I asked and you voted! This week I asked on Instagram what recipe you guys would like to see next on my Youtube Channel. I’ve started a series, adventures in the kitchen, for anyone like me who is missing somewhere special and wanting to feel the escape without leaving home.
Over in Australia, we still aren’t able to travel. And it looks as if things will stay this way for a while.
So for now, recreating this recipe for Angelina Hot Chocolate is going to have to do!
What is Angelina Paris?
I would hope not many of you have to ask this, but if you do, you’re sure in the right place to find out.
Angelina Paris is an historic tea room in Paris that has been welcoming the glitz and glam since 1903. If you need an excuse to dress up at breakfast, this is the place to do so. And it’s not just for the fine French pastries, but the belle epoque–style setting you will be surrounded by.
What is so special about the Chocolat Chaud?
Where to begin!?
The traditional chocolat chaud at Angelina Paris is so good you’ll have to pinch yourself to know it is real. At least, that’s how I felt upon my first visit. I’ve since been back a handful of times, and it still feels just as magical an experience as the first time I visited, solo in winter.
The chocolat chaud is thick, rich and decadent. There’s no counting calories here!
But the best news is, you can recreate it at home with this recipe.
A note on ingredients
Before diving in to the recipe, I will say this: the ingredients you use matter. A lot.
For this recipe, I use Callebaut chocolate from Belgium. If you have extra time on your hands or fancy a shop online, you can find this chocolate in most countries. It is well worth a trip to your local cake shop or peruse around the interwebs to get this specific chocolate.
The cream and milk you use also matters. I use a local dairy product from the town I live in, which uses a higher fat content in their dairy products. This will significantly add to the flavour and turn out of the product.
Luckily these days, you can buy high quality products from your local supermarket. Just be prepared to pay a few extra dollars – I promise the investment will go a long way!
- 220 grams chocolate
- 1/2 cup cream
- 1 1/2 cups milk
- tsp vanilla extract
- tsp brown sugar
- Place the chocolate and cream in a saucepan over low heat. Stir continuously until the chocolate reaches a ganache consistency.
- Once you have a ganache, slowly pour in the milk, vanilla extract and brown sugar. Continue to stir until slightly simmering, being careful not to burn the chocolate. Be sure not to under cook the chocolate or the mixture will not be fully incorporated and can separate.
- Enjoy with some whipped cream and my Paris Playlist.