A Change of Taste

     I don't consume a lot of hot chocolate.  I'm an espresso addict and that's my go-to drink of choice.  A cappuccino always in the a.m. and sometimes, in the afternoon, an espresso con panna; espresso topped with a dollop of thickened, heavy cream.  I usually don't think about making hot chocolate until it's cold outside and I have some homemade marshmallows on hand.  But my feelings about drinking hot chocolate regularly have just changed dramatically. 
     When I returned from Paris this fall, I started watching, I'll Have What Phil's Having, on PBS.  I became hooked on the series where Phil Rosenthal showcases (humorously) the food scene of various locations around the world.  Not long after I returned from Paris, Phil was in Paris.  The episode began with Phil stopping at Angelina on Rue de Rivoli for a Chocolat Chaud.  Angelina was closed however for renovation. He continued onto Les Deux Magots on the Boulevard Saint Germain where he finally drank, what seemed to be, a remarkable Parisian hot chocolate.  Several times on this recent visit I walked right past Les Deux Magots and never considered stopping to down a memorable Chocolat des Deux Magots à l'ancienne.  I think I need to go back... soon...
    

     So now. I've been thinking of nothing else but Parisian hot chocolate, and this past week I set about making what I think is the best chocolat chaud that you can mix up in your own kitchen.  I ran across this recipe that was copied onto a scrap of paper (as I often do) a year or two ago.  I wish I could remember who developed this amazing hot chocolate, but unfortunately I don't have a clue.  Whoever it is should know that it's the best I've had.  This recipe makes a good amount of drinking chocolate.  Good thing is, it keeps nicely in the refrigerator for several days and can be easily reheated when you desire a treat.  And I don't feel it needs any embellishments, It is absolutely perfect just the way it is.

•  Chop 8 ounces bittersweet chocolate and bring 3 1/2 cups whole milk and 1/2 cup heavy cream to a low simmer over medium heat, whisking occasionally.  Add chocolate, 4 teaspoons maple syrup, 1 teaspoon vanilla extract, and a pinch of salt (kosher or fleur de sel).  Whisk until chocolate melts, then cook while whisking for 4 minutes until smooth, creamy, and thick. 

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