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Parisian Hot Chocolate

An icy wind is rattling my window this morning, ready to blast me in the face and toss my hair frantically the moment I step out the door.

It reminds me a of a particularly cold, blustery day in Paris when all I wanted was a cup of something warm to wrap my fingers around.

I chose a marvelous quiche chock full of spinach, cheese and roasted chicken, and a piping hot cup of chocolat chaud – real hot chocolate with melted chocolate and foamy steamed milk. Delectable on such a cold morning. Amy found a marvy looking sandwich – smoked salmon, cream cheese and thinly sliced cucumber on a fresh baguette – and a hot cup of tea with milk. We found the perfect perch on wooden bar stools overlooking the street and had our morning dose of people-watching while we visited away and made plans for the day.

Parisian hot chocolate is so different than the lovely little packets of powder and petrified marshmallows we dump into styrofoam cups over here. Those packets are splendid in their own way. Many a camping trip, ski outing and caroling jaunt has been made bearable and delightful by their presence.

Parisian hot chocolate is made with real, dark chocolate, chopped into tiny bits that melt easily into the hot milk. It is served unsweetened and I like that. The steaming beverage is pure chocolatey, milky goodness accompanied by narrow little red envelopes of sugar for each person to sweeten to taste.

Once fortified and warmed by our bevvies and food, Amy and I bundled up again and walked to the Palais Royale to relive scenes from our beloved Audrey Hepburn movie, Charade.

They even had a little black dress exhibition!

Paris black dresses
I have a stack of dark chocolate I’ve been hoarding in my pantry. This afternoon I’ll be chopping, stirring and sipping while I dream of Paris.

Hot Chocolate


6 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups boiling water
1 1/2 cups half and half, cream, coconut milk, or milk


  1. Place chocolate in a small saucepan.
  2. Pour boiling water over chocolate in a steady stream, stirring constantly until chocolate is melted and smooth.
  3. Add milk and stir until well-blended.
  4. Whisk continuously over medium heat, until hot. DO NOT LET BOIL or chocolate will become grainy.
  5. Serve immediately or cool then reheat when ready to serve.
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Amy said…

    What a wonderful post– I’m watching “Charade” asap!
Amuse-bouche for Two said…

    I love the fact that you said ‘marvy’. 🙂

    Ah…Paris…one day I hope to get there with my sweetie. In between eating, we’ll walk and people watch…all the while talking, of course, of our next meal.
Rambling Tart said…

    Thank you, Amy! 🙂 I was just wishing I could watch Charade! 🙂 Will have to reserve it at the library tonight. 🙂
Rambling Tart said…

    Oh, Amuse-bouche, I hope you are able to go there one day soon! 🙂 Your plans sound perfect. 🙂 I’m off to visit your blog! 🙂
Y said…

    Ah, gorgeous! Reminds me of my one and only trip to Paris.
Rambling Tart said…

    Thank you, Y! Such happy memories from that city. 🙂
Duchess said…

    Sharffen is by far my fave chocolate out there! It has a real bite. It’s for the wishy washy chcolate lovers out there.
Rambling Tart said…

    Oh, me too, Duchess!! 🙂 I was thrilled to pieces to find bars on sale the other day. I snatched up a stack of them immediately! 🙂
Sweet and Savory said…

    I love your photographs. With the stories, photos and recipes, I could move into your blog.

    Off to finish a chocolate peanut butter pies, chicken and a Blackout cake. Can I do it?
Rambling Tart said…

    Ohh, that’s such a lovely thing to say, Chaya! 🙂 You are welcome any time! 🙂

    Wow!! That all sounds amazing!! I need to know what a Blackout Cake is 🙂

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