There’s no doubt that cold weather is a good excuse for making this delectable treat. And if you have ever visited Angelina in Paris and tasted their hot chocolate, you know what I mean when I say a little goes a long way. It is the thickest, sweetest, and richest hot chocolate I’ve ever enjoyed. But while it’s fun to taste it in Paris, my preferences lean more bittersweet and lighter in texture.
When shopping for ingredients, look for good-quality chocolate and cocoa. I prefer Valrhona or Guittard chocolate. Finding sweetened cocoa can be a bit of a challenge. I use Ghiradelli.
