It’s the end of summer, autumn and winter are just around the corner. With cooler, rainy weekends ahead, the craving for hot chocolate arises. The delicious, savoury drink from your childhood, which creates a little moment of decadence that feels good. There are different types of hot chocolate, the light ones and the thicker ones. The one suggested by Angelina Paris is one of the thickest you can taste, so thick that if it is too cold it hardens.
Discover our winter recipes of hot chocolate like at Angelina.
Angelina hot chocolate recipe
To celebrate the beginning of autumn, I decided to prepare Angelina hot chocolate recipe. This drink is my Sunday ritual in Paris. For a couple of years now, I have been taking my little Angelina hot chocolate (8,50€ on the spot and 4,50€ to take away) in front of Angelina boutique at rue Rivoli and I walk towards Tuileries gardens. Having tried several places in the city, I find it by far the best hot chocolate in Paris. When it’s not too cold, I sit there with friends to spend a little convivial time, trying to catch a ray or two of sunshine if the sky clears (we desperately need vitamin D in Paris!).
Further details on the traditional hot chocolate recipe
I would like to make one very important thing clear beforehand, the recipe presented here is not the original but an adaptation. Indeed, this one contains milk/cream and is therefore not adapted to lactose intolerant consumers. The hot chocolate offered at Angelina, according to the claims of the employees in the shop, does not contain lactose, however I see on their website that the Angelina ready to drink hot chocolate does (pasteurised semi-skimmed milk (French source), chocolate (24.5%) (cocoa, sugar, cocoa butter, soya lecithin, natural vanilla flavour).
If there is a difference between L’Africain‘s traditional hot chocolate on the menu and the one in the bottled version, the ingredients and composition are not specified on the actual menu of the Angelina restaurant. So it’s up to you to see whether or not it will suit your diet and lactose tolerance level.
Angelina Hot Chocolate Recipe
Course: Recipes4
portions30
minutesIngredients
25 cl whole milk
100 g dark chocolate
50 g milk chocolate
1 vanilla pod, split and scraped
25 cl full liquid cream
whipped cream
Steps to prepare Angelina hot chocolate
- Slice your vanilla bean in half and remove the seeds, put them in a saucepan with the bean.
- Bring your milk and cream to boil in the saucepan, along with the vanilla pod and seeds.
- Take the pan off the heat, cover it, and leave it to stand for 2 minutes.
- Add your chocolate in small pieces to the hot milk. Stir. Return the pan to a moderate heat and allow to thicken gently for 5-10 minutes, stirring.
- Remove from the heat when the consistency suits you.
- Remove from the heat when the consistency suits you.
- The longer you leave the hot chocolate on the heat, the thicker it will get. If the hot chocolate thickens too quickly (by mistake), you can add a little more hot milk to get the consistency you want.
Where to get Angelina hot chocolate?
If you don’t want to bother with preparing Angelina hot chocolate at home, you can also order it online by clicking on the product at the bottom of the page.
What are the benefits of hot chocolate?
Chocolate has many physical and mental health benefits. Cocoa is rich in magnesium, iron, potassium, phosphorus and theobromine. Its composition makes it a source of energy, a natural antidepressant and an antioxidant that helps prevent various diseases. However, these virtues are exclusive to high quality dark chocolate. Commercial chocolate bars are sometimes too sweet, salty and contain fats such as milk. To enjoy the health benefits of chocolate, we advise you to take a 70% dark chocolate at a ratio of two squares of chocolate a day.
