How To Make Parisian Hot Chocolate Using Only Milk and Chocolate (and a Little Fleur de Sel)
It’s become a tradition that we visit Paris in the winter. There’s something romantic about the Parisian architecture against the grey-white skies of the colder months, and the brisk air doesn’t stop us wandering the streets and spending time sitting outside of cafés people watching while we warm our hands sipping on rich, velvety Parisian hot chocolate, or ‘Chocolat Chaud’.
Here at home in England, as soon as the first frost hits, my longing for small cups of that deeply satisfying Parisian hot chocolate emerges. Fortunately, it’s so simple to make that the craving is an easy and quick one to satisfy.
Parisian Style Thick Hot Chocolate
Adapted (hardly) from David Lebovitz’s Parisian Hot Chocolate Recipe
Ingredients for two servings
Whole milk, 250ml
Dark chocolate (finely chopped), 100g
Fleur de Sel (flaky sea salt), a pinch
Heat the milk in a medium-sized saucepan until warm.
Once the milk is warm enough to melt the chocolate add it to the milk and whisk until the chocolate’s melted and the milk is steaming hot. Continue to whisk on a very low boil for about 2 minutes, or until thick.
Add a little Fleur de Sel, stir and serve warm. It’s traditional to have it on its own, but feel free to add marshmallows, caramel, whipped cream, or whatever else takes your fancy.
Just enough of what you crave is as good as any feast