It’s February! A month filled with love, chocolate and all things indulgent. In light of all that, I decided that the novel Chocolat by Joanne Harris would be a great fit. This book is filled with all sorts of delicious treats ranging from very intricate, candy window displays to bewitching chocolate confections. While reading this novel in my snowy, rainy and cold part of the world, I couldn’t help but start to crave the chocolat chaud that was waiting in La Praline for all the visitors of Vianne Rocher. Chocolat chaud has the literal translation of hot chocolate and that is exactly what it is; not to be confused with powdery Swiss Miss packets, it is made of actual chocolate and not much else. What else could I do but make some?

 “Why can no one here think of anything but chocolates?” ― Joanne Harris, Chocolat

To begin, I had to do a bit of research. I came across a few recipes for hot chocolate and many variations on ingredients and methods. I eventually realized that I was going to have to just get in my kitchen with a basic idea and just keep messing with it until I had something worthy of La Praline.

Of course, I started with some chocolate. Real chocolate, the kind that is delicious and bittersweet and difficult not to eat straight out of the package before it can be put in a recipe. I advise using a bittersweet that is at least 60% Cacao and of the highest quality available. Chop it into small bits and set aside.

Next, I heated the milk mixed with a dash (or two!) of cinnamon.

When the milk becomes warm, I waited until there was a bit of steam but I didn’t let it boil, I added the chopped chocolate. Whisk until all the chocolate melts and the entire mixture starts to thicken. Warning: Your kitchen will smell amazing! It is no wonder everyone that walked through the doors of La Praline was drinking this!

Once the chocolate has melted, you can serve right away for a more liquid-y hot chocolate. However, I let mine set for a bit and thicken up, giving it a deliciously thick (but still drinkable!) and indulgent texture.

In order for me to enjoy this in true La Praline fashion, I felt that some sweet embellishments were in order. Let’s note, this is super rich! I suggest serving it in small cups.

“Anouk has hers with crème chantilly and chocolate curls…”-Joanne Harris, Chocolat

I made the crème chantilly, which was more delicious than any canned whipped cream I have ever had! I was also surprised at how easy it was! I also included the recipe for it down below; it consists of heavy whipping cream, vanilla, and powdered sugar mixed with a whisk attachment.

The cool, fluffy crème chantilly and the chocolate curls-made with some of the bar chocolate and a veggie peeler-provided the BEST contrast to the warm thick chocolate. Overall, this was a terrific treat on a cold, rainy February afternoon.

Chocolate Chaud Recipe:

6 ounces of bittersweet chocolate (good quality), chopped

2 cups of whole milk

a dash (or two) of cinnamon

1. Heat the milk and cinnamon in a saucepan.
2. When the milk is warm (steaming but not boiling) add chocolate and whisk until smooth. continue cooking to thicken to desired consistency. Serve.

Crème Chantilly Recipe:

1 cup heavy whipping cream

1 1/2  Tbsp. powdered sugar

1/2 tsp Vanilla Extract

1. Combine all ingredients and whip using an electric whisk. Cream should be a soft and billowy texture but should still hold its shape when the whisk is removed. Store in refrigerator.