Parisian Hot Chocolate 1

Hope you all had a great thanksgiving. 
We are officially in December. It is the season to be jolly. It also happens to be the season of cookies, lights, celebration and HOT CHOCOLATE. This is our first hot chocolate for the season. 

I remember Paris, the city of love and food.

We visited Paris when my little one was 4 (not sure if it was a good idea, but he was a doll).  He loved the people, the walks, the train rides and the HOT CHOCOLATE. The fussy eater survived the entire trip on hot chocolate and bread only.  

Parisian Hot Chocolate 3 Parisian Hot Chocolate 2

The hot chocolate in Paris is deliciously thick, and absolutely heavenly.

One of the few things that I got back from my visit was a lot of French hot chocolate mix. We ran out of the mix pretty quickly. I think I was the main culprit…:) 

It was pretty surprising that authentic hot chocolate had no cream in it, according to the Parisian locals. So this is how I started making it at home, and it is quite close to the original that we had.

This is my lite version. It’s still thick and creamy, and I’ve spiked it with some rose petals. In my opinion, it’s a very special touch.

Parisian Hot Chocolate 4

Serves 4

4 cups 2% milk + 2tbsp milk
2 tsp dried rose petals
4 ounces milk chocolate
3 ounces bittersweet chocolate
2 tsp light brown sugar
2 tbsp white sugar
1 tsp cornstarch or tapioca starch
1/2 tsp vanilla extract
pinch of salt
whipped cream and cocoa nibs to garnish(optional)

1. In a saucepan, add milk and dried rose petals and let it simmer for 10 minutes stirring occasionally. Take it off the heat and pass it through a sieve.  The rose petals have already given out their juices and you can throw them away.   
2. In a bowl, break or chop bittersweet chocolate, milk chocolate, both the sugar and keep aside.
3. In a small bowl, mix cornstarch or tapioca starch with cold milk and keep aside, making sure that there are no lumps.
4. Add the hot milk to the bittersweet, milk chocolate, sugar, mix well.  Add the cornstarch mix to the hot milk and pour it back in the sauce pan and let it simmer for another 5 minutes stirring it. Remove when it has thickened.
5. Add the pinch of salt, vanilla extract and mix well.
SERVE it with whipped cream and some cocoa nibs.

Note: Make use of the best quality chocolate for a rich flavored drink.

Parisian Hot Chocolate 5

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