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1.07.2008

From this day forth

I’ve never been a big one for hot beverages. Oh, I do like a cup of coffee every now and then, as well as the occasional mug of hot water with a slice of lemon on top, but aside from that, meh, I could take it or leave it. Part of the problem, I think, is that I’m forever burning my tongue. It’s a tender little bugger. Having burned it so many times, I hardly even want hot drinks anymore. If I’m going to burn the darned thing, I figure, it should be for something more substantial, more filling, than just a dinky cup of coffee or tea. (No offense, of course, to you coffee and tea aficionados. Anyway, this means more for you! Hooray!)

But then - because, you know, there’s always a but then - a couple of weeks ago, quite out of the blue, I had a craving for hot chocolate. (And mulled cider. But mainly hot chocolate.) You can imagine what a shock this was. I hardly even remember the last time I had hot chocolate. It was a few years ago, at least. I think it might have been when I was a student in Paris. My mother was visiting, and it was cold outside, and we went to Ladurée. We ordered a small pot of coffee and the same of hot chocolate, and when they came, on a whim, we poured them together, mixing them into our dainty cups. The result was exquisite. We felt like geniuses. The cherubs on the frescoed ceiling even smiled down kindly upon us. But despite all that, I don’t think I’ve had hot chocolate since. Or not more than a sip of someone else’s, anyway. I just never think of it.

Isn’t that sad? All that wasted time - that precious, precious time. Oh woe. I tear up just thinking about it. Sob.



Which is why I thank my lucky stars today for Dorie Greenspan, for her Paris Sweets, for the hot chocolate recipe it contains, and for craving that called me to it. Phew. From this day forth, I have lots of catching up to do.



There are loads of hot chocolate recipes out there, but this one, adapted from none other than Ladurée, is my tippy-top, honest-to-goodness ideal. The best part is that it has only four ingredients, and that they’re simple pantry types: milk, water, sugar, and chocolate. You warm them together in a saucepan, easy-peasy, and then, when the mixture is hot, whip it with an immersion blender until it’s smooth and frothy - like a proper cappuccino, you could say, only way better, because this is chocolate.

In a lineup of hot chocolates, this one would stand somewhere in the middle, which is just where I like it. It’s medium-bodied - thicker than Swiss Miss, but not so sludgy that you could stand up a spoon in it. Likewise, it’s richer than your average specimen, but not so rich that you feel compelled to pace your sips, break out in a sweat, sleep it off, and/or die afterwards. I know a lot of people who love the hot chocolate at City Bakery in New York, but to my way of thinking, this one is even better. It’s more moderate, richness-wise - a little more sustainable, for lack of a better word - but still, it pushes all the right buttons. In fact, after his second sip, Brandon proclaimed that he wanted to swim in it. That says it all, I think. I just hope there’s room in the pool for two. I plan to spend the rest of the winter there.


***

Oh, and speaking of winter, I wanted to tell you about a cooking class(!) that Brandon and I will be co-teaching later this month, on the topic of winter produce. The class will be held in Bellingham, at In the Kitchen, a new venture for Ciao Thyme, the caterers of our wedding. We are over-the-moon honored that they’ve invited us to teach in their stunning new kitchen. Our class is scheduled for Tuesday, January 29, at 6:30 pm. We’ll be sharing techniques and recipes for some of our favorite misunderstood vegetables - fennel, Brussels sprouts, and cauliflower - and we just can’t wait. You can find more information and sign up here.

(And if you can’t make it this time, we’ll also be teaching a class on eggs - poached, boiled, beaten into mayonnaise, whipped into soufflé, you name it - on March 18. You can learn more right here.)



Hot Chocolate
Adapted from Dorie Greenspan’s Paris Sweets and Ladurée

The original version of this recipe uses twice as much of each ingredient listed below, serving four people. To make it more friendly for my household, I’ve halved it to serve two. But feel free, of course, to multiply the amounts to serve four or six or however many you want. Whatever you do, don’t be tempted to skip the blending step. It helps to incorporate the chocolate and makes the texture velvety-smooth.

My favorite chocolate for this is Scharffen Berger 70%. Use any bittersweet chocolate you like, but keep in mind that it should be one you love, since its flavor takes center stage.

1 ½ cups whole milk
2 ½ Tbsp. water
2 ½ Tbsp. granulated sugar
3 oz. bittersweet chocolate, finely chopped

In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender - and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy.

