Chocolat à l'ancienne

"Old-fashion Hot Chocolate"

When my daughter Genevieve studied in Angers, she would write back to us and publish a news letter in Meredith colleges Campus Paper. One of the things she had to adjust too(probably didn't taken much adjusting) was not eating an American style breakfast. She wrote that for "petit déjeuner" she had a cup of chocolat, and crepes chocolat. Louis la Vache provides us with a recepe for a traditional style of chocolate, a'la francaise.

Chocolat à l'ancienne with a slice of brioche

The weather forecast calls for today to be very warm, yet this morning, Louis got up craving the chocolat à l'ancienne he has enjoyed at several places in Paris. So, call Louis crazy (Ed: OK, Louis, you're crazy!) but on this warm morning, Louis is posting une recette pour chocolat à l'ancienne, old-fashion hot chocolate. Warning: Nesquick this isn't! Without further ado,

À table!

Chocolat à l'ancienne


6 oz. semisweet chocolate, chopped (Louis likes the Valrhonn\a chocolate)
¼ cup plus 3 tablespoons hot water, divided
3 cups hot whole milk
Sugar, to taste
Whipped cream
Chocolate curls


1) Using a double boiler or a heat-safe glass bowl over simmering water, melt the chopped chocolate into ¼ cup of the water. 2) Stir in the 3 tablespoons hot water and milk until the chocolate mixture is smooth.
3) Pour the hot chocolate into cups and add sugar as desired.
4) Garnish each cup with a spoonful of whipped cream and a few chocolate curls.

Voici! Bon appétit!

Thanks and a tip of the beret to Louis!

Dieu Le Roy
de Brantigny

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