The Best Hot Chocolate

Our favourite hot chocolate recipe is reminiscent of the most luxurious, rich and velvety ‘chocolat chaud’ found in France. Rich and thick, but not too sweet, one sip will transport you to the cafés and salons of Paris. Make the hot chocolate in a Casserole or Saucier on the stovetop, which then doubles as an elegant serving vessel on the hot chocolate bar (be sure to use the Magnetic Wooden Trivet to protect surfaces from the heat). The enamelled cast iron will keep the delicious beverage warm for guests to enjoy throughout the soirée. If you’re hosting a drop-in party throughout the day, set the Casserole or Saucier on a hot plate on the lowest setting to keep the hot chocolate at the perfect temperature for hours.

Bring 4 cups whole milk and 2 cups heavy cream to a simmer in a Casserole or Saucier set over medium heat. Do not let milk boil.

Meanwhile, whisk together 2 tablespoons of powdered sugar, 2 tablespoons of good-quality cocoa powder, and a pinch of sea salt (such as Fleur de Sel). When the milk mixture is at a simmer, whisk in the sugar-cocoa mixture until dissolved and smooth.

Add the finely chopped good-quality semi-sweet or bittersweet bar chocolate. Whisk until the chocolate is fully melted and incorporated.

For extra frothy hot chocolate, use an immersion blender to emulsify.