Serve immediately.

Note: Should you have any leftover hot chocolate - wishful thinking, I know - you can store in the refrigerator for 2 days. Reheat it gently over low heat, stirring occasionally, until hot. Blend for 1 minute; then serve immediately.

Yield: 2 servings

95 Comments:

Blogger Mercedes said...

Have you tried the coffee + hot chocolate thing again? Because I'm already inclined to try it. Or maybe just adding a touch of instant espresso to the milk. Also, I got one of those "aerolatte" tiny mixers one year and it's perfect for this sort of thing.

5:24 PM, January 07, 2008  
Blogger shuna fish lydon said...

Drinking chocolate hot must be in the air. I'm making a lot of hot cocoa at work these days, and I find it makes a nice stand-in for supper, in a pinch.

Me, I prefer cocoa over chocolate, but I do use a bit of cream to give it that body you're talking about.

5:53 PM, January 07, 2008  
Blogger shari said...

sounds so good. i just need the weather to cooperate. it was 70 here today. there's also a coffee drink at my local coffee house called a voltaire (espresso + hot cocoa) that i've been meaning to try. and a cooking class with you and brandon...well that's my dream come true. ;) let me know if you go on tour. xox

6:00 PM, January 07, 2008  
Blogger Monkey Wrangler said...

OOoooOOooOooOO.......MMMmMmmMMmmm!

Hot


Cho - co - late!

So, what about dutch process vs non? Scharffenberger is most certainly non, maybe you should give this recipe a try using an alkalized chocolate and see if you like it even more. Or less. Our dear Shuna has had some thoughts about this in the past and it is definitely worth the "research" and "scientific inquiry" that will ensue.

6:07 PM, January 07, 2008  
Blogger Monkey Wrangler said...

So, like, when I sent my comment in, low and behold the dessertress had already commented herself! But being such a humble creature she didn't even try to direct you over........gotta love her!

Anyway, check it out if you haven't already, and happy happy new year (filled with GALLONS of cocoa, or chocolate)

6:10 PM, January 07, 2008  
Blogger Lynn said...

My family and I have been experimenting with different recipes of hot chocolate....thanks for the recipe! We will be trying this one out very soon!!!

6:38 PM, January 07, 2008  
Blogger shayna said...

oh i'm so tempted to buy a ticket to seattle just to come to your class. i just read through julia child's "my life in france" (while on vacation in germany!) and it left me with a cooking class obsession. not just any class but for a cooking class like you described. an entire class on produce?! and then on eggs! please oh please come to the bay area and teach...or maybe recommend one that's honestly affordable?
congratulations on all of your new ventures and happy new year. thanks for all of your inspiration...

-shayna

6:56 PM, January 07, 2008  
Blogger Jules said...

Coffee+Hot Chocolate does in fact = GENIUS. I am so going to try that, and will need to invest in an immersion blender so I can enjoy this recipe, too! Thanks, Molly!
Jules
House of Jules

8:16 PM, January 07, 2008  
Blogger Lisa said...

Mmm! My fella doesn't like hot drinks either, and not a thing I do tempts him. Ah, well, more for me indeed! I adore hot drinks, and it came to me a few years ago that it's probably because of a scene about wasting coffee in A Tree Grows in Brooklyn, which I've read almost yearly since I was 11 ... do you know it? I'll try your blend soon ... my current method is a bit too rich for me these days.

8:30 PM, January 07, 2008  
Blogger Lael said...

oh, you're coming to bellingham just as I'm leaving (back to college)! hm, maybe I can send my mom in my place...and these sorts of things are what make me sad to leave washington each holiday--cozy rain (not the pelting kind), mountains, good cooking classes--you just can't find these things in West Texas!

9:05 PM, January 07, 2008  
Blogger Sarah Beam said...

Aw, heck. As wonderful as the hot chocolate sounds, though I must say I prefer for my hot beverages to contain caffeine, I can't get past your little mention of fennel re: your cooking class. I lurrrve brussels sprouts and cauliflower, but I cannot abide by fennel. It isn't misunderstood - it is simply vile.

Agh. I suppose if I lived anywhere near you (which I most assuredly do not), I would take the class. Because I'm sure if anyone could convert me, it would be you.

