Cremant's chef shares his recipe for traditional French hot chocolate

December 5, 6:02 PMSeattle Food ExaminerTraca Savadogo

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Cremant's chef Scott Emerick
(photo credit: La Vie Photography)


My love for Madrona's French bistro, Cremant, is no secret.  But when Chef Scott Emerick offered up his recipe for chocolate chaud, instantly I could feel my feet by a blazing fire, sipping steaming mugs of chocolate.  Thick and unctuous, this chocolate is perfect for the holidays.  (It's especially nice after a night of caroling or a search for the perfect tree.) 

French hot chocolate is not like the cocoa powder mixed into warm milk that America is used to.  It is also not the Italian chocolate syrup and foamed milk concoction so common in coffee shops. Hot chocolate in France is a serious chocolate experience enjoyed throughout the year but most importantly celebrated during the holidays. Its main ingredient is melted chocolate that is then blended into cream or whole milk.  The chocolate contains a higher percentage of cacao.  In Paris, hot chocolate is usually served in a pitcher sometimes with a glass of water on the side to offset the richness.  - Scott Emerick, chef/owner of Cremant


Cremant's Chocolate Chaud
one serving of  French Hot Chocolate

2 ounces of 64% Valrhona chocolate
1 cup whole milk

Heat the milk over medium heat.  Once the milk is heated, add the chocolate and whisk to combine.  The chocolate will thicken the milk. Serve the hot chocolate in a pitcher and pour small amounts in a cup to sip. 

For a special holiday treat, serve with a small cup of whipped cream.

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