{"id":2247,"date":"2012-12-22T19:02:18","date_gmt":"2012-12-23T03:02:18","guid":{"rendered":"http:\/\/www.emlynley.com\/blog\/?p=2247"},"modified":"2012-12-27T10:27:58","modified_gmt":"2012-12-27T18:27:58","slug":"delectable-december-continues-shira-anthony-opera-and-chocolat-chaud","status":"publish","type":"post","link":"http:\/\/www.emlynley.com\/blog\/delectable-december-continues-shira-anthony-opera-and-chocolat-chaud\/","title":{"rendered":"Delectable December continues: Shira Anthony \u2013 Opera and Chocolat Chaud"},"content":{"rendered":"

Thanks, E.M., for hosting me on your blog, and for the yummy idea of sharing thoughts about writing and food!\u00a0 Since my upcoming Dreamspinner Press release, Aria <\/i>(Blue Notes #3)<\/a>takes place in part in Paris, I thought I\u2019d offer up a favorite Parisian treat of mine with your readers:\u00a0 French hot chocolate (or \u201cchocolat chaud\u201d).<\/p>\n

After writing, my second favorite pastime after reading:\u00a0 eating.\u00a0 Better even, eating chocolate.\u00a0 The French version of hot chocolate is rich and creamy, but not the overly sweet counterpart we find here in the US.\u00a0 The key to a great cup of chocolat chaud is to use the best chocolate you can find.\u00a0 French chocolate is best, but since it\u2019s often hard to come by in the States, I recommend using a good Lindt bittersweet (Swiss chocolate is similar enough), which is more readily available.\u00a0 This is not a recipe to cut corners on in terms of fat content, so use whole or 2% milk.\u00a0 Want to bump the creaminess up a notch?\u00a0 Try substituting half and half for a portion of the milk in the recipe.<\/p>\n

Ingredients:<\/b><\/p>\n