5:38 AM, January 08, 2008  
Blogger Rachel said...

I just wanted to say that I just found your blog and really I don't know where I've been. Really, it made my morning to look at your photographs!

5:46 AM, January 08, 2008  
Blogger tara said...

How I love the photos of empty cups - adorable. As I usually find hot chocolate too sweet for my tastes, I often add a shot of (now-decaf) espresso to my cup, sometimes with a bit of cinnamon as well. This recipe looks indulgent and lovely, exactly what it should be! All the best to you and Brandon on your upcoming classes!

6:15 AM, January 08, 2008  
Blogger Amy said...

The best thing about making hot chocolate with real chocolate and in a blender is that people who easily burn their tongues can wait for it to cool a bit without all the cocoa powder falling to the bottom.

I was gifted a blender this Christmas by my soon-to-be mother-in-law (this I used enough hyphens there?) so I will definitely be trying out this recipe soon.

6:45 AM, January 08, 2008  
OpenID cindc said...

I've been having hot chocolate a lot for breakfast lately. Nothing fancy, just the Ghirardelli powder with hot water. I guess it's not the healthiest thing to have first thing in the morning, but it's filling an probably has less sugar than a donut.

I've been meaning to try my hand at homemade marshmallows. Have you ever done this?

6:54 AM, January 08, 2008  
Blogger Lily said...

perfect for a day like today! i woke up to snow in seattle...again!

7:06 AM, January 08, 2008  
Anonymous Ann said...

Oh yum. Wish I could come and take your class! Break a leg!

7:47 AM, January 08, 2008  
Anonymous Burnt Lumpia said...

Hot chocolate sounds about right right now. And I love that you made a recipe for two as I am much in the same boat as you--it's just me and my wife.

You and Brandon should write a cookbook for couples!

8:09 AM, January 08, 2008  
Blogger Hillary said...

I love hot chocolate, and hot beverages all around - they're so soothing! In fact, I made a pot of white hot chocolate last month - I was in the mood to try something different, so if you are too, it's definitely worth it!

9:18 AM, January 08, 2008  
Blogger Hillary said...

P.S. Thanks for telling us about your classes you'll be teaching! Keep us updated because it would be nice to have two reasons to visit Seattle again (my brother just moved there but I've already visited in November so it might be nice to spread it out a bit more).

9:20 AM, January 08, 2008  
Anonymous Anonymous said...

coffee+chocolate = mocchachino, my favorite drink. Some local coffee shops do make it that way, here in Minneapolis.
-Sandy

10:20 AM, January 08, 2008  
Anonymous Anonymous said...

I like that your hot chocolate recipe is on the lighter side. We all need a break from the heavy winter celebrating...

But, speaking of heavy foods & celebrating, I couldn't help but notice the Galette du Rois on Dorie Greenspan's site... any plans for concocting one of your own??

Lastly, I felt a bit proud as I read the combined Husband&Wife bio for the cooking class you'll be teaching. Congrats on this an other the other wonderful accomplishments you've managed over the past year! :)

11:55 AM, January 08, 2008  
Anonymous beth said...

Hi, Molly. I discovered Orangette a few months ago and I'm slowly but surely making my way through your lovely trove of archives. I'm making my first comment to say what a joy it's been to read the tales of your past few years. From experiencing the relief of completing your thesis, meeting Brandon through the blog (about where I've left off reading) and celebrating a delightful-looking wedding to writing a cookbook, teaching a cooking class and, as I read in your co-teaching link, Brandon's plans for a Ph.D. and a pizzeria (!) — I'd say you're quite the accomplished couple. Congratulations on successfully, soulfully and stylishly steering your lives toward the things you love, and thank you for sharing them with us!

12:25 PM, January 08, 2008  
Blogger Kathleen said...

Hi Molly,

I'm a fellow Seattlite - I've been reading (and immensely enjoying) your blog for years but I had to comment this time. I've totally been on a hot chocolate kick recently! I've mostly been making it up (and making it differently) each time and adding a little booze to it - I was remembering this recipe from when I had Paris Sweets out from the library and was annoyed I didn't write it down. Excellent timing! Your blog is fabulous, thanks so much!

3:25 PM, January 08, 2008  
Blogger JEP said...

Mmm...the recipe sounds like a perfect match for my tastes!

3:30 PM, January 08, 2008  
Blogger Shelby said...

Your description of such a comfort (and the pictures of those empty glasses, with just enough hot chocolate clinging to the inside of the mug to allow me to imagine what had been in there before) made me want to run the store and buy some chocolate right this very second.

And a P.S. - I just read your column in Bon Appetit - it is beautiful (though I must say I expected nothing less)

5:04 PM, January 08, 2008  
Anonymous Anonymous said...

Can I share an other favourite of mine with you? I won't have a chance to drink it, my baby would object, but that's no reason to hide it from the world...
take 1 shotglass cognac, 1 shotglass of rum, and pour them in a big Starbucks-size cup. add warm milk, a spoon of dark brown sugar and top it with freshly grated nutmeg.

5:05 AM, January 09, 2008  
OpenID simplesong said...

oh how i would love to take your class! do let us know how it goes.

6:31 AM, January 09, 2008  
Blogger Lisa said...

I'm sipping this for breakfast as I sit and type this. It's perfect. I also second Beth's cheers and gratitude for "successfully, soulfully and stylishly steering your lives toward the things you love." It's pretty wonderful, this life you've made for yourself. I hope you sometimes do wiggly little victory dances in your kitchen.

6:36 AM, January 09, 2008  
Blogger Lydia said...

Aah! I was just in Bellingham yesterday (I live in Vancouver,BC) and for the first time, ate somewhere that wasn't Jack in the Box. What a relief! I did some research on Chowhound and made up a list. We went to Fiamma Burger and Mallard Ice Cream. I was totally blown away by the amazingness. You must try if you haven't already.
I am so coming to your eggs class. I was literally just thinking about how much I love eggs. That's one week after my birthday- I'm so excited!

10:21 AM, January 09, 2008  
Anonymous katy said...

funny, i think the last time i had hot chocolate was also in paris, almost ten years ago! but i had the thickest of thick varieties -- i probably could have eaten it with a fork. :-) somehow i can't get as excited about hot chocolate in the US -- plus, somehow the calories never bothered me in France, but I will admit I get a little frightened of Starbuck's 4-ounce 600-calorie chocolate drinks. obviously the solution is to make my own the next time i'm craving it! great recipe.

12:12 PM, January 09, 2008  
Blogger Brian Gardunia said...

The best hot chocolate I have had was at a little cafe in La Paz, Bolivia called Alexander's. They made it with similar ingredients but served the milk,sugar, etc. steamed through a capuccino machine with a hunk of chocolate on the side. The milk was so hot that it melted the chocolate almost instantly. I don't know what kind of chocolate they used and I have not been able to quite match it, but it may be because Alexanders is at 12000 feet above sea level and I had altitude sickness at the time. Nothing helped except coca tea and hot chocolate. Oh so good. Great apple pie also.

12:33 PM, January 09, 2008  
Blogger Ruby said...

Ah, Laduree! I took my daughter there for her 21st birthday when she was studying in Paris last year. Thanks for bringing back a wonderful mother-daughter memory.

1:54 PM, January 09, 2008  
Blogger Sarah McColl said...

oh my, i'm in heaven just reading this! cannot wait to try!

2:55 PM, January 09, 2008  
Blogger Lisa said...

Oy. My third comment on this post. So it goes.

Wondered (depending on which kind of immersion blender you have) which attachment you used? I heated everything in a pretty large pot to start with but ... during the blending, I started with the blade attachment, and gave myself lots of chocolate freckles. Changing to the whisk attachment didn't help much.

In the end it doesn't matter so much; the drink was yummy and I didn't lose too much of it to physics. Just curious if you observed the same unruly behavior.

3:20 PM, January 09, 2008  
Blogger Dara said...

Wow, I guess I am a lightweight: if I ingested half a bar of chocolate, 3/4 cup of milk, plus a tablespoon of sugar, in the time it took me to drink a mug of hot chocolate, I WOULD be sweating, and probably shaking!

Sound absolutely DE-lish though, and your pictures are such a pleasure to behold. You make me long to see the swirls of the "before."

Mighty congratulations on everything you're accomplishing! I teach cooking classes here in Oakland, and boy, it is ALWAYS a blast to get a gaggle of folks together in a kitchen talking about food, and then sit down together 'round the table to eat it. Enjoy!

4:15 PM, January 09, 2008  
Blogger One Food Guy said...

Oh hot chocolate, how fine you are. If I only I could drink you every day.

6:19 PM, January 09, 2008  
Blogger Gemma said...

I adore proper hot chocolate, I don't have it very often but when I want it nothing else will do. This definitely looks like one to try.

2:22 AM, January 10, 2008  
Anonymous EB said...

I too am a lover of the cocoa/coffee mix. It's a daily staple in our house!!

Oh how I wish I could attend your class. You must be so excited about all the amazing culinary goings on in your life these days. Many kudos to you.

Erin

10:53 AM, January 10, 2008  
Anonymous merlotmom said...

I am new to your blog and loving the recipes and photos! I'm a chocoholic so will be trying the hot chocolate recipe tonight. I also want to try the brussel sprout/pine nut/ pasta recipe - can I substitute the heavy cream with something lower in fat? Thanks.

1:46 PM, January 10, 2008  
Anonymous Kirsten said...

Hi Molly,

First, congrats on Bon App - I am so impressed; you must be so proud, (in your own special, humble way).

So about this hot chocolate - I am wondering what the little bit of water adds? Could I skip it or is there some sort of chemistry occuring with the chocolate and frothing?

Thanks!

2:05 PM, January 10, 2008  
Blogger Molly said...

Hi guys! So glad I'm not the only one hearing the call of hot chocolate these days. January was made for hot chocolate, so far as I can tell...

And thanks for the enthusiasm for our cooking classes! Have you signed up yet? Hmm? HMMM? Pretty please?

To answer your questions:

Mercedes, do try the coffee + hot chocolate thing! For some reason, I haven't had it since that day at Laduree, but oh yes yes, it's tremendous. So good.

Lisa, I haven't read A Tree Grows in Brooklyn, but now I'll have to go hunt it down. Thanks for the tip, m'dear! Oh, and about the immersion blender: mine (made by Braun) only came with one attachment, which I guess is the normal blade one. It does spray me if I'm not careful, but if it's submerged just right, it's fine. Sorry to hear about your "chocolate freckles" - although I'll bet they were pretty cute. Hee hee.

Cindc, it's funny that you should mention homemade marshmallows, because I was just working on a recipe for them for a future Bon Appetit article. It won't be out until the July issue, though. So sorry! But don't let that stop you - making homemade marshmallows is really easy and fun. This recipe was helpful to me as I started to develop mine. You might give it a go, following the directions at the bottom for the plain (vanilla) kind...

Anonymous, I've made Dorie Greenspan's galette des rois before - it's in her book Paris Sweets - and it's SO good. I don't think I'll be able to do it this year, but ooh, it really is terrific.

Merlotmom, I'd just leave out the heavy cream. The pasta will be fine without it, if just a little less swoon-worthy. Hope that helps!

Kirsten, you know, I'm not exactly sure what the water does. I imagine it might make the texture and flavor a bit lighter, although Dorie doesn't really explain it. You could probably do the recipe just fine without it. Let me know if you do!

2:13 PM, January 10, 2008  
Blogger aubrey said...

break out in a sweat, sleep it off, and/or die afterwards..

this made me nod my head. paul bought me venezuelan black drinking chocolate for christmas. that is how i feel after a tiny cup of this.

thanks for the tip on your cooking class..i would love to join..though, it's probably sold out by now!

2:49 PM, January 10, 2008  
Anonymous Anna said...

mmm- just what i need to comfort me from the cold. The ones at Maison du Chocolat in New York are also seriously guilt-laden but worth it- even for the $8 they charge!

4:39 PM, January 10, 2008  
Anonymous Flanboyant Eats said...

i'm happy to comment that i've quit coffee! for good! not b/c i don't like hot drinks. i simply wanted to sleep. i would drink Cuban espresso at 9 and find myself up at 3 am! Everyday...Later for that. I've now adopted tea. About 4 cups a day! Aargh...But for you.. how about some orange Patron (tequila) in your hot chocolate!! Try it girl, you'll love it! I put it in some vanilla ice cream and it was too delicious.

4:57 PM, January 10, 2008  
Blogger Anjali said...

In Japan they'd say you have "neko-jita," cat tongue. I don't know why cats are supposed to have especially sensitive tongues though....

Thanks for the recipe! Hot chocolate was one of the best things about the November trip to Paris I once took.

