I learned my liquid chocolate method at 5 am while staging at the Hôtel Crillon in Paris. Though the drinking chocolate there 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 flavors will intensify the longer it sits.
Peace, Love and Chocolate,
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
Keep this box of haut-chocolat in a cool, dry place until serving.
Consume by listed expiration date, 9 months from shipment.
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts.