Angelina’s Hot Chocolate

Angelina’s Hot Chocolate was not on my bucket list because, unfortunately, I didn’t know anything about it before coming to Paris. A couple of my friends told me all about it, and I knew it was something I just could not miss out on! Angelina’s is so well known because of her authentic, rich African hot chocolate made from cocoa beans from the Ivory Coast, obviously. BUT, more importantly, it’s become such a Parisian hot spot because back in the day, both Audrey Hepburn and Coco Chanel were major fans of Angelina’s and her hot coco (no pun intended).

The hot chocolate DEFINITELY lived up to it’s standards. It was pretty much a melted chocolate bar. It was very decadent, thick and creamy and truly warmed the insides. I could not handle more than a tiny mug and I don’t think my stomach will ever be the same (this is saying a lot, because I am a huge lover of chocolate.)

Here is the scrum-diddly-umptous recipe if anyone whats to try and reproduce this á la maison:

Café Angelina’s Chocolat L’Africain (deliciously decadent hot chocolate)
This recipe serves 2 small cups, or one large cup. 2 serious chocolate lovers should double it!

1/4 cup whole milk
1/4 cup heavy cream
1 tsp of confectioners’ sugar (aka powdered sugar)
4 oz of chopped 72% Omanhene brand bittersweet chocolate (you may use another brand here, but ensure that it is close to 70% cocoa. We chopped up half of a Lindt 70% bar, found in the baking section of our regular grocery store.)

Heat the milk, cream, and sugar over medium high heat until bubbles are created around the pot.
Remove the pot from heat.   Add the bittersweet chocolate.
Stir until melted adjusting heat as needed.  Serve topped with whipped cream.

*Word to the wise: 3-4 people can easily split 2 jugs. We ordered 4 hot chocolates and got 2 behemoth jugs and still had a half of a jug left after everyone forced as much down their throats as possible. Oh, and one cup is 6.90 euro, so it was quite a pity we couldn’t finish it all.

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