8:49 PM, January 10, 2008  
Blogger a said...

Oh, YUM. Hot chocolate is my winter guilty pleasure...I only ever get it at cafes, though, but now I have no excuse not to indulge at home. Right?

7:03 AM, January 11, 2008  
Blogger abstract lady said...

This sounds delicious, really. Unfortunately will have to wait a couple of months before trying it, +90F today here, not good for hot chocolate, although hot coffee is welcome every day.
Thanks for the recipe.

9:59 AM, January 11, 2008  
Blogger IRENE said...

Hi,
I visited you earlier today, following a link from
What a coincidence to see your blog again popping out of Blogger's choices!
I love hot chocolate, but it has to be good for me to drink it, balanced flavor, not too thick in texture, and really hot.I shall have to try that recipe. Hope you enjoy it, too!

10:33 AM, January 11, 2008  
Blogger DJSassafrass said...

Blogger's fave choices directed me here and I am so glad it did. Hot chocolate suits a rainy Seattle winter (I spent one there) just as it suits a snowy Iowa winter (I have spent MANY here).
Thanks!

12:43 PM, January 11, 2008  
Blogger escuirrel said...

Hello!
Forgive me,is it your photo in your profile?
May I save it on my computer?
You're very beautiful.

I'd like to draw you... Some day...

12:44 PM, January 11, 2008  
Blogger eazibee said...

mmm. i could really do with some hot chocolate right now... storms here in new york... i found your blog through blogger's 'blogs of note'. your photos are lovely - really simple and striking. in fact your whole site is very stylish! congrats! E

1:27 PM, January 11, 2008  
Blogger kelseXy said...

Your blog is so delicious,
I must have gained 10 pounds just reading it.
Yum.
Some of the University students in my city do the Coffee and Hot Chocolate. It's brilliant!
I'm inclined to go cook lunch now. Ta ta!

1:43 PM, January 11, 2008  
Anonymous devon said...

Have you had Jacques Torres hot chocolate? It's perfect- not too sweet, not too bitter, not too thick but not thin. His mix can be ordered online- I promise I'll give this recipe a fair chance, though.

2:42 PM, January 11, 2008  
Anonymous Robin said...

Marshmallows seem to be in the air lately. A friend gave me a taste of some she made a few weeks ago and it was so divine I've been dreaming of making some ever since (her recipe was from Martha Stewart, too, but from one of her guests:
Momma Reiner's Chocolate-Covered Marshmallows
Then I saw Alton Brown making some and he has great tips on how to handle them.
I can't wait to see your recipe and ideas!

And I can't wait to try this hot chocolate! I love the City Bakery's but it is like drinking a truffle it's so rich. Oh, and have you tried the Lindt Coconut White Chocolate?

3:47 PM, January 11, 2008  
Blogger uk said...

Hot chocolate is the perfect start to a bright new day! Mmmmmmm!

8:46 PM, January 11, 2008  
Blogger mushroom4eva said...

i love your recipes and your site! mine's about food too but yours is so much prettier. xo

8:33 AM, January 12, 2008  
Anonymous Marty said...

I love your photographs! Great still shots. And of course we all love your hot chocolate too, especially my baby... vhanzoy

11:24 AM, January 12, 2008  
Blogger Tim Summers said...

Thanks for the story, Molly. I am still on the quest for exquisite hot chocolate. I love the stuff. I also love coffee. It seems that I absolutely must try this hot chocolate/coffee mix. I am sure that it will make my tastebuds dance on the tip of my tongue.

1:11 PM, January 12, 2008  
Blogger dean said...

What a delicious space you've created...

4:28 PM, January 12, 2008  
Blogger Princess said...

Hey sounds good. thanks for sharing

4:44 PM, January 12, 2008  
Blogger Erica said...

My first time to your blog. Found the link on Blogger's Blogs to Note list. :-)

Anyway, I used to work in a quaint coffee shop and had my own hot chocolate/coffee mix going on. :-) I just love it that way! And, if I'm not near a good cup of coffee I'll cheat and throw some instant grains into a cup of hot choc. Not the same, but better than nothing!

I'm going to try your recipe right now!!

By the way, I linked to you from one of my blogs, and shared the recipe there too. :-)

5:56 PM, January 12, 2008  
Blogger Adam F. said...

