Quote:
Originally Posted by Goodpasture
I guess I'm a purist when it comes to hot chocolate.
I take about a pound of bittersweet European dark chocolate bar and melt it in a double boiler. I have a dairy nearby that sells raw milk and heavy cream. I sweeten the chocolate with sufficient sugar so it tastes right and gradually add milk until I have about a quart of chocolate mixed (when I go to this much trouble, I should make a cup??????). I then add the heavy cream until I get the consistency of eggnog/half and half....add a splash of Frangelico (hazelnut liqueur). Leave it in the double boiler until it is piping hot. Serve in a warmed cup, add a fresh marshmallow, and enjoy.......go back for seconds (do NOT share unless it is someone you REALLY like). Go back for thirds, and maybe fourths.......diet tomorrow..........
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I think I love you GoodPasture, I shall leave my husband this instant and join you in a Heaven of real Hot Chocolate !
Marry me and we can wonder the earth in search of real hot chocolate.....
I don't even add sugar to mine ! And marshmallows are not my thing but it is so good to meet someone who understands that hot chocolate NEEDS real dark chocolate not milky sweet cloyingness.
Angelina's in Paris is absolutely dreamy but one of the best hot chocolates I have ever had ( over and over again as it's addictive) is at " Gerbaud" in Budapest. It was so dark and thick the spoon almost stood up of its own accord in the cup. Heaven, heaven, heaven.... And their cakes are simply, simply divine.
Gerbeaud Budapest
Budapest tea rooms offer some fabulous hot chocolate including "Angelika" on the other side of the Danube . Vienna is pretty darn good too.