chocolat chaud

The days are getting colder, and its the perfect weather for hot chocolate. But who knew there were so many ways of taking it?

1. The so-thick-you-can-float-a-cookie-on-it kind.

At the Christian Constant (supposedly the best hot chocolate in Paris, but many places claim that title), the chocolate is thick. I think its meant for a true chocolate connoisseur- the chocolate is dark, thick, and complex. There are 4 different kinds of chocolat chaud to choose from, ranging from sweet and smooth to dark and bitter. There's actually a guy in the back room pulverizing chocolate and thickening it with milk for you when you order it. The one I ordered had a bitterness to the aftertaste, and it is not so rich as to be too sweet. But it was very heavy and gave me a hot chocolate coma afterwards. It comes in a little pitcher- If you ever come here, I advise you share, because one serving is too much! A friend and I ended up finishing it over 3 hours of conversation on a blustery fall afternoon. 

the cookies were delicious too!

2. The do-it-yourself style. 

This is how most streetside cafes do it. You get a cup of chocolate and little pitcher of hot milk, and you pour and mix it yourself. It definitely adds a little more fun to the experience. I forget the name of this cafe, but it was in Montmartre. I liked how they gave me my chocolate in the shape of a flower. The chocolate they serve isn't too sweet, is a little milkier and has a slightly bitter taste to it as well.

Swiss Miss will never be the same again.