While I was in Paris I took the opportunity to try a cup of the world-famous chocolat chaud at Angelina’s sumptuous tearoom on Rue Rivoli. Let me just say, its fame was well-earned– the chocolate was rich, smooth, and dark, with just the right amount of sweetness. Unlike some people who have tried it, I didn’t think it tasted like a melted chocolate bar– on the contrary, it was just milky enough not to be cloying, and not too thick. Really, it was excellent, and while I have my own hot cocoa recipe for winter days, I thought it would be nice to have another version in my recipe box for special occasions.
Of course, the internet yielded a plethora of recipes, each purporting to replicate French-style hot chocolate but each one different. I decided to try a few to see which came closest to what I remembered.