French Hot Chocolate

Madison Skye

entertaining everyday

Velvety, decadent, and rich enough to sip slowly, French hot chocolate is worlds apart from the powdered cocoa packets of childhood. Made simply with Spring & Mulberry Essence Bars and cream, each version can be finished with seasonal garnishes — cinnamon for Coffee, orange zest for Blood Orange, lavender for Bergamot, or fresh mint for Mint. It’s an indulgence our founder drinks daily in the winter months, and it instantly transports her to her favorite café in Paris.

This Recipe Features

Essence Variety

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French Hot Chocolate

Madison Skye

entertaining everyday

Serving Size: 2 servings

Spring & Mulberry Essence Bar (Coffee, Blood Orange, Bergamot, or Mint), broken into chunks

cups heavy cream

teaspoon vanilla extract (optional)

Optional garnishes: ground cinnamon, fresh orange zest, dried lavender, fresh mint leaves

Heat the cream. In a small saucepan, warm heavy cream over low heat until steaming but not boiling, 3–5 minutes. Stir occasionally to prevent scorching.
Melt the chocolate. Add chocolate chunks to the cream. Whisk constantly over low heat until the chocolate is fully melted and the mixture is smooth and glossy, 4–6 minutes. It should be thick enough to coat the back of a spoon.
Add vanilla (optional). Stir in vanilla extract for extra warmth and depth.
Serve. Pour into mugs and finish with your choice of garnish.

Suggested pairings:Coffee Bar with a dusting of ground cinnamon, Blood Orange Bar with fresh orange zest, Earl Grey Bar with a sprinkle of dried lavender, or the Mint Bar with fresh peppermint leaves

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French Hot Chocolate

French Hot Chocolate

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