La Parisienne Drinking Chocolate
La Parisienne Drinking Chocolate
Inspired by days spent in Paris as a patisserie stagiaire where chefs would prepare a traditional decadent chocolat chaud every morning, this hot chocolate is an homage to the treasured infusion of Madagascar vanilla bean and deep dark chocolate. This rich elixir will evoke memories of a warm fire and holidays past, making it the perfect seasonal gift. Recipe enclosed.
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WHAT’S INSIDE
WHAT’S INSIDE
62% cacao dark chocolate + Madagascan vanilla bean
DETAILS AND CARE
DETAILS AND CARE
Each Vosges Haut-Chocolat collection is packed fresh on your day of shipment. A How to Care Card and enjoy your haut-chocolat at peak perfection is included in each shipment with details on your collection.
Consume within 12 months from shipment. Please reference the expiration date card that arrives with your package
Processed on equipment that also processes Milk, Soy, Wheat, Eggs, Peanuts, Sesame, and Tree Nuts.
SKU: CO-PAR-BOX
TASTING NOTES
TASTING NOTES
In Colombia, one of the birthplaces of cacao, sweet hot chocolate is accompanied by savory cheese.
Start by preparing our Parisienne or Aztec drinking chocolate, adding generous dollops of slightly salty white cheese (queso campesino) to the chocolate just before it’s served.
THE STORY
THE STORY
I learned my liquid chocolate method at 5 am while apprenticing at the Hôtel Crillon in Paris. Though the drinking chocolate was prepared for the hotel breakfast, I actually prefer my cup strong and after dinner. The most important detail is how it is prepared. You must make the thick, chocolate drink a day (or at least a couple of hours) before serving. Then froth it in a blender and sip it steaming hot or pudding cold in a gorgeous bowl. The viscosity will improve and aromas will intensify the longer it sits.
Peace, Love & Chocolate,
Katrina
