3e couplet Si vous avez froid dans ldos, si vous avez des frissons, si vous tremblez aussitôt, buvez vite ma potion. With Gustave Kervern, Camille Cottin, Héloïse Dugas, Fanie Zanini. The consistency of hot chocolate in France is actually similar to the hot chocolate we drink in the States, but the difference lies in the quality of chocolate used. Chaud, chaud, chocolat chaud 2e couplet Si vous avez froid au yeux, et quon vous traite de lâche, quon vous traite de peureux, il faut boire sans relâche. Cigarettes et chocolat chaud: Directed by Sophie Reine. Not only that, but the less viscous kind is also the kind of hot chocolate you’ll find more often in typical Parisian cafes and brasseries. While I’ve enjoyed my share of this rich delight, I tend to prefer a less viscous version on a consistent basis. If you’ve had that version, you’ve come to think of French-style hot chocolate as basically pure, melted chocolate.
They make excellent hot chocolate and offer an excellent view to go with it.Ĭontrary to popular belief, not all hot chocolate in Paris is as thick as the famous Angelina version. One of my go-to’s in Paris is a cozy little brasserie across from Saint-Sulpice Church. While many tourists head straight to Angelina for a famous cup of hot chocolate, some of my favorite versions have been in little known cafes elsewhere in the city. Tip: Start with using small cups for serving, as this recipe is very, very rich.When the cold weather hits Paris, most people cozy up inside cafes with a warm cup of chocolat chaud, a.k.a. Put the remaining milk into a saucepan, warm, and stir in the chocolate mixture until well incorporated.Ĭook the chocolate mixture over medium heat for 5 – 8 minutes, stirring to make sure the chocolate doesn’t burn, but is totally emulsified with the milk.
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Return to microwave and warm at full power for 1 minute or until chocolate is completely melted. 2018 - Découvrez le tableau 'Chocolat chaud' de Marie-Claude Girard sur Pinterest. se pudesse mudava já hoje :) Ricardo Bernardo 12y. fongfong e, hatim alomari and 13 more people faved this Ricardo Bernardo 12y. Add the chocolate to the milk and microwave at full power for 1 minute.Ĭarefully remove from the microwave and stir slowly to incorporate both the milk and chocolate thoroughly. Show your appreciation with the gift of Flickr Pro. of milk into a microwave-safe glass or bowl. 1 tsp ground cinnamon 100 ml single cream 100 g dark chocolate ( 70). bittersweet chocolate (I think a 60 – 65% cocoa is perfect for this recipe)Ĭhop chocolate into small shavings. Yield: 2 large (12 oz.) cups or 4 small (6 oz.) cupsĨ oz. Chocolat Chaud, Quebec: See 6 traveler reviews, candid photos, and great deals for Chocolat Chaud, ranked 65 of 120 B&Bs / inns in Quebec and rated 5 of 5 at Tripadvisor. Pour into cups and top with whipped cream and chocolate curls. Stir or whisk until smooth, and heat to a simmer. Add in milk and World Market European Deep Dark Chocolate Mix. Add the chopped chocolate and cocoa and bring to a boil again, whisking. Add in chocolate, and stir until smooth, then turn heat down to low. This is one of those recipes where the experience is definitely worth the wait. Directions In a 2-quart saucepan, stir together the milk, water and sugar. Enjoy the process while you anticipate the result.