chaud)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 7 minutes 7 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 15 voted )

Ingredients

4 cups (1L) whole milk
10 ounces (260g) bittersweet or dark chocolate, finely chopped
4 to 8 tbsp (50g to 100g) light brown sugar – depending on how sweet you like it

Instructions

Step 1 - Heat the whole milk in a medium sauce pan over medium-low heat. Once very warm (not boiling) turn the heat off, and stir in the chopped chocolate. Stir continuously until the chocolate is completely melted.

Step 2 - Turn the heat back on to medium, and bring the hot chocolate to a slow simmer. Simmer for 3-4 minutes, and stir occasionally until you reach your desired thickness.

Step 3 - Turn the heat off and whisk in the brown sugar. Start with 1 tablespoon of sugar, taste, and add more if you like it a bit sweeter.

Step 4 - Pour the hot chocolate into individual cups: 4 US size coffee cups or 6 to 8 French size cappuccino/tea cups.  

The post Parisian Hot Chocolate (Chocolat Chaud) appeared first on Pardon Your French.