Your pictures of empty cups is just perfect! So, the boxes of Quick hibernating in the back of my pantry??? Can stay there now with this recipe!

7:48 PM, January 12, 2008  
Anonymous Anonymous said...

HELLO....GREAT ARTICLE. I am the inventor of the Jelly Belly and my wife just created a caramel marshmallow that is super when put in hot chocolate

9:48 PM, January 12, 2008  
Blogger Dennis Fargo said...

Your tongue burning plight is very understandable. Me too. The solution is sun tea. Place the tea bags or tea balls in the water. Nothing else. An hour usually works well. Putting it in the sun works faster of course.

My favorites sun teas are chamomile and Red Zinger. Chamomile and Red Zinger's flavors are strong but not overwhelming. Hopefully to Mademoiselle Orangette's taste. Drinking chamomile tea will get comments from people that don't know what the yellow liquid is.

5:41 AM, January 13, 2008  
Blogger Davis Bigelow said...

I think I'll take a break and head to the kitchen! Thanks for the visual and verbal treat!!! :)

9:22 AM, January 13, 2008  
Blogger Carly said...

Oh my, that sounds delicious. thank you for the idea. :]

12:01 PM, January 13, 2008  
Blogger Holy Cuteness said...

Hmmm, hot chocolate I love it! Nice blog you have!

2:18 PM, January 13, 2008  
Blogger Karen said...

Mmmmmm....I love hot chocolate and your recipe is just perfect. I like your blog too.

5:24 PM, January 13, 2008  
Blogger Regina said...

This sounds oh, so good right now.

8:38 PM, January 13, 2008  
Blogger perilloparodies said...

I am also against getting my tongue burnt(and my throat as it goes down :-) ), but love hot drinks as long as i can get them to cool off just enough to be hot but not scorching... i drive my husband and a couple of friends crazy with this one, just because they think are meant to be drunk that way...too hot to handle. NOT ME!! well, thank you for the hot choco recipe. have a great day!!!

5:55 AM, January 14, 2008  
Blogger Zhoe Wynz said...

yummy... slurrp.... dropping by :D

7:58 AM, January 14, 2008  
Blogger Il Moderatore said...

white chocolate is the best!!

10:22 AM, January 14, 2008  
Blogger swirlingnotions said...

My favorite is xocolatl . . . the Aztec hot chocolate flavored with chiles.

1:41 PM, January 14, 2008  
Blogger gabby said...

yumm..it's hot here in malaysia, but we do love hot chocolate every once in a while,on some breezy nights:) will try this out. i normally use cocoa powder.

11:16 PM, January 14, 2008  
Anonymous houser said...

I like it the way it's done in Spain: creamy, almost mousse-like. 200g chopped dark chocolate (bitter the better), 200ml milk, 200ml cream, vanilla seeds+bean to taste. proportions are always the same. whisk over high heat till boil, turn off the heat, keep whisking. Repeat until reaches desired consistency. never stop whisking.

7:55 AM, January 16, 2008  
Blogger veda said...

All of a sudden I'm feeling quite hungry ... and I've just eaten lunch

http://afishcalledveda.blogspot.com/

12:34 AM, January 17, 2008  
Blogger Drake Cameron said...

I recently found your blog and am thoroughly enjoying it. I've been drinking hot chocolate made from chocolate I picked up in Oaxaca, Mexico in August. There was an entire block where all the stores were grinding the beans and processing the cocoa - you could watch them - and the wonderful smell hung like a fluffy cloud over the neighborhood.
Alas, I'm running out and I received an immersion blender for Christmas that I've been trying to find ways to use. This recipe is the answer!
Thanks for the inspiration.

5:35 PM, January 17, 2008  
Blogger Lore said...

This recipe has just become one of my top bookmarks. Thank you, thank you, thank you!

12:50 PM, January 20, 2008  
Blogger Michael said...

Hot chocolate sounds good about now. It's freezing here in Minnesota!

8:38 PM, January 24, 2008  
Anonymous iTouch said...

Thanks for the recipes!

6:11 PM, January 27, 2008  
Blogger LyB said...

I have to tell you, I made this just yesterday and it was exactly what I needed! Thanks so much for the recipe!

12:50 PM, January 29, 2008  
Blogger Lani Vento said...

