Sunday, November 21, 2010

Chocolat chaud season

Of course it was wonderful to share chocolat chaud with Sylvia and Lionel last month. But one must indulge in Angelina every season.

Ann and I were on the fast track to have pitchers of le chocolat Africain. But then Ann had an idea: should we step up to Jean-Paul Hevin’s new cocoa salon? And see if he was worthy of Le Figaro’s top nod in the city?


No stranger to this master chocolatier’s phenomenal quality and creativity, I was all too eager.

From the pitcher…

…the pour…

And the verdict? Delish.

Not too thick or chocolaty. Not too rich or sugary. The perfect temperature and a beautiful afternoon treat. But for me, not top-top in this competitive city.

But I’m also not opposed to go back, maybe sit at the counter and watch the chocolabarista at work, mixing in beautiful flavors of matcha, ginger or raspberry.


a Broad said...

Yummm, I will turn up the AC and have a cup with you !

Frances said...

Looks so yummy. Do you know how to make this sort of hot chocolate at home?

I would like to try. Step one. What sort of chocolate?

Best wishes.

Les rêves d'une boulangère (Brittany) said...

I love how it sits proudly in that tall pitcher. How delicious!

Sweet Freak said...

I know, Brittany, the "packaging" is half of it!

You're right Frances, it all starts with the chocolate. I think it's important to get shredded chocolate as opposed to ground cocoa. Here in Paris, you can get Angelina chocolat to make at home; in New York, Jacques Torres has it. Try any gourmet chocolatier and you should have luck.

Candice, un jour!

ParisBreakfasts said...

I was not overwhelmed by J-P's chocolat chaud...he knows ppl in high places me thinks. Plus his other stuff IS superb.
I make hot chocolate everyday of the year and my suggestion is Frances, get some Valrhona cacao (at Dean & Duluca or better yet online at who had deals constantly. then mix it up with a bunch of other drinking chocolates, French if possible + some chocolate chips of a superior quality like Cailbaut or Guittard made for bakers. Then pour hot milk over it and stir the slurry for a bit. Best results are achieved if you can leave it overnite in the fridge and reheat but who has that kind of patience.
The other option is to shred an excellent chocolate bar and stir endlessly.
I rarely stick with one brand. Blending is my cup of...chocolate
I still think Deux Magot has a mean cuppa in Paris.

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