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Heaven Has No Regrets

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Tessa Shaffer

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“Parisians take their work quite seriously, but they take their enjoyment of the little moments just as seriously. Sometimes sitting in a café with close friends or family and enjoying a shared plate of macarons is just as important as sitting in an office working. You know, some Parisians start their morning with a mug of hot chocolate. Really? Emilia asked, taking a fourth and fifth sip. The chocolate is like medicine to take away your troubles and help you see that life is sweet.”

ParisHot Chocolate
Book:Paris!
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“But there's always time for hot chocolate, made with milk and grated nutmeg, vanilla, chili, brown sugar, cardamom, and 70 percent couverture chocolate- the only chocolate worth buying, she says- and it tastes rich and just slightly bitter on the back of the tongue, like caramel as it begins to turn. The chili gives it a touch of heat- never too much, just a taste- and the spices give it that churchy smell that reminds me of Lansquenet somehow, and of nights above the chocolate shop, just Maman and me, with Pantoufle sitting to one side and candles burning on the orange-box table.”

IngredientsHot ChocolateReminiscent
Book:The Girl with No Shadow
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“Can liquid be considered a proper dessert? Oui, in the rare instance that it's something as exquisite as Angelina's signature chocolat "l'Africain." So obscenely thick and outrageously rich, it's even better than when, as a kid, I'd sip Swiss Miss hot cocoa and savor those mini-marshmallows after sledding on an icy winter day. Angelina's hot chocolate is so smooth and velvety, each sip sensually coats your tongue and teeth. It's both refined and indulgent; it's a simple recipe but a sophisticated experience. It arrives on a silver tray and is served perfectly warm- not scalding hot- with a side of whipped cream sculpted into a decorative puff. It's the perfect way to warm up on a rainy spring day. A decadent way to get your day's chocolate quota. It's hot chocolate worth the price of airfare to Paris.”

ParishHot ChocolateDecadentIndulgent
Book:Paris, My Sweet: A Year in the City of Light
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“Whack rules in New York. Everyone has to be wild, outrageous, excessive- anything to be different from everyone else. And that includes our hot cocoa. Every February, for example, Maury Rubin hosts the Hot Chocolate Festival at City Bakery with a special flavor featured each day, from spicy fig to bourbon to tropical. I still haven't gotten through all the flavors but can wholeheartedly vouch for City Bakery's out-of-this-world classic cocoa, served year-round. Opt for the giant homemade marshmallow floating on top to sweeten things up even more. Another fancy favorite is the white hot chocolate with lemon myrtle and lavender at Vosges Haut-chocolat in Soho. I really do think Angelina's chocolat chaud is the creamiest and dreamiest in Paris. But I also would never say no to a pitcher at Jacques Genin in the Marais or Les Deux Magots in Saint-Germain, both sinfully thick and delicious ways to get your choco-fix. For something approaching New York's adventures in fun flavors, head to the second-level tearoom of Jean-Paul Hévin for decadent raspberry-, matcha-, or ginger-flavored cocoa.”

New YorkParisFlavorsHot Chocolate
Book:Paris, My Sweet: A Year in the City of Light
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