{"id":8695,"date":"2013-01-02T19:14:02","date_gmt":"2013-01-02T18:14:02","guid":{"rendered":"http:\/\/dev.colleensparis.com\/?p=8695"},"modified":"2020-11-05T14:45:19","modified_gmt":"2020-11-05T13:45:19","slug":"paris-hot-chocolate","status":"publish","type":"post","link":"https:\/\/staging-wptechsupport.com\/colleensparis\/2013\/01\/paris-hot-chocolate\/","title":{"rendered":"Paris Hot Chocolate Tastings"},"content":{"rendered":"

\"P\u00e2tisserie<\/a>The quest is on to find those hot chocolate nooks – not the chain or the ones found in every Paris guide book.<\/p>\n

This list contains the names and information of places I will or I have tried.<\/p>\n

Help add to the list with your comments.<\/p>\n

The Paris Mayor’s office has begun a list of best chocolat chauds<\/em> in Paris<\/strong> using the bike rental V\u00e9lib as a guide.<\/p>\n

At the George V<\/strong> reservations are limited to the number of people for their chocolat chauds<\/em>. Our group was limited to eight in the center using a sofa and a couple of smaller tables. The chocolate was served in the traditional side-handle pitcher. A bottle of water is placed on each table and replenished as need be. The servers pour the chocolate and the water as need be. It is all very elegant and discreet. Even when they take the group photos there is no disturbance. The table is set with sugar-coated walnuts and the chocolate arrives with whipped cream and French marshmallows (guimauves<\/em>).<\/p>\n

Watch a video of how to make a quick, authentic hot chocolate with Erwan.<\/a><\/strong>The presenter, Erwan Garel, presents cooking lessons with the chef,\u00a0Christophe Dev\u00e9, on his Canal Gourmandises channel.<\/a><\/strong> For the chocolat chaud \u00e0 l’ancienne,<\/em>\u00a0Erwan uses a pot he found while searching (chiner<\/em>) at a flea market. He says you can use an electric mixer.<\/p>\n

P\u00e2tisserie Viennoise<\/strong>
\n8 Rue de l’\u00c9cole de M\u00e9decine, 75006 Paris, France
\n+33 1 43 26 60 48 \u200e<\/p>\n

Yummy! At first I wondered “Why is it so watery?” – Because it takes time to stir it slowly and melt all the chocolate. The cream on top is yummy but should be mixed in (it is unavoidable). The Patisserie dates from 1928, according to the window. The desserts inside are a blend of French, muffins and lots of Polish favorites. The Patisserie also serves lunches in the price range of five to eight euros (blackboard). For the\u00a0formule\u00a0<\/i>combinations, look at the menu. Eager to return and ask questions.<\/p>\n

\"P\u00e2tisserie
Be sure to stir ....<\/div><\/a>\"P\u00e2tisserie
Interior of quaint P\u00e2tisserie Viennoise<\/div><\/a>\"P\u00e2tisserie
Muffins and Polish pastries<\/div><\/a><\/div>\n

Chocolate Museum-Choco Story<\/strong>\u00a0(testing January 2013)
\n28 bd Bonne-Nouvelle 75010 Paris
\nM\u00e9tro: Bonne Nouvelle or Strasbourg Saint-Denis<\/p>\n

In answer to my question about hot chocolate with milk or water, Fabrice Stijnen of the museum replied:\u00a0“Original chocolate was exclusively prepared with water, when it arrived in the French Royal Court, around 1615.\u00a0First written proofs of milk use is dated from 1700.<\/p>\n

At the\u00a0Chocolate museum<\/a>, we serve hot chocolate, of course. We have six recipes, and two historical recipes, the aztec one, with chili and pepper, and the ancient spanish recipe.\u00a0However, we use plain milk for our hot chocolate, because european tastes prefer milk.<\/p>\n

\"\u00c0<\/a>\u00c0 la Petite Fabrique<\/strong>
\n12, rue Saint-Sabin, 75011 Paris
\nMetro: Bastille or Br\u00e9guet-Sabin
\nTelephone: 01 48 05 82 02
\nOpen 10 to 7:30 p.m.; closed Sunday, holidays and Monday
\nFor the summer, they close mid-July to mid-August<\/p>\n

During two seasons (Easter and Christmas), they open on Sundays and Mondays. Call ahead. Tell Jean-Claude or Carol that Colleen from Colleen\u2019s Paris sent you (maybe you will get a sample).<\/p>\n

For powdered chocolate to make your own. They make a large variety of chocolate (dark, milk and dietetic) tablets. Large selection of\u00a0ganache.\u00a0<\/em>Try their citronettes and orangettes (sticks of citron or orange covered in dark chocolate). I think it is the best in town: not dried out.<\/p>\n

Mille et une F\u00e8ves<\/strong>
\n2, rue de Monte Cristo (angle of 24, rue de Bagnolet), 75020 Paris
\n01 83 06 64 67<\/p>\n

Mille et une F\u00e8ves requires that you call ahead for them to make the hot chocolate.<\/p>\n

The tea salon (one table, two chairs) has delicious flavored roobos (red bush) tea to accompany their various chocolate varieties. Worth a visit.<\/p>\n","protected":false},"excerpt":{"rendered":"

The quest is on to find those hot chocolate nooks – not the chain or the ones found in every Paris guide book. This list contains the names and information…<\/p>\n","protected":false},"author":2,"featured_media":7704,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[708,663],"tags":[],"class_list":["post-8695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-other-sweets-bakeries","category-food-drink-health"],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/staging-wptechsupport.com\/colleensparis\/wp-content\/uploads\/2013\/01\/Patisserie-Viennoise04.jpg?fit=620%2C413&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/posts\/8695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/comments?post=8695"}],"version-history":[{"count":14,"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/posts\/8695\/revisions"}],"predecessor-version":[{"id":18645,"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/posts\/8695\/revisions\/18645"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/media\/7704"}],"wp:attachment":[{"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/media?parent=8695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/categories?post=8695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging-wptechsupport.com\/colleensparis\/wp-json\/wp\/v2\/tags?post=8695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}