Thursday, September 25, 2014

French Hot Chocolate

I found this recipe in Michael Turback’s book Hot Chocolate. He writes that Caffe Florian, in Italy, is the home of decadent hot chocolate. Waiters dressed in white jackets serve it with lots of freshly whipped cream. Sounds right up my alley!  

This hot chocolate is an utterly luxurious experience. Rich, chocolately and creamy, it reminds me of Parisian hot chocolate. There's a little secret to making it come out just right. 


  French Hot Chocolate Recipe 

Serves 2

Some Notes & Tips
minimally adapted this recipe from Michael Turback’s recipe for Cioccolato Caldo found in his book Hot Chocolate.
Use quality dark chocolate in this recipe. Lindt, Green and Blacks, Ghirardelli are all good brands that are readily available in most markets.
Cornstarch is the secret ingredient. A wee bit is mixed with water and added to the simmering chocolate, creating a thick and creamy cup of proper hot chocolate. Believe me, it works like a charm!
If you don’t finish it, you can store it in an airtight container in the fridge for a day or two. Reheat in the microwave until warm. Stir a spoonful or two into your morning coffee for a delicious mocha.


  • 1 3.5-ounce bar of dark chocolate, chopped into small pieces
  • 1 cup of coconut milk beverage or regular milk. If you like it even darker and richer, use 3/4 cup of milk.
  • 1/4 teaspoon of cornstarch mixed with 2 teaspoons of water
  • 1 teaspoon of my Vanilla Sugar or regular white sugar (or to your taste)


Put the chopped chocolate in a microwave safe bowl. Microwave until chocolate melts. Be careful not to burn it. Stop and stir it a few times as you melt it in the microwave. 
Put the coconut milk (or regular milk) and sugar in a small pot. Heat it on medium heat. Bring to a very gentle simmer, stirring the whole time. Add some of the milk to the melted chocolate and stir to combine. Put the melted chocolate into the pot with the rest of the milk along with the cornstarch and water solution. Simmer for 3-5 minutes, stirring the whole time. The more you cook it the thicker and creamier it will be. 


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