It really began in Paris…….
Although it may be more than a bit unwise to use the words suffer and chocolate in the same title, -today’s food section in the NYT unleashed the following story:
My mind works in a mysteriously clogged quagmire of remembrances and, today I will get to my story in a rather roundabout way.
Years and years ago, when I worked in corporate America, I was known to annoy the daylights out of one of my luncheon companions by reciting vast passages of dialogue verbatim from my then very favorite movie, Out of Africa. Nowadays, when I remember stories, they all seem to become coalesced in my fairly-demented mind, by a few lines from this opening passage namely the one which says, “it really began in Denmark……..” and so, today I begin with its relative, “it really began in Paris…….”
passage courtesy whysanity.net and Out of Africa
“Out of Africa
written by Kurt Luedtke, based on the memoirs of Isak Dinesen and the book by Errol Trzebinski
Karen: He even took the gramophone with him on safari. Three rifles, supplies for a month, and Mozart. He began our friendship with a gift. And later, not long before Tzavo, he gave me another–an incredible gift: a glimpse of the world through God’s eye. And then I thought, “yes, I see. This is the way it was intended.” I’ve written about all the others not because I loved him less, but because they were clearer, easier. He was waiting for me there. But I’ve gone ahead of my story. He’d have hated that — Denys loved to hear a story told well. You see, I had a farm in Africa at the foot of the Ngong Hills. But it really began before that; it really began in Denmark. And there I knew two brothers. One was my lover, and one was my friend. I had a farm in Africa…I had a farm in Africa at the foot of the Ngong Hills. I had a farm in Africa…”
One of my fondest memories of Paris is of sitting in the lounge of Hotel Le Bristol and watching someone enjoy one of their iconic hot chocolates. This is perhaps where my recent fascination began. I honestly was fixated on watching as this gentleman sipped a cup of chocolate whose viscosity was well beyond any hot chocolate I had made or experienced in the US. It nearly resembled molasses. It was so thought provoking and mesmerizing that I have never forgotten those few moments to this day.
the sleuth of travel agents:
someone was very pleased that we had a very lovely balcony facing the sun
circa 2013
this is the life!
I have only stayed at Le Bristol once, but what a stay it was! Three years ago when my son was spending the semester in London, we decided to meet him in Paris for the Easter weekend. To say this was like a fairy tale is a grand understatement. Ryan, being that sleuth of sleuths when it comes to fishing out the very best of accommodations anywhere we go somehow did a masterful job securing us an affordable suite at Le Bristol that was so beautiful that I can hardly imagine ever staying anywhere like it again. The few days we were there were incomparable. It was fiercely cold the entire time we were there, a condition I would normally love to hate, and yet, I adored every frozen moment of trekking around this glorious city in the depths of Winter.
www.kitchen-inspirational.com/2013/04/03/the-paris-journal-lucky-lovely-infectious/ this is one of the posts from that trip; you can search in the search box for all my posts on Paris
Well after all of that, I will get back to my story for today. The concept of “drinking chocolate” in Europe is much different than drinking chocolate in the US. Like so many other destructive elements of the food revolution of my childhood, my opinions had heretofore been colored by the drinking chocolate of the 1950s-60s, that is, was relegated to heating up milk (not water thank goodness) in a pan on the stove and adding in some dried powder, sometimes with dehydrated marshmallows included, from a tin secured from the shelves of the local grocery store. (I never developed a fondness for Ovaltine.) Times have changed and although that dastardly sugar-laden powder still exists on the shelves and even comes in pre-packaged envelopes for our “convenience”, I have learned there are indeed other ways to make hot chocolate, like with chocolate! I like to think I have evolved ever so slightly.
Things in the hot chocolate arena have indeed seemed to be “heating up” in NYC. This season I have become intrigued by the hot chocolate scene in and around Manhattan.
