asfenaw.blogg.se - Chocolat chaud

#CHOCOLAT CHAUD FREE#

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If you make too much of it, you can refrigerate it for a couple of days. I personally like a bit of cinnamon in mine, and a pinch of salt. You can add spices to your hot chocolate to reach new heights of deliciousness, such as chili pepper or vanilla. I personally choose semi sweet chocolate as it has the perfect balance between sweetness and thickness for me. When you buy yours, make sure to keep that in mind.

#CHOCOLAT CHAUD FREE#

If you have a sweet tooth though, feel free to add more!Īlso, the darker the chocolate, the more cocoa butter, and less sugar it will have. If you prefer it more liquid, decrease its amount.Ĭhocolate itself already contains sugar and because this recipe asks for a lot of chocolate, it does not require you to add more sugar. If you want your chocolate to be thicker, add more chocolate. It is that butter that will make your hot chocolate thicker in consistency without the need to add starch. The amount of chocolate used in this recipe is what make it thick.Ĭhocolate, contrary to cocoa powder, contains cocoa butter. With these two ingredients, I highly recommend to use the best quality milk (preferentially whole milk) and chocolate you can find. It only uses two ingredients: milk and chocolate. What makes the French hot chocolate so special is how rich and luxurious it is without being too sweet. This recipe is my attempt at recreating these hot chocolates that kept me cozy during cold winter nights. My favorite places to get an exceptional hot chocolate were either the famous Angelina café or another one in a hidden alley close to Saint Michel: La Jacobine. When I was still living in Paris, I would often go to a café during winter and order a chocolat chaud to enjoy by myself.

Contains: Milk, soy.French hot chocolate or “chocolat chaud” is a staple in France.

INGREDIENTS: Milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, whey powder, lactose, soya lecithin, vanilla powder), sugar, cocoa powder, whey powder, modified corn starch, sea salt, natural caramel flavour. Pour into a mug and top with freshly whipped cream. Add three level tablespoons of Chocolat Chaud mix and continue to simmer and stir 2-3 minutes until slightly thickened. Visual appetites are also satiated by the beautiful, iconic tins which become a lasting keepsake.Īdd 250ml (1 cup) of 2% milk to a saucepan and bring to a simmer while stirring constantly. A new flavour joins their line of Chocolat Chaud, adding Salted Caramel to their milk chocolate mixture. A warm cup of cocoa beside a crackling fire is the perfect remedy to the winter blues.