The company that I brought it from years ago no longer sells it. Does this mean I have to go to France to find the perfect box of fine powdered cocoa for making hot chocolate? Also, I need a chocolatier. I gave the one I had to my brother since he is addicted to hot chocolate (more proof that we are descended from French nobility, obviously).
I'm glad it is getting closer to autumn, I can justify hot chocolate and cider again. And make apple cider donuts. Yum.
Remember the key to making proper french hot chocolate is to count all the calories, and then hurl the number out the window. You're supposed to use real, whole milk and sugar. Lots of sugar. And cream. Heavy cream, unless you can find crème fraîche, in which case you should use that. If you feel fat because of drinking it, just think of all the starving peasants out there with no cake. You can feel sorry for them if you want to, after you finish your hot chocolate.
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