Real Hot ChocolateHome >> Recipes
Last Sunday I felt like a really good cup of hot chocolate. Not the sort you get by mixing a powder into some milk, but the real, old-fashioned hot chocolate Pierre Hermé, the French pastry god, would make. Fortunately I have a simple chocolate pot and frother - let me show you how it works.
I was testing a new lighting setup for when I'm not home, using a little off-camera flash and umbrella, with the camera in manual mode. Hope you like it!
Pour the water in a small saucepan and turn on the heat.
Add the sugar and bring to a boil.
When all the sugar is disolved, add the cocoa powder...
... then whisk.
Cut your chocolate in small cubes or grate it or use little chocolate coins for professional pastry chefs. Place the chocolate in a bowl, then pour a third of the brown water on top ...
... and whisk slowly to help the chocolate melt. Pierre Hermés recommends only 3 turns with a wooden spoon. I do not understand why but melting chocolate is a delicate art so you might well want to follow his recommendation rather than my picture.
Proceed with another third of the hot liquid, whisk some more, then add the last third and whisk until dissolved.
Meet the chocolate pot, a traditional cooking instrument found all over Europe. It is the same as an old fashioned coffee pot but has a hole in the lid and a funny stick called a frother. You can prepare hot chocolate in a regular pot, but chocolate aficionados will only use a proper chocolate pot. It is not an expensive item and you can find them on Ebay - just look for 'chocolatière', 'chocolate pot', frother or 'moussoir'. Should I mention that it makes for a great talking piece at tea time?