It takes a Blizzard: François Payard elicits a mighty powerful invitation – Raspberry and Orange Blossom 🙂 :
The history of drinking chocolate is long and fascinating. Here is a little background primer along with some opinions for tastings in some of my favorite cities:
http://www.artofmanliness.com/2012/12/17/the-surprisingly-manly-history-of-hot-cocoa/
http://albanykid.com/2011/12/11/hot-chocolate-hot-cocoa-and-xocoatl/
http://gatesofvienna.blogspot.com/2008/05/history-of-cacao-and-chocolate.html
That “resident cat”, referenced in this snipet, that would be Fa-raon (and his new nemesis, I mean companion, Kleopatre)He is one person I go out of my way to visit, and may I say, numerous times each time I’m there – http://www.tripadvisor.com/ShowUserReviews-g187147-d188729-r196868076-Le_Bristol_Paris-Paris_Ile_de_France.html#UR196868076
http://cheriecity.co.uk/2012/02/28/midnight-in-paris-a-stay-at-le-bristol-paris/
http://www.inromenow.com/site%20templates/FoodChocolate.html
http://www.gillianslists.com/2015/02/hot-chocolate-in-rome-winter-in-rome.html
http://www.lostinflorence.it/postcards/a-weekend-in-florence
https://foursquare.com/top-places/milan/best-places-hot-chocolate
http://www.timeout.com/london/food-and-drink/londons-best-hot-chocolates
http://www.buzzfeed.com/chelseypippin/17-places-you-must-go-for-hot-chocolate-in-london#.xfwMdDA6r
Well this past weekend’s blizzard brought out a lot of drinking chocolate aficionados – among them François Payard and Jaçques Torres. But, they are only two of the iconic chocolatiers that are showcasing this venerable confection. I can’t help but get onto the bandwagon, even if it requires circumventing the dastardly snow piles………
a la City Bakery
In and around Manhattan – there is no shortage of opinion on this subject. You can have fun drawing your own conclusions as I plan to. You’ll note that a few of these sites are geared to where to go with children. This just confirms that the world is full of children of all shapes, sizes and ages! Here is a wide-ranging compendium of info on the subject to peruse and choose:
http://www.mrchocolate.com/locations/rockefeller-center/
http://www.yelp.com/search?find_desc=Best+Hot+Chocolate&find_loc=New+York%2C+NY
http://www.villagevoice.com/restaurants/the-10-best-hot-chocolates-in-nyc-6562977
http://redtri.com/new-york/hot-chocolate/
http://www.nycgo.com/articles/hot-chocolate-in-new-york-city
http://mommypoppins.com/newyorkcitykids/ultimate-nyc-hot-chocolate-crawl
http://www.timeout.com/newyork/restaurants/the-best-hot-chocolate-in-nyc
http://www.nyc.com/best-of-new-york/best_hot_chocolate_in_new_york.s7347/
and so not to discriminate:
https://foursquare.com/top-places/williamsburg-brooklyn/best-places-hot-chocolate
http://www.yelp.com/search?find_desc=Best+Hot+Chocolate&find_loc=Brooklyn%2C+NY
and, http://www.davidlebovitz.com/2005/11/parisian-hot-ch-1/
Here is my number one accoutrement for tasting at home:
but this doesn’t go into this recipe:
My recipe:
just loving my new “big” Spode Blue Italian cups, inspired by Ina Garten!
MY HOT CHOCOLATE RECIPE – inspired by François Payard
3/4 cup milk, preferably whole
3/4 cup heavy cream
1 1/2 tblsp cocoa powder(Cacao di Pernigotti)
2 blocks Sharffen Berger Bittersweet Chocolate, chopped
1 tablespoon dark brewed coffee (Cafe du Monde) or espresso
1/2 tsp vanilla extract
1 scoop whipped cream lightly sweetened with confectioner’s sugar
1 tsp best quality seedless raspberry jam
chocolate shavings
In a small saucepan, heat milk and heavy cream over medium heat. Add the cocoa powder and chopped chocolate and stir until melted. When cocoa is hot, add the coffee and stir in. Take off the heat and stir in the vanilla. Pour into your cup. Top with a generous dollop of the whipped cream and the raspberry jam. Dust with chocolate shavings. BTW, don’t hesitate to add a splash of Framboise, Cognac, Rum or even Kahlua. You will note that this recipe has no sugar in the hot chocolate and is made with bittersweet chocolate and unsweetened cocoa. I find it just fine, but if you don’t, add sugar to your liking.
Enjoy!
And so, in the name of research and discernment, I will embark upon my little personal study and alas, suffer through. I will be reporting back on my results. Well, it looks as though my day is set.