Thank you for the recipe...it's nippy and foggy in Oly today so I'm headed to the K. to make some. I just discovered your blog (it's listed on Sweet Fine Days' blog...she only picks the best so I always visit them) and am so glad I did. What a treasure your writing is plus great recipes.

9:35 AM, November 16, 2008  
Blogger My First Kitchen said...

I made this last night after I had made some marshmallows. Oh. My. Goodness. Amazing amazing recipe. It's going in the regular rotation.

5:44 PM, November 17, 2008  
Blogger Caitlin said...

I don't know if this has been said yet, but I go old school with my hot chocolate...like Maya and Aztec old school : )

If you add a vanilla and a dash of cinnamon to the cocoa, it adds really nice complementary flavors.

Caitlin

http://alchemistchef.blogspot.com

1:46 PM, November 19, 2008  
Anonymous Anonymous said...

Molly,

Just wanted to let you know that I am in the middle of your book right now and enjoying every morsel (moment). I've yet to try any of the recipes but am looking forward to doing so shortly. Here's one I thought you might enjoy: 2 ingredients: 1 box Angel Food Cake and 1 can crushed pineapple (12 ozs.) any brand will do just fine. Mix them together and put in a 13x9 Lasagna type pan for 30-35 mins. at 350 degrees. That's it - enjoy with ice cream, whipped cream or more fruit on top. Can't wait to read more of your adventures. M

11:43 AM, March 28, 2009  
Anonymous Saras said...

dear Molly,

hi from Indonesia! im a new reader. thank you for your beautiful existence. i adore your works.

the cups here look so daintily ethereal. is there any way you could let me know where to get those?

Wish you could have cooking sessions in Indonesia too! :P

7:01 PM, January 30, 2011  
Blogger Molly said...

Saras, we bought these cups secondhand, at a thrift store, so I'm not sure where to suggest you get them. Wish I could be more helpful!

6:01 PM, February 02, 2011  
Blogger ziL said...

while drinking hot chocolate during the summer may seem very strange while living in SoCal, the foggy morning weather is making me crave this recipe! I have some left over semisweet chocolate, do you suppose that it would still have the same impact?

8:24 PM, August 11, 2011  
Blogger Sarah Dapcevich said...

gosh, you get a lot of comments. sarah atwood shared this post and i couldn't resist reading when i read the laduree reference. we moved to paris and now live 5 minutes away (from laduree). i'm not a big hot beverage fan but i'm intrigued. the best 'hot chocolate' i've tried is the chocolate chaud at le pichet (more dessert than beverage, to be sure). hope you are well. no pizza in paris holds a candle to delancey.

12:00 PM, January 05, 2012  
Blogger decade diary said...

This recipe looks delicious, I can't wait to try it out. I especially like your method of blending to froth it up. I was just wondering, since I don't have chocolate on hand at the moment, could I substitute cocoa instead of the chocolate? If so, how much would you recommend I use?

11:22 PM, January 19, 2012  
Blogger Molly said...

decade diary, I've never tried this recipe with cocoa, but I have a feeling that it would be very, very different. The chocolate is what gives this recipe its richness and body, and without it, I think you'll just have standard hot cocoa. I think I'd wait until I had some chocolate on hand, if I were you. Happy weekend!

6:41 PM, January 20, 2012  
Anonymous Anonymous said...

Delicious! The best recipe I've found and it does in fact taste like the hot chocolate at Laduree. I wish I could drink it in the same ambience though. Just make sure that one you're boiling the milk you continuously stir it because I stopped stirring it for a second and it boiled over. Thank you for this delicious recipe.

9:31 AM, October 14, 2012  
Blogger HCL said...

Well, it's perfect. I've never made hot chocolate from scratch before, I must admit. French breakfast is the best in the world in my opinion and hot chocolate, so thick it's almost a pudding, is essential.
I live in Vienna and today is the first real day of winter - it is snowing outside, christmas music on the radio.
I used Lindt's mild 70% chocolate and added a cinnamon stick and a pinch of chilli pepper and now I'm the happiest person. Ever.

7:19 AM, December 06, 2012  
Blogger Celine Tan said...

I was looking around for recipes for hot chocolate drink and I chanced upon your blog. Your recipe sounds good! To me, nothing beats having a mug of hot chocolate in hand, sitting on the coach on a rainy day. Cheers!

7:29 AM, October 03, 2013  

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