So I had so much incredible hot chocolate in Paris. I am especially appreciative to CHers directing me to Génin.
I'm very curious: how do these places make the hot chocolate, in general terms? I'm sure every place has their 'secret recipe,' but overall, do most places use milk chocolate, unsweetened chocolate, add cocoa, etc..? I've seen recipes directing to put the hot chocolate in a blender, but what really gives it that thick-as-pudding-can-stand-up-a-spoon consistency? And do they steam the milk?
I'm dying to know - I would like to try to make some, though I know it won't be as good....
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