Adapted from an 18th-century French recipe for authentic hot chocolate.
Ingredients
- 260 grams (9 ounces) unsweetened chocolate
- 65 grams (2 1/4 ounces) sugar
- 60 ml (2 fl. ounces) heavy cream (whipping cream)
- some whipped cream
- Liqueur (optional)
Directions
- Melt the chocolate in the top of a double boiler.
- Dilute with 1/4 cup of hot water while stirring with a whisk.
- Add 1 liter of boiling water and bring to a boil.
- Remove from heat. Add sugar and stir until melted.
- Add liquid cream and stir.
- If desired, 20 ml of your favorite liqueur may be added (e.g. Chartreuse, Grand Marnier, Cointreau).
- Pour into cups and top with whipped cream.
- Enjoy!
I have a triangular “box” of what tastes like unsweetened chocolate powder with the name “Patrick Roger” on the front and a multitude of ingredients named in tiny writing on the bottom, in French. I know what I have is good. I am very frustrated because there are no directions to tell me how best to enjoy this product. Please tell me how to prepare it properly, and in future, put the directions on the box please. …sauf le chocolate nous pouvons pas gouter, tout va tres bien Madame la Marquise, tout va tres bien, tout va tres bien!
Hello Martine,
ChocoParis is not affiliated with any of the chocolatiers featured on this website.
Any questions about Patrick Roger’s products should be directed to him.
You’ll find his contact details on his website. Just google Patrick Roger.
Best wishes