Time for hot chocolate !

Jean-Paul Hévin gives you the recipe for his hot chocolate

Ingredients for 5 cups

500 ml of fresh whole milk

78 g of Jean-Paul Hévin chocolate drink mix

Preparation

Pour the milk into a 20 cm diameter saucepan with the chocolate drink mixture.

Bring to a simmer over high heat or, on an electric hob, at maximum thermostat. Chocolate being a very sensitive material, mix constantly with a whisk, so that it does not burn at the bottom of the pan.

As soon as it reaches a simmer, turn off the heat and whisk for another 15 seconds. Pour the hot chocolate into the stainless steel pot. Before serving, foam the chocolate for 20 seconds by rotating the whisk between the palms of your hands. This will oxygenate the chocolate, lighten it and give it more flavor.

Have fun personalizing your hot chocolate as you wish: whipped cream (100g of cream, 5g of sugar), chestnut puree, fruit coulis... or add chocolate pearls to surprise!

Preparation for chocolate drink 700g - €39,00	Chocolate Bar Set 400g - €69,00

Also treat yourself to a delicious hot chocolate on site or to take away from our Louvre boutique

108 rue Saint-Honoré, 75001, Paris