Ultimate Guide to Paris Hot Chocolate: Angelina Cafe-Inspired Recipe

The Story Behind This Paris Hot Chocolate

Paris hot chocolate is not just a warm drink; it’s an iconic Parisian dessert experience deeply embedded in the city’s culture. Among the numerous cafes in Paris, one stands out when it comes to serving this beloved beverage: Angelina Café. Known for its rich and creamy hot chocolate, Angelina Café has become a must-visit destination for both locals and tourists seeking to indulge in the true essence of Parisian luxury.

I remember my first visit to Angelina Café, nestled in the heart of Paris. The moment I stepped inside, I was captivated by the elegant interior, which promised an unforgettable experience. Sipping on their decadent hot chocolate, I realized why it’s considered a staple of Parisian dessert culture. It was an experience that went beyond just taste; it was about savouring a piece of Parisian history and tradition.

How to Make the Paris Hot Chocolate

Making Paris hot chocolate is a journey into crafting a luxurious hot chocolate recipe that stands out in richness and flavour. Here’s a detailed, step-by-step guide to help you make this delightful beverage right at home:

  1. Gather Your Ingredients: Before you start, ensure you have all the necessary ingredients, which include high-quality dark chocolate, whole milk, heavy cream, sugar, and a pinch of espresso powder.
  2. Chop the Chocolate: Break the dark chocolate into small pieces. This helps it melt evenly when mixed with the hot milk.
  3. Heat the Milk and Cream: In a saucepan, combine whole milk and heavy cream. Heat the mixture over medium heat until it starts to simmer. Avoid boiling.
  4. Add the Chocolate and Espresso Powder: Once the milk mixture is hot, add the chopped dark chocolate and a pinch of espresso powder. The espresso powder enhances the chocolate flavour without adding a coffee taste.
  5. Whisk Until Smooth: Whisk the mixture continuously as the chocolate melts. This process might take a few minutes, but it ensures your hot chocolate is smooth and well-combined.
  6. Serve Immediately: Pour the hot chocolate into cups and serve immediately. You can add whipped cream or a sprinkle of cocoa powder on top for an extra touch of luxury.

Tips for Selecting the Right Ingredients

  • Dark Chocolate: Opt for high-quality dark chocolate with a cocoa content of at least 70% for a rich and intense chocolate flavour.
  • Milk and Cream: Use whole milk and heavy cream for that creamy texture. For a lighter version, you can substitute with 2% milk.
  • Espresso Powder: A pinch of espresso powder can significantly enhance the chocolate taste without making it taste like coffee. Ensure it’s finely ground so it dissolves completely.
  • Sugar: Adjust the sugar according to your preference and the sweetness of your chocolate. Start with a small amount and taste as you go.

Ingredients Table with Measurements and Alternatives

Dark Chocolate8 ozMilk Chocolate (for a sweeter taste)
Whole Milk2 cups2% Milk (for a lighter version)
Heavy Cream1 cupHalf-and-Half (for a lighter version)
Sugar2 tbspMaple Syrup or Honey (natural sweeteners)
Espresso Powder½ tspInstant Coffee Powder (in a pinch)

Following these steps and tips will help you create a luxurious Paris hot chocolate that’s perfect for cosy evenings or to impress your guests with a sophisticated treat. Remember, the key to a fantastic hot chocolate lies in using high-quality ingredients and taking your time to blend them into a smooth, indulgent drink.

Paris Hot Chocolate (Angelina Cafe Copycat) Recipe

  • Ingredients:
    • 2 cups whole milk
    • 1/4 cup heavy cream
    • 4 ounces Ghirardelli 60% cacao bittersweet chocolate, finely chopped
    • 2 tablespoons granulated sugar
    • 1 teaspoon pure vanilla extract
    • Pinch of salt
    • Whipped cream, for topping (optional)
  • Instructions:
    • In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
    • Reduce the heat to low and add the chopped Ghirardelli chocolate to the saucepan.
    • Whisk constantly until the chocolate is completely melted and the mixture is smooth.
    • Add the granulated sugar, vanilla extract, and a pinch of salt, and continue to whisk until the sugar is dissolved and the mixture is well combined.
    • Remove the saucepan from the heat and pour the hot chocolate into mugs.
    • Top with whipped cream if desired and serve immediately.
  • Comparison:
    • Traditional Recipe: The traditional Angelina Cafe recipe uses their proprietary chocolate blend, which is not readily available for home use. It often incorporates high-quality chocolate such as Valrhona.
    • Copycat Version: This copycat recipe utilizes Ghirardelli chocolate, known for its rich flavor and quality. While it may not perfectly replicate the unique taste of Angelina’s, it offers a delicious alternative that closely resembles the indulgent Parisian hot chocolate experience.

Step-by-Step Cooking Process:

1Heat milk and cream until simmering.
2Add chopped Ghirardelli chocolate, whisk until melted and smooth.
3Mix in sugar, vanilla extract, and salt until fully dissolved.
4Remove from heat and pour into mugs.
5Top with whipped cream if desired.


1. What makes Angelina Café’s hot chocolate unique? 

Angelina Café’s hot chocolate is unique because it uses a rich blend of dark chocolates, creating a thick and decadent drink.

2. Can I use milk chocolate instead of dark chocolate for the Paris Hot Chocolate recipe? 

Yes, you can use milk chocolate for the Paris Hot Chocolate recipe, but it will result in a sweeter and lighter flavour.

3. What are the best substitutes for espresso powder in hot chocolate? 

Instant coffee or a small amount of brewed coffee are the best substitutes for espresso powder in hot chocolate.

4. How long does it take to prepare the Lemon Loaf Cake? 

It takes about 1 hour and 20 minutes to prepare and bake the Lemon Loaf Cake.

5. Are there any tips for ensuring a moist Lemon Loaf Cake? 

To ensure a moist Lemon Loaf Cake, avoid overmixing the batter and use room temperature ingredients.