During the holidays at the Aptos Farmers Market, Malabar Trading Company would treat shoppers to small cups of this exquisite French-style hot chocolate — a deeply indulgent drink meant to be savored slowly. Unlike the thin, overly sweet versions most Americans know, this chocolat chaud is rich, velvety, and intensely chocolate-forward, made with real cream and the finest semisweet chocolate. Served in small demitasse cups, it’s a luxurious sip of winter comfort — smooth, aromatic, and utterly decadent.
INGREDIENTS:
1 cup rich, whole milk
1/3 heavy cream
1/4 cup sugar
5 ounces best-quality semisweet chocolate, finely chopped (Valrhona preferred)
METHOD:
In a medium saucepan, combine the milk, cream, and sugar. Warm gently over medium heat, stirring occasionally, until the mixture just begins to simmer — do not boil.
Remove from heat and add the chopped chocolate. Let sit for 30 seconds to soften, then whisk gently until the chocolate has completely melted and the mixture is smooth and glossy.
Return to very low heat for a minute or two, whisking until thickened slightly to your desired texture. Pour into warm demitasse or espresso cups and serve immediately.
SERVING SUGGESTIONS:
- Serve in tiny demitasse or espresso cups for an authentic Parisian-style experience.
- Top with lightly whipped cream, a dusting of cocoa, or chocolate shavings.
- Pair with almond biscotti, shortbread, or a slice of panettone for an elegant winter treat.
- For a spiced twist, add a pinch of cinnamon, chili, or cardamom before serving.
A FRENCH TRADITION:
In France, chocolat chaud isn’t the quick cocoa of childhood — it’s a ritual. Served in small cups and sipped slowly, this rich, almost pudding-like drink is often enjoyed in cafés on cold mornings or as an afternoon indulgence with a buttery croissant. The secret lies in its simplicity: real cream, fine chocolate, and patient whisking until smooth. One taste, and you’ll understand why it’s considered comfort in its purest form.
SERVINGS: 4 small demitasse servings
SOURCE: Adapted from recipe by Annaliese Keller from Malabar Trading Company
