I'm trying to educate myself about hot chocolates Europe, more specifically from France and Italy (and Switzerland, possibly). I'm trying to find as much as possible about:
-- the prototypical recipe for hot chocolates from these places (and are there regional varietals, such as Milanese vs Roman?)
-- the place most renowned/revered for their versions (ie, Cafe Angelina in Paris)--and do they sell versions of their hot chocolates available for retail purchase?
I've spent the better part of two days trying to find this stuff out on my own, and am stumped...but am hoping that some people out there now more than I!
Thanks in advance.